Pecan, Date And Dried Cherry Bites

Pecan, Date and Dried Cherry Bites

Medjool dates and pecans form the base of these fudgy cubes, which are no-bake, healthy and delicious—a rare combination during the holidays. For the best possible texture, try to serve them fridge-cold.
Ingredients
14 oz (400 g) Medjool dates, about 20, pitted
1/2 cup (125 mL) dried cherries
1 1/4 cups (310 mL) chopped pecans, toasted, divided
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) fine sea salt
2 tbsp (30 mL) chia seeds

Directions:
Line a 5 x 8-inch (12 x 20-cm) loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.

Combine dates, cherries, 1 cup (250 mL) pecans, cinnamon and salt in a food processor and pulse until mixture is well combined and clumps together. Add chia and pulse until just combined. Scrape mixture into prepared pan, lay a piece of plastic wrap on top and press mixture into an even layer.

Finely chop remaining 1/4 cup (60 mL) pecans and sprinkle evenly overtop of date mixture, pressing down lightly to embed. 

Wrap pan in plastic wrap and place in the fridge for 4 hours or overnight—block should feel very solid. 

Use parchment to pull mixture out of pan and place on a cutting board. Cut block into 32 bite-size pieces. 

Transfer to an airtight container, using parchment between layers to keep pieces from sticking together. Refrigerate up to 2 weeks. Makes 32 pieces

Spiced Pecan Butter Spread

 

Gingerbread Pecan Butter

I received a jar of this spread maybe two years ago at holiday time. It definitely was enjoyed. When I went to the company website to order, it was marked "out of stock". Last week while visiting my daughter, I found it at a favorite little store carrying organic foods. I purchased three jars at 14.99 each. Following my return home the thought 

occurred to me that I have made almond butter, why couldn't I make Pecan Butter.  

I checked the listed ingredients:

organic pecans

organic cashews

organic coconut sugar

organic cinnamon 

organic ginger

organic cloves

himalayan pink salt

I will experiment with the following ingredients and tweak them until I I think I have a close copy.

1 lb. toasted pecans

?organic coconut sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/4 teaspoon cloves
1/4 teaspoon ground nutmeg

1/4 - 1/2 teaspoon salt

My Directions:

Heat a non-stick skillet over a medium low heat.  Pecans will burn easy so keep a watchful eye.  Give an occasional shake to the skillet and stir the pecans.  Continue until all pecans are lightly toasted about 4 to 8 minutes.

Allow the pecans to cool before proceeding.

Blend the spices in a small dish.

Place the pecans in a food processor. (Notice I am not adding cashews)

Process until the results are a smooth spreadable butter.  Add the spices and continue to mix until well blended.

I have a ? before the ingredient coconut sugar.  I will use cane sugar if needed.  Taste before adding sugar.

 

If you try this recipe before my three jars are used, please post your results or suggestions.  

Sautéed Brussels Sprouts ~ Vegan and Gluten Free

 

Sautéed Brussels Sprouts

Sautéed Brussels sprouts with pecans, shallots, and garlic.  A delicious fall side dish that can be made in 20 minutes. Vegan and gluten-free.

Ingredients:
2/3 cups pecans, chopped and toasted
1 1/2 tablespoons coconut oil, or sub olive oil
1/2 cup shallots, sliced (2 large shallots)
4 garlic cloves, roughly chopped
1 lb shredded Brussels Sprouts (about 7 cups)
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh cracked pepper, more to taste
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
Pinch red pepper flakes, Aleppo or Urfa biber are both nice here

Optional Holiday Additions: 

¼ cup craisins, 

1 tablespoon fresh sage

Directions:

If your pecans need toasting, heat an extra-large skillet over medium heat and toast pecans, stirring every minute or so, for 6-7 minutes, set aside.

To the same skillet, heat the coconut oil over medium-high heat. Add the shallot and garlic and stir until fragrant and just tender 3-4 minutes.

Lower heat to medium and mix in the Brussels sprouts (and craisins and sage if using). Season with the salt and pepper and mix well, sauteeing for 7-9 minutes, stirring occasionally until tender-crisp.

Add the vinegar and maple syrup, stir well, and cook it off a bit.

Taste and adjust salt and pepper, add chili pepper to taste. If you like it saucy, add more vinegar and maple to taste. Sometimes, if not cooking for vegans, I’ll add a splash of fish sauce. This is 100% optional. 

