4 slices bacon, diced
1/4 cup white vinegar
8 ounces spinach or 2 bunches leaf lettuce, coarsely shredded (6 cups)
1/3 cup chopped green onions (4 medium)
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Cook bacon in 12-inch skillet over low heat, stirring occasionally, until crisp. Stir in vinegar. Heat through; remove from heat.
Add spinach and onions to bacon mixture. Sprinkle with sugar, salt and pepper. Toss 1 to 2 minutes or until spinach is wilted.
Rhubarb Crisp
Rhubarb Sauce
1/2 - 2/3 cup sugar
1/4 cup water
3 cups rhubarb
Topping
1/2 cup flour
1/2 cup brown sugar
1 tsp. cinnamon
1/4 cup margarine or butter
1/2 cup quick cooking oatmeal
Bring sugar and water to boil. Stir in rhubarb, boil. Reduce heat, simmer 5 minutes.
Sift flour and cinnamon together. Mix in oatmeal and sugar. Cut in margarine (butter) very finely, or rub in with fingertips.
Spread rhubarb sauce in pan, then cover with oatmeal mixture. Bake at 350° for 25-30 minutes. Cut in squares and serve warm or cold, with cream or whipped cream, or with custard sauce or vanilla ice cream.
1/2 - 2/3 cup sugar
1/4 cup water
3 cups rhubarb
Topping
1/2 cup flour
1/2 cup brown sugar
1 tsp. cinnamon
1/4 cup margarine or butter
1/2 cup quick cooking oatmeal
Bring sugar and water to boil. Stir in rhubarb, boil. Reduce heat, simmer 5 minutes.
Sift flour and cinnamon together. Mix in oatmeal and sugar. Cut in margarine (butter) very finely, or rub in with fingertips.
Spread rhubarb sauce in pan, then cover with oatmeal mixture. Bake at 350° for 25-30 minutes. Cut in squares and serve warm or cold, with cream or whipped cream, or with custard sauce or vanilla ice cream.
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