| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Curtis aike, Flash1 |
1 |
servings |
INGREDIENTS
| 3 |
|
Strips bacon |
| 1 |
|
Head shredded jicama; chopped |
| 1/2 |
c |
Shredded carrots |
| 1 |
|
Celery rib; thinly sliced |
| 1/2 |
c |
Whipping cream |
| 1/3 |
c |
Sugar |
| 2 1/2 |
tb |
Cider vinegar |
|
|
Salt and ground black pepper to taste |
| 1 |
ts |
Paprika |
INSTRUCTIONS
Cook bacon until crispy in oven or on top of stove. While bacon is
cooking, in large bowl, combine jicama, Carrots and celery. When
bacon is done, let cool. Set aside.
In a small bowl, combine cream, sugar, vinegar and salt and pepper.
Stir until sugar dissolves. Crumble bacon into jicama mixture. Mix
well. Pour cream and sugar mixture over jicama/bacon mixture.
Sprinkle with paprika. Toss well. Cover and refrigerate until ready
to serve.
Approximately 6 minutes.
Per serving (excluding unknown items): 810 Calories; 54g Fat (58%
calories from fat); 9g Protein; 78g Carbohydrate; 179mg Cholesterol;
367mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2094
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