Coleslaw with Fruit

This recipe was submitted by Ruth

• 2 cups finely shredded cabbage
• 1 cup canned pineapple tidbits
• 3/4 cup seedless raisins
• 2/3 cup cooked dressing (recipe below)
• 8 large lettuce leaves
• paprika to taste

Method

Combine cabbage, pineapple, seedless raisins and 1/3 cup dressing. Blend lightly. Garnish 4 plates with lettuce, and top with salad mixture and remaining dressing. Sprinkle with paprika.

Cooked Dressing

• 3 tablespoons flour
• 1 1/2 teaspoons salt
• 5 tablespoons sugar
• 2 tablespoons dry mustard
• pinch cayenne pepper
• 1 1/4 cups milk
• 2 egg yolks or 1 egg slightly beaten
• 1/2 cup vinegar
• 2 tablespoons butter or margarine
• milk or sweet or sour cream

Combine first 5 ingredients in top of double boiler with 1 1/4 cups milk. Cook over direct heat, stirring until mixture is thick and smooth. Place over hot water. Beat in egg yolks. Add vinegar and continue cooking 2-3 minutes longer. Remove from heat, and stir in butter or margarine. Taste for seasoning and add more salt or sugar if necessary. Pour into covered jar, and keep in refrigerator. Beat before using, and dilute with milk to desired consistency. Makes about 2 cups.

Variation Honey Fruit Salad Dressing

Blend in 2 tablespoons honey into 1/2 cup cooked dressing; then fold in 1/2 cup whipped cream