In a large saucepan, combine the sugar, cornstarch and mustard. Combine vinegar and water, and stir into sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir a small amount of hot filling into egg and yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in mayonnaise and butter. Cool to room temperature without stirring. Chill.
In a large salad bowl, combine the broccoli, mushrooms, onion, oranges, bacon, almonds and raisins. Pour dressing over salad; toss to coat. Store in refrigerator.
Comments (1)
Deb Stroud |
May 19, 2014 |
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