Coleslaw with Boiled Dressing

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            FOOD FUNNY
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Thanks again to Anna Welander of Uppsala, Sweden for sending
this along:

Rejected Names for Uncle Sam's New Food Stamps

10. Diners (on the Dole) Club

9. Hamburger Helper Helper

8. The "No, You Still Can't Buy Booze" Cards

7. The Reagan Memorial Starve the Poor Stamps

6. USDA Grade "No-Choice!" Card

5. Meal Tickets, Economy Version

4. Consumably Challenged Card

3. My Job Went to India and Now I Have This Card!

2. Poorboy Scan-which

And the #1 Rejected Name for Uncle Sam's New Food Stamps:

1. John Kerry Registered Voter ID

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            TODAY'S RECIPE
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This recipe is really all about the traditional boiled dressing which
can also be used to make chicken and potato salads.

Coleslaw with Boiled Dressing

1/2 cup (125 ml) cider vinegar
1/3 cup (80 ml) water
2 Tbs (30 ml) sugar
2 Tbs (30 ml) all-purpose flour
1 Tbs (15 ml) dry mustard
Salt and freshly ground pepper to taste
1/2 cup (125 ml) heavy cream or half-and-half
2 Tbs (30 ml) butter
4 eggs, lightly beaten
2 lbs (900 g) shredded cabbage
1 cup (250 ml) shredded carrots

Whisk together the vinegar, water, sugar, flour, mustard, salt, and
pepper in a small pot until smooth. Place over moderate heat and
bring to a simmer, whisking constantly. Add the cream and butter,
whisking until the butter melts and is incorporated. Stir a little of the
hot mixture into the eggs, then transfer the egg mixture to the pot.
Reduce the heat to low and continue whisking until the sauce thickens
- do not boil. Transfer to a bowl and cool to room temperature. Toss
with the shredded cabbage and carrots and refrigerate for at least 2
hours before serving. Serves 8 to 12.
Received on Tue Nov 29 07:57:03 2005