Nana Hilda's Creamy Pa Dutch Bacon Dressing Recipe

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Nana Hilda's Creamy PA DUTCH Bacon Dressing

Ruth Ann Ryan

By
@reallyoldcook

My Nana was PA Dutch, she was born in the late 1800's!
She always had a jar of this in the fridge.
It keeps indefinitely without spoiling.
It's great warmed and served over a lettuce salad with grated hard boiled eggs sprinkled over.
I also like a little spooned over cooked, drained green beans. Not all my family likes this :)
It's sweet/sour so use your imagination.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
About 3 pints.
Method:
Stove Top

Ingredients

4 slice
bacon
4
eggs
1 tsp
yellow prepared mustard
2 1/2 c
sugar
1/2 tsp
salt
1 tsp
paprika
1/8 tsp
chipotle chili powder
1 c
water
1 Tbsp
butter
1 Tbsp
cornstarch
1 c
white vinegar
hard boiled eggs, opt.

Step-By-Step

1Fry Bacon in a large saucepan or Dutch oven until crisp and break into small bits. Put aside.
Save a leave a little bacon fat in the pan. You'll use this pan to cook the dressing.
2Beat eggs with mustard until thick.
3Mix sugar with cornstarch and seasoning and stir into eggs. Add water and vinegar. Place over very low heat and cook stirring constantly till mixture thickens.
4DO NOT BOIL ! !
5Stir in butter and bacon.
Pour into warmed jars.
(Just fill jars with very hot water then pour out before adding finished dressing)

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Eggs
Regional Style: Dutch
Other Tag: Heirloom