| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Rice, Salads, German |
6 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon, cut in 1/4" pieces |
| 1/2 |
c |
Cider vinegar |
| 3 |
tb |
Sugar |
| 2 |
tb |
Water |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
sm |
Carrot, grated |
| 2 |
tb |
Fresh parsley, chopped |
| 4 |
c |
Cooked rice |
INSTRUCTIONS
In a large skillet, cook bacon until crisp. Pour off fat; return 2 T. to
skillet. Add onions, vinegar, sugar, water, salt, pepper. Cook until
onions are tender. Stir in rice, carrot, and parsley. Heat through, about 5
minutes.
This sauce is basically the same for German potato salad, just add celery
seed. It is also good on lightly sauted cabbage.
Posted by M. Hackmann 4/30/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””