By Janie Massey Shebalucky
I have been making this for over 30 years and although a bit of work, it pays off in deliciousness:)
I have always doubled the recipe to accommodate my family of six.
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
Cut bacon slices into small pieces. Fry bacon in a dutch oven until done. Then remove it from dutch oven and set aside.
Add bouillon and burgundy,slowly to avoid lumps. Stir and cook until slightly thickened. Season with the bay leaf, parsley, thyme, salt and pepper.
Serve over hot cooked rice.