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Ingredients: 1 Tablespoon(s) Fat 1 Teaspoon(s) Flour 2 Teaspoon(s) Sugar 1/2 Teaspoon(s) Mustard, dry 1/8 Teaspoon(s) Pepper 1/2 Teaspoon(s) Salt 1/2 Cup(s) Vinegar 1 Egg yolk Directions: Goose, chicken, or bacon fat may be used. Melt the fat or butter and blend in the flour. Add the vinegar and stir until mixture thickens. Mix together the sugar, mustard, salt and pepper and add to the liquid. Cook for 4 minutes. Pour over the beaten egg yolk and mix well. Return to fire and cook 1 minute longer.
Check some related videos Similar recipes: Easy chicken taco salad Mix chicken, salsa and dressing. For each serving, arrange chips, beans, chicken mixture, tomato green pepper and guacamole on lettuce lined serving plates. Top with cheese. Cucumber sesame salad Mix and serve Hot tuna pasta salad In large bowl, combine mayonnaise, lemon juice, mustard, sugar, basil and salt; stir in shells, tuna and vegetables. Serve hot. Refrigerate leftovers. Hot tuna salad sandwiches Combine all ingredients and pt into the hot dog rolls. Wrap each roll in aluminum foil. Bake 30 minutes at 375 degrees. Roasted potato salad Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add Oriental chicken salad a-la applebees 1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. 2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you Hot potato salad with bacon 2 lb potatoes 1 c chopped onions 3 tb fresh parsley, chopped 1 ts salt 1/4 ts black pepper 2/3 c vinegar 1/3 c water 1 1/2 ts sugar 1 x egg 1/3 c salad oil 2 oz bacon, cooked Mr. food's honey-mustard dressing Combine all ingredients in a medium sized bowl, whisk until smooth. Serve immediately or store in the refrigerator in an air-tight container until ready to use. Source: Mr. Food's Newsletter, May/June 1996 Original source: Mr. Food' Vegetable ravioli salad Arrange salad greens on serving platter. Top with pasta and vegetables. Drizzle with dressing before serving. Grilled chicken caesar salad Cooked chicken. Cut into small pieces. Toss lettuce and dressing. Add croutons and cheese. Place chicken on top. Serve immediately. 1905 salad Put lettuce in mixing bowl. Add tomatoes, ham, and cheese. Top with spanish olives. Pour dressing on top and add grated Romano cheese and lemon juice. Toss all ingredients together and serve on chilled plates. Dressing: Put into bowl minced gar Bing cherry salad Cream cheese and add cherry juice. Drain pineapple. Mix with marshmallows. Whip cream and fold into fruits. Refrigerate. Allow to cool several hours. Fruit dressing for fruit salad In blender jar combine lemonade, ginger, orange bits, mace and allspice. Blend until smooth. stir in sour cream. Serve with any fruit salad. Amish potato salad Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix potatoes gently with the remaining 5 ingredients; then add to the dressing. DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste 1/4 to 1/2 cup vinegar (t Bayrischer kartoffelsalat (barvarian potato salad) Potatoes should be peeled and sliced 1/4-inch thick. Chicken broth may be either home made or commercial. Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve Bean curd and cucumber salad Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with salt and set aside, while preparing the remaining ingredients. Heat a little oil in a pan and fry the bean curd on both sides until golden brown. Drain on absorbent kitchen paper Garden pasta salad Cook pasta according to package directions adding oil, drain. Put drained pasta in large mixing bowl, drain marinade from artichokes pouring over pasta. Add Italian salad dressing and garlic to pasta, cut artichoke hearts into quarters, add to pasta; gent Carrot cilantro salad Whisk together the lemon juice, olive oil, sugar, salt, and pepper in a large bowl. Add carrot, green onion, cilantro, lemon rind, and cumin seed; toss to mix. Serve immediately. Different potato salad Boil and chop potatoes. Add onions, celery, salt and pepper. Separate egg whites and yolks. Chop whites into potato mixture. Mix yolk with vinegar, mashing yolk to dissolve. Add mustard and mayonnaise, mixing thoroughly. If too thick, Dressing #2 Mix well. Stir dressing 2 or 3 times so it won't stick around edges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Recipe by: Janis Alling's mothers recipe Old bay dressing Hot german potato salad Cook potatoes in boiling salted water until tender. Drain, peel, and while hot, cut into 1/8 inch slices; sprinkle with the salt, pepper, mustard, sugar and flour. Heat water and vinegar to boiling point. Place bacon, sliced and chopped fine in Red dressing Blend all ingredients. Contributor: Ellen's recipe Balsamic potato salad Cook potatoes in a large pot of boiling salted water over medium heat just until tender, 15-20 minutes. Meanwhile, make balsamic dressing: Whisk sour cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until blended. Stir in a Russian fruit salad This fresh fruit medley is gleefully marinated in a blend of maple syrup, lemon and vodka. 