Cook and stir bacon with 1/4 cup vegetable
Fry bacon and remove from pan, reserving drippings. Stir in remaining ingredients. Continue stirring until thickened. Use for spinach salad with Hot Bacon Dressing or German potato salad.
Cook bacon in 10\" skillet over med-high heat until crisp.
Stir in vinegar, sugar and mustard; continue stirring til sugar is dissolved.
Toss spinach, mushrooms, cheese and shrimp in large bowl.
Drizzle hot bacon dressing over spinach mixture.
Toss to coat.
Serve immediately.
Mix together.
Serve with Hot Bacon Dressing.
nion pieces.
Place the bacon in a large skillet and
Salad: Wash carefully, Endive or spinach leaves, then chop or tear into 1 inch long pieces.
Top with sliced eggs.
Cover with hot bacon dressing and serve.
Hot Bacon Salad Dressing: Brown bacon; remove from drippings and crumble.
Combine sugar and flour.
Add egg, salt, vinegar and water and mix until smooth.
Pour into bacon drippings and heat stirring constantly, until mixture thickens.
Add crumbled bacon.
Sprinkle chicken with pepper and dredge in flour.
Brown on both sides in hot in a heavy skillet; drain on paper towels and set aside.
Place potatoes and green beans in a lightly greased 13 x 9 x 2-inch baking dish.
Pour half of Sweet Bacon Dressing over vegetables.
Top with chicken breasts and pour remaining dressing over chicken.
Cover and bake at 250\u00b0 for 1 hour.
Yields 8 servings.
Chop bacon and fry until crisp.
Remove bacon and add to greens.
Add all other ingredients to beaten egg, except salad greens, and pour into the hot bacon fat.
Cook until thickened. Pour at once over the crisp, dry salad greens, such as lettuce, endive, dandelion or spinach.
A little chopped onion may be added, if desired.
Fry bacon in a heavy saucepan or skillet.
Combine remaining ingredients.
Stir into hot bacon.
Cook over low heat just until mixture comes to a boil.
Stir occasionally, pour over lettuce, dandelion or watercress.
Cook bacon until crisp; remove and chop.
Add to greens.
Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
Serve over greens, and add a little bit of chopped onion to salad, if desired.
Cook bacon until crisp; remove and chop.
Add to greens.
Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
Serve over greens, and add a little bit of chopped onion to salad, if desired.
Microwave bacon for about five minutes (cover
Prepare bacon and reserve 4 Tbl of bacon fat for dressing. Combine bacon fat and flour in medium saucepan and heat over medium low heat until mixture is nutty brown. Slowly add water and whisk until thickened and smooth. Add sugar and vinegar and combine. Keep dressing warm until ready to serve.
In large bowl, place spinach, bacon, onion and eggs. Pour warm dressing over salad and serve immediately. (Be careful to only use enough dressing as needed. You can refrigerate the leftover dressing for another meal.).
and let egg stand in hot water for 10 to 12
In a heavy skillet, fry bacon until crisp.
Beat eggs, add vinegar, water, sugar, and salt.
Beat to combine.
Add mixture to bacon in skillet and cook until thickened on medium heat.
DO NOT BOIL.
At once, pour hot dressing over salad greens and toss. Serve at once.
Fry bacon until crisp.
Drain on paper towels.
Reserve 2 tablespoons bacon fat in pan.
Stir in vinegar and sour cream. Mix in a bowl, the egg yolk, water and flour until smooth.
Stir into pan mixture and cook on low.
Stir constantly until dressing thickens.
Remove from heat and stir in sugar and salt.
Pour hot dressing over fresh lettuce and crumble bacon on top.
Serves 4.
rispy.
Remove bacon to paper towel covered dish
In skillet fry bacon until crisp then remove bacon and reserve bacon grease.
Crumble bacon over fresh spinach.
Add minced onion to bacon grease and saute over medium heat about 3-4 minutes.
Add remaining ingredients and saute for about 1 minute.
Pour hot dressing over spinach and toss, mixing well.
Serve immediately.
Put spinach in a large salad bowl.
Cook diced bacon in a skillet over moderately high heat until crisp; reduce heat to medium and add sugar, green onions, salt, vinegar, mustard and paprika.
Bring to the boiling point and remove from heat.
Just before serving, pour the hot dressing over the spinach and toss lightly until leaves are coated.
Cook Brussels sprouts in water until tender or according to package directions.
Fry bacon until crisp, reserving bacon drippings.
Crumble bacon and set aside.
Add vinegar and sugar to hot bacon drippings.
Cook mixture until sugar dissolves. Toss dressing over hot Brussels sprouts and serve.