 |
Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
|
Sweet and creamy cooked dressing on a beautiful old fashioned salad. From a 1960 cookbook Pennsylvania Dutch Cooking . I usually peel the apples and omit the nuts. Ingredients:
2 cups apples, diced |
2 cups beets, cooked and diced |
2 hard-boiled eggs, diced |
1/4 cup walnuts, chopped (optional) |
1/4 cup sugar |
1 extra large egg |
1/2 tablespoon flour |
1 teaspoon dry mustard |
1/4 cup water |
1/4 cup white vinegar |
salt and pepper |
Directions:
1. For dressing, combine egg with sugar and beat well.
2. Stir in flour and mustard.
3. Add mixture to heated water and vinegar in a small heavy saucepan.
4. Cook, stirring constantly, over low heat until thick, 2-3 minutes.
5. Season to taste with salt and pepper.
6. Cool.
7. In a medium bowl, mix the 4 salad ingredients.
8. Pour the cooled dressing over and mix well.
9. Garnish with parsley and chopped nuts, as desired.
10. Serve chilled.
|
|