NVDAILY.COM | Reader Recipes
Posted October 23, 2009 | Leave a comment
Microwave Old-Fashioned Cooked Salad Dressing
3/4 c. water
Place water, vinegar and eggs in microwave safe 1 quart measure or deep bowl. Beat until well mixed. Add flour, salt, dry mustard and sugar; beat well. Microwave on High 2 minutes; beat well. Add butter and celery seed. Microwave on High 3 minutes or until thickened, beating well after each minute. Mixture will be consistency of cream soup and will thicken after chilling. Keep in refrigerator up to 2 weeks. Use for potatoes, cabbage, leaf lettuce or watercress. Makes 2 cups.
HINT: Be sure to stir well at indicated times. DO NOT overcook.
Priscilla Holliday - Edinburg
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