Yield: 8 Servings
|3 pounds||Spinach; rinsed and stemmed|
|12 ounces||Bacon; diced|
|1 small||Onion; chopped|
|⅓ cup||Red wine vinegar|
|4 teaspoons||Prepared mustard|
|¼ teaspoon||Worcestershire sauce|
Date: Fri, 09 Feb 1996 20:23:20 EST From: AKSC87A@... (MARY JO KNAPPER) Dry spinach leaves and place in flameproof bowl. Cook bacon in skillet until crisp. Remove bacon from skillet and set aside. Add onion to drippings in pan and cook until transparent. Add vinegar, lemon juice, mustard, sugar and Worcestershire and blend well.
Quickly pour over spinach. Return skillet to heat, add Cognac and ignite carefully. Pour over spinach and toss lightly. Sprinkle with reserved bacon.
(C) 1992 The Los Angeles Times
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