- 6 slices chopped bacon
- 1/3 Cup cider vinager
- 1 egg
- 2/3 Cup water
- 1 TBS + 1 tsp. flour
- 1/3 Cup sugar (to taste)
- 1/2 tsp. salt
- 1/2 head chopped iceburg lettuce
- Fry bacon in large skillet and drain all but a couple tablespoons of the grease.
- In a shakeable container, add the rest of ingredients except for the lettuce. Shake it up until well combined. Taste it - if you want it sweeter, add a bit more sugar, not tart enough, add some more vinegar.
- Add liquid to bacon in skillet and heat until thick. If it gets too thick, simply add some water to thin it out. 5 minutes before serving, add lettuce and let it wilt. Serve over boiled potatoes.
You'll begin to notice a common thread in my ingredients as I add recipes to this site. One of my favorite cooking ingredients is bacon! Also, I have a pretty heavy Pennsylvania Dutch influence to my cooking (from my in-laws of 15 years). I've never been a potato fan but with Hot Lettuce on them, I could eat them every day! This is served over plain boiled potatoes. Sounds strange but the sweet and sour aspect of Hot Lettuce goes so well with potatoes.