Dandelion or Spinach Salad with Hot Bacon Dressing Amish Recipes

Tear the washed greens as you would for any garden salad and place in a bowl. Cook the bacon in the microwave or oven at 375° F. (approx. 5 minutes) until crisp. By laying the slices flat and covering with wax paper, the strips will remain flat. Dab the bacon with paper towel to remove excess fat. Cool and break into bit-size pieces or bits.
Dressing: Combine the cornstarch, salt, and sugar in a 1-quart saucepan. Slowly add the two eggs, stir or lightly beat, and gradually add the vinegar. Blend and stir in the milk and 4 tablespoons reserved bacon fat. Stir with a whip, wooden spoon, or spatula until it comes to a boil. Cool slightly, so as not to burn the tongue when eating. Pour some of the dressing over the salad. Serve the remainder in a side dish to pour over the salad. Top with the sliced hard-boiled eggs and the remaining bacon.

Serves 4 to 6

6 cups loosely packed young dandelion or spinach greens, roots trimmed, washed and cleaned.
1/2 pound bacon--save 4 tablespoons of the fat with brownings for dressing
4 hard-cooked eggs, peeled

Dressing:
2 tablespoons cornstarch
1½ teaspoons salt
3 tablespoons granulated sugar
2 eggs
1/3 cup cider vinegar
2 cups milk

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More than a cookbook... a collection of scenic Lancaster County country photographs entwined with Betty's stories and recollections. Written from the heart and soul, this book passes on a traditional way of life as well as some of the best Pennsylvania German country

recipes. With vivid memories of her childhood, Betty Groff recalls the ways of family farm life among the "plain people" of Lancaster County, Pennsylvania. The recipes for the delicious food from her family's kitchen have been passed down and perfected by Betty's decades of experience as a restaurateur. Basics, light fare, and exquisite traditional main and dessert dishes are easily prepared from Betty's easy-to-follow recipes using plenty of garden vegetables and fresh fruits. Beloved for preserving Pennsylvania German culinary arts, this book presents the best of Betty's stories and recipes in her tradition.

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