Broccoli Salad

Peggy Jansen

Combine in heavy saucepan:
1 egg
¼ cup sugar
1 tsp ground mustard
½ tsp cornstarch
1½ tsp honey

Beat with whisk and add:
2 Tbsp water
2 Tbsp vinegar

Stirring constantly, cook over medium heat until thick.

Remove from heat. Stir in:
2 Tbsp sour cream
1½ Tbsp butter
2 Tbsp mayo

Blend well & cool. Combine:
4 cups broccoli florets
1 cup pecans
½ cup raisins
¼ cup onion, chopped
1 can mandarin oranges
6 slices bacon, crumbled

Just before serving, add dressing.