| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Appetizers, Salads | 2 | Cups |
INGREDIENTS
| 1 | c | Granulated sugar |
| 2 | T | All-purpose flour |
| 2 | t | Dry mustard |
| 1 | t | Salt |
| 1 | Egg, beaten | |
| 1 | T | Butter |
| 1 | c | White vinegar |
| 1 | c | Milk |
INSTRUCTIONS
1999 In top of double boiler, stir together sugar, flour, mustard and salt. Blend in egg and beat well. Stir in butter, vinegar and milk until smooth. Place over simmering water and cook, stirring constantly, until thick, 10 to 15 minutes. Let cool. Dressing will continue to thicken as it cools. Stir as it cools and store in clean glass jar in refrigerator for up to 1 month. Makes about 2 cups. Typed in MM Format by chartlin@hotmail.com Source: Canadian Living Magazine Posted to MM-Recipes Digest V4 #10 by chartlin@hotmail.com on Mar 21,
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 584
Calories From Fat: 94
Total Fat: 10.8g
Cholesterol: 118mg
Sodium: 1321.3mg
Potassium: 344.1mg
Carbohydrates: 119.4g
Fiber: <1g
Sugar: 106.1g
Protein: 8.3g