From the Kitchen of David and Jean Nale

  Dutch Cupboard Dressing

 Serve warm over tossed green salad. Typical Pennsylvania Dutch Sweet/Sour balance.

4 Slices Bacon (smoked)
125 ml Sugar
1/2 Tsp Salt
1 Tbsp Corn Flour
1 Egg, beaten
100 ml Vinegar
175 to 250 ml Water
  • Chop the bacon and fry it slowly in a small amount of oil until brown.
  • Beat together the egg, vinegar, corn flour, sugar, salt and the 175 ml of water. This is best done in a blender.
  • Add the mixture to the bacon and fat, stirring constantly until the mixture slowly comes to a boil.
  • Adjust the thickness with the remaining water.
  • This will make enough for you to store some in the refrigerator for later use.
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