Tidbit of info...I found this recipe on recipezaar some years ago-turns out the OP and I went to HS together (she was a freshman-me a senior.
I LOVE this recipe-Actually-I fry up the entire pack of bacon and triple the recipe-I don't measure the bacon fat-it ALL goes in when I make it.
I serve it tossed on iceburg lettuce (no onions for me on this salad) or use the extra (henceforth why I triple the batch) over boiled potatoes to make potato salad.
Pennsylvania Dutch Hot Bacon Dressing
Sep 19, 2002
Serve this over greens; a great side dish for upcoming traditional holiday dinners, a Polish or German dinner or any meal.
SERVES 4 -6 (change servings and units)
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(This was my review I wrote:
This came out fantastic-I actually tripled the recipe so that I would have extra. I did add just a shake or two extra of salt and a dash of pepper and about 2tbsp extra of sugar but this came out just as I remembered my mother making. My husband loved it-joked he could just eat a bowl of it by itself.I made extra as I like to add bacon dressing to bolied potatoes as a make shift German potato salad (just chill)and this was so much better that store purchased dressing. Thanks for sharing. Note: The only thing I did not add was the onions to the lettuce as I grew up with this just being served tossed over iceburg lettuce.
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.
on Mar. 9, 2009 at 9:09 AM