Recipe - Cooked Dressing

1 cup Milk or light cream
One fourth cup Vinegar
1 Egg
1 tablespoon Butter or margarine;
softened
2 tablespoon Flour
2 teaspoon Sugar
1 teaspoon Dry mustard
1 teaspoon Salt
One half teaspoon Celery seed; optional
A few grains of cayenne

In covered blender jar, blend all ingredients at low speed until smooth.
Cook over hot water in a bowl or top of a double boiler, until thick. Serve
on green salads or use to dress slaws. Makes about 1 One half cups.

Formatted by Mardi Desjardins March 11, 1998

Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971

Posted to MCRecipe Digest by Mardi amdesjar@mb.sympatico.ca on Mar 11,
1998