Cabbage And Ham Slaw
|All purpose flour||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Slightly beaten egg yolks||2|
|Lemon juice||2 Tablespoon|
|Cubed fully cooked ham||2 Cup (32 tbs)|
|Apple||1 , cut into thin wedges|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Sliced radish||1⁄4 Cup (4 tbs)|
In saucepan combine flour, sugar, salt, dry mustard, and celery seed; gradually blend in milk.
Cook, stirring constantly, till thickened and bubbly.
Stir half of the hot mixture into egg yolks; return to hot mixture in saucepan.
Cook, stirring constantly, over low heat for 1 minute more.
Stir in vinegar and lemon juice; cool.
Spread apart outer leaves of cabbage.
Carefully cut out the center, leaving a 1/2-inch-thick shell to form a "bowl."
Shred the removed cabbage to make 4 cups; toss with ham, apple, green pepper, and radish.
Toss with cooked mixture; serve in cabbage shell.