Chop bacon and fry until crisp.
Remove bacon and add to greens.
Add all other ingredients to beaten egg, except salad greens, and pour into the hot bacon fat.
Cook until thickened. Pour at once over the crisp, dry salad greens, such as lettuce, endive, dandelion or spinach.
A little chopped onion may be added, if desired.
ike.
Note: Using a Dutch process cocoa will yield a
and peppercorns into a large Dutch oven, bring to a boil
nd cloves in a large Dutch oven. Add 4 quarts cold
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
Bring water to a boil in a 4 quart dutch oven.
Add tortelllini and asparagus and cook for 4 minutes, drain; rinse in cold water, and drain. Set aside.
Place lettuce, tortellini, and asparagus in a large bowl; add dressing, tossing gently. Add parmesan and croutons. Serve.
heat oil in a large Dutch oven. Cook leeks and endive
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
Mix ingredients
in chilled Dutch oven.
Place in creek for 3 to 6 hours to chill.
Stir to blend every hour.
Careful not to get any water inside Dutch oven.
ice) to serve with this salad.
note: if you're
ressing (there are many great recipes for hot bacon and sweet
tock for soup or other recipes. Shred the meat with your
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl.
Blend mayonnaise, sour cream, lemon juice, mustard and Equal; stir into chicken mixture.
Season to taste with salt and pepper.
Spoon salad onto lettuce-lined plates; sprinkle with 1/4 cup pecans, if desired.
Makes 4 servings.
r seafood stock in other recipes) and run cold water over
Combine& mix all the dressing ingredients and set aside.
In large bowl, toss lettuce, tomatoes, chillies, and olives.
To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
Repeat the step above layering the remainder ingredients in the same order.
This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.
Prepare brisket: In a Dutch oven or a small stockpot,