Ingredients

• 4 sliced bacon
• 1/2 c sugar
• 1 Tbsp cornstarch
• 1/2 tsp salt
• 1 egg, beaten
• 1 c water
• 1/4 c white vinager

Directions

1. Fry bacon slowly, just until crisp.
2. Drain (save the bacon grease) and crumble into bit size pieces.
3. Mix sugar, salt and cornstarch in a saucepan.
4. Add beaten egg and vinegar, mixing well.
5. Add water and about 2 tablespoons of the bacon fat.
6. Cook over medium heat, stirring until thickened.
7. Serve over hot dandelions (old school) or on spinach leaves, lettuce or any other salad greens.

Recipe by: Ida Hohenshilt (Sheila's Granny)