1. Combine cantaloupe, honeydew, strawberries, nectarines, black- or blueberries, watermelon and cherries in a large bowl; sprinkle salad with lemon juice and toss Cilantro dressing Combine all ingredients using a hand blender. Fruit salad with nuts Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top o "ya'll come back" wilted lettuce dressing Fry the bacon, take it out, and add the vinegar and sour cream. Mix one tsp flour and one egg together, and stir into bacon pan mixture. Add 1/2 tsp salt and one tsp sugar. When this is hot pour it over greens and add crumbled bacon. Bing cherry salad #2 Mix all ingredients well. Recipe by: Possum Kingdom Lake Cookbook Cucumber salad 1 Peel cucumbers, cut in half lengthwise and remove seed with a spoon. Slice 2 halves into thin crescents. Lay them on paper towels, sprinkle with coarse salt and refrigerate, uncovered, for 1 hour. Remove cucumbers from refrigerator and pat dry. Co Summer fish salad Mix fish and vegetables in bowl. Set aside. In small bowl, combine oil, vinegar and salt, pepper, oregano, and garlic powder to taste. Toss well with fish mixture. Chill at least 2 hours before serving, mixing well before doing so. This is a great sum Three-bean salad In a bowl combine beans, onion, and green pepper. In a screw-top jar combine the vinegar, oil, sugar, celery seed, dry mustard, and garlic. Cover and shake well. Pour over vegetables; stir lightly. Cover and chill for 4 to 24 hours, stirring often Ripe tomato, spinach and country bread salad Bread - Crusts removed and cut into 1 inch cubes. Leave the bread cubes on the counter overnight to become stale or toaast them in the oven for 10 minutes. Toss the bread cubes with the remaining ingredients. Serve immediately. Red potato summer salad COOK potatoes in boiling water 10 to 12 min. or until fork tender. Drain. TOSS potatoes, onion, tomatoes, bacon bits and basil in large bowl. MIX remaining ingredients. Pour over potato mixture; toss lightly. Refrigerate until ready to serve. **Can also a French potato salad with bacon 1. Scrub potatoes and quarter them and drop into a kettle of cold salted water. Bring to a boil, and cook until tender but still firm about 8-10 minutes after water reaches boil. 2. Meanwhile, chop the bacon and saute in a small skillet until crisp. Re Royal citrus salad Place jello in large bowl. Heat 2 cups water to boiling. Pour water over jello and stir until well dissolved. Add additional cup of liquid. Add frozen orange juice. Stir. Add drained fruits (be sure all cherries are pitted!) Divide into jello Layered fruit salad In a large glass bowl, layer fruit in order given. In a separate bowl, mix cream cheese, lemon juice and lemon rind. In another bowl, whip cream just until peaks form; add powdered sugar and whip to stiffpeaks. Fold cream cheese mixture and whipped c Cottage cheese-potato salad for 1 Preparation: 30 minutes including cooking potato plus chilling. Cook potato in its jacket until just tender. Cool until it can be handled, peel and dice into a bowl. You should have about 1 cup. Stir oil, vinegar, and salt together and pour o Tomato corn pasta salad Potato salad with beer dressing Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add must Jerk chicken with cool romaine salad Pound chicken breasts to an even 1/2 inch thickness. Lightly rub jerk seasoning on both sides of chicken breasts. Refrigerate in an airtight container for at least 1 hour. Lightly coat a large nonstick skillet with cooking spray, and heat over medium-hi Heringsalat (herring salad) Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. Herbed yogurt dressing In a small serving bowl mix together all the ingredients. If you wish to omit the cayenne pepper try replacing it with a few grinds of fresh black pepper. Refrigerate for at least 2 hours so the flavors can come together. Serve as a dipping sauce for fr Nancy's egg salad Contributor: Nancy's ingredients Lemon fish salad 1. Rinse and pat dry fish fillet. 2. Heat oven to 350 degrees F. 3. Place fish in an oven safe dish. In a small bowl mix together wine, Worcestershire sauce and lemon juice; pour over fish. 4. Bake for 12-15 minutes; add water if you see liquid drying out Brown rice and sweet corn salad Heat the oil in a alrge wok or pan and saute the onion until translucent. Add the diced green and red peppers and saute until tender. Reduce the heat and stir in the corn, rice, and finally the guava. Remove from heat and season to taste. Chill Grilled vegetable salad Place first 6 ingredients cut sides up on baking sheet. Spritz with water. Season with salt and pepper. Let vegetables stand approximately 1 1/2 hours. Preheat barbecue (medium-high heat). Combine 3 garlic cloves with 1/4 cup vinegar. Drizzle over vegetab Honey mustard dressing mix well in your food processor Italian spicy salad Add bag of salad to the bag of carrots,cauliflower, broccoli, and celery. Add pepperocini's, pepperoni, and mozzerella cheese on top. Mix a few tbs of red wine vinegar with oil and Italian spices to taste. Then add dressing on top of the salad. Baby spinach and beet salad Cut ends of of beets (do not peel) and bake at 350 degrees Farenheit for 45 minutes. Cool, remove peel, slice and set aside. Wash and dry baby spinach and frise, toss with homemade dressing and place in flat plate. Garnish with beets. Sprinkle with to