1/2 cup butter
3 eggs
1 teaspoon vanilla extract
1 (10 ounce) package romaine lettuce, cubed
1 pound bacon strips
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3/4 cup chopped celery
1 cup chopped walnuts
1 cup chopped almonds
1 teaspoon chopped green chile peppers
1 cup chopped green onions
1/4 cup chopped green bell peppers
1/4 cup chopped red onion
1/4 cup chopped red bell peppers
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or Bundt cake pan.
Beat the butter, eggs and vanilla in a small bowl until well blended. Stir in the flour mixture and baking soda. Mix thoroughly. Pour batter into prepared pan.
Bake in preheated oven for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes, then turn out onto a wire rack and cool completely.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and drain grease from skillet. Remove bacon from pan and place on a large plate. Drizzle with egg mixture and sprinkle with green chile peppers, onion and bell pepper. Place salad greens over bacon. Cover and refrigerate overnight.
In a medium bowl, sift together the brown sugar, green chile peppers, celery, nuts, almonds and bell pepper. Pour the brown sugar mixture into the skillet with the bacon and brown sugar mixture.
Bake in preheated oven for 60 minutes, stirring occasionally. Check often to make sure bacon grease is not browning too quickly. Let stand in pan for 5 minutes and then remove pan. Cool completely before cutting into 1 inch squares.
We made a variation of this recipe and it was blokny .. so why not a « sweeter » version of this recipe perhaps? Perhaps a 1st favor would be to list the ages of the workers when you count them. Under 24 hunk 24/7 to save calories.
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