| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
sl |
Chopped bacon |
| 3 |
tb |
Cider vinegar |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Sugar |
| 1 |
pn |
Dry mustard |
| 1/2 |
c |
Undiluted Carnation 2% Evaporated Milk |
| 1/2 |
c |
Salad dressing |
| 8 |
c |
Washed drained torn spinach |
| 4 |
|
Shelled sliced hard cooked eggs |
| 1 1/2 |
c |
Sliced fresh mushrooms |
INSTRUCTIONS
Fry bacon until crisp in med. saucepan. Drain well, reserving 2 TB
drippings; set bacon aside. Stir vinegar, salt, sugar and dry mustard into
reserved drippings. Gradually stir in E. Milk until slightly thickened.
Blend in salad dressing. Cover and chill at least 1 hour. To serve toss
together spinach, eggs, mushrooms and reserved bacon in large salad bowl.
Pour dressing over individual servings. Makes 6 servings.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””