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Ingredients

5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
6 green onions with tops, thinly sliced

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.

To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.

In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Ingredients

1 1/2 pounds hot Italian sausage
1/4 cup olive oil
3 cloves garlic, minced
2 onions, chopped
1 green bell pepper, chopped
1 bunch snipped fresh parsley
1 teaspoon dried basil
1 pound fresh mushrooms, sliced
1 (28 ounce) can whole peeled tomatoes with juice
1 cup dry white wine
4 (6.5 ounce) cans minced clams, drained with juice reserved
1 teaspoon salt

Directions

In a large microwave-safe dish, microwave sausage 5 minutes on high, until no longer pink. Remove sausage from dish. Stir garlic and olive oil into sausage drippings and microwave 1 minute. Stir in onion, bell pepper, parsley and basil and microwave 4 minutes, until just tender.

Stir in the mushrooms and cook 2 minutes. Then stir in the tomatoes, wine and reserved clam juice. Cover and cook 10 minutes, stirring once.

Stir in the sausage and cook 5 minutes more. Let stand 5 minutes before stirring in the clams and salt. Serve hot.

Ingredients

4 fennel bulbs, trimmed and quartered
1/4 cup olive oil
1/2 cup chicken broth
1 tablespoon honey
1 cup white wine
1 teaspoon mustard seed
salt and pepper to taste

Directions

Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.

Ingredients

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

Directions

Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.