We're going Dutch today with the flavors of sweet and sour in a Pennsylvania Dutch Hot Bacon Dressing.
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Pennsylvanians love the flavor of sweet and sour that has been given to us by the Mennonite and Amish communities know as Pennsylvania Dutch. We have had the delight of savoring many of their German heritage recipes, of which this is one. This recipe was given to me years ago by my friend Susie, it was her mother's recipe. I've made it many times. There are several ways to use this dressing. In the late Spring people pick Dandelions and use the greens as a salad, you can also boil potatoes and pour the dressing over them. I like to use cold Iceberg lettuce with its firm leaf stems and crunchy texture with the dressing. I've never tried it, but I imagine Spinach would be good as well. I made the dressing in my cast iron pan (it's all I use now) so the color is a little darker than it should be. I find that to be true with anything white or cream colored, it picks up a little color from the pan. Yours will be more yellow than mine is. I hope you enjoy this taste of Pennsylvania as much as we do! Enjoy
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Pennsylvania Dutch Hot Bacon Dressing
Susan and Ethel Gamby
5 slices bacon, cut up and fried. Set aside to cool , save bacon drippings from pan.
salt and pepper to taste
1/2 cup sugar
1/2 cup white vinegar or apple cider vinegar
3/4 cup water
Beat eggs,salt, pepper and sugar together. Add vinegar and water. Put this mixture into a pan, add the bacon and bacon drippings, heat to a boil. I always let it boil slowly and reduce slightly to make it a little thicker. Serve over lettuce, dandelion greens or boiled potatoes.