Tailgaters, This One’s for You

For some, “the three Bs” stand for Bach, Beethoven, and Brahms. For local author and blogger Eliza Cross, they signify something very different, as evidenced by her latest cookbook, Bacon, Beans, and Beer. The Centennial mom, whose latest book won the coveted “Eating the West” cookbook award from the Mountains & Plains Independent Booksellers Association, offers 65 recipes—appetizers, snacks, soups, sandwiches, salads, and sides—using the three titular ingredients. They are surprisingly versatile: Cross even offers recipes for sweets (Bacon Peanut Butter Cookies, anyone?). Our faves: Beer Bacon Mac and Cheese, Bacon Crab Melts, and (shown here) Layered Potluck Salad.

Layered Potluck Salad

INGREDIENTS
1 head Romaine lettuce, chopped
½ c. chopped celery
1 8-oz. can sliced water chestnuts, drained and chopped
1 c grated Cheddar cheese
1 bunch green onions, chopped
1 15-oz. can garbanzo beans, drained and rinsed
1 16-oz. pkg. frozen green peas, partially thawed
1 c. mayonnaise
½ c. sour cream
1 tsp. sugar
½ tsp. seasoning salt
¼ tsp. garlic powder
¼ tsp. pepper
½ lb. bacon, cooked and crumbled
4 hard-boiled eggs, peeled and chopped
1 large tomato, chopped and drained

DIRECTIONS
In a clear serving or trifle bowl, layer the lettuce, celery, water chestnuts, cheese, onions, beans, and peas. In a medium bowl, combine the mayonnaise, sour cream, sugar, seasoning salt, garlic powder, and pepper; stir until smooth. Spread evenly over the salad to the edge of the bowl. Cover and refrigerate overnight. When read to serve, remove the salad from the refrigerator and top with the bacon, eggs, and tomato. Toss to incorporate the dressing.