This recipe is from The Cuisine of the Sun by Mireille Johnston. It can also
be made with potatoes, but I'm leaving that out for this group! I've
never made the cauliflower version, but the beans are great. (There are some
other diabetic-friendly recipes in this excellent cookbook, now that I look
at it again. I'll type some of them in when I have time in the future.)

For the dressing, mix the following:
1/2 cup parsley, minced (reserve 2 Tbs for garnish)
3 scallions, finely minced
6 anchovy filets, minced
1/3 cup olive oil
2 Tbs red wine vinegar
1 tsp tarragon
a few drops of Tabasco sauce
3 garlic cloves, crushed
1 tsp fresh grated nutmeg
1 tsp salt or more, acording to taste
freshly ground pepper (she says white, but I always use black)

Bean Version
1 lb dried Great Northern beans or lentil or chickpeas
5 cups cold water
2 carrots, sliced in half
2 onions, sliced in half, stuck with 2 whole cloves
bouquet garni (2 or 3 sprigs of parsley, a sprig of thyme or 1/4 tsp dried
thyme, optionally a stalk or top of celery and a stalk of fennel, all tied
in cheesecloth)
salt
2 Tbs chopped parsley or chives

Soak the beans, either overnight or using quick soak method.
About 1 1/2 hrs before you want to serve the dish, place beans in large pot
with with water, carrots, onions stuck with cloves, and bouquet garni. Bring
to a boil, add salt, and cover. Simmer for 1 to 1 1/2 hrs. The beans should
be tender but retain their shape. Meanwhile, prepare the dressing.

Drain beans. Discard other vegetables and broth, or save for soup. Put warm,
drained beans in a warmed glass or earthenware bowl and pour the dressing
over them. Toss gently and sprinkle with reserved parsley or chives. Serve
warm.

Cauliflower Version
2 large heads Cauliflower
2 Tbs parsley or chives

Rinse cauliflower and cut out any bruised spots. Separate florets and blanch
in salted boiling water. They should remain crisp--don't overcook. Time will
depend on size of pieces, 6-15 minutes. Meanwhile, prepare dressing.

Place warm, well-drained cauliflower in warm glass or earthenware bowl, and
pour dressing over it. Sprinkle with parsley or chives, toss delicately, and
serve warm.

Thanks, I have everything for the dressing except anchovies and tarragon
(not keen on tarragon anyway and might drop it). Wonder if sage would
do... I always use black pepper too. No beans or thyme. I grow parsley,
chives and mint at the moment. So really, I have only a small few
ingredients to get, looks good. Will probably use cannellini beans.

"Janet" > wrote in message
...
> This recipe is from The Cuisine of the Sun by Mireille Johnston. It
> can also be made with potatoes, but I'm leaving that out for this
> group! I've never made the cauliflower version, but the beans are
> great. (There are some other diabetic-friendly recipes in this
> excellent cookbook, now that I look at it again. I'll type some of
> them in when I have time in the future.)
>
> For the dressing, mix the following:
> 1/2 cup parsley, minced (reserve 2 Tbs for garnish)
> 3 scallions, finely minced
> 6 anchovy filets, minced
> 1/3 cup olive oil
> 2 Tbs red wine vinegar
> 1 tsp tarragon
> a few drops of Tabasco sauce
> 3 garlic cloves, crushed
> 1 tsp fresh grated nutmeg
> 1 tsp salt or more, acording to taste
> freshly ground pepper (she says white, but I always use black)
>
> Bean Version
> 1 lb dried Great Northern beans or lentil or chickpeas
> 5 cups cold water
> 2 carrots, sliced in half
> 2 onions, sliced in half, stuck with 2 whole cloves
> bouquet garni (2 or 3 sprigs of parsley, a sprig of thyme or 1/4 tsp
> dried thyme, optionally a stalk or top of celery and a stalk of
> fennel, all tied in cheesecloth)
> salt
> 2 Tbs chopped parsley or chives
>
> Soak the beans, either overnight or using quick soak method.
> About 1 1/2 hrs before you want to serve the dish, place beans in
> large pot with with water, carrots, onions stuck with cloves, and
> bouquet garni. Bring to a boil, add salt, and cover. Simmer for 1 to 1
> 1/2 hrs. The beans should be tender but retain their shape. Meanwhile,
> prepare the dressing.
>
> Drain beans. Discard other vegetables and broth, or save for soup. Put
> warm, drained beans in a warmed glass or earthenware bowl and pour the
> dressing over them. Toss gently and sprinkle with reserved parsley or
> chives. Serve warm.
>
> Cauliflower Version
> 2 large heads Cauliflower
> 2 Tbs parsley or chives
>
> Rinse cauliflower and cut out any bruised spots. Separate florets and
> blanch in salted boiling water. They should remain crisp--don't
> overcook. Time will depend on size of pieces, 6-15 minutes. Meanwhile,
> prepare dressing.
>
> Place warm, well-drained cauliflower in warm glass or earthenware
> bowl, and pour dressing over it. Sprinkle with parsley or chives, toss
> delicately, and serve warm.
>
>

