This is part two of our summer recipe series, answering reader requests for different recipes. The column will return in its usual format next week.

Hot bacon dressing

Ingredients 1 pound bacon cooked and crumbled 2 cups sugar 2 teaspoons salt 3 eggs (depending on size) 1 cup white vinegar 4 cups water

Instructions Preheat large skillet, lightly greased to med/high. Mix all ingredients, except for bacon, in a mixing bowl. Pour ingredients from mixing bowl into skillet and heat just to boiling. Add crumbled bacon. Add flour or cornstarch to thicken to about the consistency of gravy, and it's done. Traditionally, this was served over lettuce, endive, or dandelions.

Homemade chicken loaf with peas

Ingredients 1 cup soft bread crumbs 2 cups milk 2 eggs, beaten 1 teaspoon salt 1/4 teaspoon paprika 3 cups cooked diced chicken 1/2 cup cooked peas

Instructions Mix ingredients in the order given. Pour into a greased loaf pan. Bake at 350 for 1 hour Let stand 10 minutes before turning out of pan. May be served hot or cold

Mennonite tomato fritters

Ingredients 1 cup all-purpose flour 1 teaspoon sugar 2 tablespoons fresh basil, minced 1 tablespoon parsley, minced 1 egg Vegetable oil for frying 1 teaspoon baking powder 3/4 teaspoon salt 1 (28-ounce) can tomatoes, drained 1 tablespoon onions, minced 1/2 teaspoon Worcestershire sauce

Instructions In a large bowl, combine flour, baking powder, sugar, basil and salt. Cut tomatoes into 1/2 inch pieces and drain further on a paper towel. Add them to the flour mixture along with onion, parsley and Worcestershire sauce, but do not mix in. In small bowl, beat egg and add it to the flour-tomato mixture. Blend lightly with a fork. Heat oil (about 1/4 inch) in fry pan. Drop the batter by tablespoons into hot oil. Fry until golden brown on both sides. Keep fritters warm in oven until serving. Serves 4 - 6.