| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Salad | 6 | Servings |
INGREDIENTS
| 1 | Head Iceberg lettuce; -or- | |
| 1 | lb | Fresh spinach |
| 12 | sl | Bacon; chopped |
| 1 | Medium-size onion; diced | |
| 3 | c | Warm beef stock |
| 2 | ts | Sugar |
| 1/2 | c | Red wine vinegar |
| 1 | ds | Brandy |
| 2 | tb | Cornstarch |
| 12 | c | Cold water |
| Salt & freshly ground black pepper to taste |
INSTRUCTIONS
1. If using iceberg lettuce, core, wash, dry & crisp the leaves. If using spinach, wash, stem & crisp the leaves. 2. Fry the bacon in medium-size skillet until crisp. Add onion & cook until tender,but not brown. Cool slightly. 3. Add stock,sugar,vinegar & brandy & simmer over medium heat 20 min. Remove from heat & skim fat from surface. 4. Mix cornstarch w/ water. Return dressing to heat & add cornstarch mixture, stirring until thickened. Taste & correct seasoning w/ salt & pepper if necessary. 5. Divide the lettuce or spinach leaves among 6 salad plates & pass the hot dressing at table. Note: The dressing can be made in advance & gently reheated, if desired. FOX & HOUND FRIESS LAKE RD.; MILWAKEE From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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