---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Savoy Coleslaw
  Categories: Salads
       Yield: 4 servings
  
  
       1/2 lb bacon
         1    head savoy cabbage
         1    carrot -- peeled, grated
         1    red bell pepper -- roasted
         1    celery stalk -- diced
         3 TB sugar
         4 TB cider vinegar
         3 TB sour cream
   :          salt -- to taste
   :          black pepper -- to taste
   
   1. Prepare vegetables. a. Cabbage: Trim off outer
   leaves and remove the stem. Cut into half from top to
   bottom (through the stem end) and cut each half into
   paper-thin slices. b. Celery: Peel and dice finely. c.
   Red pepper: roast, remove seeds and stem then dice. d.
   Carrot: Peel and grate. 2. Cook bacon until crisp.
   Drain well and reserve the grease. Set aside to cool.
   3. Place the cabbage in a large bowl and toss with the
   carrot, bell pepper and celery. Crumble the bacon
   slices and add to the mixture. Set aside. 4. Dressing:
   Combine 1/4 cup of the bacon fat, sugar, vinegar and
   sour cream. Season with pepper and salt. Use a wire
   whisk to mix until smooth. 5. Toss dressing with
   cabbage mixture. Serve immediately or refrigerate up
   to 24 hours. Let stand 30 minutes before serving if it
   has been refrigerated.
   
   Recipe By     : Jo Anne Merrill
  
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