Subj : Hot Soups
To   : Dave Drum
From : Ruth Haffly
Date : Mon Jul 01 2024 12:58:30

Hi Dave,

 RH> We were in the 80s on Thursday, now back into the (lower) 90s.

 DD> As I type this @ 05:00 on the first day of July the outside
 DD> temperasture os 53ºF. Highs predicted to be 78. Then back up to the
 DD> 80s for the 4th.

After a refreshing rain storm last night, we're about 80F (2pm) but
predicted to be in the high 90s and high humidity again by the 4th.

 DD> When I was a kid (6 years old) in 1948 we had a 4th of July in this
 DD> area where we were eating home churned I scream and other picnic stuff
 DD> outside onder the big oak tree and all wore jackets, You could see
 DD> your breath. BRRRRRRR.

I can believe it; we had some chilly ones when I was a kid. Last month
out in Ohio the week after Mother's Day we had a cold day. We were at
the RV/radio net rally, events were in an open pavillion. I layered a T
shirt, sweatshirt and fleece jacket and was still cold. Next day and the
rest of the time (except the last day) was nice, had rain most of the
day as we packed up, headed home.

 DD> Do you have a recipe for the "boiled bacon dressing"? I looked for
 a DD> looooooong time on my search engine using that phrase and all I
 was DD> was recipes calling for the bacon to be cooked crisp. Like this
 one:

 DD>       Title: Watercress Salad w/Warm Bacon Dressing
 DD>  Categories: Greens, Pork, Salads
 DD>       Yield: 5 servings

 RH> Pennsylvania Dutch name for it. The one I use came from Edna Eby
 RH> Heller's "Dutch Cookbook" (revised), copyright, 1953, revised edition,
 RH> copyright 1960.

 RH> BOILED BACON DRESSING

 RH> 4 slices of bacon
 RH> 1/2 cup sugar
 RH> 1/2 tsp salt (I use just a pinch)
 RH> 1 tbsp cornstarch
 RH> 1 beaten egg
 RH> 1/4 c vinegar
 RH> 1 c water*

 RH> Fry bacon slowly (I usually cut it up first). In a saucepan put 1/2 c
 RH> sugar with salt and cornstarch. Mix thoroughly. Add beaten egg and
 RH> vinegar, mixing well again. Lastly, add water, bacon and fat; cook to
 RH> desired thickness. (Pour over bowl of leaf lettuce; I use a 3 quart
 RH> bowl but don't pack it, just loosely fill.)

 RH> Any kind of leafy green can be used--endive,dandelion,(possibly
 RH> spinach?), some cooks use cream instead of water.


 RH> *(This makes a rather thin mix; I'm going to try cutting the water in
 RH> half next time I make it. That'll bring out the vinegar taste, making
 RH> it more sweet/sour.)

 RH> My notes are in ()

 DD> Here y'go all Meal Monstered. You note using less water to thicken the
 DD> dressing. And you mention that some use cream in place of water. Would
 DD> Half & Half or cream  not make a thicker sauce rather than cutting the
 DD> iquid by a half cup?

I don't know, we have always used water. Don't usually have cream on
hand; it was a suggestion in the cook book. Next time we make it (with
reduced water) I'll let you know how it turns out.


 DD> I'll be making this before too long. Thanks

Enjoy it; we got more leaf lettuce at the farmer's market so we can have
it again this week.


 DD> ... I'm not a know-it-all, I just Google faster than you

How true these days. Steve was wondering about something the other day,
as he was thinking out loud, I did a quick Google search and gave him
his answer. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


....  A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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