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Catholic Recipe: Herb Garden Salad Dressing

    INGREDIENTS

  • 1-1/2 Tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon Ac'cent*
  • 2 teaspoons prepared mustard
  • 1/4 teaspoon rosemary
  • 1/8 teaspoon thyme
  • 1/4 teaspoon savory
  • 2 Tablespoons flour
  • 1 egg, slightly beaten
  • 3/4 cup milk
  • 1/4 cup lemon juice
  • 1 Tablespoon butter or margarine
  • 1/2 cup cream
  • Details

  • Serves: 6
  • Yield: 1-1/2 cups
  • Prep Time: 3 hours
  • Difficulty:
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

The birthday of Our Lady, September 8, coincides with the fall harvest, and the sweet scent of herbs pervades the bright September air. So it seems appropriate to bring the fragrance of herbs into our kitchens and to our tables on this day.

The salad dressing recipe that follows uses rosemary, thyme, and savory and lends distinction to a salad of fresh or cooked vegetables.

DIRECTIONS

Combine sugar, salt, Ac'cent*, mustard, herbs, and flour in the top of a double boiler. Add egg; blend well. Add milk slowly, blending well. Add lemon juice. Cook over hot water, stirring constantly, until thickened. Add butter or margarine; stir until melted. Add cream. Cool, then chill. Makes about 1-1/2 cups.

*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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