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 and stir bacon with 1/4 cup vegetable
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.
Microwave bacon for about five minutes (cover with
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.
Mix dry ingredients.
Add vinegar and water gradually.
Pour over fried bacon and cook (stirring constantly until thick).
Use on iceberg lettuce, endive, dandelion or cabbage for hot slaw, etc.
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.
Mix all ingred together put in refrigerator for at least 2 hours or more then heat and serve
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.).
Toss and serve with the dressing (recipe follows).
and let egg stand in hot water for 10 to 12 minutes
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.
deep skillet, fry the bacon until crisp.
Remove and
Rip spinach into bite size pieces and place in a large salad bowl.
Fry bacon until crispy, remove bacon to drain on paper towel.
Stir fry the green onions in the bacon drippings.
Mix in vinegar and ketchup, salt and pepper to taste.
Heat, stirring continuously for about 5 minutes.
Pour hot dressing over spinach and toss well.
Add bacon and toss again.