8 slices of bacon, cooked nearly crisp and diced large
       (smoked bacon does well for this)
1 cup of milk
       (1/2-cup evaporated milk and 1/2-cup regular milk)
1 tablespoon of flour
1 tablespoon of mayonnaise
2 tablespoons of sour cream
Pinch of salt
6 tablespoons of cider vinegar
Fresh Endive greens (or Romain lettuce or Dandelion greens)
Fry the bacon pieces not too crisp, and then turn off the heat to let it cool some in
the pan.

Whisk t
ogether the dressing ingredients until smooth. Cut the greens into bite-size
pieces and stir them into the bowl contents. Pour this dressing into the bacon pan,
and turn the heat on low. Stir the dressing and bacon until warm, but don't cook it.

Serve it on boiled potatoes with smoked sausage. Mmm ...
The Salad Chef presents ...
Hot Bacon Dressing
at The Fatted Café
This recipe serves four (leftovers for two) and
is in memory of Elva Rebuck of Rebuck, PA.

It's great with smoked beef sausage. Put some
in the oven a few minutes before starting this.
Usually made with endive, this is good anytime, but it's a treat
in spring with fresh dandelion greens! The Pennsylvania
Germans say that dandelion greens are good for the blood!
Cut dandelion greens in early
spring before they blossom!
You can mix the cold dressing ingredients
ahead and store for weeks in "da fridgiator."
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