Title: Versatile Salad Dressing
Categories: Not, Sent
Yield: 1 Servings

2 c Sugar
3 tb All-purpose flour
1 ts Salt
1/2 ts Ground mustard
3 Eggs, lightly beaten
1 c Vinegar
1 c Water
Mayonnaise

In a saucepan, combine sugar, flour, salt and mustard; stir in eggs.
Gradually stir in vinegar and water until smooth. Bring to a boil over
medium heat, stirring constantly; cook and stir for 2 minutes. Cover and
refrigerate. Just before serving, combine desired amount of base with and
equal amount of mayonnaise. Serve as a dressing for potato salad, coleslaw
or salad greens. Refrigerate leftovers.

Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1
#629 by The Taillons on May 31, 1997