| 3 or 4 slices of bacon, diced large Fresh-picked Dandelion greens (or iceberg lettuce or Endive) 1 egg 1 tablespoon of flour 1 tablespoon of mayonnaise 2 tablespoons of sour cream 1 cup of milk (or 1/2 cup evaporated milk with 1/2-cup regular milk) Pinch of salt Vinegar to taste |
| Fry the bacon pieces not too crisp, and then turn off the heat to let it cool some in the pan. Cut the greens into bite-size pieces and set aside in a larger pan. Beat an egg in a bowl. Whisk in the other ingredients until smooth. Pour this dressing into the bacon pan, and turn the heat on low. Stir the dressing and bacon until warm, but don’t cook it. After the dressing is warm, almost hot, pour it over the lettuce pieces in the larger pan. Put the larger pan on the heat, and cook slow. Spoon the dressing over the lettuce until it wilts. Serve it with mashed or boiled potatoes. "So, there you have it," says Elva. |
| The Salad Chef presents ... Hot Bacon Dressing at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Salads | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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| Thanks to Elva Rebuck of Rebuck, PA. |
| This is good anytime, but do it in spring with fresh dandelion greens, and you'll love it! The Amish say that dandelion greens are good for the blood! |
| Cut dandelion greens in early spring before they blossom! |
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| You can mix the cold dressing ingredients ahead and store a container. It keeps for weeks in da refridgiator. |