* Note: See the "Potato Bread" recipe which is included in this collection. Mix Horseradish Musta-Mayo Sauce ingredients together and season to taste with white pepper. Trim mustard greens of any tough stems. Wash and dry. Roll leaves into a tight, long cylinder and cut across roll in 1/4-inch slices. Melt butter in a saute pan over high heat. Saute greens with salt and pepper just until wilted, about 2 to 3 minutes. Remove from pan and reserve. Lower heat and add bacon to pan. Cook bacon until heated through, about 1 minute per side. Assemble sandwiches: Toast 12 pieces of Potato Bread and spread 6 with Horseradish Musta-Mayo Sauce. Cover the 6 coated pieces of toast with mustard greens, bacon, and thinly-sliced tomatoes. Melt butter in a large skillet over moderate heat. Fry eggs until yolks are just set, about 1 minute per side. Set each egg atop a plain piece of toast. Place egg covered piece on top of tomato to form a sandwich. Slice in half and serve with cole slaw, olives and French fries. This recipe yields 6 sandwiches. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A31 broadcast 10-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-22-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (550g)|
|Recipe Makes: 6|
|Calories from Fat: 685 (69%)|
|Amt Per Serving||% DV|
|Total Fat 76.1g||102 %|
|Saturated Fat 24.6g||123 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 19.2g|
|Cholesterol 1166.4mg||359 %|
|Sodium 2636.8mg||91 %|
|Potassium 893.3mg||24 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 25.9g|
|Protein 52.7g||75 %|
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Calories per serving: 998
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