1/2 lb. bacon ends and pieces
1/2-3/4 cup sugar (to taste)
1 1/2 tablespoons flour
1/2 teaspoon yellow mustard
1 egg
1/2 cup milk
1/4 cup vinegar
1/4 cup water

Chop bacon pieces and saute in saucepan. Combine sugar and flour in mixing bowl. Beat in mustard and egg until smooth. Gradually pour in milk, vinegar, and water.

Drain excess fat from bacon and pour liquid ingredients into saucepan over browned bacon. Bring to a boil, stirring constantly.

When mixture thickens, remove from heat and allow to cool slightly before pouring over washed, chopped greens.

Dressing may also be used for potato salad. Can be stored in refrigerator for up-to one week.

Note: The original recipe called for 3/4 cup of sugar, but we found that this amount may be reduced so adjust according to your own taste. Makes 1 1/2 cups.

Submitted by: CM