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Hot Bacon Dressing

From the recipe file of Robert Hammond, The Kitchen at Honeyman Creek Farm

This hot bacon dressing is classic for warm potato salad or wilted green salads.  Try it as a dressing on steamed vegetables as well.  It is also delicious tossed with cooked Christmas limas.

Yield:  about 2 ½ cups or 8 servings

12 slices bacon

1 ½ cups onion, chopped (2 medium onions)

6 tablespoons bacon drippings (reserved from frying the bacon)

¾ cup cider vinegar

2 ½ tablespoons sugar

2 teaspoons salt

¼ teaspoon freshly ground black pepper

½ teaspoon dry mustard

1 tablespoon minced fresh parsley

In a heavy skillet, fry the bacon over moderate heat until crisp; place on paper towels to drain and cool. Crumble the bacon and set aside.

Drain the bacon drippings from the pan reserving 6 tablespoons. Add the 6 tablespoons of bacon drippings back to the skillet and heat over moderate heat. Add the onions to skillet and fry until tender but not brown. Add the cider vinegar, sugar, salt, black pepper, dry mustard and parsley. Bring just to a boil and remove from heat.

Use the dressing as desired while it is still hot or reheat if needed. Add the crisp, crumbled bacon just before serving.

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