Ranch Scramble

6 slices bacon

2 tablespoon minced onion

1 cup raw potatoes, diced or shredded

6 eggs

1/2 teaspoon salt

1/8 teaspoon pepper

Fry bacon until crisp. Drain and crumble. Lightly brown onion in bacon fat, add potatoes and fry until tender. Beat eggs slightly, season with salt and pepper, and add to skillet. Stir mixture until eggs are done. Sprinkle with bacon and garnish with parsley. Serve with Winter Fruit Salad.

Makes 6 servings.

Winter Fruit Salad

1 20-ounce can pineapple chunks, natural juice

1 3 1/8-ounce package cook-and-serve vanilla pudding

1 quart mixed fresh fruit chunks (apples, oranges, bananas or pears)

3/4 cup chopped pecans

1/3 cup flaked coconuts

whipped topping

2 cups Cool Whip (optional)

In a saucepan, combine pineapple juice and pudding mix. Cook until thick. Cool. Toss with pineapple chunks, fruit chunks, pecans and coconut. Chill until ready to serve. Top with whipped topping.

For lighter dressing: Fold in 2 cups of Cool Whip.

Makes 6 to 8 servings.

Marlene Mead

Wood River