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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: ½ cup dry mustard ½ cup cider vinegar 1 egg ½ cup sugar dash salt 1 teaspoon corn starch 1 cup mayonnaise Instructions: Combine dry mustand and cider vinegar until smooth; refrigerate overnight. Next day, bring mustard to room temperature, beat the egg and add it along with the sugar, salt and cornstarch. Cook slowly over low heat until thickened (10 to 15 minutes). Allow to cool, and add mayonnaise. Stir well, and refrigerate. Comments: Served at our annual Christmas Eve buffet, with chilled and thinly sliced rare tenderloin of beef. Also a terrific garnish for Quiche Lorraine, or in coleslaw dressing. |
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