| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 |
|
Egg |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Vinegar |
| 1 |
c |
Boiling water |
| 1 |
ts |
Vanilla |
| 4 |
lg |
Delicious apples |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped nuts (pecans or walnuts) |
INSTRUCTIONS
Cream sugar, salt and egg until light and fluffy. Add vinegar and boiling
water. Cook in a 2 quart stainless steel pot until thick. This mixture
boils up rapidly and should be stirred frequently. When it is done it will
begin to stick to the pot. Remove from heat and set aside to cool.
Peel and chop apples, celery and nuts. Add to the cooked dressing. Toss
until the ingredients are well-coated.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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