Stir in the toasted pecans and serve.

Roasted Maple Pecans

 

Maple Roasted Pecans

Besides the simple ingredients, they only take one minute of hands-on time, before baking in the oven. They are roasted in the oven, so they bake very evenly, contain no butter or sugar and have many uses! Toss into salads or bowls, crush and sprinkle over entrees, desserts, or oatmeal, serve on a cheese board , or a healthy snack. They also make a cute hostess gift, packaged in a jar, and labeled. So simple, so tasty, and vegan! The uses are endless.
Ingredients:
1 cup Pecans -Raw pecan halves work best here.

2 Tablespoons Maple Syrup -only use Real maple syrup, as imitation syrup will not harden and you’ll end up with a mess!  For a condensed flavor, boil the Maple syrup to thicken slightly.

1/4 teaspoon Salt (and optional pepper)

Optional- add spices if you like! Chinese 5 spice, Moroccan (cumin and cinnamon), Mexican ( add Taco Seasoning) or Garam Masala

Directions:

Toss the pecans in a bowl with real maple syrup. Add a pinch of salt. If you like pepper, add pepper too.

Place separated on parchment paper on a baking sheet.

Bake in a 350 F oven for 12 to 14 minutes until a dark brown and crisp.

Remove from oven and toss then allow to cool.  They will become crisp with crunchy goodness.

Great on salads and also the charcuterie board or as a snack.

*NOTE  Bake until no syrup is bubbling.  The pecans will be sticky otherwise!

Thanksgiving Harvest Rice Salad. ~. Vegetarian

                                           

Thanksgiving Harvest Rice Salad

Celebrate your favorite fall holiday with this refreshing Thanksgiving Harvest Rice Salad for a festive fireworks display for your taste buds. Packed with tart cranberries, crunchy pecans, and zesty green onions, this dish pairs perfectly with its light and sunny citrus dressing. Using a nutty brown rice and wild rice mix, Thanksgiving Harvest Rice Salad brings vibrant colors and flavors to your holiday table, with colors just like the falling leaves outside.
Ingredients:
1 cup brown rice and wild rice mix
water, according to the package instructions
1/2 teaspoon salt, plus more, to taste
1/2 cup dried cranberries
1/2 cup pecans, optionally toasted
1/4 cup green onions, sliced
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon orange zest
freshly ground black pepper, to taste

Directions:
In a pot, add the rice, the water, and 1/2 teaspoon of the salt and stir briefly to combine. Bring the water to a boil. Reduce the heat to low 
and cover the pot.

Allow the rice to simmer, covered and undisturbed, until the liquid is mostly absorbed, about 50 minutes.

Transfer the covered pot from the heat and allow the rice to rest until the liquid is completely absorbed, about 10 minutes.

Uncover the pot and fluff the rice with a fork. Allow the rice to cool to almost room temperature.

In a medium-sized bowl, add the cooked rice, the cranberries, the pecans, and the green onions and stir and fold to combine.

In a jar with a lid, add the lemon juice, the olive oil, the orange zest, the extra salt, and the black pepper.

Seal the jar and shake vigorously until the lemon juice mixture is combined. Add the dressing to the rice mixture, stir, and serve immediately.

Paleo Granola

                                 Paleo Granola

Ingredients:

1 cup coconut chips
!/2 cup unsweetened Grated coconut
1/3 cup cacao nibs
1/3 cup honey
1/3 cup extra virgin coconut oil
1 teaspoon ground cake spices w/ pinch black pepper
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
Zest of an organic lemon

1 pound and 2 ounces mixed:  hazelnuts, sesame seeds, sunflower seeds, hemp, pecans, walnuts, pumpkin seeds, cashews

Directions:

Preheat oven to 320*F.  Line a rimmed baking sheet with parchment paper or silicone baking mat.

Place the nuts in the bowl of a food processor or blender, and process using short pulses until roughly chopped, stirring every few pulses, for even chopping.  The goal is to have bigger and smaller bits.  Pour into a mixing bowl.

Add the remaining ingredients and stir vigorously until well combined.  Pay particular attention to the honey and coconut oil: they will tend to remain as individual wads, and you need to coax them into mingling with the other ingredients.

Pour out onto the prepared baking sheet and spread out evenly.

Bake for 25 to 30 minutes, stirring every ten minutes, until golden brown.

