| 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.
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