Hot Bacon Dressing
Hot Bacon Dressing
Many less-than-enthusiastic dandelion eaters agree that the best thing about dandelion salad is the hot bacon dressing traditionally served over it!
The dressing reflects the ingredients commonly available on Amish farms in eastern Pennsylvania. Most homesteads had at least a cow or two for their own dairy supplies and usually also had a flock of chickens. Bacon and lard came by way of butchering; vinegar was often home-produced from the abundantly fruitful apple trees on the property.
Furthermore the blend of flavors is sweet and sour, that specialty of these people who like its taste and digestive properties.
Many variations on this dressing have developed; some use no bacon, fat or egg and are served cold (often over cole slaw); others use spices (occasionally dry mustard); still others call for chopped onion.
Ingrediënten
- 4 strips bacon
- ½ cup sugar
- 2 Tbsp. flour
- 1 egg beaten
- 1 tsp. salt
- ½ cup vinegar
- 1½ cups water
- Brown bacon; remove from drippings and crumble.
Instructies
- Combine sugar and flour.
- Add egg, salt, vinegar, and water and mix until smooth.
- Pour into bacon drippings and heat, stirring constantly, until mixture thickens.
- Add crumbled bacon.
- Makes 2 cups
