Amish Carrot And Raisin Salad With Cooked Dressin Recipes

AMISH COOKED SALAD DRESSING

Steps:

• In a small bowl, beat the egg with 1 tbsp of the water;set aside.
• In a saucepan, whisk together the flour, mustard, and sugar, then whisk in the remaining 1 cup water, vinegar, oil and lemon juice; heat over medium heat for 1 minute, whisking continuously (the dressing will be thick).
• Add the egg mixture to the flour mixture and continue to cook for about 1 minute, stirring until the dressing has a mashed potato consistency and is off-white in color.
• Remove from heat, cover, and cool completely.
• Store in a covered jar in the refrigerator (will keep for several weeks).

AMISH CARROT AND RAISIN SALAD WITH COOKED DRESSIN

Steps:

• 1. Peel and shred carrots. Toss with raisins and salt. Set aside.
• 2. In a saucepan mix the flour, sugar, salt and dry mustard. Stir milk in gradually, whisking to mix. Bring to a boil and boil 1 minute. Slowly add 1/4 of the liquid into the eggs while stirring to temper the eggs so they don't cook when added to the hot liquid. Now add the egg yolks in a slow steady stream while stirring liquid. Add the vinegar and butter, boil 1 minute. Let cool and add to the carrot and raisin mixture. Chill before serving.

CARROT-RAISIN SALAD

Steps:

• 1. Mix carrots, celery and raisins together in medium bowl.
• 2. In another bowl, mix mayonnaise and lemon juice.
• 3. Pour dressing over carrot mixture and stir together gently.
• 4. Cover and chill until ready to serve

PA DUTCH CARROT & RAISIN SALAD

Steps:

• Blend together mayonnaise, lemon juice, salt, yogurt and honey.
• Pour dressing over carrots and raisins and mix thoroughly.
• Chill for 30 minutes before serving.

CARROT RAISIN SALAD

Steps:

• Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.