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Salad Dressings

Blue Cheese Dressing

To make:

Quart	Gallon	5 Gallon	Ingredient
1/4 Lb	1 Lb	5 Lb	Blue Cheese
1 Pt	1 1/2 Qt	2 Gal	Mayonnaise
1 1/2 Pt	1 Qt	6 Qts	Buttermilk
1/2 Oz	2 Oz	10 Oz	Worcestershire Sauce
1 Dash	1/4 Oz	1 Oz	Tabasco
1/2 Tsp	1/2 Tbs	1/4 Cup	Granulated Garlic
1 Tsp	1 TBS	1/2 Cup	Parsley
1 1/2 Tsp	1 1/2 Tbs	3/4 Cup	Sugar

Combine all ingredients and let stand for 30 minutes.

Cole Slaw

2 Tbsp Mayonnaise

1 tsp Mustard

1 Tbsp Sugar

Mix all together. Can add sour cream for variation.

French - Jean P.

1 cup Tomato soup

3/4 cup Sugar

1/2 cup Vinegar

1 tsp Pepper

1/2 tsp Seasoned salt

1 tsp Paprika

1 tsp Dry mustard

1/2 cup Oil

1/2 tsp Garlic salt

1/2 tsp Onion salt

1 Tbsp Worstershire sauce

Mix well and refrigerate.

French - Sally

1 can Tomato soup

1 cup Sugar

1 cup Vinegar

3/4 cup Mazola oil

1 tsp Salt

1 tsp Pepper

1 tsp Dry mustard

1 tsp Worcestershire sauce

Shake well and store in refrigerator. Will keep for weeks.

Fruit Salad Dressing

1/3 cup Orange juice

1/2 tsp Grated orange peel

1/4 cup Mayonnaise or salad dressing

1 1/3 Tbsp Sugar

1-3 oz Pkg cream cheese cut in cubes

and Softened

Put all in blender and blend until smooth. Makes 1 cup.

Fruit Salad Dressing - G. Possinger

2 Eggs

2 tsp Sugar

1 tsp Mustard

pinch Salt

dash Pepper

1 cup Cream

7 Tbsp Vinegar

butter, size Of an egg

Cook over steam, add butter size of an egg while hot. When cool add cup of cream. Serve over bananas, grapes and pineapple

Fruit Salad Dressing - Mother

1/4 cup Pineapple

2 Eggs

1/4 cup Lemon juice

1/4 cup Sugar

1 cup Whipped cream

Beat 2 eggs, add sugar, pineapple and lemon juice. Cook in double boiler stirring constantly until thickened then set aside to cool. Whip the cream and fold into mixture just before serving.

Oil Salad Dressing - Finney

1 qt Salad oil

1 3/4 cup Vinegar

2 1/2 cup Sugar

2 tsp Salt

2 tsp Pepper, seasoned

1 1/4 tsp Dry mustard

3 tsp Paprika

Mix all of these together and shake well. I only make half.

Pineapple Fruit Dressing

3 Tbsp Sugar

4 Tbsp Flour

1 cup Pineapple juice

1 Tbsp Butter

2 Eggs beaten light

1 cup Cream whipped

Mix sugar and flour. Add enough pineapple juice to make a smooth paste. Heat remaining juice and add to mixture. Cook over low heat until thick stirring constantly. Beat eggs light and add eggs and butter. Cook 1 to 2 mins. stirring constantly. Let mixture cool. Fold in whip cream before serving and chill. Serve cold over fruit salad. Yields 3 cups.

Spinach Salad Dressing

1 cup Salad oil

1/4 cup Red wine vinegar

1 Tbsp Worcestershire

1/4 cup Sugar

1/3 cup Catsup

Mix together, shake well and pour over spinach, red onion, bacon, mushrooms and hard boiled eggs.

Written by: Don Williams, Sylvia, Ruth & Jerry Dixon

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