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Julienne bacon across grain into short strips. Place in a medium sautJ pan over medium heat and sautJ for 6 minutes or until bacon is crisp. Remove and drain on paper towel. Pour off half of bacon fat from pan. Add shallots and garlic and sautJ for 2 minutes. Stir in white wine vinegar. Bring to a boil, stirring constantly, then add cream, chicken stock, and buttermilk. Return to a boil. Dissolve corn starch in water. when dressing returns to a boil, stir in corn starch little by little until dressing is slightly thickened. Season with salt and pepper. Add blue cheese and bacon strips. Keep warm. NOTES : I have the Planning and Pantry List for this theme. E-mail me if you want it. Recipe by: HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A06 DINNER FOR Posted to MC-Recipe Digest V1 #928 by Emily Griffin
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|Serving Size: 1 Serving (684g)|
|Recipe Makes: 1|
|Calories from Fat: 695 (70%)|
|Amt Per Serving||% DV|
|Total Fat 77.2g||103 %|
|Saturated Fat 33.1g||166 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 163.8mg||50 %|
|Sodium 1947.5mg||67 %|
|Potassium 1186.2mg||31 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 38.2g|
|Protein 35.5g||51 %|
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Calories per serving: 999
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