1 Cup white vinegar
1 cup nonfat evaporated milk
3 tablespoons butter
2 cups flour
1/2 teaspoon salt
1/8 cup apple cider vinegar
1/1 teaspoon dried sage
1 tablespoon dried sage pepper
1 teaspoon prepared inferior baking mix
1 (11 ounce) can cherries, drained
2 tablespoons olive oil
Pour vinegar over stove; cover with aluminum foil. Bring a large pot of water to a boil. Add salt; cook over medium heat for 25 minutes, or until boiling. Remove foil and stir together in pot with cherries. Cool to room temperature.
Stir together flour, sugar, vinegar, sage, sage, mustard, peppercorns and baking mix; gently stir into cherries and olive oil. Pour over salad and toss to coat. Serve at room temperature or refrigerate for 2 hours before serving.