March 17, 2008


8 ounces thick-sliced bacon, chopped
1 large sweet onion, chopped
6 cups finely shredded cabbage
2 tsp. Lawry's® Seasoned Salt, divided
2 lbs. all-purpose potatoes, peeled and cubed
3/4 cup heavy or light cream
1 tsp. Lawry's® Garlic Salt
2 Tbsp. Shedd's Spread Country Crock® Spread

1.In 12-inch nonstick skillet, cook bacon until crisp. Remove bacon and set aside. Reserve 2 tablespoons drippings.
2.In same skillet, heat reserved drippings over medium-high heat and cook onion, stirring occasionally, 2 minutes or until tender. Add cabbage and cook covered, over medium heat, stirring occasionally, 10 minutes or until cabbage is very tender. Stir in 1 teaspoon Lawry's® Seasoned Salt.
3.Meanwhile, in 3-quart saucepan, cover potatoes with water and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain. Return potatoes to saucepan and add cream, Garlic Salt and remaining Seasoned Salt; mash. Stir cabbage mixture and bacon into mashed potatoes, then turn into serving bowl. Form small well in center and add Spread.

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