Microwave Old-Fashioned Cooked Salad Dressing

3/4 c. water
1/2 c. cider vinegar
2 large eggs
2 T. flour
2 tsp. salt
1 T. dry mustard
1 c. sugar
2 T. butter
1/2 tsp. celery seed

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