Fry bacon; remove from skillet.
Crumble when cool.
Mix vinegar with brown sugar; add salt and pepper to taste.
Add to bacon grease.
Tear washed garden lettuce; add chopped onion and radishes, if desired.
Get grease dressing nice and hot, then pour over lettuce.
Add bacon bits; mix and serve immediately.
Toss lettuce, bacon, egg and pepper together in medium sized serving bowl.
Combine water, vingar, sugar, flour and salt in a medium saucepan. Heat over medium/high until hot, but not boiling.
Pour water/vinegar mixture over lettuce and toss to coat.
Serve immediately.
Slice cooked beets and combine with orange slices or sections and minced Vidalia onions.
Arrange on garden lettuce.
Pour Honey Curry Dressing on at last minute.
Wash lettuce, onions and radishes; drain.
Cut into bite size.
Combine cream and French dressing.
Stir to mix smoothly. Cut bacon in small strips and fry crisp.
Pour cream dressing over lettuce and mix.
Pour hot bacon and hot grease over lettuce.
Mix well with forks.
Serve at once.
Wash and dry lettuce.
Add onions.
Cover and refrigerate to keep crisp.
In a 10-inch skillet over medium heat, cook bacon until crisp.
Remove and drain on a paper towel.
Reduce heat to low.
To drippings in pan, add vinegar, sugar, mustard and pepper, stirring well.
Cook about 10 minutes, stirring occasionally. Crumble bacon and add to lettuce.
Stir dressing and pour over lettuce.
Toss well.
Sprinkle diced eggs on top and serve immediately.
Makes 4 servings.
Wash fresh picked lettuce and drain well.
Break or cut into pieces into bowl.
Slice onions over top.
Add salt and pepper. Fry about 6 slices bacon until crisp; remove from skillet.
Pour hot grease over vegetables.
Mix; stir until lettuce is wilted. Crumble cooked bacon over the lettuce.
Serve immediately.
Six tablespoons of vinegar can be added to hot grease.
Saute bacon drippings, sugar, salt and vinegar.
Dice onions and radishes.
Pour over leaf lettuce (garden lettuce).
Cut up lettuce and onion tops, place in
Break lettuce into bite size pieces. Add chopped egg whites and chopped onions, including onion tops.
In a small bowl, mash egg yolks.
Add vinegar and Tabasco sauce.
Pour over lettuce and mix until each piece is coated.
Heat bacon drippings and pour over lettuce. Crumble bacon over all and mix well.
Serve at once. Serves 4.
Cut lettuce very small.
Add onion.
Add vinegar and salt to taste.
Heat bacon grease until smoking.
Pour over lettuce (amount to taste), then toss.
Mix the drippings, flour, sugar, salt, water, vinegar and egg thoroughly and boil 2 to 3 minutes.
Pour over bowlful of mixed lettuce and onions.
Stir in bacon bits and serve immediately.
Rub a large wooden bowl with cut sides of garlic.
Add oil, lemon juice and salt to bowl; stir well.
Add lettuce; gently toss.
Chill 30 minutes before serving.
Yield: 4 servings.
Arrange lettuce wedges around the edge of a large serving platter. Toss ham and cheese together then pile in the center of the platter. Top with radishes, peas and chopped eggs.
For the mustard dressing, whisk together all ingredients until smooth. Drizzle over lettuce wedges. Serve immediately.
In a large non-stick skillet, heat oil over medium heat. Add Garden Veggie Crumble, garlic and gingerroot. Cook for 2 minutes, stirring occasionally.
Stir in hoisin sauce and sesame oil. Add chile peppers or pepper sauce, to taste. Reduce heat to low; cook for 5 minutes.
Place about 3 tablespoons (45 mL) veggie filling on each lettuce leaf. Add toppings. Roll up lettuce.
then add the peas and lettuce. Pour over two-thirds of
Mix first 6 ingredients together until well blended.
Toss vegetables in large bowl with dressing mixture.
Arrange lettuce leaves on platter.
Place vegetable mixture on top of lettuce leaves.
Arrange chicken on top of salad ingredients.
Combine first 6 ingredients.
Mix well and chill.
Serve on lettuce leaves.
Garnish with pimento strips.
Serves 4 to 6.
Boil noodles until done, approximate time 3 minutes.
Drain noodles.
Cut lettuce, cut garlic and cut onions.
Cut tomato wedge style.
Add all ingredients in a large bowl.
Add seasoning packets.
Toss as a regular salad.
Serves 4 to 5. Serve chilled with any salad dressing desired.
eanwhile, well mix together Roman lettuce slices, red cabbage slices and
Drain garden peas and rinse with cold water.
Cut up onion very fine and add to peas.
Add chopped boiled eggs and add salt, pepper and seasoned salt.
Mix with small amount of Miracle Whip salad dressing.
Serve on lettuce leaf.