| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad |
4 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon |
| 1 |
lg |
Head lettuce |
|
|
Chopped onion to taste |
| 1/4 |
c |
Cider vinegar |
| 1 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
|
Hard boiled egg |
INSTRUCTIONS
Fry bacon until crisp, reserving 1/4 cup drippings. Tear lettuce. Crumble
bacon, and add with onion to lettuce, tossing well. Stir remaining
ingredients, except egg, into drippings in large skillet, stirring
constantly; bring to a boil. Pour over lettuce and onions, tossing until
lettuce is wilted and coated with dressing. Garnish with egg cut in thin
wedges or grated. Serve piping hot.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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