Mom's Spinach Salad

make the dressing a day ahead

1 cup of good salad oil

1/3 cup red wine vinegar

1/4 cup sour cream

1/2 ts dry mustard

2 T sugar

1 T dry parsley or 1/4 cup fresh (opt)

2 lg cloves of crushed garlic

1 ts salt

2 pkg fresh spinach, break into bite size pieces

8 slices of crisp bacon, crumbled

4 diced hard boiled eggs

Bacon Brown Sugar Brussels Sprouts

10 min prep

4 bacon slices

1 (14 oz) can chicken broth

1 T brown sugar

1 ts Kosher salt

1 1/2 Brussels sprouts, trimmed and halved

1. Cook bacon in a Dutch oven over medium heat 10 min or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.

2. Add broth, brown sugar, and salt to drippings, in Dutch oven, and bring to boil. Stir in Brussels sprouts. Cover and cook 6 - 8 min, or till tender. Transfer sprouts to a serving bowl using a slotted spoon, and sprinkle with bacon. Serve immediately.