Let the granola cool completely on the sheet -- it will crisp as it cools -- then transfer to an airtight container.  It will keep for 3 weeks at cool room temperature or a couple of months in the refrigerator.

Pecan Sandies

Pecan Sandies

These buttery and crunchy cookies are similar to shortbread.

Ingredients
12 tablespoons (1 1/2 sticks) butter, slightly softened
1/2 cup granulated sugar
1 tablespoon ice water
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 cups all-purpose flour
1 cup finely chopped pecans (walnuts are a good substitute)
1 1/2 teaspoon vanilla

Directions:
Preheat oven to 325-degrees F. Line baking sheets with baking parchment.

Using an electric mixer, cream butter and sugar until smooth.

Add remaining ingredients and mix to combine.

Chill dough covered for at least 30 minutes.

Firmly form dough into 1-inch balls. Dough will be crumbly so take time to press it together well to hold shape. 

Place dough balls on parchment lined baking sheets about 2-inches apart. Using a flat bottom glass, gently flatten balls to about 1/2-inch thick, or roll into crescent shapes.

Bake at 325-degrees F for 20 minutes.

Skillet Strawberry Cookies

 Skillet Strawberry Cookies

Ingredients:
8 tablespoons butter
8 ounces dates, pitted and chopped
2 egg yolks
3/4 cup white sugar
1 cup crisp rice cereal
1 cup chopped pecans
1 teaspoon vanilla extract

*

Directions:

In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in the rice cereal, chopped pecans and vanilla. Stir and let

cool.

When you can handle roll into small balls then roll in a ball and then with your fingers squeeze top into strawberry shape.  Roll in red sugar crystals leaving the top plain.  With a decorating tip, apply leaves and a stem.

Yield 2 dozen

Pecan Pie Bars

Pecan Pie Bars

Almost too easy to whip up, somehow making them twice as delicious, these bars have a crisp crust and a honey-laced crunchy pecan topping. But it’s the sprinkling of finishing salt that makes these an instant classic.

Ingredients:

Shortbread Base 
3/4 cup (175 mL) unsalted butter, frozen
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) light brown sugar, packed
1/2 tsp (2 mL) salt
Pecan Topping:
2 cups (500 mL) pecans
1/2 cup (125 mL) unsalted butter
1 cup (250 mL) light brown sugar, packed
1/3 cup (80 mL) honey
2 tbsp (30 mL) 35% cream
1/2 tsp (2 mL) flaky salt (such as Maldon) for garnish

Directions:

Preheat oven to 350°F (180°C).

For a shortbread base, using a cheese grater, grate butter into a bowl, or use a food processor with the blade attachment. Add all other ingredients and mix or pulse until pea-sized lumps form. Pour into a greased 13 x 9 x 2-inch (33 x 23 x 5-cm) baking pan and press evenly into the bottom. Bake in the middle of the oven for 15 minutes or until golden brown.

While baking, prepare the topping. Coarsely chop pecans by hand or in a food processor. In a heavy-bottom pot, melt 1/2 cup (125 mL) butter and stir in sugar, honey and cream. Simmer for 1 minute, stirring to dissolve brown sugar. Add pecans and stir to coat.

Take the shortbread base out of the oven and pour in the pecan mixture, spreading evenly. Bake in the middle of the oven until bubbling, 18 to 20 minutes. Remove from oven and cool completely in the pan. As it cools but is not completely set, sprinkles with flaky salt. When cool, cut into 24 bars. Keep in an airtight container for up to 7 days at room temperature, or tightly wrapped and frozen for up to 6 months.

Makes 24 bars

 

Brussel Sprouts With Bacon, Pecans, And Cranberries

Brussels Sprouts with Bacon, 

Pecans, and Cranberries

Christmas Brussels Sprouts with Bacon, Pecans, and Cranberries will add color and vibrancy to your holiday table!   This crispy and crunchy salad might become one of your family's favorite Christmas side dishes!  Dried cranberries provide a sweet contrast to the savory Brussels Sprouts.  There is a bit of crunch from toasted pecans and chopped cooked bacon.  

Ingredients

12 oz Brussels sprouts ends trimmed, yellow leaves removed
2 tablespoons olive oil
1/4 teaspoon salt
4 slices bacon cooked and chopped
1 cup pecans
1/2 cup dried cranberries

Directions

How to Roast Brussels Sprouts

Preheat oven to 400 F. 

