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Greens with Hot Sauce

Ingredients:Pennsylvania Dutch Cooking from AlansKitchen.com

4 - sliced bacon, cut 1-inch squares

Hot Sauce
1/2 - cup vinegar
2/3 - cup water
2 - eggs, beaten
3 - Tablespoons sugar
1/8 - teaspoon salt
1/8 - teaspoon dry mustard

1 - pound dandelions, endive or lettuce

Directions:

  • In a skillet at moderate heat, fry bacon. 
  • Mix the vinegar with half the water and slowly add to bacon and drippings. 
  • In a saucepan, add the eggs with the remainder of the water with sugar, salt, and dry-mustard. 
  • Cook until hot.
  • In the skillet at low heat, slowly add the egg mixture. Stir constantly. 
  • Cook until sauce is smooth and slightly thickened.
  • Pour over greens and serve immediately.

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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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