Ben Collver wrote to Dave Drum <=-

Of the four KFC copykat recipe I checked - including the one in my flies NONE of them use Miracle Wimp.

Cool... I was able to give you something new! >:)

Here's another goodie - from Popeyes

Here's my favorite slaw recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asian Slaw
Categories: Asian, Salad
Yield: 4 Servings

I prefer my slaw to be made with finely chopped/shredded cabbage and
finely chopped/julienned carrot, onion, bell pepper with a sweet - ish mayonnaise based dressing.

Here's one I've nothad since my Grandmother wqas carried oput feet-firt.
It wqas a late spring/early summer favourite of my grandfather.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Grandma's Wilted Lettuce w/Hot Bacon Dressing
Categories: Greens, Poek, Vegetables
Yield: 5 servings

MMMMM-------------------HOT BACON DRESSING:--------------------------
3 sl Thick-cut bacon
1/4 c White sugar
1 tb A-P flour
1/2 ts Table salt
ds Black pepper
1/3 c Apple cider vinegar
3 tb Water

MMMMM----------------------WILTED LETTUCE----------------------------
1 lg Bowlful of leaf lettuce
1 md Brown onion; peeled, chopped
2 lg Hardboiled eggs; opt

Put the eggs on to cook, then wash the leaf lettuce
carefully. Remove all hard parts, like the spine, of the
leaves. Rinsw well to remove and grit and dirt remaining
for the garden. Allow the leaves to drain in a colander
lined with paper towels. Chop the onion and set aside.
When the eggs have cooked about 15 minutes in boiling
water, drain the water, and refill the pan with cool
water to allow the eggs to cool. Assemble the lettuce
leaves and chopped onion in a large salad bowl. Chop the
eggs and set aside. THEN prepare the Hot Bacon Dressing.

Fry the diced bacon until crispy, then remove the bacon
to a paper towel to drain. Reserve about 1 1/2
Tablespoons of bacon grease in the skillet and remove
the rest.

While the diced bacon is frying, stir together the
sugar, flour, salt, and pepper in a small bowl.

Add the sugar mixture to the 1 1/2 Tablespoons of hot
bacon grease, cooking over medium heat and stirring.

Add the vinegar and water and stir constantly, bringing
it to a boil. Boil about 2 minutes, until slightly
thickened. (If too thick, add a little water.)

Remove from heat and cool until warm. Pour over lettuce
& onion, tossing the salad until coated and wilted. (The
hotter the dressing, the more it will wilt. Your call.)
Top with the chopped hardboiled eggs and crispy diced
bacon. Dinner is served!

RECIPE FROM: My Grandmother, Helen E. Moore

Uncle Dirty Dave's Archives

MMMMM

... In Milwaukee "fancy" means "AYCE Friday fish fry with free slaw."
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Re: Salads was: KFC Coleslaw
By: Dave Drum to Ben Collver on Tue Jul 01 2025 05:25:30

Here's one I've nothad since my Grandmother wqas carried oput feet-firt.
It wqas a late spring/early summer favourite of my grandfather.
Title: Grandma's Wilted Lettuce w/Hot Bacon Dressing

Interesting recipe! A friend who grew up in Europe recently served me a
wilted lettuce salad and that was a first for me. Your Grandma's recipe
gives me the impression of southern food. Here's a vegetarian wilted
salad recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wilted Spinach Salad
Categories: Salads
Yield: 4 Servings

1/2 sm Red onion; thinly sliced
- lengthwise
5 tb Apple cider vinegar; divided
1 tb Honey; +2 ts; divided
1 tb Fresh tarragon leaves;
- finely chopped;
- plus more for garnish
Kosher salt
3/4 c Shelled walnut halves or
- pieces
1 1/2 tb Dijon mustard
1/2 ts Red pepper flakes
Black pepper;
- freshly cracked
10 oz Baby spinach
1/3 c Extra virgin olive oil
2 cl Garlic; minced
15 oz Can cannellini beans;
- drained and rinsed
1 lg Lemon (1 tb); finely grated
- zest of
4 oz Goat cheese; crumbled

Preparation time: 15 minutes
Cooking time: 15 minutes

In this warm spinach salad, the greens are wilted until they're just
softened but keep their sweet fresh flavor.

Make the quick-pickled onions. To a jar or small bowl, add the red
onion, 3 tb apple cider vinegar, 1 tb honey, 1 tb of the tarragon,
and 3 tb of water. Season with 1/2 ts salt, cover, and vigorously
shake well, or stir to combine if using a bowl. Set aside to let the
flavors meld for 30 minutes, shaking or stirring every 10 minutes.
Reserve 2 tb of pickling liquid in a mixing bowl for the dressing,
then drain the onions and set aside.

Meanwhile, toast the nuts. In a dry medium skillet over medium heat,
add the walnuts. Cook, tossing occasionally, until the nuts are
lightly toasted, about 6 minutes, then transfer to a plate to cool.

Make the dressing. To the mixing bowl with the pickling liquid, add
the Dijon mustard, red pepper flakes, remaining 2 ts honey and
remaining 2 tb apple cider vinegar. Season with 1/2 ts salt and 1/2
ts black pepper and whisk to combine. Set the bowl near your stovetop.

Get the spinach ready to be dressed. In a large bowl, add the baby
spinach. Have some cling wrap close by or a tight-fitting lid for the
bowl.

Warm the dressing. Give the skillet you used to toast the walnuts a
quick wipe with a paper towel if there's any residue. Return it to
medium heat and warm the olive oil until shimmering. Add the garlic,
stirring continuously until fragrant, 1 to 2 minutes. Over the heat,
vigorously whisk in the dressing mixture until emulsified. Whisk
continuously until the dressing is hot and bubbling at the edges.

