| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Mexican |
|
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Flour |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Celery seed |
| 1 |
ds |
Pepper — fresh-ground |
| 1/3 |
c |
Cider vinegar |
| 1/4 |
c |
Water |
| 1 |
ts |
Yellow mustard |
| 1 |
tb |
Grated onions |
| 3 |
|
Egg yolks — beaten |
| 1/4 |
c |
Margarine |
| 1 |
c |
Sour cream |
| 1 |
|
Cabbage head — shredded |
| 1/2 |
c |
Shredded carrots |
| 1/4 |
c |
Green peppers — minced |
|
|
Jicama |
INSTRUCTIONS
* Jicama is a Mexican vegetable root, the texture of a turnip or potato but
with its own unique taste. Peel jicama and cut into strips about 1/2 by 3
inches long to serve with the coleslaw after it is prepared and chilled.
Combine flour, sugar, salt, celery seed and pepper in pan. Stir in vinegar
gradually. Add water, mustard and onion. Cook over medium heat, stir
constantly. Cook until mixture thickens (don't undercook or it will have a
starchy taste). Stir small amount into beaten egg yolks; stir egg yolk
mixture into the hot mixture. Cook, stirring constantly for 1 to 1-1/2
minutes more. Add margarine and stir until thoroughly incorporated. Chill
thoroughly. Fold in sour cream. Combine cabbage, carrots and green peppers
(red peppers if you wish). Toss lightly to blend.
Recipe By : Jo Anne Merrill
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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