| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
|
Head Iceberg lettuce; -or- |
| 1 |
lb |
Fresh spinach |
| 12 |
sl |
Bacon; chopped |
| 1 |
|
Medium-size onion; diced |
| 3 |
c |
Warm beef stock |
| 2 |
ts |
Sugar |
| 1/2 |
c |
Red wine vinegar |
| 1 |
ds |
Brandy |
| 2 |
tb |
Cornstarch |
| 12 |
c |
Cold water |
|
|
Salt & freshly ground black pepper to taste |
INSTRUCTIONS
1. If using iceberg lettuce, core, wash, dry & crisp the leaves. If using
spinach, wash, stem & crisp the leaves.
2. Fry the bacon in medium-size skillet until crisp. Add onion & cook until
tender,but not brown. Cool slightly.
3. Add stock,sugar,vinegar & brandy & simmer over medium heat 20 min.
Remove from heat & skim fat from surface.
4. Mix cornstarch w/ water. Return dressing to heat & add cornstarch
mixture, stirring until thickened. Taste & correct seasoning w/ salt &
pepper if necessary.
5. Divide the lettuce or spinach leaves among 6 salad plates & pass the hot
dressing at table. Note: The dressing can be made in advance & gently
reheated, if desired.
FOX & HOUND
FRIESS LAKE RD.; MILWAKEE
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“When God ordains, He sustains.”