| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Beans, Chicken, Salads |
10 |
Servings |
INGREDIENTS
| 8 |
|
Strips bacon |
| 2/3 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1 1/2 |
ts |
Salt |
| 1 |
pn |
Pepper |
| 3/4 |
c |
Vinegar |
| 1/2 |
c |
Water |
| 1 |
cn |
Kidney beans; 16-oz. |
| 1 |
cn |
Lima beans; 15-oz. |
| 1 |
cn |
Garbanzo beans; 15-oz. |
| 1 |
cn |
Green beans; 14.5-oz. |
| 1 |
cn |
Wax beans; 14.5-oz. |
| 2 |
c |
Cooked cubed chicken |
|
|
Spinach leaves |
|
|
Shredded cheese of your choice |
|
6 |
Ma, r 1998 |
INSTRUCTIONS
1. In a skillet, cook bacon until crisp; reserve 1/4 cup drippings. Set the
bacon aside. Drain and rinse all of the beans; set aside.
2. Add sugar, cornstarch, salt and pepper to drippings; stir together. Stir
in vinegar and water; bring to a boil, stirring constantly. Cook for 2
minutes.
3. Add the beans and chicken; reduce heat. Cover and simmer for 15 minutes
or until beans are heated through.
4. Line serving plates with spinach leaves. Spoon salad on top. Garnish
with reserved bacon and shredded cheese. Recipe from Lucky's Grocery
Stores; adapted by Lynn Thomas dcqp82a@prodigy.com. Lynn's notes: Made this
3-5-98; I served larger portions to make a main dish meal. This was a very
good and easy salad to make.
Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
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