Old-Fashioned Boiled Dressing

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            FOOD FUNNY
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Thanks to Sharon Mitcheltree for forwarding this:

Signs You Subscribe to Too Many Food Magazines

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And the #1 Sign You Subscribe to Too Many Food Magazines:

1. You read them all cover-to-cover, so with no time left to
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            TODAY'S RECIPE
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The term "boiled" in this recipe is a misnomer because it will
turn into a lumpy mess if actually boiled. There are hundreds of
versions of this classic recipe, and the chances are good that
your grandmother made at least one of them. Use this on green
salads, potato salad, cole slaw, or even fruit salad. It is also
traditionally served as a sauce for cooked vegetables.

Old-Fashioned Boiled Dressing

1/2 cup (125 ml) cold water
2 Tbs (30 ml) all-purpose flour
1 Tbs (15 ml) sugar
1 tsp (5 ml) dry mustard
1/4 tsp (1 ml) paprika
Salt and freshly ground pepper to taste
1 egg
1/4 cup (60 ml) vinegar
2 Tbs (30 ml) butter
Heavy cream or sour cream to taste (optional)

Whisk together the water and dry ingredients. Whisk the egg
and vinegar in the top of a double boiler, then add the water
mixture. Cook in a pot set over a pot of simmering water, stirring
constantly, until smooth and thick. Whisk in the butter and chill
until ready to serve. The dressing may be thinned with heavy
cream or sour cream if desired. Makes about 1 1/2 cups (375 ml).
Received on Wed Sep 13 08:06:41 2006