Recipes

[new nickname 4]

This is one of my go to dressings, for pasta also good on potato salad.

1 egg, beaten

1/4 cup sugar

2 Tablespoons flour (scant)

1/2 cup vinegar

3/4 cup water

dash of salt

Put the water & vinegar in a pan, bring to boil.  Mix the beaten egg, flour, sugar & salt together and add to the boiling water & vinegar and cook for a minute or until it gets quite thick.  Put in the refrigerator to cool.  When you want to use it, add a little cream to it to thin it out.  Makes 1/2 pint.  

This is an old church cookbook recipe.

[RedTop]

@momtochloe,

My guess is the dressing base is sweetened condensed milk.  

[momtochloe]

Oh my goodness, what a lovely surprise and a wonderful way to start my Monday morning!  Thank you all so much for all of your replies, I appreciate you all taking the time to lend me a hand.

When the sun comes up and I can see a bit better I will read them in more depth but right now I believe she used a cooked sauce or the condensed milk.  Neither of them dawned on me which is sad because my mom made the best cooked sauce for her potato salad so that should have dawned on me, duh!

Thank you again my friends, I'll reply later after I get a chance to sort through all of your information/recipes/links and let you know the final verdict.

Hope all of your Mondays have started off as nicely as mine thanks to all of you! . . . 

[deb5555]

Call the deli and ask for the recipe. 

[momtochloe]

Ok, quick update:

Goodness you all have given me so many great ideas, tips and cooking methods but alas I need to cross "ask them for the recipe" off the list as I have had that conversation many times (tried it on different folks at the front desk).  I have filled out comment cards and have even hinted I would be willing to pay for the recipe but no dice.

The woman that cooks all of the delicious meals they have on hand (lots of delicious pasta salads, coleslaw's, mac and cheese, various side dishes plus an entire freezer of meals for two) is clearly an incredibly talented scratch chef as her flavors (I did get that much out them!) have an incredible depth.  I used to go there at least once a week as my mom who could be a bit finicky in what she would eat would always look forward to her frozen meals for two (we are bohemian and her cooking style/flavors really spoke to my mom).

Thank you again my friends, I am so enjoying looking through your recipes and tips!