Title: Tangy Boiled Dressing
Categories: Sauces, Low-fat
Yield: 18 Servings

2/3 c Water
1/3 c Cider or wine vinegar or reg
1 Egg
1 tb Plus 1 tsp flour
1 ts Dry mustard
1/4 ts Salt
1 pn Freshly ground pepper
2 ts Margarine or butter
8 ts Sweetener = to sugar

Beat or whisk together water, vinegar, egg, flour, mustard, salt and pepper
in a heavy saucepan. Cook over medium heat, stirring constantly about 6
min until smooth and thickened. Stir in margarine and artificial sweetener.
Whisk until smooth. Pour into clean jars (eg. 1/2 cup canning jars) and
mark with contents and date to use by. Store, covered, in the refrigerator
up to 3 months.

Makes just over one cup (1/3 original recipe) Each serving 2 tbsp, 1 Extra
1 g carbohydrate, 1 g protein, 1 g fat, 17 calories

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared by Elizabeth
Rodier Aug 93 tested with SugarTwin liquid & red wine vinegar Good with
tossed salad and hardboiled egg.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini