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August 12, 2013
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Home Made Salad Dressings


Coleslaw Salad Dressing

1 cup sugar
1 cup Miracle Whip
1/8 cup vinegar
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons mustard

Mix and refrigerate overnight. Pour over shredded cabbage.
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Fruit Salad Dressing

2 large jars (or 2-7 oz.) marshmallow creme
1 (8 oz.) brick cream cheese

Put cream cheese in bowl and microwave 15 seconds. Mix with electric mixer. Microwave marshmallow creme until it starts to rise over the jar. Mix marshmallow with cream cheese well. Put mixture in serving bowl and refrigerate. Serve on top of or on the side of your fruit salad.
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Applesauce Salad Dressing

1 cup unsweetened applesauce
1/4 cup lite sour cream
2 tablespoons lite mayonnaise
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon prepared mustard
1/4 teaspoon minced garlic
1/8 teaspoon white pepper

In a small bowl or jar, stir all ingredients until thoroughly mixed. Cover and refrigerate at least 2 hours for flavors to blend. Can be refrigerated up to 1 week. Use on mixed greens, slaw, salads, and fruit. Makes 1-1/2 cups. Can also be used on cottage cheese, mix with pancake syrup for waffles, etc. or serve as a relish for hot or cold meats.
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Celery Seed Salad Dressing

2 cup salad oil
1 teaspoon dry mustard
1 teaspoon celery seed
2 teaspoons salt
3/4 teaspoon tarragon vinegar
3/4 cup sugar
1 medium onion, finely chopped

Blend salad oil, dry mustard, celery seed, salt, tarragon vinegar, sugar and onion until creamy. May be stored in refrigerator for up to 2 weeks.
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Vinaigrette Salad Dressing

1/3 cup red wine vinegar
1/4 cup honey
1/4 cup olive oil
2 tablespoons lemon juice
1-1/2 teaspoons dry mustard
Salt and pepper to taste

Combine all ingredients; mix thoroughly. Makes 1 1/4 cups. Serve over favorite fruit or vegetable salad.
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French Salad Dressing

1 cup sugar
2/3 cup catsup
2 cup oil
1 teaspoon salt
2 tablespoons Worcestershire sauce
1 onion, cut up
1/2 c. white vinegar
Dash garlic salt

Combine all ingredients in blender and beat to desired consistency. Chill thoroughly. This makes about 1 quart and keeps well in refrigerator.
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Spinach Salad Dressing

1/2 cup lemon juice
2/3 cup salad oil
2 teaspoons vinegar
1 teaspoon sugar
1 teaspoon salt
1 clove garlic
1/2 teaspoon mustard (dry)
2 hard boiled eggs

Preferably place all ingredients in a blender for about 15 seconds - not the eggs. Clean and crisp spinach ahead of time. Just before serving, top with the two hard boiled eggs, sliced and the salad dressing. Toss lightly.
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Dijon Vinaigrette Salad Dressing

2 tablespoons Grey Poupon Dijon mustard
3/4 cup salad oil
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Blend thoroughly and pour over salad.
Makes 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 together ingredients and this will make two cups. Refrigerate.
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Thousand Island Salad Dressing #2

1 cup Hellmann's mayonnaise
2 tablespoons sweet relish
1/4 teaspoon Worcestershire
1/2 cup ketchup
1/2 teaspoon sugar
1/4 teaspoon garlic powder

Combine mayonnaise and ketchup; mix well. Add rest of ingredients and blend thoroughly. Pour into a glass covered jar and refrigerate.
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French Dressing #2

1 cup oil
1 cup sugar
1/2 cup ketchup
1/2 cup white vinegar
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon paprika
3/4 teaspoon celery seed

Mix ingredients well. Put in bottle and store in refrigerator.
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Russian Salad Dressing

1-1/2 cup oil
3/4 cup vinegar
3/4 cup sugar
1 can tomato soup
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon onion juice

Beat 15 minutes or put in blender until thoroughly blended. Store in refrigerator.
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Catalina Salad Dressing

1/4 teaspoon black pepper
1/4 cup vinegar
1/2 cup catsup
1 small onion, grated
1/2 teaspoon salt
1/2 cup sugar
1 cup salad oil

Using rotary beater, mix all ingredients except oil in order listed. Gradually add oil while beating. Refrigerate.
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Tomato Soup French Dressing

1 can tomato soup
1/2 cup sugar
3/4 cup vinegar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
2 teaspoons prepared mustard
1 tablespoon Worcestershire sauce

