My apologies to everyone for missing the last two columns in the Clarion. Driving home from Pittsburgh a couple of weeks ago, I suddenly started feeling very ill. I could hardly wait to get home!

That night I woke up sick, sick, sick and went to the doctor the next day. I had a terrible stomach virus that has left me with zero energy and very little appetite for the last two weeks. I could hardly get out of bed. Feeling better now but still not 100 percent.
The following recipe is a great one to celebrate the Fourth of July and a different grilling dish to take the place of the usual hot dogs. I hope you will try it and have a wonderful Fourth!


1/2 cup fresh cilantro, finely chopped
Juice of 1 lime
1 Tbsp water
1 small red onion, Sliced in 1-inch slices
1 medium red bell pepper, cleaned and quartered
1 small container sour cream
1 package taco seasonings
1 jar taco sauce or salsa
1 Tbsp. olive oil
4 milk Italian sausages
1 cup shredded Jack cheese
3 green onions, thinly sliced
4 hoagie buns

Preheat grill. Combine sour cream, lime juice, water, 1/4 cup cilantro and taco seasoning packet in a small bowl.  Set aside.  Toss red peppers and onion slices in oil. Place sausage, red onions and peppers on grill, cover and cook 8-10 minutes, turning often until sausage is cooked and veggies are tender.  Remove from grill. Place a sausage inside a hoagie and sprinkle with 1/4 cup cheese. (you can run the hoagie under a broiler to melt the cheese if you wish) Chop onions and green peppers and place in bowl with remaining 1/4 cup cilantro and taco sauce or salsa and toss to coat.   Top the sausage hoagies with this mixture and serve with potato salad and your favorite fixings.


Dunham's Sports

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