"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 c. shredded carrots 1/2 c. chopped walnuts 1/2 c. raisins
DRESSING: 1 egg 1/4 c. sugar 3 T. milk 2 T. vinegar 1/4 tsp. salt
Combine carrots, walnuts and raisins. Set aside. Combine dressing ingredients in a medium saucepan. Cook, stirring constantly, over medium heat until thickened. Cool completely and pour over carrots. Refrigerate for 2-3 hours to blend flavors.
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