Title: Tangy coleslaw with cooked dressing
 Categories: Salads
      Yield: 8 Servings
 
 
        1 TB flour
        1 TB sugar
        1 ts salt
      1/2 ts celery seed
        1 ds pepper -- fresh-ground
      1/3 c  cider vinegar
      1/4 c  water
        1 ts yellow mustard
        1 TB grated onions
        3    egg yolks -- beaten
      1/4 c  margarine
        1 c  sour cream
        1    cabbage head -- shredded
      1/2 c  shredded carrots
      1/4 c  green peppers -- minced
  :          jicama
  
  * Jicama is a Mexican vegetable root, the texture of a turnip or
  potato but with its own unique taste. Peel jicama and cut into strips
  about 1/2 by 3 inches long to serve with the coleslaw after it is
  prepared and chilled.
  
  Combine flour, sugar, salt, celery seed and pepper in pan. Stir in
  vinegar gradually. Add water, mustard and onion. Cook over medium
  heat, stir constantly. Cook until mixture thickens (don't undercook
  or it will have a starchy taste). Stir small amount into beaten egg
  yolks; stir egg yolk mixture into the hot mixture. Cook, stirring
  constantly for 1 to 1-1/2 minutes more. Add margarine and stir until
  thoroughly incorporated. Chill thoroughly. Fold in sour cream.
  Combine cabbage, carrots and green peppers (red peppers if you wish).
  Toss lightly to blend.