Banana and Peanut Salad

1 tablespoon vinegar
½ cup water
2 tablespoons flour
½ cup sugar
1 tablespoon butter
2 egg yolks
3 cold bananas
1 cup Spanish peanuts
or chopped blanched peanuts
Make dressing before hand and refrigerate. Mix vinegar, water, flour, and sugar well. Add
rounded tablespoon of butter. Cook over low heat until it begins to thicken. Pour beaten egg
yolks slowly into mixture and continue cooking until thick and creamy. Cool and refrigerate.
Have ready cold bananas and peanuts. Peel and dice bananas. In a cold bowl, put layer of
bananas, layer of nuts, layer of dressing, layering until all ingredients are used. Chill ½ hour,
serve cold with cold or hot meat dishes.

Salami-Mac Salad
Carmen & Bill Biddle
1 (7 ½ oz.) Kraft mac & cheese dinner
½ pound salami or summer sausage, chopped
½ cup coarsely chopped dill pickle
2 tablespoons finely chopped onion
½ teaspoon salt
dash of pepper
½ cup Kraft real mayonnaise

Prepare dinner as directed on package. Add remaining ingredients. Mix lightly; chill. Add
additional mayonnaise before serving. 4-6 servings.