Recipe - Tangy Coleslaw With Cooked Dressing

1 tablespoon Flour
1 tablespoon Sugar
1 teaspoon Salt
One half teaspoon Celery seed
1 ds Pepper freshground
1/3 cup Cider vinegar
One fourth cup Water
1 teaspoon Yellow mustard
1 tablespoon Grated onions
3 Egg yolks beaten
One fourth cup Margarine
1 cup Sour cream
1 Cabbage head shredded
One half cup Shredded carrots
One fourth cup Green peppers minced
Jicama

* 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 One half 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 11/2
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