| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Spinach; rinsed and stemmed |
| 12 |
oz |
Bacon; diced |
| 1 |
sm |
Onion; chopped |
| 1/3 |
c |
Red wine vinegar |
| 1 1/2 |
|
Lemons; juiced |
| 4 |
ts |
Prepared mustard |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Worcestershire sauce |
| 1 1/2 |
oz |
Cognac |
INSTRUCTIONS
Date: Fri, 09 Feb 1996 20:23:20 EST
From: AKSC87A@prodigy.com (MARY JO KNAPPER)
Dry spinach leaves and place in flameproof bowl. Cook bacon in skillet
until crisp. Remove bacon from skillet and set aside. Add onion to
drippings in pan and cook until transparent. Add vinegar, lemon juice,
mustard, sugar and Worcestershire and blend well.
Quickly pour over spinach. Return skillet to heat, add Cognac and ignite
carefully. Pour over spinach and toss lightly. Sprinkle with reserved
bacon.
(C) 1992 The Los Angeles Times
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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