CUSTARD DRESSING:

1 egg, plus 1 egg yolk slightly beaten
1/2 c. sugar
1 1/2 tsp. cornstarch
1 tsp. dry mustard
1/4 c. vinegar
1/4 c. water
3 tbsp. butter (oleo)
1/2 c. mayonnaise

In top of double boiler, whisk together egg, egg yolk, sugar, cornstarch and mustard. Combine vinegar and water; slowly whisk into egg mixture. Place over hot water and cook stirring constantly, until mixture thickens. Remove from heat; stir in butter and mayonnaise. Chill.

4 c. fresh broccoli flowerettes (1 inch cuts)
1/2 c. golden raisins
6 slices bacon, cooked and crumbled
2 c. sliced fresh mushrooms
1 can (11 oz.) mandarin oranges, drained
1/2 med. red onion (sliced in 1/8 inch rings)

Toss dressing with remaining ingredients in serving bowl. Serve and store chilled. Yield 10-12 servings.