Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: tammib
Sarah "Callie" Brosius, my grandma

A hot bacon dressing that is mixed with dandelion greens. It is served at Easter since the dandelion greens are the best tasting when they are young.

Ingredients

2 Eggs, well beaten

1/2 c. Sugar

1 c. Mayonnaise

1/2 tsp. Salt

1/4-1/2 c Cider vinegar, to taste

1 1/2 c. Milk

6-8 Strips of bacon, cut in small pieces while frozen

2-3 tsp Flour

1/4 pound Dandelion greens-washed, cut and dried (sometimes you can it in bags and it is one bag)

Preparation

Clean the dandelion, dry and cut into 1 inch pieces. Fry the bacon in a heavy cast iron pan until crisp. Then remove from pan and drain on paper towel. Save some bacon fat in the pan. Meanwhile, mix the eggs, mayo, sugar, vinegar, salt, and milk. Beat until well mixed. Turn pan on med high heat, stir in the flour with the bacon fat and mix to make a rue. Then add the liquid mixture slowly and bring to a boil. Stir it constantly. Turn down heat and add the bacon and the dandelion. Stir for a few minutes until dandelion is wilted and heated through. Serve over potatoes.

Cook's Notes

We serve this at Easter dinner with ham and this dressing is poured over boiled potatoes. The history of the dish is Pennsylvania Dutch. It is wonderful with the slightly bitter dandelion greens and sweet -n- sour dressing.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment