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Recipe of the Week: Hot Salad Dressing (a.k.a. Wilted Lettuce Dressing), by CB



  1. Fry bacon slowly; save grease.
  2. In a saucepan, combine sugar, salt, and cornstarch. Mix thoroughly; add beaten egg and vinegar, mixing well again.
  3. Add milk, crumbled bacon, and bacon grease.
  4. Cook to a desired thickness.
  5. Cool before (or not) pouring over salad greens, such as one head of lettuce chopped, spinach, dandelion leaves, plantain (pig ear) leaves, and/or salad greens. In the spring time, this is great with dandelion or plantain.

We have a saying here: “Remember where the huskies go, so you don’t eat no yellow snow.” Wash your harvested, wild, spring greens thoroughly. This stores well under refrigeration.

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