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
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.
tightly covered.
Fry chopped bacon until crisp; remove to paper
Mix first 4 ingredients in medium bowl.
Add blue cheese and stir until well blended.
If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
(Can be made 1 day ahead. Cover and chill.).
Cook bacon in large skillet over medium heat until golden brown and beginning to crisp.
Arrange lettuce on plates.
Spoon dressing over.
Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally.
Garnish with red onion.
Cook beans in a large pot of salted water until tender, about 8 minutes.
Drain and transfer to a bowl.
While the beans are boiling, cook bacon in a medium skillet until crisp, about 8 minutes.
Drain bacon on paper towels.
Add shallot to skillet and saute 30 seconds.
Remove from heat and cool slightly.
Stir vinegar into shallot mixture.
Season with salt and pepper.
Pour dressing over green beans and toss until coated.
Crumble bacon over.
re hard boiling, fry the bacon and remove to a paper
oll pan) and drape the bacon across the grid. Place in
Arrange the spinach leaves on four salad plates. Slice figs in half and arrange on the spinach, cut side up. Sprinkle thinly sliced red onion over the spinach, then sprinkle with the cheese, walnuts, and bacon.
Combine sugar, red wine vinegar, water, cornstarch, and a dash of salt in a saucepan and bring to a simmer. Remove from heat and let cool slightly.
Spoon some of the warm dressing over the salads.
nd discard.
Fry up bacon slices until crisp. Transfer to
large skillet, fry the bacon over moderate heat until crisp
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.
Stack cold bacon slices and cut into 1/4 inch strips.
Cook bacon in a small saucepan on medium heat until brown and crisp.
Remove bacon bits to a piece of kitchen paper to drain, leaving drippings in the pan, reduce heat to medium/low.
Add chopped onion and saute in bacon drippings for about 5 minutes or until soft.
Turn off the heat, add remaining ingredients and wisk until the dressing becomes emulsified.
Oil a large saucepan and place over medium-high heat. Cook cheese until browned on both sides. Layer spinach, lettuce, chickpeas, eggplant and pepper on a serving platter or serving plates.
For the warm tomato dressing, in a small saucepan, heat olive oil over medium heat. Cook onion and garlic, stirring, until onion is soft. Add tomato juice, sugar and vinegar and stir until hot. Blend or process tomato mixture until smooth then stir in basil.
Just before serving, drizzle warm tomato dressing over salad.
Fry 6 slices cut up bacon until crisp.
Remove to paper towel. Add 1 cup water to bacon grease and bring to boil.
Make paste of flour, salt, sugar and 1/4 cup water.
Add 1 well beaten egg to paste mixture.
Remove water mixture from heat and stir in egg mixture slowly.
Return to heat and stir until thick.
Remove from heat and stir in 1/4 cup vinegar.
Add bacon pieces right before you serve over lettuce or endive.
Toss and serve with the dressing (recipe follows).
Combine spinach and mushrooms in salad bowl.
Cook onion until translucent, in olive oil.
Combine cornstarch, apple juice and cider vinegar together until well mixed.
Add to skillet with onion and heat until boiling.
While boiling continue to stir until mixture thickens slightly.
Stir in honey.
Pour hot dressing over spinach mixture and mix in well.
Add boiled egg and bacon and toss thoroughly.
Season to taste with salt and pepper.
In large pot, bring green beans and enought water to cover to a boil.
Cook 6 minutes or until tender crisp.
Cook bacon in large skillet over medium heat until crisp.
Drain on paper towel,.
Remove all but 2 TBS bacon fat from skillet.
Add shallots and saute` 1-2 minutes untils slightly golden.
Remove from heat and stir in vinegar.
Add green beans and salt and pepper.
Toss to coat.
Crumble bacon on top.
Serve immediately.
Fry bacon until crisp. Drain and crumble.
Mix egg, vinegar and sugar.
In a saucepan, heat mixture, stirring constantly to keep egg smooth.
Heat until mixture boils and slightly thickens. Add crumbled bacon or Bac*Os.
Pour lightly over lettuce or raw spinach for a delicious salad.
ote -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong