| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Restaurant, Salads, Washington | 1 | Servings | |
INGREDIENTS
| 4 | c | Raw broccoli; chopped in 1/2" pieces |
| 1 | md | Onion; diced (optional) |
| 1 | c | Raisins |
| 1 | c | Mushrooms; sliced |
| 6 | sl | Bacon; cooked, then crumbled |
| 1 | Whole egg | |
| 1 | Egg yolk | |
| 1/2 | c | Sugar |
| 1/2 | tb | Cornstarch |
| 1/4 | c | White vinegar |
| 2 | tb | Butter |
| 1/2 | c | Mayonnaise |
| 1 | ts | Dry mustard |
INSTRUCTIONS
DRESSING Dressing: Whisk together egg and egg yolk, sugar, dry mustard and cornstarch. ln a saucepan bring vinegar to a boil. Whisk in egg mixture, cook for 1 minute or until thickened. Remove from heat, add butter, then add mayonnaise. Let dressing chill for 1 hour. Add dressing to broccoli, onions, mushrooms, raisins and bacon. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Chuckanut Manor, Bow, Wash.
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