Cooked salad dressing #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole eggs -or- | |
| 4 | Egg yolks | |
| ¼ | cup | Vinegar |
| 2 | tablespoons | Butter or margarine |
| 5 | tablespoons | Cream cheese; softened |
| 2 | tablespoons | Cream |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Dry mustard |
| 1 | dash | Paprika |
| ⅛ | teaspoon | Celery seed |
| 3 | drops | Tabasco sauce |
Directions
Beat eggs and vinegar together until smooth. Cook mixture in top of a double boiler, stirring constantly, until the consistency is that of thick cream. Remove at once from heat, add butter or margarine and cream cheese, and stir until mixture is smooth. Then add cream and seasonings. Yield: 1 cup.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .