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A hot dressing makes summer salad sizzle

By Ellen Folkman, Times Correspondent
Published July 18, 2007

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Judy West wanted the recipe for Bob Evans' hot bacon dressing. Let's hope one of the responses from readers will be similar. Hot bacon dressing appears to be popular in Pennsylvania Dutch country: Two readers share their recipe for it.

The first, from Pat Durkin, uses dry mustard and milk. Pat says it is very versatile and can be used over cut lettuce, shredded cabbage or potato salad ingredients.

Wendy Krause shares a tried and true version that includes hardboiled eggs. Wendy cautions that the mixture will separate if cooked too long.

Polly Boyle's recipe is more straightforward and comes from one of her favorite cookbooks, The Dunkard Brethren Church Michigan Cookbook.

Recipe requests

Joyce Andre is looking for an old meatloaf recipe. She remembers it being topped with crescent rolls, and it possibly had brown gravy in it. Eugene Wilson wants a chili recipe like his mom used to make. It was made with ground beef, red kidney beans, pasta and other ingredients he can't remember.

Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail to youaskedforit@knology.net. Put "Recipe request" in the subject line. Be sure to include your name, city and phone.

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Pennsylvania Dutch Salad Dressing

For: Judy West of Lady Lake
From: Wendy Krause of St. Petersburg

4 eggs

1 cup sugar

1/2 teaspoon salt

1/2 cup vinegar

2/3 cup water

1/2 pound bacon, cooked and crumbled

2 or 3 hardboiled eggs

- Combine raw eggs, sugar and salt and beat well. Add vinegar and water.

- Put mixture in top of a double boiler and cook, stirring constantly. Do not overcook. Cook until just thick, when it coats the back of a spoon. It will thicken quickly.

- Crumble bacon into the mixture and toss with salad greens or endive. Crumble hardboiled egg over salad. If storing, put in airtight container in the refrigerator.

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Hot Bacon Dressing

For: Judy West of Lady Lake
From: Polly Boyle of St. Petersburg

6 slices bacon

1 cup sugar

1 tablespoon flour

1 teaspoon salt

1 egg

1/3 cup vinegar

2/3 cup water

- Dice and brown bacon. Pour off a little fat.

- Combine remaining ingredients in bowl and pour into skillet with bacon fat. Bring to a rolling boil, stirring constantly. Pour over salad ingredients and serve.

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Hot Bacon Dressing

For: Judy West of Lady Lake
From: Pat Durkin of Pinellas Park

3 or 4 slices bacon

1/2 cup sugar

1 tablespoon flour

1 1/2 teaspoons dry mustard

1 egg, slightly beaten

1 cup milk

1/4 cup white vinegar

- Cut bacon into 1/2-inch pieces and fry in skillet over medium heat. Meanwhile, mix dry ingredients in a bowl. Add egg and milk, mix well. Drain bacon, reserving half the drippings.

- Add vinegar to the mixture in bowl and immediately add bacon and drippings in pan. Mix well, transfer to pot and bring to bubbling over medium heat, stirring constantly. Remove from heat and cool slightly.

- Can be refrigerated in tightly covered container and served cold or reheated.

Yield: about 2 cups

 

[Last modified July 16, 2007, 16:08:58]