| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Salad oil |
| 1 |
tb |
Flour |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Prepared mustard |
| 1/4 |
c |
Water |
| 1/4 |
c |
Vinegar |
| 1 1/2 |
c |
Cooked ham, in thin strips |
| 1 |
c |
Onion rings |
| 1/2 |
c |
Green pepper, in thin strips |
| 1 |
c |
Thin unpared cucumber slices |
| 1/2 |
c |
Celery, sliced |
| 2 |
c |
Tomatoes, in thin wedges |
| 4 |
c |
Lettuce, in bite-size pieces |
| 3 |
sl |
American cheese (1 oz. each) cut in thin strips |
| 2 |
|
Hard cooked eggs, sliced |
INSTRUCTIONS
For dressing, mix oil, flour, sugar, mustard, water, and vinegar in a
large frypan. Cook over medium heat, stirring constantly until mixture
comes to a boil. Mix ham, onion, green pepper, cucumber, and celery with
dressing. Cook covered over medium heat until heated through, about 4 to
5 minutes. Stir several times during cooking.
Remove from heat. Toss gently with tomatoes and lettuce.
Garnish with cheese strips and egg slices.
Calories per 1-1/3 cup serving: About 230
Source: FOOD -- by U.S. Department of Agriculture
Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”