1000
By Peggy of DHC
Makes about 1-1/2 Cups
....With a hand mixer on low mix all
ingredients together
........Place in jar or container with
lid
1 C. MAYONNAISE
4 T. KETCHUP
2 T. WHITE VINEGAR
2 T. WHITE SUGAR
2 T. SWEET PICKLE RELISH
2 tsp. ONION, very finely minced
SALT and PEPPER to taste
Let sit in icebox until sugar dissolves.
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....Whisk together and serve
1/2 C. BALSAMIC VINEGAR
1/8 C. MAPLE SYRUP
1/8 C. OLIVE OIL
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By Jan
....Place all in a blender and blend until
smooth
2 - 4 oz. crumbled BLUE CHEESE
1/4 C. CANOLA OIL
1/4 C. Apple Cider VINEGAR
1 sm. Clove GARLIC
1 sm. Can EVAPORATED
MILK
OPTION:
Fold in another package of crumbled Blue
Cheese for a chunky dressing.
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by NanaApril
....In a large bowl, use a hand mixer to
blend all
3/4 C. SOUR CREAM
1-1/3 C. MAYONNAISE
4 oz. crumbled BLUE CHEESE
1/2 tsp. DRY MUSTARD
1 tsp. WORCESTERSHIRE SAUCE
1/3 tsp. GARLIC POWDER
1/2 tsp. SALT
1/2 tsp. BLACK PEPPER
Cover and refrigerate for 24 hours before
serving.
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Makes 3-1/2 Cups
....Prepare dressing in a large jar with
a tight fitting lid
........Shake until the sugar is
dissolved
1 C. CANOLA OIL
3/4 C. White Wine VINEGAR
1 C. WHITE SUGAR
1/2 C. KETCHUP
1/2 tsp. SALT
2 tsp. WORCESTERSHIRE SAUCE
1 ONION, chopped
Refrigerate and shake well before using.
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by Anne's Grandma
....Beat until smooth
1 tsp. DEJION MUSTARD
1/4 tsp. SALT
1 T. OLIVE OIL
1 tsp. Tarragon VINEGAR
....ADD....Beat until smooth
2 T. OLIVE OIL
1 T. VINEGAR
1 T. REAL LEMON JUICE
NOTE: Some may like a touch of sugar
added to the recipe, never add more than a teaspoon.
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Italian Restaurant-Style Dressing
Makes 1-1/2 Cups
....In a blender, combine all the
ingredients and blend for 30 seconds
1/2 C. White Wine VINEGAR
1/3 C. WATER
1/3 C. CANOLA OIL
1/4 C. CORN SYRUP, light
2 T. grated ROMANO CHEESE
2 T. DRY PECTIN
1 tsp. SALT
1 tsp. LEMON JUICE
1/2 tsp. minced GARLIC
1/4 tsp. Dried PARSLEY
1 pinch Crushed RED PEPPER FLAKES
1 pinch Dried OREGANO
Refrigerate for at least 1 hour
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Daily Message
Yields 2 cups
....Blend all ingredients together by
hand or briefly using a blender
1 C. MAYONNAISE
1 C. BUTTERMILK
2 tsp. PARSLEY, minced
1/4 tsp. GARLIC POWDER
1/4 tsp. CUMIN POWDER
1/4 tsp. ONION POWDER
4 tsp. CHIVES or (Scallions, greens
only), chopped
A pinch CAYENNE PEPPER
A dash PAPRIKA
SALT and PEPPER, to taste
Refrigerate for at least an hour to allow
flavors to blend.
Gets better the longer it sits.
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By Sandi of DH
This popular dressing from the 1950's is
enjoying a new popularity.
It's the dressing recommended for a
classic Reuben sandwich.
Makes about 1-1/2 Cups
....Blend all ingredients together by
hand
1 C. MAYONNAISE
1/4 C. Prepared CHILI SAUCE
1 tsp. minced ONION
1 tsp. HORSERADISH
1/4 tsp. WORCESTERSHIRE SAUCE
1 T. minced PARSLEY
1/2 tsp. PAPRIKA
Refrigerate for at least an hour to allow
flavors to blend.
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....Separate the cloves of garlic and
roast in an un-oiled pan for 10-15 minutes
........at 350 degrees F, turning
occasionally....Set aside and peel garlic when cool
5-6 cloves GARLIC, unpeeled
....In a blender or food processor, blend
together until smooth
1/2 C. OLIVE OIL
1/4 C. BALSAMIC VINEGAR
1/4 C. WATER
1/2 tsp. SALT
1/4 T. PEPPER
1/2 T.
Prepared GARLIC
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Roquefort
Dressing (1)
By NanaApril
....In a food processor with steel knife
process 15 seconds
........for a smooth dressing or 4-5
pluses for chunky
2 C. SOUR CREAM
4 oz. crumbled ROQUEFORT CHEESE
1/2 tsp. WORCESTERSHIRE SAUCE
1/3 tsp. GARLIC POWDER
1 T. LEMON JUICE
Cover and refrigerate for 24 hours before
serving.
Keeps 3 to 4
days in refrigerator.
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By Black Angus
....Process with a mini food processor 5
seconds
4 oz. crumbled CHEESE (ROQUEFORT,
GORGANZOLA or BLUE CHEESE)
1/4 tsp. BLACK PEPPER
1 T. Dry PARMESIAN CHEESE
....ADD....Process 5 seconds
2 T. SKIM MILK
2 Dashes TOBASCO
1/2 tsp. WORCESTERSHIRE SAUCE
....ADD....Process 5 seconds
3/4 C. SOUR CREAM
....ADD....Process 5 seconds
3/4 C. MAYONNAISE
Maybe served immediately.
Cover and refrigerate will keep up to 5
days in refrigerator.
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