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Recipes

July 21, 2021 at 5:00 a.m.

Egg and spinach salad

From the kitchen of Kay Poolman

12 oz. spinach, washed, stemmed and torn bite size

8 hard-boiled eggs

1/4 lb. fresh sliced mushrooms

4 slices bacon, cooked and finely crumbled

Sweet and sour dressing:

1/2 c. salad oil

1/4 c. catsup

1/4 c. minced fresh onion

2 Tbsp. sugar

2 Tbsp. lemon juice

1 1/2 tsp. Worcestershire sauce

1/4 tsp. salt

1/8 tsp. pepper

Combine all ingredients, beat well. Pour over salad ingredients. Serve.

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Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to [email protected]

Print Headline: Recipe

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