| 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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