Total Time
Prep 10 mins
Cook 20 mins

My Mom used to make a warm dressing that I loved, but has forgotten the recipe, I've been looking for something close to it and found this in Taste of Home magazine and it sounds like it comes close. Described as a tangy-sweet dressing perfect for large gatherings. Recommends keeping it warm in a slow cooker prior to serving. Good over spinach, just a little gives a lot of flavor. They even say it would be good mixed in with mashed potatoes but I'm not to sure of that. This is just the recipe for the dressing, pour over prepared spinach salad and sprinkle top with cooked and crumbled bacon. Serving is a guess as it depends on the amount you use.


  1. In large saucepan, combine sugar, flour and salt.
  2. Gradually stir in water and vinegar.
  3. Cook and stir over medium-high heat until thickened and bubbly.
  4. Reduce heat;.
  5. Cook and stir 2 minutes longer.
  6. Remove from heat.
  7. Stir small amount of hot dressing into eggs; return all to the pan, stirring constantly.
  8. Bring to a gentle boil; cook and stir 2 minutes longer.
  9. Remove from heat.
  10. Serve immediately over spinach salad that you might want to have mushroom and croutons inches.
  11. Sprinkle top with cooked and crumbled bacon.