[Modemouth]

Bacon, Cabbage and Noodles

3/4 pound sliced bacon, diced

1/2 medium head cabbage, thinly sliced

1/4 teaspoon salt

Dash pepper

2 cups (8 ounces) thin egg noodles, cooked and drained

In a large skillet, cook bacon until crisp; set aside. Discard all but 3 tablespoons drippings. Add cabbage to drippings; cover and cook on low for 20 minutes or until cabbage is tender, stirring occasionally. Stir in salt, pepper, noodles and bacon. Heat through. Yield: 12-14 servings.