Wilt the spinach. Remove from heat and pour the dressing over the
spinach, keeping about 2 tb in the skillet. Immediately cover the
bowl well with plastic wrap or a lid. Give the bowl a shake to toss
the spinach in the dressing. Set the covered bowl aside to allow the
dressing to warm the spinach.

Warm the cannellini beans. Add the beans to the remaining dressing in
the skillet and set over medium heat. Carefully stir occasionally
(making sure you do not mash up the beans) until the beans are hot,
about 2 minutes.

Season the beans. Turn off the heat and quickly stir in the lemon
zest, 1/4 ts salt, and 1/2 ts pepper. Immediately add to the bowl
with the spinach (do not stir) and quickly cover with plastic wrap to
help retain the heat, giving the bowl a shake to toss the beans and
spinach. Allow to sit for 3 minutes.

Assemble and serve the salad. Transfer the spinach and cannellini
beans to a serving platter or salad bowl, layering them with the
pickled red onions and goat cheese. Top with the toasted walnuts and
a sprinkle of fresh tarragon. I used about 2 ts. Serve immediately.

Recipe by Tara Holland

Recipe FROM:
<https://www.themediterraneandish.com/wilted-spinach-salad/>

MMMMM
--- SBBSecho 3.28-Linux
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Re: Salads was: KFC Coleslaw
By: Dave Drum to Ben Collver on Wed Jul 02 2025 05:40:00

That would work with dandy lion greens as well, or maybe better than
Popeye weed. My grandmother's forebears were from southern Virginia and North Carolijna where Cherry is still a common surname. My other granny's folks were of the Chowning clan from Virginia. Both of my grandfathers' people settled in Illinois shortly after the war we'll be celebratin on Friday. My maternal grandfather's family farm was a grant from services
as a soldier in George Washington's army. That forebear's grave is kept
up to snuff in the family cemetery by the Daughters of the American Revolution.

Wow, that must be cool to have roots like that!

It was a very different world in 1776. Once i read that the British called
the American revolutionists anarchists. Well, they certainly weren't monarchists.
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Ben Collver wrote to Dave Drum <=-

Re: Salads was: KFC Coleslaw
By: Dave Drum to Ben Collver on Tue Jul 01 2025 05:25:30

Here's one I've not had since my Grandmother wqas carried oput feet-firt. It wqas a late spring/early summer favourite of my grandfather.
Title: Grandma's Wilted Lettuce w/Hot Bacon Dressing

Interesting recipe! A friend who grew up in Europe recently served me
a wilted lettuce salad and that was a first for me. Your Grandma's
recipe gives me the impression of southern food. Here's a vegetarian wilted salad recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wilted Spinach Salad
Categories: Salads
Yield: 4 Servings

That would work with dandy lion greens as well, or maybe better than
Popeye weed. My grandmother's forebears were from southern Virginia and
North Carolijna where Cherry is still a common surname. My other granny's
folks were of the Chowning clan from Virginia. Both of my grandfathers'
people settled in Illinois shortly after the war we'll be celebratin on
Friday. My maternal grandfather's family farm was a grant from services
as a soldier in George Washington's army. That forebear's grave is kept
up to snuff in the family cemetery by the Daughters of the American
Revolution.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dandelion Pesto
Categories: Five, Sauces, Greens, Chilies, Cheese
Yield: 16 Servings

2 c Dandelion greens
1/2 c Olive oil
1/2 c Grated Parmesan cheese
2 ts Crushed garlic
pn Red pepper flakes; generous

Place dandelion greens, olive oil, Parmesan cheese, and
garlic in a food processor; blend until smooth. Season
with salt and red pepper flakes.

Recipe by: Rudy Ryu

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

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Hi Ben,

Re: Salads was: KFC Coleslaw
By: Dave Drum to Ben Collver on Tue Jul 01 2025 05:25:30

Here's one I've nothad since my Grandmother wqas carried oput feet-firt.
It wqas a late spring/early summer favourite of my grandfather.
Title: Grandma's Wilted Lettuce w/Hot Bacon Dressing

Interesting recipe! A friend who grew up in Europe recently served me
a wilted lettuce salad and that was a first for me. Your Grandma's
recipe gives me the impression of southern food. Here's a vegetarian wilted salad recipe.

Steve is half Pennsylvania Dutch German and introduced me to wilted
lettuce salad. We generally make it several times in the spring with
leaf lettuce, served over mashed potatoes. Did try it one time with
dandelion greens, "fun" part of those is trying to get them before they
start to flower so we stick with lettuce. I tried it once with turkey "bacon"--never again! It didn't give me enough fat to work with and the
"bacon" does not have the right mouth feel that pig bacon gives in this
salad. My recipe comes from a Penn Dutch cook book; I'll try to remember
to post it to you.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

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Re: Salads was: KFC Coleslaw
By: Ruth Haffly to Ben Collver on Wed Jul 02 2025 14:39:05

Hi Ruth!

Steve is half Pennsylvania Dutch German and introduced me to wilted
lettuce salad. We generally make it several times in the spring with
leaf lettuce, served over mashed potatoes. Did try it one time with dandelion greens, "fun" part of those is trying to get them before they start to flower so we stick with lettuce.

I've read that dandelion greens are best picked while the leaves still
have a smooth edge because by the time they develop a saw-tooth edge
they are more bitter. Nonetheless, one time my sister made Saag Paneer
using saw-tooth dandelions and between the cooking and the heavy spices,
the result tasted amazingly good!

My recipe comes from a Penn Dutch cook book; I'll try to remember
to post it to you.

Thanks!
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