Hot Bacon Dressing

Once you have command of a good oil and vinegar dressing, it's only natural to branch out and experiment with others. Your own homemade dressing tastes best--better than anything that comes in a bottle. And once you've got the knack, it only takes a few minutes to whip up a marvelous one.

One of my personal favorites is a hot bacon dressing. It can be used two ways: served over a Spinach Salad, garnished with sliced hard-boiled eggs, thinly sliced red onions, slivered almonds and mandarin orange sections or it can be used to make a mean German Potato Salad. To make enough for both, you'll need:

1/2 lb.        diced bacon
1/2 ea.        onion, diced
8 oz.          beef broth
1 cup          white vinegar
1/2 cup        sugar
1/8 cup        corn starch
1/2 cup        cold water

In a sauce pan, fry up the bacon until almost crisp, then add your diced onions and cook until the onions are clear. Strain off the grease, then add your beef broth, vinegar, and sugar. Bring to a boil, then reduce heat and simmer five minutes. Combine the cornstarch and the water, then add to the dressing and simmer another 15 minutes. Your dressing should cover a spoon with a nice glaze.

Serve warm over your spinach salad or, to make a German Potato Salad, combine cooked potatoes that have been chunked or sliced with diced red peppers and chopped green onions. Hot bacon dressing seems like just the right ticket for these cold wintery evenings. And as always, a creative cook is a good cook.