Sprinkle chicken with pepper and dredge in flour.
Brown on both sides in hot in a heavy skillet; drain on paper towels and set aside.
Place potatoes and green beans in a lightly greased 13 x 9 x 2-inch baking dish.
Pour half of Sweet Bacon Dressing over vegetables.
Top with chicken breasts and pour remaining dressing over chicken.
Cover and bake at 250\u00b0 for 1 hour.
Yields 8 servings.
Toss and serve with the dressing (recipe follows).
Place the bacon, dressing and water in small microwavable bowl; stir
Microwave on high 30 seconds or until warm
Toss spinach, chicken breast strips, onion, mushrooms, cashews and eggs with dressing mixture in large bowl
Serve immediately
Substitution:
1 T Parmesan Cheese & 2 T bacon grease in place of the catalina dressing
Note:
For an even faster version use precooked chicken and bacon
Those such as Oscar Mayer Ready to Serve Bacon & Louis Rich Grilled Chicken Breast Strips
nion pieces.
Place the bacon in a large skillet and
ote -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong
nd add to my favorite dressing recipe alog with some of the
Cook and stir bacon with 1/4 cup vegetable
nd discard.
Fry up bacon slices until crisp. Transfer to
Combine peas, greens and scallions in a medium bowl.
Using the same skillet you cooked the bacon in, add back the diced bacon plus the water, vinegar and lemon juice and cook 1 to 2 minutes more.
Pour bacon dressing over salad, toss gently to coat. Season with black pepper and serve immediately. Yields 1 1/2 cups per serving.
Fry bacon and remove from pan, reserving drippings. Stir in remaining ingredients. Continue stirring until thickened. Use for spinach salad with Hot Bacon Dressing or German potato salad.
Cook bacon in 10\" skillet over med-high heat until crisp.
Stir in vinegar, sugar and mustard; continue stirring til sugar is dissolved.
Toss spinach, mushrooms, cheese and shrimp in large bowl.
Drizzle hot bacon dressing over spinach mixture.
Toss to coat.
Serve immediately.
Mix together.
Serve with Hot Bacon Dressing.
anch dressing, sour cream, tomato paste, ground mustard, chopped parsley and bacon
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
Fry bacon until crisp; drain and crumble.
Toss lettuce, bacon, tomato and turkey.
Garnish with egg slices.
Serve with Barbecue Dressing.
pinach and egg.
Crumble bacon on top of salads.
Combine spinach, bean sprouts, water chestnuts, eggs and bacon bits in salad bowl.
Add dressing (recipe follows); toss to mix well.
Serve immediately.
Makes 10 servings.
dollop of Preserved Lemon Dressing on a plate and place
Prepare bacon and reserve 4 Tbl of bacon fat for dressing. Combine bacon fat and flour in medium saucepan and heat over medium low heat until mixture is nutty brown. Slowly add water and whisk until thickened and smooth. Add sugar and vinegar and combine. Keep dressing warm until ready to serve.
In large bowl, place spinach, bacon, onion and eggs. Pour warm dressing over salad and serve immediately. (Be careful to only use enough dressing as needed. You can refrigerate the leftover dressing for another meal.).
Fry bacon until crisp and drain on paper towels. Combine vinegar, cream, onion, herbs and bacon in a bowl and season with salt, pepper and sugar.
Put carrot, celeriac and cabbage in a salad bowl, add the bacon dressing and toss to combine.