| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
5 |
To 6 |
INGREDIENTS
| 2 |
lg |
Eggs |
| 3 |
tb |
Sugar |
| 1 1/2 |
tb |
All-purpose flour |
| 1 1/4 |
ts |
Salt |
| 1/2 |
ts |
Ground mustard |
| 1/4 |
c |
Cider vinegar |
| 1/4 |
c |
Water |
| 1 |
tb |
Butter or olive oil |
| 3 |
tb |
Cream or milk |
| 6 |
c |
Shredded cabbage; (about 13/4 pounds) |
| 1 |
lg |
Shredded carrot; (about 3/4 cup) |
| 1 |
|
Celery stalk; finely chopped, (about 1/2 cup) |
| 1 |
sm |
Onion; finely chopped, (about 1/4 cup) |
| 1/2 |
|
Green bell pepper. finely chopped; (about 1/2 cup) |
| 1/4 |
c |
Minced parsley |
| 1 1/2 |
ts |
Celery seed |
| 1 |
ts |
Mustard seed |
| 1/2 |
ts |
Coarsely ground pepper |
INSTRUCTIONS
DRESSING
COLESLAW
In a small saucepan, beat the eggs thoroughly,' add the sugar, flour, salt,
and mustard Combine the vinegar and the water and beat into the egg
mixture, then add the butter or oil. Cook over low heat, stirring
constantly until thick, about 5 to 8 minutes. The mixture will become very
lumpy-looking (not to worry),' beat it to smoothness. When very thick,
remove from the heat and beat in the cream or milk. Cool. (This can be made
a day in advance and refrigerated.) In a large bowl, combine all of the
coleslaw ingredients. Add the cooled dressing and toss lightly to coat with
the dressing. NOTE lf you'd rather not make a boiled dressing, you can make
a reasonable substitute by combining I cup commercial mayonnaise, /2 cup
sugar, and 1/4 cup cider vinegar; pour over the slaw ingredients and toss.
Scanned by Sandy Marcia Adams' Heirloom Recipes
Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Feb 27, 1998
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