| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Dressing |
24 |
Servings |
INGREDIENTS
| 1 |
cn |
(10.75-oz) tomato soup |
| 1/2 |
c |
Cider vinegar |
| 1 |
c |
Oil |
| 1 |
tb |
Worcestershire sauce (up to) |
| 2 |
|
Cloves garlic |
| 1 |
tb |
Grated onion |
| 1 |
c |
Chopped sweet pickles |
| 1 |
c |
Chopped olives; green and/or ripe |
| 1 |
ts |
Dry mustard |
| 2 |
tb |
Sugar |
|
|
Salt to taste |
|
|
Hot sauce (optional) |
INSTRUCTIONS
Shake all ingredients together in a jar and refrigerate overnight. Remove
garlic before serving on green salad. Shake before using. Yield: 1 quart.
ALMEDA W. ELLIOT (MRS. FRANK)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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