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The Quilt Inn Country Cookbook
Aliske Webb
1
tbsp. Dijon mustard
pinch cayenne pepper
Combine salt, mustard, sugar, flour and cayenne in top of double boiler. Add
milk and egg yolk. Stir until smooth. Cook over boiling water, or medium heat, until
thickened. Stir in butter and vinegar. Chill. Stir horseradish and mustard into dressing.
Season to taste. Toss over potato mixture, coating thoroughly. Serve chilled. Garnish
with cucumber slices.
Asparagus Salad
1
1
2
1
1
1
1
2
2
lb. asparagus, steamed until tender, chilled
head lettuce, broken in pieces
pimientos, diced
green onion, chopped
/4 cup sesame seeds, toasted
/4 tsp. fresh ground pepper
/4 tsp. Italian herb seasoning
tbsp. lemon juice
tbsp. salad oil
Combine asparagus, lettuce, pimientos, onion ande sesame seeds in salad
bowl. Combine pepper, seasoning, lemon juice and oil in shaker and mix well. Toss
with greens. Serve immediately.
Crab Salad
1
1
head Boston lettuce
lb. fresh crabmeat
juice of 1/2 lemon
zest of 1/2 lemon
2
1
2
stalks celery, diced fine
/2 cup mayonnaise
tbsp. fresh chives, chopped
lemon wedges for garnish
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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