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Pennsylvania Dutch Cooking from AlansKitchen.comSpinach with Dressing


  • 4 - slices bacon
  • 4 - cups raw, spinach, chopped and packed solidly
  • Dressing
    • 2 - Tablespoons bacon drippings
    • 2 - Tablespoons flour
    • 1 - teaspoon salt
    • 2-1/2 - Tablespoons sugar
    • 1 - cup milk
    • 2 - eggs, slightly beaten
    • 3 - Tablespoons cider vinegar


  1. In a skillet at moderate heat, fry bacon until crisp. Remove the bacon and place on paper towels. 
  2. Drain skillet (reserving 2 tablespoons bacon drippings), and return reserved drippings. 
  3. Reduce heat to low and slowly add the flour, salt, and sugar. 
  4. Stir constantly while slowly adding milk. Bring mixture to a boil and stir for 3 minutes.
  5. Remove from stove and slowly pour into a bowl with the beaten eggs. Pour mixture into the top half of a double boiler to keep hot.
  6. Wash and drain spinach. 15 minutes before serving mix the spinach with the dressing and bacon.


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