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Hot Bacon Dressing

  In a deep skillet, fry the bacon until crisp. Remove and drain on paper towels. In a small bowl combine the cornstarch, salt, and sugar. Add the eggs, stirring with a whisk until smooth, then slowly add the vinegar. Blend milk with egg mixture and slowly add to the bacon fat in the skillet. Return skillet to the stove and place on low to medium heat, stirring constantly. Bring to a boil and continue to boil for 1 minute, stirring with whisk continually. Break the bacon into bits and add half of the bacon to the dressing. Save the rest for garnishing salads. 
  This dressing may be served cold, but it is tastier when hot or warm. It reheats nicely in a microwave oven. 

Makes 2 cups

1/2 lb. bacon
2 T. cornstarch
1 t. salt
3 T. granulated sugar
2 eggs, slightly beaten
1/3 c. cider vinegar
2 c. milk

 

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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas.

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