Dandelion Dressing
The new dandelions are sweet and crisp when this is made in the early spring, typically around Easter. It comes from my Pennsylvania Dutch grandma Callie Brosius, who was also a fantastic cook. At Easter, this is typically served with boiled potatoes and ham.
In a sizable skillet over medium heat, cook bacon until crisp.
Take out and drain on paper towels after.
3 tablespoons or so of the drippings in the skillet should be set aside.
Whisk the eggs, sugar, salt, mayonnaise, and cider vinegar in a medium bowl.
Place aside.
Over medium heat, preheat the bacon grease in the skillet.
Add the flour and stir until smooth.
Cook for about 10 minutes with constant stirring until the flour is browned.
ArnoldGreg October 29, 2024
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