Spinach flambe czarina

Yield: 4 Servings

Measure Ingredient
½ cup Bacon cut into 1/4\" strips
½ cup Green onions; coarsely chopped
2½ cup White vinegar
3 teaspoons Grey Poupon mustard
½ cup Croutons
½ cup Fresh mushrooms; sliced
\N \N Fresh ground pepper
2 teaspoons Granulated sugar
1 pinch Salt
\N \N Fresh spinach for 4 people
\N \N Russian vodka

In a 10 inch fry pan, saut‚ the bacon until halfdone; drain grease.

Continue to cook until bacon becomes transparent and starts to become crisp. Add green onions; cook stirring constantly until onions are soft.

Add vinegar and sprinkle in sugar. Stir until ingredients are well mixed.

Reduce liquid until you can see the bottom of pan when you pass your fork through the mixture. Add mustard. Mix until dressing has taken on a consistency of diluted mustard. Grab the handle of the pan and tilt towards you leaving top half of pan over flame. When empty portion of pan becomes hot, pour vodka into that part of the pan. This will ignite the vodka. Add enough to make a good amount of sauce. While dressing is reducing, wash and dry about ½ to ¾ pound fresh spinach in salad bowl. Add mushrooms. Pour on dressing and toss. Add croutons, salt and pepper; toss. Serves 4.




From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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