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April 7,  2013
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Here are some of my favorite salad dressings. Nothing make a meal so special than having your own freshing made salad dressing. It seems to add that homemade touch to a meal. Recipes were collected during my early teaching years (about 1969).

Celery Seed Salad Dressing for Fruit

1/2 c. sugar
1 t. dry mustard
1 t. salt
1/4 onion (grated)
1/3 c. vinegar
1 c. salad oil
1 T. celery seed

Measure dry ingredients into small mixing bowl. Mix sugar, salt, mustard, add onion juice and a small amount of vinegar. Add oil gradually; remaining vinegar and celery seed.
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Wilted Lettuce Salad Dressing

1 egg
1/2 c. sugar
3 tbsp. bacon drippings
1/4 c. vinegar
Salt
Pepper

Combine egg and sugar; add bacon drippings, vinegar, salt and pepper. Cook until thick; remove from heat. Pour over cut-up leaf lettuce and green onions.
Yield: 1 cup.
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Thousand Island salad Dressing

1 cup mayonnaise
1/2 cup chili sauce
1/3 cup sweet pickle relish
1/2 teaspoon celery seed

Stir ingredients together. Makes two cups.
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Cole Slaw Salad Dressing

1/4 C. Mayonnaise
1/2 C. Sour Cream
1 Tbs. Honey Mustard
1-1/2 tsp. White Vinegar
1/4 tsp. Salt
1/2 tsp. Sugar

Mix all ingredients very well and pour over cabbage mixture. Fold in dressing so all is coated. May be served immediately or will keep in refrigerator the next day.
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Cilantro Lime Vinaigrette Salad Dressing

1/4 Cup lime juice
1 Cup olive oil
1/4 Teaspoon salt
1/4 Teaspoon black pepper, freshly ground
3 Cloves garlic
1 Medium jalapeno pepper, seeded
1 Cup fresh cilantro, remove stems

Mix all ingredients in blender and puree. Transfer to a jar with a tight-fitting lid. Shake well before using.
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French Salad Dressing

1/3 c Vinegar
1 lg Egg
1 tb Paprika
1 tb Sugar
1 ts Salt
1 ds Cayenne Pepper
1 c Salad Oil

Put the vinegar, egg, paprika, sugar, salt, and cayenne into a bender container and blend until combined. With the blender running slowly, gradually pour the salad oil into the blender container. Chill before serving.
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Sweet and Sour Salad Dressing

1/2 c. vinegar
1 tsp. celery seed
1 c. Wesson oil
1 med. onion
1/2 c. sugar
1 tsp. dry mustard
1 tsp. salt

Combine vinegar and celery seed in pan; boil for few seconds. Let cool. Combine remaining ingredients in blender; beat well. Add cooked mixture slowly. Serve on crisp lettuce.
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Orange Salad Dressing for Spinach

1 (6 ounce) can frozen orange juice, thawed
3/4 cup vegetable oil
1/4 cup cider vinegar
3 tablespoons sugar
3/4 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon Tabasco sauce
1/4 teaspoon white pepper

Mix well and refrigerate. Use on tossed green or spinach salad with avocado, purple onion rings and mandarin orange sections.
Makes 1-1/2 cups.
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Caesar Salad Dressing

1/2 cup olive oil
1 egg
1 clove garlic
1/2 teaspoon dry mustard
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese

Whirl first 6 ingredients in blender. While blending, add Parmesan cheese and whirl for 5 more seconds. Toss with Romaine lettuce immediately.
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Vinaigrette Salad Dressing

1/2 cup olive or vegetable oil
1/4 cup white wine vinegar
1/2 teaspoon salt
2 teaspoons chopped fresh basil leaves
1/4 teaspoon ground mustard
1/8 teaspoon pepper

In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
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Cider Vinegar French Salad Dressing

1 cup salad oil
1/2 cup cider vinegar
1 tablespoon paprika
1 teaspoon lemon juice
1/2 teaspoon dry mustard
1 clove garlic

Shake all ingredients in a tightly covered jar. Remove garlic before serving.
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Dijon Mustard Salad Dressing

4 tablespoon Dijon Mustard
3 tablespoon red wine vinegar
1 tablespoon white wine vinegar
1/4 teaspoon salt
1 to 2 cloves garlic
1/2 teaspoon basil
1/8 teaspoon black pepper
2 drops hot sauce
1 tablespoon grated onion
12 tablespoons oil

Combine mustard and vinegar in blender. Add remaining ingredients, except oil. Whirl until blended. With blender running, add oil, one tablespoon at a time. Chill. Keep several weeks. Use on salad greens.
Yields 1-1/4 cups
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Honey Mustard Salad Dressing

