Title: Dandelion Greens with Hot Bacon Dressing
Categories: American Dressing Pork
Yield: 4 Servings

2		3 quarts cleaned young dand.
		Grn
6	sl	Bacon, coarsely chopped
2	tb	Minced onion
1/4	c	Sugar
1 1/2	tb	All purpose flour
1/2	ts	Salt
1/2	ts	Celery seed
1/4	ts	Black pepper
1		Egg, slightly beaten
1/4	c	Cider vinegar
1	c	Milk

Wash greens several times to remove all grit. Place greens in a kettle and set aside.

In a medium saucepan, fry the bacon until crisp over medium heat. Remove to paper toweling with a slotted spoon and reserve. Pour off all but 2 tbsp. of the fat and add the onion. Saute the onion until it is lightly browned; remove skillet from heat.

In a medium bowl, mix sugar, flour, salt, celery seed, and pepper. Add the beaten egg, stirring with a whisk until smooth. Slowly add the vinegar, then blend in the milk.

Return skillet to stove, and place over medium heat. When the fat in the pan is hot, add the egg mixture, whisking and stirring constantly. Cook until thickened and continue to simmer gently for 1 min. Remove from the heat and add the reserved bacon.

Meanwhile, add enough water to the greens to cover them about halfway, cover the kettle, and bring to a boil over high heat. Reduce heat to medium, and cook for 3 - 5 min. turning once with a long fork. Check for doneness and cook a bit longer if needed. Drain and place greens in a large bowl (preferably warmed). Pour hot dressing over and toss. Serve immediately.

NOTE: Some cooks pour boiling water over the greens, cover them, and let them stand for 5 minutes instead of boiling them. The leaves will be less wilted using this method.

From: Cooking From Quilt Country Shared by: Pat Stockett

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