| 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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