Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cubed smoked bass |
| 1 cup | Diced celery |
| 1 cup | Canned button mushrooms |
| 1 cup | Diced cold boiled potatoes |
| 1 small | Onion; thinly sliced |
| 2 tablespoons | Sugar |
| 2 teaspoons | Dry mustard |
| ½ teaspoon | Salt |
| 1 pinch | Cayenne |
| 1 tablespoon | Flour |
| 2 \N | Eggs; beaten |
| ½ \N | Cider |
| 1 tablespoon | Butter |
| \N \N | Sweet creme |
DRESSING
Recipe By : Ted Dahlen "Smoke Seafood" Toss together with dressing shown below.
Dressing:
Mix first 5 ingredients. Beat eggs. Heat to boiling and add butter. Stir in dry ingredients and cook over low heat, stirring occasionally, till it thickens. After dressing cools, thin to desired consistency with sweet creme.
Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.