Name: Warm Mashed Potato and Bacon Salad
Ingredients: 1 1/2 lb Potatoes, cut in 1" chunks; 3 tb Garlic, thickly sliced; 1 c Chicken broth; 3 sl Bacon, thickly sliced, cutup; 3 tb Olive oil; 3/4 ts Salt; 1/2 ts Pepper; 1 tb Red-wine vinegar; 1 ts Dijon mustard; 4 c Escarole lettuce, cut in; Bite sized pieces; 1 sm Red onion, thinly sliced

One is struck with the personality of this text [Mt. 11:28]. There are two persons in it, 'you' and 'me'... Jesus says, 'Come to Me, not to anybody else but to Me.' He does not say, 'Come to hear a sermon about Me' but 'Come to Me, to My work and person.' You will observe that no one is put between you and Christ... Come to Jesus directly, even to Jesus Himself. You do want a mediator between yourselves and God, but you do not want a mediator between yourselves and Jesus... To Him we may look at once, with unveiled face, guilty as we are. To Him we may come, just as we are, without anyone to recommend us or plead for us or make a bridge for us to Jesus... You, as you are, are to come to Christ as He is, and the promise is that on your coming to Him he will give you rest. That is the assurance of Jesus Himself, and there is no deception in it... You see there are two persons. Let everybody else vanish, and let these two be left alone, to transact heavenly business with each other.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Side dish, Vegetables	4	Servings

INGREDIENTS

1 1/2	lb	Potatoes, cut in 1" chunks
3	tb	Garlic, thickly sliced
1	c	Chicken broth
3	sl	Bacon, thickly sliced, cutup
3	tb	Olive oil
3/4	ts	Salt
1/2	ts	Pepper
1	tb	Red-wine vinegar
1	ts	Dijon mustard
4	c	Escarole lettuce, cut in
		Bite sized pieces
1	sm	Red onion, thinly sliced

INSTRUCTIONS

Put potatoes and garlic in medium sized saucepan.  Add chicken broth and
enough cold water to cover.  Cover and cook 10-12 min until potatoes are
tender.
Meanwhile, fry bacon in heavy skillet till crisp; drain on paper towels
Remove and reserve 3/4 cup potato cooking liquid.  Drain potatoes and
garlic well in a colander.
Return to pot and stir 1-2 min over medium heat till potatoes are dry.
Mash potatoes and garlic, adding reserved cooking liquid, 2 tbs of the oil,
1/2 tsp of salt and 1/4 tsp of pepper.
In a cup, with a fork, mix remaining 1 tbs oil, the vinegar, mustard, 1/4
tsp *each* salt and pepper.
Put escarole, onions and bacon in a large serving bowl.  Add dressing and
toss to coat.  Mound potatoes on salad and serve immediately. Posted to
MealMaster Recipes List, Digest #165
Date: Thu, 13 Jun 1996 21:18:28 -0400 (EDT)
From: Lisa <[email protected]>

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