Name: Mashed Potato And Endive Salad
Ingredients: 2 sm Russet potatoes; (about 12 ounces; ; total), peeled,; ; diced; 4 Bacon slices; chopped; 1/4 c Minced onion; 3 tb Cider vinegar; 2 ts Sugar; 2 Heads Belgian endive; sliced

What skill doth every part of our work require! – and of how much moment is every part! To preach a sermon, I think, is not the hardest part; and yet what skill is necessary to make the truth plain; to convince the hearers, to let irresistible light in to their consciences, and to keep it there, and drive all home; to screw the truth into their minds, and work Christ into their affections; to meet every objection, and clearly to resolve it; to drive sinners to a stand, and make them see that there is no hope, but that they must unavoidably either be converted or condemned – and to do all this, as regards language and manner, as beseems our work, and yet as is most suitable to the capacities of our hearers. This, and a great deal more that should be done in every sermon, must surely require a great deal of holy skill.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
	Belgian	March 1992	1	servings

INGREDIENTS

2	sm	Russet potatoes; (about 12 ounces
		; total), peeled,
		; diced
4		Bacon slices; chopped
1/4	c	Minced onion
3	tb	Cider vinegar
2	ts	Sugar
2		Heads Belgian endive; sliced

INSTRUCTIONS

Cook potatoes in large pot of boiling water until tender, about 12 minutes.
Meanwhile, cook bacon in heavy large skillet over medium-high heat until
brown and crisp. Transfer to paper towel using slotted spoon. Drain bacon
well. Reserve pan drippings in skillet.
Transfer potatoes to colander and drain well. Return potatoes to pot. Mash
coarsely. Reheat bacon fat in skillet until just warm. Remove from heat and
mix in minced onion, cider vinegar and sugar. Add dressing to potatoes. Add
endive and toss gently. Season salad to taste with salt and pepper.
Sprinkle with bacon. Serve salad warm.
Serves 4.
Bon Appetit March 1992
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