Sour Cream Salad Dressing

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            FOOD FUNNY
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Here's some food safety humor from our friend Rosemary Zwick:

A Doctor was addressing a large audience. "The material we put
into our stomachs is enough to have killed most of us sitting here,
years ago. Red meat is awful. Soft drinks corrode your stomach
lining. Chinese food is loaded with MSG. High fat diets can be
disastrous, and none of us realizes the long-term harm caused by
the germs in our drinking water. But there is one thing that is the
most dangerous of all and we all have, or will, eat it. Can anyone
here tell me what food it is that causes the most grief and suffering
for years after eating it?"

After several seconds of quiet, a 75-year-old man in the front row
raised his hand, and softly said, "Wedding Cake."

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            TODAY'S RECIPE
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In colonial times a "salad dressing" would more likely have been
used to dress cooked vegetables rather than the raw leafy greens
we think of as salad nowadays. Use this old-fashioned dressing any
way you want.

Sour Cream Salad Dressing

3 egg yolks, beaten
1 cup (250ml) sour cream
1 tsp (5 ml) mustard
Salt and freshly ground pepper to taste
1/4 cup (60 ml) cider vinegar
1/4 cup (60 ml) olive oil

Combine the egg yolks, sour cream, mustard, salt, and pepper in
a pot and place the pot over - not in - a pot of simmering water. Cook,
stirring frequently, until the mixture thickens. Remove from the heat
and cool to room temperature. Whisk in the vinegar and olive oil.
Makes about 1 1/2 cups (375 ml).
Received on Tue Dec 20 08:29:11 2005