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Lazarus Hawaiian Chicken Salad



Boiled Dressing



  1. Lightly toss the chicken, pineapple, dates, celery and almonds until thoroughly mixed. Chill well.
  2. To make the Chicken Salad Dressing, combine 1 part Boiled Dressing to 3 parts Mayonnaise.
  3. Add dressing to salad just before serving.
  4. Serve on crisp lettuce leaves.
  5. Boiled Dressing: Thoroughly mix flour, paprika, sugar, mustard and salt. Pour milk into a double boiler.
  6. Add dry mixture and cook until flour is thoroughly cooked.
  7. Add heated vinegar and continue to cook for 10 minutes.
  8. Beat egg yolks and add a little of the hot mixture to the yolks (to avoid curdling), return the yolks to the hot mixture and cook for 10 minutes longer. Chill.
  9. Mayonnaise: Combine salt, mustard, paprika, sugar and white pepper.
  10. In another bowl, combine vinegars, lemon juice, Worcestershire sauce and hot pepper sauce.
  11. Mix the dry and liquid mixtures.
  12. Beat egg yolks until light and creamy.
  13. Add vinegar mixture and oil alternately to beaten egg yolks very slowly at first until an emulsion is started.
  14. Beat to a thick, creamy consistency.

Yield: 6 servings; 1 quart Boiled Dressing; 1 quart Mayonnaise

*: Raw eggs should not be served to children, to the elderly and infirm and to people who have depressed immune systems. Use pasteurized egg yolks, either dried or liquid, as a substitute to ensure food safety.

Source: Columbus Dispatch - Wednesday, September 6, 2000


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