Slice all Brussels sprouts in half.

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.

Place Brussels sprouts on the baking sheet, cut side down.
Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.

How to Cook Bacon in the Oven

Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done. You can do it at the same time as roasting the Brussels sprouts.

Drain bacon of fat and slice the bacon into small bites.

How to Toast Pecans

Line a baking sheet with parchment paper.  Add pecans in one layer.

Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.

Prepare Dried Cranberries

For best results, briefly soak the dried cranberries in hot water.   Bring a small pot of water to boil.  

Add dried cranberries to a medium bowl.  Pour hot water over the cranberries and soak them for about 10 minutes.  Drain.

Assembly

In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries. Toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If desired, add 1 tablespoon of olive oil to mix with the salad (optional).

Notes
If you would like to add sauce to create more flavor, here are some easy options:

Drizzle with a balsamic glaze.  Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half.  For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.

Drizzle with a very high quality aged balsamic vinegar made in Italy.  Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores.  High-quality Italian-made aged balsamic vinegar is usually expensive but it does not need cooking down.  Just use it as is.  And, you don't need to use much. 

Or, use your favorite balsamic vinaigrette based salad dressing. 

Carmel Pecan Tart

 

Caramel-Pecan Tart

This is a recipe from Southern Living.  It will be our Thanksgiving Day Dessert.  It is a tried and true recipe and a crowd pleaser!

Ingredients:

3 1/2 cups coarsely chopped pecans

2 cups all purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream

Directions:
Arrange pecans in a single layer on a baking sheet. Bake at 375° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.  Watch for over-toasting.

Pulse flour, powdered sugar, 1 teaspoon vanilla, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.  This mixture will be very light and "fluffy" to the touch.

Bake at 375° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.  (I did not cool the crust.)

Bring brown sugar, honey, 2/3 cup butter, 1 teaspoon vanilla, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. 

When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

Holiday Cranberry Salad ~ Lazarus Dept. Store Restaurant Recipe

Holiday Cranberry Salad

Ingredients:

Yield 25 to 30 servings

1 14 to 16 oz. can crushed pineapple, drained, reserve 

   juices

1 5 oz. box raspberry flavored gelatin

2 pounds fresh cranberries, crushed in food processor

1 1/2 cups sugar

1 cup pecans, halves or pieces

Directions:

In a mixing bowl combine water and juices, add gelatin and sugar.  Stir until thoroughly dissolved.  Add chopped cranberries and pecans.  Refrigerate until firm.

 

Pecan Upside Down Cake

Pecan Upside Down Bundt Cake

Ingredients

Pecan Topping

1/2 cup butter, melted

1/2 cup brown sugar, packed

1/4 cup corn syrup

1/4 tsp salt

1 cup chopped pecans

Cake Batter

1 box vanilla cake mix

3 large eggs

1/2 cup vegetable oil

1 cup water

3 tbsp sour cream

Directions:

Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.

Pecan Topping

Combine melted butter, brown sugar, corn syrup and salt into a medium bowl and whisk until the brown sugar is slightly dissolved. Add pecans and stir until combined. Pour into the bottom of prepared bundt pan and set aside.

Cake Batter

Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the pecan topping. Be sure to spread into an even layer.

Bake in a 350° oven for 40-45 minutes or until a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place onto a cooling rack for 10 minutes. After 10 minutes run a knife around the edges of the cake. Then invert your Pecan Upside Down Bundt Cake onto a cake plate and cool completely. If pecans stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.

Store your Pecan Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.

Persimmon Bread

A recipe by James Beard, on David Labovitz blog is something!  A decade ago, I did not know what a persimmon was, I almost mistook it for an exotic tomato. I was certainly missing something, it is one of my favorite fruits now.

Last week I got a lot of persimmon and if am not mistaken I think it is the Fuyu and unlike the Hachiya, it can be eaten when firm.  I wanted to bake a dessert with persimmon and after going back and forth with cake, pudding, bars and bread. 

 There was really nothing to think…I had all the ingredients, the outcome was amazing. we had it with coffee, we had it with mulled wine and we had it with maple syrup and crushed cloves. I did not change anything in the recipe. The amazing part of the recipe is that James Beard does not mention the exact amount of sugar for this recipe. David's suggestion, "Although I recommend using the higher amount of sugar, feel free to use whichever quantity you’d like…after all, you have permission from the granddaddy of all cooks, James Beard himself." I did not want to risk messing up with this recipe so I took exactly the same amount as David Lebovitz.

