| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Spanish |
Salads, Spanish, Ethnic |
1 |
Recipes |
INGREDIENTS
|
|
-Sue Woodward |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Sour cream |
| 1 |
tb |
Sugar |
| 2 |
tb |
Cream sherry |
| 3 |
tb |
Frozen pineapple juice con- centrate; defrosted |
| 3 |
tb |
Crushed pineapple; drained |
| 2 |
tb |
Maraschino cherries; finely chopped |
| 2 |
tb |
Pecans; or walnuts, finely chopped |
| 4 |
oz |
Roquefort cheese |
| 1/2 |
c |
Mayonnaise; homemade |
| 1/2 |
c |
Sour cream |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Garlic salt |
| 1/4 |
ts |
Hot sauce |
|
pn |
Cayenne |
| 2 |
c |
Mayonnaise; homemade |
| 1 |
cl |
Garlic; finely minced |
| 1 |
tb |
Prepared mustard |
| 1/4 |
ts |
Paprika |
| 2 |
tb |
Tomato ketchup |
| 1/4 |
ts |
Sugar |
| 2 |
tb |
Truffles; finely chopped |
|
pn |
Cayenne |
| 1 |
|
Egg |
| 1 |
ts |
Salt |
| 1/4 |
c |
Dry sherry |
| 1 |
ts |
Lemon juice |
| 1 |
tb |
Butter; generous tbsp |
| 2 |
dr |
Hot sauce |
| 1/2 |
c |
Mayonnaise |
| 2 |
tb |
Sour cream |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Wine vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 2 |
tb |
Fresh parsley; minced |
| 1 |
sm |
Onion; minced |
| 1 |
cl |
Garlic; crushed |
| 1 |
sm |
Jar of capers; drained |
| 1 |
|
Egg; hard cooked, finely chopped |
INSTRUCTIONS
CLARITA'S COCINA
TROPICAL FRUIT SALAD DRESS'G
ADEREZO TROPICAL
ROQUEFORT DRESSING
ADEREZO DE QUESO ROQUEFORT
MAYONNAISE FRENCH STYLE
MAYONESA A LA FRANCESA
SHERRY MAYONNAISE
MAYONESA JEREZANA
SAUCE VINAIGRETTE
SALSA VINAGRETA
Tropical Fruit Salad Dressing - combine mayonnaise, sour cream, sugar, and
sherry. Beat vigorously with rotary hand beater. Add the pineapple juice
and beat again. Fold in the crushed pineapple, cherries, and nuts. Yields
1.1/2 cups.
Roquefort Dressing - crumble coarsely the roquefort cheese. Combine with
the rest of the ingredients. Let stand at room temp for about 1 hr. to age.
Then pour into a jar with cover and refrigerate. Yields about 1 pint.
Mayonnaise French Style - combine mayonnaise, garlic, mustard, paprika,
ketchup,, sugar, and truffles. Add cayenne pepper and mix thoroughly.
Refrigerate covered for about 1 hr. before using. Mix again before serving.
Yields 1.1/2 pints.
Sherry Mayonnaise - beat egg until frothy. Combine egg with all the
ingredients except mayonnaise and sour cream in top of double boiler. Cook
over boiling water (be sure water does not touch the top part of the double
boiler). Beat continually with rotary hand beater or electric hand beater
until thickened. Remove from heat and separate the pots. Beat mixture
another minute or so after removing from boiling water. Cool completely.
Combine mayonnaise and sour cream. Fold into the cooked mixture and pour
into a jar with a screwtop cover. Refrigerate. Beat once again just before
using. Yields about 1.1/2 cups.
Sauce Vinaigrette - combine all ingredients except the hard cooked egg.
Pour into a screwtop jar. Shake to dissolve the salt. Let stand an hour
before using. Just before using, remove garlic clove and add the finely
chopped hard boiled egg. Yields about 1 cup. Note - this sauce may be used
as a salad dressing or over cooked vegetables. It is exceptionally good
with baked fish and as a marinade for boiled shrimp.
Author - Clarita Garcia
Posted to MM-Recipes Digest V5 #021 by "Robert Ellis"
<rpearson@snowcrest.net> on Jan 20, 1998
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