| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Salads | 6 | Servings |
INGREDIENTS
| 2 | tb | Salad oil |
| 1 | tb | Flour |
| 1 | tb | Sugar |
| 1/2 | ts | Prepared mustard |
| 1/4 | c | Water |
| 1/4 | c | Vinegar |
| 1 1/2 | c | Cooked ham, in thin strips |
| 1 | c | Onion rings |
| 1/2 | c | Green pepper, in thin strips |
| 1 | c | Thin unpared cucumber slices |
| 1/2 | c | Celery, sliced |
| 2 | c | Tomatoes, in thin wedges |
| 4 | c | Lettuce, in bite-size pieces |
| 3 | sl | American cheese (1 oz. each) cut in thin strips |
| 2 | Hard cooked eggs, sliced |
INSTRUCTIONS
For dressing, mix oil, flour, sugar, mustard, water, and vinegar in a large frypan. Cook over medium heat, stirring constantly until mixture comes to a boil. Mix ham, onion, green pepper, cucumber, and celery with dressing. Cook covered over medium heat until heated through, about 4 to 5 minutes. Stir several times during cooking. Remove from heat. Toss gently with tomatoes and lettuce. Garnish with cheese strips and egg slices. Calories per 1-1/3 cup serving: About 230 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip
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