Dressing for Fruit Salads

1 tablespoon flour

1/3 cup sugar

1 egg -- lightly beaten

1 1/2 tablespoons lemon juice

1/4 cup orange juice

1/2 cup pineapple juice

1/2 cup whipping cream

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Mix flour and sugar in top of double boiler. 

Stir in egg. 

Add fruit juices and cook over medium heat, stirring, until thick. 

CHILL. 

Whip cream and fold into chilled fruit salad, especially those made with fruit juice and gelatin.

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Zucchini and Mushroom Salad

1 pound button mushrooms

8 small zucchini

1/4 cup wine vinegar

2 tablespoons olive oil

1 teaspoon salt

2 sprigs fresh tarragon

1/4 cup water

1/4 cup dry white wine

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Clean the mushrooms. 

Cut the zucchini into 1 inch lengths. 

Place all ingredients in a pot. 

Simmer until the zucchini is just tender. 

Turn off heat. 

Place lid on pot and leave for 15 minutes. 

Place the drained vegetables in a bowl, reserving the cooking liquid. 

Place this liquid back in the pot and cook until reduced to about 1/3 cup. 

Discard the tarragon. 

Pour over the vegetables and lightly chill (don't over-chill or it will kill the flavor). 

Throw on a little finely chopped parsley before serving.

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Endive, Beet and Red-Onion Salad

Serves 4

1/2 pound Raw Beets -- trimmed

3 each Heads of Belgian Endives -- md

1 each Red onion

1 tablespoon Dijon Mustard

1 tablespoon Red Wine Vinegar

3 tablespoons Vegetable oil

4 tablespoons Finely Chopped Parsley

Place the beets in a saucepan and add water to cover with salt. 

Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. 

Drain and let cool. 

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Remove the skins and slice the beets. 

Trim off the bottom of the endives and cut them into 1 1/2 inch strips. 

Drop the pieces into cold water. 

Drain and pat dry.

Peel and slice the onion. 

Combine the mustard, vinegar, salt and pepper in a salad bowl. 

Add the oil and blend well with a wire whisk. 

Add the beets, endive, onion and parsley.  

Toss well and serve.

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Bavarian Potato Salad

4 cups Potatoes -- *

2 cups Chicken broth -- **

1/2 teaspoon Salt

1/4 cup Vegetable oil

1/3 cup Onion -- chopped

1/2 teaspoon Sugar

2 tablespoons Lemon juice

 Pepper -- as desired

*Potatoes should be peeled and sliced 1/4-inch thick. 

** Chicken broth may be either home made or commercial.

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Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. 

Drain. 

Toss warm potatoes with vegetable oil and onions.

Dissolve remaining 1/4 t salt and the sugar in lemon juice.

Pour over potatoes. 

Marinate salad 1 to 2 hours before serving.

Serve at room temperature.

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