1-1/2 Cups of mayonnaise
1/4 Cup of honey
1/4 Cup of sugar
1/4 cup spicy mustard
1 1/2 tablespoons white vinegar
2 cloves roasted garlic
1/2 cup olive oil

Blend ingredients together in a blender until creamy. Chill.
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Ginger Salad Dressing

1/2 knob fresh ginger, grated
1/2 cup salad oil
1/2 cup rice vinegar
salt, pepper and sugar to taste
1 teaspoon light soy sauce for color
1/2 onion, minced
5 garlic cloves, crushed

Mix all in a shaker type jar and refrigerate before serving.
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Honey Lime Salad Dressing

1/4 cup Lime Juice
1 tablespoon canola oil
2 tablespoons honey
1/4 teaspoon cinnamon
1/2 teaspoon paprika

Combine all ingredients and shake well to combine. Chill. Shake again before serving.
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Russian Salad Dressing

1 c. salad oil
1/2 c. sugar
1/3 c. catsup
1 tsp. steak sauce (A1)
1/4 c. white vinegar
1 med. onion, grated
1/2 tsp. salt
1 tsp. paprika
1 clove of garlic

Place all ingredients in blender; blend until smooth.
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Tomato French Salad Dressing

1 can cream of tomato soup
1/2 c. vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. paprika
1 tsp. dry mustard
1 tsp. celery' seed
3/4 c. salad oil
2 tbsp. minced onion

Shake well in jar or bottle. Store in refrigerator.
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Vinegar and Oil Salad Dressing

1/4 c. oil
1/2 c. vinegar
1 c. sugar
1/2 tsp. celery seed
1/2 tsp. garlic powder
Pinch of salt

Place all ingredients in jar; cover and shake well. Store in refrigerator. Serve on lettuce or combination vegetable salad.
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I baked chicken legs and wings in the oven today, but they didn't get nice and brown. 350 degrees for 1 1/2 hours. Help!
Boots in Chantilly

Ref: Newsletter 4/6/13
Thanks to Jean and Doris for responding to my inquiry regarding my
ceramic muffin pan. I almost soaked it in bleach water, glad I asked first. I have had a complete set of cast iron skillets for over 60 yrs and my mother had them before me. I still use them every day and yes they look bad. Now I know how to treat this poor little muffin pan.
Anita in Camarillo

The newsletter seems to be going out more by including the link within the online recipes title. I will continue to do that. If you are still not getting the newsletter try going to the junk mail to see if it is there. Try adding the email link to your address book to see if that helps.
Nancy Rogers

I made this to take to a potluck that my women's club had, and everyone complimented me on it, so hoping you will also enjoy it.

Chocolate Mint Eclair

23 whole chocolate graham crackers
3 cups cold milk
1/2 tsp, mint, or peppermint extract
3 to 4 drops green food coloring, optional
2 pkgs.(4 serving size each) white chocolate flavored instant pudding
(can use vanilla)
1 container (8 oz.) frozen whipped topping, thawed
Cocoa Frosting

Grease a 13x9 inch dish with nonstick cooking spray. Line bottom of pan with 3 graham cracker halves and 6 whole crackers. Set aside.

Whisk milk and pudding mixes for 2 minutes in large bowl until thickened. Whisk in extract and food coloring, if using. Fold in the whipped topping. Spread half of pudding mixture over the crackers. Top with 3 graham cracker halves and 6 whole crackers. Spread remaining pudding mixture over cracker layer. Repeat graham crackers over the top.
Cover and refrigerate for 2 hours.

Prepare Cocoa Frosting and spread over the layer of graham crackers on top. Refrigerate 3 to 4 hours, until ready to serve. Serves 12 to 15 people.

Cocoa Frosting:
1 tbsp. butter
2 tbsp. unsweetened cocoa powder
2 tbsp. plus 1 tsp. milk
1 cup powdered sugar
1 tsp. vanilla

Melt butter in a small saucepan. Stir in cocoa and milk until blended. Remove from heat and beat in powdered sugar and vanilla.

NOTE: I wasn't able to find the white chocolate flavored pudding mix, so used the regular vanilla pudding, and also couldn't find mint flavoring, so used peppermint. The only brand of chocolate graham crackers I could find was the store brand (Western Family) so if you have a hard time
finding them, am sure regular graham crackers would work as well?
Judy (in Alaska)
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This is a favorite meatloaf at our house.

Fiesta Meatloaf
Serves 8

2 lbs. lean ground beef
1 pkg. Stove Top chicken dressing
1 cup water
2 eggs, lightly beaten
2 tsp. chili powder
1/2 cup thick 'n chunky salsa, divided
3/4 cup shredded Mexican Style cheese

In bowl, mix all ingredients except for the cheese and 1/4 cup salsa. Shape into a oval loaf inside a 13x9 inch pan. Bake 1 hour at 350º. Spoon remaining salsa over the top and sprinkle with the cheese. Return to the oven for 15 more minutes. Serves 8.

