Pennsylvania Dutch Spinach


4 slices bacon

3 tbsp. flour

1 1/2 c. water or potato water

2 tbsp. sugar

2 tbsp. vinegar

1 egg yolk

1/4 tsp. dry mustard

1/4 tsp. salt

Dash of pepper

3 c. chopped cooked spinach

2 hard cooked eggs



Dice bacon and cook until crisp. Remove bacon and add four to the bacon fat. Stir until smooth. Mix water, sugar, and vinegar and add this to the flour mixture. Cook together until thick. Remove from heat; stir in the beaten egg yolk and seasonings. Stir and cook about 2 minutes. Combine this sauce and the diced bacon with the chopped spinach. Heat through. Serve garnished with hard cooked eggs which have been sprinkled with paprika.


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