6 slices bacon, cut into 1/2-inch pieces
2 tablespoons honey
2 tablespoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
10 ounces spinach, torn into bite-sized pieces
5 ounces mushrooms, sliced
1 lemon, cut in half
1/4 cup brandy
Fry bacon in skillet until crisp. Remove from skillet; drain on paper towel. Drain skillet, reserving 2 tablespoons bacon fat. Heat reserved bacon fat, honey, vinegar, Worcestershire sauce and salt just to boiling. Pour mixture on spinach and mushrooms; toss. Squeeze lemon over salad.
Heat bacon pieces and brandy in small skillet or saucepan just until warm. Ignite and pour on salad. Toss gently; serve immediately. 6 servings.
Heat oven to 400°. Spread 6 slices rye bread with soft butter or margarine. Sprinkle with grated Parmesan cheese and sesame seed. Bake on ungreased baking sheet 10 minutes. Cut each slice in half. 6 servings.
© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.