Project Description

Recipe Ingredients:

  • 2 cups cooked*, drained garbanzos or one 16-oz. can, drained

  • 1 can (8-oz.) golden whole-kernel corn, drained

  • 1 cup diced or sliced celery

  • 1/2 cup chopped onion

  • 2 tablespoons diced pimiento

  • 1/4 cup diced green pepper

  • 1/3 cup sugar

  • 1/2 teaspoon dry mustard

  • 1 teaspoon salt

  • 2 tablespoons flour

  • 1 egg or 2 yolks

  • 1/2 cup vinegar

  • 1/2 cup water

  • 1 tablespoon butter

Instructions

Mix dry ingredients. Beat egg with fork in small bowl. Beat in dry mixture. Heat vinegar, water, and butter in saucepan. Remove from heat while gradually adding egg mixture, stirring fast. Then put back to cook, stirring constantly, 2 or 3 minutes, until smooth and thick. Makes 1-3/4 cups. Fine for potato, cabbage, tuna or other salads.

*For best results, soak and cook dry beans by preferred method