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.

Ingredients:

3 1/2 cups sifted all purpose flour
1 1/2 tsp salt
2 tsp baking soda
1 tsp ground nutmeg
2 to 2 1/2 cups sugar
1 cup unsalted melted butter
4 large eggs, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree
2 cups walnuts or pecan, chopped
2 cups raisin, apricots, dates or cranberries.

Directions:
Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. 

Preheat oven to 350*F degrees.

Sift the first 5 dry ingredients in a large mixing bowl. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

Bake 1 hour or until toothpick inserted into the center comes out clean. I halved the recipe and it worked well.

 

Pecan Pie Brownies

Pecan Pie Brownies

 Ingredients:

1 box Brownie mix , must have instructions for making in 13x9 pan + ingredients listed on the package

Pecan Pie Filling:

1 cup Sugar

1 1/2 cups Light Corn syrup

4 Eggs

1/4 cup Unsalted butter

1 1/2 teaspoon Vanilla extract

2 cups Pecans, roughly chopped

Directions:

Preheat oven according to brownie package instructions.

Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously. 

Mix brownies according to package instructions.

Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 20 minutes. * see note about cooking time below

As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid. 

When the brownies have finished pre-baking remove them from the oven and pour the pecan pie filling over them spreading it out to cover the brownies completely.

Place them back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.

Let cool to room temperature before cutting.

Bread Pudding ~ Lazarus Dept. Store

 

WEDNESDAY, MAY 2, 2012

Lazarus Bread Pudding With Whiskey 

Sauce with 1,140 searches.  

This concludes one week of Top 7.

Lazarus Bread Pudding
With Whiskey Sauce

The large Federated Department Store with main offices in Columbus, Ohio, known as Lazarus Department Store, served wonderful tasty food in their inhouse restaurants.  They also sold a cookbook which included the recipes of their fabulous food.  

Whiskey Sauce
1 cup butter
2 c. powdered sugar
2 eggs
2 Tablespoons whiskey

*

While the pudding is baking, melt butter and whip in powdered sugar.  Beat eggs with a fork and add to the butter mix in small amounts while stirring well with a fork until all is blended.  Stir in whiskey and serve with pudding.  

***

Custard Mix

2 cups granulated sugar

1 teaspoon salt

8 eggs

5 1/2 cups milk

1 teaspoon vanilla

*

Blend granulated sugar, salt and eggs with a wire whisk.  Add milk and vanilla: set aside.

***

Bread Pudding

1/2 lb french bread

1/4 cup toasted pecans

1/2 cup melted butter

*

Break French bread into medium pieces.  Add pecans and melted butter.  Arrange in a greased 9x13 baking dish.  Pour custard mix over bread pieces.  

*

To Bake:  Place the dish in a pan with a small amount water to create a double-boiler effect.  The water should come up the side of the baking dish about halfway.  Bake at 350^ for 50 to 60 minutes.  Test by inserting a knife into the center of pudding.  Serve with sauce.

Lazarus Chicken Salad

     

                          

                      Lazarus Chicken Salad

TUESDAY, MAY 29, 2007
"Lazarus" was a large Department Store in Ohio famous for the Chicken Salad served in their restaurant. Their recipe continues to be one of the most sought recipes from my blog.

Ingredients:

1 quart cubed cooked chicken breast

1 quart diced celery

1 pint pecans, roasted and salted

1 pint chicken salad dressing

Dressing

Add 1 part cooked dressing to 3 parts mayonnaise.

Cooked dressing:

1/2 cup flour

1/2 cup sugar

2 teaspoons dry mustard

1 tablespoon salt

1 teaspoon paprika

2 cups milk

1 cup heated vinegar

1/4 cup egg yolks

*

Directions:

Mix dry ingredients together. Add to milk and cook in double boiler until flour is thoroughly mixed. 

Add heated vinegar and continue to cook for 10 minutes. 

Beat egg yolks and add a small amount of the cooked mixture to the yolks and mix well to prevent curdling of yolks. 

Cook an additional 10 minutes. Chill. Makes 1 quart of mix.

*Unless you need 3 quarts of chicken salad, divide the recipes.  Dressing recipe will make 1 gallon.