Yankee Salad - cooking recipe

Ingredients

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

Preparation

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