or this dish, but head lettuce may be used.
Take
Just before serving, shred lettuce with knife (about 4 cups). In large skillet, fry bacon until crisp.
Add vinegar; heat through.
Remove skillet from heat; add lettuce and onions. Season with salt, pepper and sugar; toss 1 to 2 minutes until lettuce is wilted.
Makes 4 servings.
Tear lettuce up into medium-size pieces (about 12 cups). Place lettuce in a 3-quart bowl.
Fry bacon over medium heat until crisp.
Remove bacon with a slotted spoon; sprinkle over lettuce. In same skillet bacon was fried, add sugar, vinegar and salt to bacon grease.
Heat to boiling; immediately pour over lettuce. Toss just until lettuce is wilted.
Remove bacon from large frying pan, crumble and set aside to add to lettuce just before serving.
To fryings in pan, add vinegar, water and sugar or sugar substitute.
Bring to boil.
Add large bowl of lettuce; keep stirring and turning lettuce in pan until thoroughly coated with vinegar sauce and wilted.
Lift lettuce from liquid, add crumbled bacon tossed in lightly and serve warm.
The liquid may be saved for another preparation, just add a bit of fresh vinegar.
Wash lettuce and tear in bite sized pieces.
Fry bacon and remove from skillet, leaving fat to cool.
Mix onions and lettuce in a large bowl.
Crumble bacon over greens.
To the fat add vinegar, sugar, salt and pepper.
Heat and pour over lettuce. Toss until wilted.
Serve immediately.
In large skillet, fry bacon until crisp. Add vinegar; heat through. Remove from heat. Shred lettuce with knife. Add lettuce and onion to skillet. Season with salt, pepper and sugar. Toss 1 to 2 minutes until lettuce has wilted.
Fry bacon until crisp; drain paper towel.
Save 1/4 cup drippings from bacon in skillet.
In medium bowl, tear lettuce into bite size pieces.
Crumble bacon and with onion slices, tossing until well mixed.
Stir remaining ingredients over medium heat to boiling point, stirring constantly.
Remove from heat. Add lettuce mixture, tossing until lettuce is slightly wilted and coated with dressing.
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.
Just before serving shred lettuce with knife.
In a large skillet fry bacon until crisp. Remove bacon from pan and crumble. (Leave bacon drippings in the skillet).
Add vinegar to the bacon drippings; heat through. Add green onions and season with salt, pepper and sugar.
Drizzle over shredded lettuce Toss 1 to 2 minutes until lettuce is wilted.
Toss lettuce and onions slightly,just enough to combine ingredients and set aside for now.
Mix sugar and vinegar.
Pour off half the bacon grease,to the remainder,add the sugar and vinegar.
Cook until thickened.
When mixture has thickened slightly pour hot dressing over lettuce and add crumbled bacon,serve immediately.
Fry bacon until crisp; drain (saving drippings) and crumble.
Place lettuce in a large bowl.
top with onion, egg, and crumbled bacon.
In a skillet put bacon drippings, vinegar, salt, pepper and sugar.
Heat to boiling.
Pour over lettuce in bowl and toss.
Serve immediately.
Fry bacon until crisp in a 10 inch skillet.
Mix eggs with vinegar, sugar, salt and pepper.
Add to skillet and heat until hot.
Remove the skillet from the fire: add lettuce and onions. Toss 1 to 2 minutes, until lettuce is wilted.
Makes 4 servings.
Fry and cool bacon.
Chop into pieces and set aside.
Beat egg, sugar, mustard and vinegar together.
Stir into bacon and bacon grease; cook until thick.
Pour over lettuce while hot and stir until lettuce is wilted.
Fry bacon in 12-inch skillet until crisp.
Add vinegar; heat through. Remove from heat; add lettuce and onions.
Sprinkle with sugar, salt and pepper; toss until lettuce is wilted, 1 to 2 minutes.
Makes 4 servings.
Fry fatback in a large skillet.
Drain fatback on paper towels and reserve for eating!
Cut heat off of skillet, but while still warm, add lettuce and onions until wilted.
Serve with salt, pepper and vinegar as desired.
With scissors, snip bacon into 1-inch pieces into 3-quart casserole.
Microwave at High 3 minutes, until crisp.
With slotted spoon, remove bacon to paper towels to drain.
To drippings in casserole, add vinegar, sugar, salt, pepper and tarragon.
Microwave at High 2 to 3 minutes to boil.
Stir in celery and onion.
Gradually add lettuce to hot dressing, tossing to coat each piece, just until slightly wilted.
Add orange segments and crisp bacon pieces and toss again lightly.
Serve immediately.
dd lettuce; toss just until leaves are coated and slightly wilted. Spoon
owl, combine romaine, red leaf lettuce, mushrooms and onion.
Toss
Wash and cut lettuce and onions into small pieces.
Fry bacon in skillet.
Remove bacon and crumble into tiny chunks.
Sprinkle salt and pepper to taste and sugar on top of lettuce.
Add vinegar to lettuce.
Make sure that the bacon grease is still very warm, then pour over lettuce.
Mix well.
Serve with brown beans and cornbread.
Put lettuce and green onions in a large salad bowl.
Fry bacon until crisp.
Remove bacon, reserving drippings.
Crumble bacon and set aside.
Add vinegar and sugar to drippings.
Bring to boil and pour over lettuce.
Sprinkle bacon on top.
Serves 4.