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Dandelion Greens

Ingredients:Pennsylvania Dutch Cooking from AlansKitchen.com

Dressing

Directions:

  1. Wash and shake greens dry. 
  2. In a skillet at moderate heat, fry bacon, remove from pan, drain on paper towels, and crumble. 
  3. Drain bacon drippings from skillet and reserve the 2 tablespoons drippings.
  4. Return reserve to skillet and add the vinegar and sour cream. 
  5. In a small bowl, place egg yolk and blend in the water and flour. 
  6. Pour the egg yolk mixture into the skillet over low heat. 
  7. Stir constantly as dressing thickens. 
  8. Add the salt and sugar. 
  9. Bring to a quick boil and pour over greens. 
  10. Garnish with bacon.

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Pennsylvania Dutch Did You Know?
The Pennsylvania Dutch come mostly from what is now Germany rather than the Netherlands. Logically, their language too is ultimately a derivative of Palatinate German, not Dutch.

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