Yankee Salad

• 2 small boxes orange jello (dry)
• 1 small carton cottage cheese
• 1 small carton Cool Whip
• 1 c. mandarin oranges
• 1 large can pineapple chunks
• 1 oz. oil
• 1 oz. butter
• 32 oz. julienned onions
• 16 oz. chopped, seeded plum tomatoes
• 1/4 c. flour
• 1 tsp. dry mustard
• 1 tsp. salt
• 1/2 tsp. white pepper
• 4 oz. dry imported Madeira
• 40 oz. beef stock
• French bread crouton
• shredded Cheddar
• Bleu cheese dressing
• grated Parmesan
• butter
• 6 eggs
• 6 oz. Madeira

1. In large skillet, on low heat, cook onions in oil and butter for 15 minutes, or until lightly browned.
2. Add tomatoes; cook an additional 3 minutes.
3. Spread flour in pan; lightly brown in oven. Sift the mustard, salt and white pepper together; sprinkle over onions and tomatoes.
4. Stir in with wooden spoon.
5. Add Madeira; increase heat slightly.
6. Stir until wine is absorbed and mixture is smooth and thick.
7. Add 1 cup of hot stock slowly, stirring to scrape bottom of pan.
8. Transfer to large kettle (stockpot).
9. Add remainder of hot stock; simmer for 30 minutes.

orange jello, cottage cheese, mandarin oranges, pineapple, oil, butter, onions, tomatoes, flour, dry mustard, salt, white pepper, beef stock, bread, cheddar, cheese dressing, parmesan, butter, eggs, madeira

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213455 (may not work)