| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | French | Dressings, Cheese/eggs, Vegetables | 4 | Servings |
INGREDIENTS
| 2/3 | c | Vegetable Or Salad Oil |
| 1/3 | c | Lemon Juice Or Vinegar |
| 1/2 | ts | Tobasco Pepper Sauce |
| 1 | ts | Salt |
| 1 | ts | Paprika, Sweet |
| 1 | ts | Mustard, Dry |
| 1/2 | ts | Sugar |
INSTRUCTIONS
Combine all the ingredients in a covered bottle and shake well. Shake well again just before using. Makes 1 cup of Dressing. Variations: ROQUEFORT DRESSING: Add 1 to 2 Tbs Roquefort cheese that has been crumbled to 1/2 cup of the above dressing. CHIVE DRESSING: Add 1 to 2 tbs Chopped chives or green onions/tops to 1/2 cup of the above dressing. HERB DRESSING: Add 2 ts chopped parsley, 1/8 ts thyme, and 1/2 ts Oregano to 1/2 cup of the above dressing. CREOLE DRESSING: Add 1/4 c catsup and 1/2 ts Worcestershire Sauce to 1/2 C of the above dressing. VINAIGRETTE DRESSING: Add 1 large hard cooked egg, chopped, 2 tb chopped green pepper and 1 tb grated onion to 1/2 cup of the above dressing. "More Recipes from the Backs of Boxes, Bottles, Cans & Jars", by Ceil Dyer. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces1.zip
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