Carrot and Raisin Salad
My mom used to make a similar salad and I've wanted to find a recipe for some time. The recipe below is from Cooks.com.
I don't have a kitchen gadget for shredding carrots so I cut them in little strips and then I put them in the food processor for just a jiffy.
6 to 8 med. carrots, finely shredded
2/3 cup raisins
1/2 tsp salt
Cooked Salad Dressing:
1/4 cup all purpose flour
2 Tablespoons sugar
1 tsp salt
1 tsp mustard
1 1/2 cup milk
2 egg yolks, slightly beaten
1/3 cup vinegar
1 Tablespoon butter
Mix carrots, raisins and salt. Add just enough cooked salad dressing to moisten; toss.
Salad Dressing: Mix flour, sugar, salt and mustard in 2-quart saucepan. Stir in milk gradually. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir at least half of hot mixture into egg yolks gradually. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vinegar and butter. Cool slightly; refrigerate. makes about 2 cups dressing.
Thanks for Judy's encouragement to try something new, this recipe is one I think I'll use again. See the things others made with carrots at www.patchworktimes.com.