Mix ingredients in a bowl and slowly add 1 1/2 cups oil. Place in glass container with six cloves of garlic. This will keep several days in the refrigerator.
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Green Goddess Salad Dressing

1 cup mayonnaise
2 to 3 tablespoons finely chopped onion
1 clove garlic, crushed
1 (2 oz.) tin anchovies, mashed

Thoroughly mix ingredients and refrigerate. This dressing keeps well for a week.
Yield: 1 cup.
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Dressing for Cantaloupe Salad

1 tablespoon butter
1/4 cup sugar
2 tablespoon lemon juice
2 beaten egg yolks
1/3 cup pineapple juice
1 small carton sour cream

Blend and cook until thick. Cool and add 1 carton sour cream.
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Blue Cheese Salad Dressing

1 cup mayonnaise
1 cup sour cream
4 oz. blue cheese, crumbled
1 tablespoon lemon juice

Mix all ingredients and chill.
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Blue Cheese Salad Dressing #2

2 cup sour cream
4 tablespoons vinegar
4 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (carton) blue cheese

Combine all ingredients. Chill before serving.
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Strawberry Fruit Salad Dressing

3 (8 oz.) strawberry yogurt
1-1/2 cup sour cream
3 tablespoon honey
1-1/2 tablespoons lemon juice

Combine ingredients and chill. Serve on fresh fruit.
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Southwestern Salad Dressing

1 cup sour cream or plain yogurt
1 cup mayonnaise
1/4 cup picante salsa

Blend above ingredients thoroughly. Chill to allow flavors to blend.
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Dijon Mustard Salad Dressing

1/2 cup minced onion
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce

Mix, then add: 1/2 c. warm water
Mix, then add: Mix well, serve over spinach salad.

Refrigerate leftovers. Keeps well for one month.
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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 immediately.
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Lime Salad Dressing

3/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons sugar
1/4 teaspoon ground ginger
Pinch cayenne
Salt, freshly ground pepper to taste

Combine all ingredients together in a jar and shake vigorously. Pour over greens; toss well.
Serves 8.
Click Here to Print this Recipe


Roquefort Cheese Salad Dressing

1 clove garlic, crushed
3 tablespoons grated onion
1 tablespoon lemon juice
1/2 cup sour cream
1 cup mayonnaise
Salt and pepper to taste
1/4 cup Roquefort cheese, crumbled

Mix all ingredients together. Refrigerate.
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AARP Treasure Hunt 


This is for Diane in WI wanting ideas for using leftover beef roast. - My MIL used to make a sandwich spread using leftover beef roast, cheese, sweet pickles and Mayo or miracle whip. She would just grind it all up like you do for ham salad. You can stretch it by adding hard boiled eggs if you don't have enough beef. You can use any kind of cheese. I have even added a little horseradish. She also added it to potato salad or macaroni salad if she didn't have much roast beef leftover.
Carolyn - Illinois


Thanks Sara in Fl, for the scale for 1 or 2. I have a refrigerator magnet with some, but can never read it without my glasses. This I can print off and read.
Thanks Nancy for your newsletter!
Ann in West TX


Here is another recipe using rum. It is a great dish for pitch ins, as long as children won't be eating it or those who do not consume alcohol, if you use the rum.
Robbie IN

Pina Colada Salad Using Rum

1 c. Cool Whip
1 1/2 c. cottage cheese
1/2 c. crushed pineapple, drained
1/2 to 3/4 c. coconut
1 (3 oz.) box orange gelatin
1/2 oz. white rum or 1/2 tsp. rum extract

Mix all ingredients, except rum. Stir to thicken and chill. Add rum just before serving.
Robbie IN  
Click Here to Print this Recipe


 


 

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Hi. I am looking for elegant and very tasty recipes I can use for a reception. My friend and I will do the cooking so I am looking for a dish (es) that will WOW our guests.
Thanks. Kristi


Beef Taco Casserole

1 pound ground beef
1 can (10-3/4 ounce) Campbell's Tomato Soup
1 cup Pace Chunky Salsa or Picante Sauce
1/2 cup water
6 Flour Tortillas (8 inch) or 8 corn tortillas (6 inch) cut into 1 inch pieces
1 cup shredded Cheddar cheese

Cook beef in skillet until browned. Pour off fat. Add soup, salsa, water, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.

Bake at 400 F for 30 minutes or until hot. Sprinkle with remaining cheese.
Makes 4 servings
Bren in North Louisiana
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