Bacon Vinegarette

For all of you bacon addicts. A tried and true simple salad dressing that tastes out of this world.

Ingredients:

8 slices bacon, cut into 1/4 - 1/2 inch pieces
1/2 C Balsamic Vinegar (red wine vinegar may be used)
3 T sugar
1/4 t pepper

Mix Balsamic vinegar, sugar, and pepper together and set aside until bacon is done.

Fry bacon pieces until very crisp stirring often. DO NOT DRAIN ANY BACON GREASE FROM PAN. When bacon is completely cooked, remove from heat and stir in balsamic vinegar mixture. Keep your face well away from the pan as it WILL take your breath if you breathe the fumes. Mix bacon, bacon grease, and vinegar mixture until combined.While dressing is still hot, pour over green salad made with your favorite lettuces and veggies, toss until all salad is coated. Serve immediately. This makes enough for a salad made with 2-3 romaine hearts. This dressing does NOT keep. You can not refrigerate or save, but if you are like me and the ladies I make this for.....there will be no salad left!

Once you try it, let me know what you think.

Spanikopita - Spinach Pie Pockets

Ingredients:

1 bunch green onions chopped

2 bxs frozen chopped spinach thawed and squeezed dry

2 T dried dill weed

3 T dried parsley

1/2 t salt

1/4 t pepper

1/4 C milk

1 lb Feta Cheese

4 eggs lightly beaten

1 pkg Fillo Dough

1/2 lb melted butter

Preheat oven to 300F. Mix all ingredients in a large bowl except fillo and melted butter. Open fillo and place under a damp, not wet, towel. Working quickly, remove 1 sheet of fillo and brush with melted butter. Place 1 tablespoon of spinach mixture in the middle of the short side of fillo, approximately 1 inch from bottom edge. Roll bottom edge up over the spinach mixture followed by one side of fillo and then the other. Then completely roll fillo up to make a roll approximately 3" wide by 1" diameter. Place seam side down on cookie sheet. Repeat with remaining fillo and spinach mixture. Place 2" apart on pans. These rolls/pockets can be frozen at this point for later use. Bake unfrozen pockets for 25 minutes or until golden brown.

If freezing, freeze on cookie sheet and then transfer to desired bag or container to store in freezer. To cook, remove desired amount of pockets from freezer. Place on cookie sheet and bake at 300F for 30 minutes or until browned.