This recipe is from Gail Klingentsmith's late mother.
4 to 5 cups iceburg lettuce, chopped, (or 1 large head)
1/3 cup onion, chopped (or 1/2 medium onion)
1/2 pound thick-sliced bacon
1/2 cup vegetable oil
1/2 cup white vinegar
1/4 cup sugar
1/4 prepared mustard
1 teaspoon salt
1/2 teaspoon. Pepper
Combine chopped lettuce and onion in serving bowl. Fry bacon until crisp. Cut into 1/2-inch pieces and add to serving bowl. Cook bacon; drain bacon grease from pan and combine remaining ingredients in bacon pan. Bring to a boil and stir boiling liquid for 2 minutes. Pour while still boiling over lettuce mixture. Toss to wilt lettuce. Serves 4 to 6 as a side dish.
Thursday, September 16, 1999
