4 slices bacon diced
1/4 cup vinegar
2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
lettuce
green onions
Fry bacon until crisp, remove bacon and set aside.
Add vinegar, sugar, salt and pepper to bacon drippings.
Arrange lettuce into large bowl.
Pour dressing over lettuce / onions.
Ingredients:
3 slices raw bacon
1/2 cup raw wild rice
1/2 cup raw brown rice
1/2 cup chopped onion
1 clove garlic finely chopped
1/2 cup chopped green pepper
1 Tablespoon butter or margarine
1 28-ounce can whole tomatoes
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups water
1/4 cup sliced stuffed olives
Cook bacon in large skillet over moderately high heat until lightly browned. Remove bacon and crumble coarsely.
Add all rice to bacon fat; cook over moderate heat 10 minutes, or until lightly brown, stirring frequently. Add onion, garlic, green pepper, and butter; cook until vegetables are tender. Add tomatoes, crumbled bacon, salt, pepper, and 1/2 cup of the water. Cover and simmer over low heat 25 minutes, stirring occasionally. Pour rice mixture into a greased 1 1/2 -quart casserole and stir in remaining 1 cup of water. Heat oven to 375 degrees. Bake casserole 30 minutes; fold in olives. Bake 15 minutes longer.
Serves 6.