Recipe - Versatile Salad Dressing

2 cup Sugar
3 tablespoon Allpurpose flour
1 teaspoon Salt
One half teaspoon Ground mustard
3 Eggs, lightly beaten
1 cup Vinegar
1 cup Water
Mayonnaise

In a saucepan, combine sugar, flour, salt and mustard; stir in eggs.
Gradually stir in vinegar and water until smooth. Bring to a boil over
medium heat, stirring constantly; cook and stir for 2 minutes. Cover and
refrigerate. Just before serving, combine desired amount of base with and
equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw
or salad greens. Refrigerate leftovers.

Recipe by: Taste of Home April/May 1997 Posted to MCRecipe Digest V1
#629 by The Taillons taillon@access.mountain.net on May 31, 1997