NOTE: I don't measure the salsa for the top, but just put on enough to cover the top good. This makes delicious sandwiches the next day.
Judy (in Alaska)
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I made these yesterday, using the pastel M&M's that were in the stores for spring. These have such a delicately crisp texture and great flavor.I cut the recipe in half and still got 50 cookies.

Deluxe Chocolate Chip Cookies

1 cup brown sugar, packed
1 cup granulated sugar
1 cup cooking oil (I used Canola)
2 eggs
1 tsp. salt
2 tsp. baking soda
1 cup butter
2 tsp. vanilla
4 tsp. cream of tartar
4-1/4 cups flour
1 (20 oz.) package chocolate chips, or 11 oz. bag M&M's

Put all ingredients, except chocolate chips into the bowl of an electric mixer and beat on low just till mixed. Stir in chocolate chip. Drop by teaspoonful onto ungreased baking sheets, 2 inches apart. Bake at 350 degress F 10 to 12 minutes, until lightly brown around the edges. Cool slightly
and remove to wire racks. This recipe will yield about 100 cookies, but I only made a half of a recipe.
Judy (in Alaska)

NOTE: I have never seen 20 oz. bags of chocolate chips? I would probably use 2 cups for the amount of the ingredients, but I used 3/4 of a almost 11 oz. pkg. of the pastel M&M's and used the remainder to put on the top before baking.
Judy (in Alaska)
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This is such a easy dessert to put together, and is just so wonderful to
eat.

Almond Puff
Makes 10 to 12 serving.

1 cup butter, divided
2 cups flour, divided
1 cup plus 2 tbsp. water, divided
3 eggs
1 tsp. almond extract
Powdered sugar glaze
finely chopped nuts

Using pastry cutter, blend 1/2 cup butter into 1 cup flour; sprinkle 2 tbsp. cold water over, mixing with a fork. Make into a ball and divide in half. On ungreased baking sheet, pat each half into a 12x3 inch strip, 3 inches apart.

In medium saucepan, heat 1/2 cup butter and 1 cup water until it comes to a full rolling boil. Remove from heat and quickly stir in flour and almond extract. Stir vigorously over low heat, until mixture forms a ball in the middle of the pan, about 1 minute. Remove from heat and beat
in eggs all at once, until smooth. Divide in half and spread each half evenly over strips, covering completely. Bake at 350º for 60 minutes until topping is crisp and brown. Cool completely. Frost with a powdered sugar glaze and sprinkle with finely chopped walnuts. Makes 10 to 12
serving.
Judy (in Alaska)
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Judy Alaska, please share with us what type of
healthy birthday cake you make for your granddaughter's birthday.
Robbie IN


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Cheese Biscuit Bread:
This is similar to Red Lobster's Cheese Biscuit recipe, but done in a loaf pan.

3 c flour
1 Tbsp baking powder
... 1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp black pepper
4 oz cheddar cut into 1/4" cubes
1 1/4 c milk
3/4 c sour cream, fat-free
3 Tbsp butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes.
(Don't forget to brush melted garlic butter on top after it comes out of the oven!)

Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.
Received from a friend.
bill, Alb.
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Thank you so much, Robbie IN for the recipe for the cooked Blueberry Pie. It sounds very good, and I remember my mother use to make one, where cooked the filling on top of the stove with some of the berries and then also would add fresh berries before putting it in the baked shell, and she served it with whipped cream, and it was so good. I would like to try your recipe sometime. I would like be able to find a baked one, that isn't quite so juicy. I have used flour and also tapioca for a thickener, but when we go to cut it, it has so much juice in it, using the fresh blueberries, even when it's completely cold. I always enjoy your recipes too!

Dee in Canada thank you for the Marzipan Cake recipe, as that sounds like it is very similar to what my granddaughter described, except it had powdered sugar sprinkled on top. Have you ever made it with the apricot preserves on top? She is so health conscious, I would probably use the sugar-free, but I bet it would be good with honey too,
Judy (in Alaska)


Turtle Cake

1 box German chocolate cake mix (I use Duncan Hines)
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I used pecans)
1 cup milk
1 (14 oz) package caramels

In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes.

In the meantime, mix cake according to directions, adding vanilla. Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan (I use Baker's Joy). Bake about 10 - 12 minutes at 350 degrees.

When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake. Sprinkle with chocolate chips and nuts. Pour remaining batter over sauce. Bake about 20 - 30 minutes more, until done.
Bren in North Louisiana
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