| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1/4 | lb | Sturdy leaf lettuce-romaine is good |
| 2 | Green onions; chopped finely | |
| 6 | sl | Bacon |
| 1/4 | c | Vinegar |
| Salt and fresh ground pepper to taste |
INSTRUCTIONS
When I was a little we always had "KILLED LETTUCE". The following is from a cook book I have " Shucked Beans, Stack Cakes, and Honest Fried Chicken". Killed Lettuce must be made right when it's ready to serve. Pour warm water in bowl and set aside. Wash lettuce, towel dry well, and tear into small pieces. Chop the onions finely. In a skillet, fry the bacon crisp. Turn off skillet, put bacon on paper towels to drain, and reserve bacon grease in skillet. Empty water from bowl and " DRY VERY CAREFULLY". Put the lettuce and onion in it with the vinegar and toss lightly to mix. Heat bacon grease until it's very hot, but not smoking, Pour grease over lettuce and crumble bacon on top Salt and pepper to taste. Serve immediately Posted to bbq-digest by "John & Linda Mitchell" <linjon@sbt.infi.net> on Jun 3, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus is my Lifeguard!”