Recipe - Tangy Boiled Dressing

2/3 cup Water
1/3 cup Cider or wine vinegar or reg
1 Egg
1 tablespoon Plus 1 tsp flour
1 teaspoon Dry mustard
One fourth teaspoon Salt
1 pn Freshly ground pepper
2 teaspoon Margarine or butter
8 teaspoon Sweetener = to sugar

Beat or whisk together water, vinegar, egg, flour, mustard, salt and pepper
in a heavy saucepan. Cook over medium heat, stirring constantly about 6
min until smooth and thickened. Stir in margarine and artificial sweetener.
Whisk until smooth. Pour into clean jars (eg. One half cup canning jars) and
mark with contents and date to use by. Store, covered, in the refrigerator
up to 3 months.

Makes just over one cup (1/3 original recipe) Each serving 2 tbsp, 1 Extra
1 g carbohydrate, 1 g protein, 1 g fat, 17 calories

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared by Elizabeth
Rodier Aug 93 tested with SugarTwin liquid & red wine vinegar Good with
tossed salad and hardboiled egg.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini