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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a very old recipe my mother learned as a salad lady at a supper club she worked at in the early '50's. I have always enjoyed it and I hope you do also. Could also make a good vegetarian dish. Enjoy! Ingredients:
2 (15 1/2 ounce) dark red kidney beans, drained and rinsed well |
6 -8 hard-boiled eggs, diced small |
1/2 cup sweet onion, diced small |
8 -10 sweet pickles, diced small |
1/2 cup white sugar |
1/2 cup apple cider vinegar |
1 tablespoon flour |
2 eggs |
1 (5 ounce) can evaporated milk |
Directions:
1. Beat 2 eggs, set aside.
2. In saucepan, blend sugar,flour, then add vinegar and egg mixture. Bring to a boil. Stirring constantly(to avoid scrambled eggs) over medium-low heat. Boil long enough to become thick.
3. Let dressing cool, slightly.
4. Add about half of the can of evaporated milk to dressing and mix well. ( personally use only 1/2 of the can).
5. Pour over bean mixture. Mix well Refrigerate 1-3 hours. Longer the better.
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