Name: Swiss "French" Salad Dressing
Ingredients: 1 ts Salt; Fresh-ground pepper; 1 ts Mustard; 10 fl Olive oil; 1 ts Sugar; 3 1/2 fl Vinegar; 1 Egg, or; 2 tb Cream; Stock or water

‘Tis not God’s design that men should obtain assurance in any other way, than by mortifying corruption, and increasing in grace, and obtaining the lively exercises of it. And although self-examination be a duty of great use and importance, and by no means to be neglected; yet it is not the principal means, by which the saints do get satisfaction of their good estate. Assurance is not to be obtained so much by self-examination, as by action.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Swiss	Swiss, Salads	8	Servings

INGREDIENTS

1	ts	Salt
		Fresh-ground pepper
1	ts	Mustard
10	fl	Olive oil
1	ts	Sugar
3 1/2	fl	Vinegar
1		Egg, or
2	tb	Cream
		Stock or water

INSTRUCTIONS

Blend together all the ingredients except the stock or water in a blender
or food processor until quite smooth. Add enough stock or water to give a
lightly coating consistency. Put in a screwtop jar and keep in the
refrigerator.  Use within 3-4 days.
(from A TASTE OF SWITZERLAND, Sue Style)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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