Subj : Re: Hot Soups
To : Ruth Haffly
From : Dave Drum
Date : Mon Jul 01 2024 07:10:01
-=> Ruth Haffly wrote to Dave Drum <=-
RH> We were in the 80s on Thursday, now back into the (lower) 90s.
As I type this @ 05:00 on the first day of July the outside temperasture
os 53ºF. Highs predicted to be 78. Then back up to the 80s for the 4th.
When I was a kid (6 years old) in 1948 we had a 4th of July in this area
where we were eating home churned I scream and other picnic stuff outside
onder the big oak tree and all wore jackets, You could see your breath.
BRRRRRRR.
DD> Do you have a recipe for the "boiled bacon dressing"? I looked for a
DD> looooooong time on my search engine using that phrase and all I was
DD> was recipes calling for the bacon to be cooked crisp. Like this one:
RH> Pennsylvania Dutch name for it. The one I use came from Edna Eby
RH> Heller's "Dutch Cookbook" (revised), copyright, 1953, revised edition,
RH> copyright 1960.
RH> BOILED BACON DRESSING
RH> 4 slices of bacon
RH> 1/2 cup sugar
RH> 1/2 tsp salt (I use just a pinch)
RH> 1 tbsp cornstarch
RH> 1 beaten egg
RH> 1/4 c vinegar
RH> 1 c water*
RH> Fry bacon slowly (I usually cut it up first). In a saucepan put 1/2 c
RH> sugar with salt and cornstarch. Mix thoroughly. Add beaten egg and
RH> vinegar, mixing well again. Lastly, add water, bacon and fat; cook to
RH> desired thickness. (Pour over bowl of leaf lettuce; I use a 3 quart
RH> bowl but don't pack it, just loosely fill.)
RH> Any kind of leafy green can be used--endive,dandelion,(possibly
RH> spinach?), some cooks use cream instead of water.
RH> *(This makes a rather thin mix; I'm going to try cutting the water in
RH> half next time I make it. That'll bring out the vinegar taste, making
RH> it more sweet/sour.)
RH> My notes are in ()
Here y'go all Meal Monstered. You note using less water to thicken the
dressing. And you mention that some use cream in place of water. Would
Half & Half or cream not make a thicker sauce rather than cutting the
iquid by a half cup?
4 sl Bacon; chopped
1/2 c Sugar
1/2 ts Salt *
1 tb Cornstarch
1 lg Egg; beaten
1/4 c Vinegar
1 c Tap water **
* I use just a pinch - RH
Fry bacon slowly (I usually cut it up first). In a
saucepan put 1/2 c sugar with salt and cornstarch. Mix
thoroughly. Add beaten egg and vinegar, mixing well
again. Lastly, add water, bacon and fat; cook to desired
thickness. (Pour over bowl of leaf lettuce; I use a 3
quart bowl but don't pack it, just loosely fill.)
Any kind of leafy green can be used--endive,dandelion,
spinach, some cooks use cream instead of water.
** This makes a rather thin mix; I'm going to try
cutting the water in half next time I make it. That'll
bring out the vinegar taste, making it more sweet/sour.
