Cut bacon into 1 inch pieces. Pan fry slowly until almost cooked. Add onion and cook until transparent. Combine and stir in flour, sugar, salt and paprika. Pour in vinegar and water. Stir and cook until mixture thickens. Add potatoes to bacon dressing and heat 10-15 minutes over low heat.
Mix sugar, mustard, salt, vinegar and onion in food processor. Add oil slowly through tube. Add poppy seeds. Serve over:
Red cabbage shredded with green grapes, salted peanuts, and avacado.
Arrange pancetta in a single layer in medium nonstick skillet.
Cook over medium heat until brown and crisp . Do not turn.
About 8 minutes. Transfer to paper towels to drain. Wisk oil and lemon
juice in a small bowl. Season dressing with salt and pepper. Place arugula and
olives in medium bowl; toss with dressing. Divide salad between plates. Top
with pancetta slices and Parmesan shavings.
THIS DOESN’T MAKE MUCH MORE THAN FOUR SERVINGS.
Clean the mushrooms. Remove and discard stems and slice the caps. In a large sauté pan, heat the butter and 2 T. of the olive oil until bubbly. Add mushrooms, salt, and pepper to the pan and sauté for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and sauté for another 2-3 minutes, until cooked thoroughly.
Meanwhile, arrange the arugula on four plates and cover each portion
with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 T. of live oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of cheese on top of the hot mushrooms.
Sprinkle with the sun-dried tomatoes, parsley leaves, salt and pepper
and serve warm. Serves 4
Mix all of the above and serve over salad: shredded lettuce, thin strips of boiled ham, thin strips of turkey, thin strips of Swiss cheese, green olives.
Toss the above with:
Mix the above and toss with vegetables and bacon and eggs
Shake in a tightly covered jar. Refrigerate.
Mix pudding with pineapple juice. Cook slowly on low heat until thickened. Toss with remainder of fruit.
Ranch Dressing
Make guacamole with the avocados, lemon juice and salt. Place a couple of tablespoons or move on individual salad plates. Crush tortilla chips and add about ¼ cup of crushed chips to each plate on top of the guacamole. Chop the romaine lettuce very fine. Add the shredded cheese, peas and green onion to the romaine. Bind just enough with Ranch Dressing and divide mixture among the individual plates. Serves 10.