spinach.tex

\section{Anne's Spinach Salad}
\begin{recipe}

\pre{
    This recipe is from my Aunt Anne, who swears that she always used romaine lettuce instead of spinach.
}

\ingredients{
    2 & eggs \\
}

Boil eggs, cool, shell and slice into rings.

\ingredients{
    10 & strips bacon \\
}

Separate strips onto aluminum foil on a baking sheet, and bake for 15 minutes at 425\degree{}. Pat dry and chop into small pieces.

\ingredients{
    \sfrac{1}{2} & cup olive oil \\
    \sfrac{3}{4} & can anchovies in oil \\
               2 & tablespoons balsamic \\
               2 & tablespoons lemon juice \\
               1 & garlic clove \\
    \sfrac{1}{2} & teaspoon thyme \\
    \sfrac{1}{4} & teaspoon \\
    \sfrac{1}{4} & sugar \\
    \sfrac{1}{4} & oregano \\
    \sfrac{1}{4} & mustard powder \\
    \sfrac{1}{4} & onion salt \\
    \sfrac{1}{4} & paprika \\
}

Discard the oil in the can and use only the anchovies. Liquefy all  ingredients in a blender.

\ingredients{
    1 & package spinach \\
      & pre-sliced mushrooms \\
}

Combine eggs, bacon and dressing in a large mixing bowl.

\tip{
    The dressing can keep at least overnight.
}

\tip {
    To shell eggs easily, run under cold water, shaking pan to smash shells. The water will seep in. In 10 minutes, the shells will come off easily.
}

\end{recipe}