| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New text im, Cooking rig |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean, smoked bacon |
| 3 |
lb |
Red or white "creamer" potatoes |
| 1/2 |
c |
Finely chopped red onions, rinsed in ice w |
| 1/3 |
c |
Chopped fresh herbs such as parsley, chive |
|
|
Mustard-Beer Vinaigrette (recipe follows) |
|
|
Salt and freshly ground pepper Garnish– |
|
|
Sieved hard boiled eggs, if desired |
INSTRUCTIONS
Cook the bacon until crisp and drain on paper towels. Chop coarsely and
reserve. Reserve 1 tablespoon of rendered bacon fat for vinaigrette if
desired.
Cook the potatoes in lightly salted water until tender but not mushy.
Drain, cool slightly, and slice unpeeled into thick rounds. While the
potatoes are still warm, gently mix them with the reserved bacon, onions,
herbs and vinaigrette. Correct seasoning and serve warm or at room
temperature.
Yield: 6 to 8 serving
Recipe By : COOKING RIGHT SHOW #CR9636
Posted to MC-Recipe Digest V1 #230
Date: Mon, 30 Sep 1996 05:11:40 -0400 (EDT)
From: Bill Spalding <billspa@icanect.net>
A Message from our Provider:
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