Nana Hilda's Creamy PA DUTCH Bacon Dressing
Ruth Ann Ryan
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.
1 tspyellow prepared mustard
2 1/2 csugar
1/8 tspchipotle chili powder
1 cwhite vinegar
·hard boiled eggs, opt.
How to Make Nana Hilda's Creamy PA DUTCH Bacon Dressing
- Fry 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.
- Beat eggs with mustard until thick.
- Mix 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.
- DO NOT BOIL ! !
- Stir in butter and bacon.
Pour into warmed jars.
(Just fill jars with very hot water then pour out before adding finished dressing)