Hot Bacon Dressing
By á-24734
My grandmother, Nana McNally, would serve this over lettuce or in the early spring as a dressing for dandelion greens or endive; garnished with a hard-boiled egg.
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- 1/2 lb. Bacon
- 2 Cups Water
- 3/4 Cup Vinegar
- 1 Cup Sugar
- 1 Heaping Tbs. Prepared Mustard
- 3 Eggs
- 3-4 Tbs. Flour
Details
Preparation
Step 1
Fry, drain, and crumble bacon. Combine all remaining ingredients in a saucepan. Bring mixture to a boil. Lower heat stirring until mixture thickens. Remove from heat and stir in bacon pieces. Serve warm over greens. Garnish with hard-boiled egg.
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