"Janet" > wrote in message
...
> This recipe is from The Cuisine of the Sun by Mireille Johnston. It can
> also be made with potatoes, but I'm leaving that out for this group!
> I've never made the cauliflower version, but the beans are great. (There
> are some other diabetic-friendly recipes in this excellent cookbook, now
> that I look at it again. I'll type some of them in when I have time in the
> future.)
>
> For the dressing, mix the following:
> 1/2 cup parsley, minced (reserve 2 Tbs for garnish)
> 3 scallions, finely minced
> 6 anchovy filets, minced
> 1/3 cup olive oil
> 2 Tbs red wine vinegar
> 1 tsp tarragon
> a few drops of Tabasco sauce
> 3 garlic cloves, crushed
> 1 tsp fresh grated nutmeg
> 1 tsp salt or more, acording to taste
> freshly ground pepper (she says white, but I always use black)
>
> Bean Version
> 1 lb dried Great Northern beans or lentil or chickpeas
> 5 cups cold water
> 2 carrots, sliced in half
> 2 onions, sliced in half, stuck with 2 whole cloves
> bouquet garni (2 or 3 sprigs of parsley, a sprig of thyme or 1/4 tsp dried
> thyme, optionally a stalk or top of celery and a stalk of fennel, all tied
> in cheesecloth)
> salt
> 2 Tbs chopped parsley or chives
>
> Soak the beans, either overnight or using quick soak method.
> About 1 1/2 hrs before you want to serve the dish, place beans in large
> pot with with water, carrots, onions stuck with cloves, and bouquet garni.
> Bring to a boil, add salt, and cover. Simmer for 1 to 1 1/2 hrs. The beans
> should be tender but retain their shape. Meanwhile, prepare the dressing.
>
> Drain beans. Discard other vegetables and broth, or save for soup. Put
> warm, drained beans in a warmed glass or earthenware bowl and pour the
> dressing over them. Toss gently and sprinkle with reserved parsley or
> chives. Serve warm.
>
> Cauliflower Version
> 2 large heads Cauliflower
> 2 Tbs parsley or chives
>
> Rinse cauliflower and cut out any bruised spots. Separate florets and
> blanch in salted boiling water. They should remain crisp--don't overcook.
> Time will depend on size of pieces, 6-15 minutes. Meanwhile, prepare
> dressing.
>
> Place warm, well-drained cauliflower in warm glass or earthenware bowl,
> and pour dressing over it. Sprinkle with parsley or chives, toss
> delicately, and serve warm.

That sounds good except for the garlic, anchovies and nutmeg. Garlic just
kills my stomach and nutmeg makes my tongue go numb. I'm not allergic to
either so I don't know why. I'm just not overly fond of anchovies.

"Julie Bove" > wrote in message
...

> That sounds good except for the garlic, anchovies and nutmeg. Garlic
> just kills my stomach and nutmeg makes my tongue go numb. I'm not
> allergic to either so I don't know why. I'm just not overly fond of
> anchovies.

Nutmeg numbs me a little too, must be just nutmeg. I do like anchovies
though and garlic is friendly to me.

Looking up cannellini beans (which I would use here) to find what else I
could use them for after I bought them and found this recipe, it is so
up my alley! I would use my newly found white balsamic vinegar instead
of the white wine vinegar:

http://www.taste.com.au/recipes/1401...nnellini+beans

Disappointingly I am only missing the beans for this recipe and I now
have a hankering for it Hmm, it uses canned beans, perhaps they
would be ok in Janet's recipe and I wouldn't need to find other ways to
use the beans up.

Ozgirl wrote:
> "Julie Bove" > wrote in message
> ...
>
>> That sounds good except for the garlic, anchovies and nutmeg. Garlic
>> just kills my stomach and nutmeg makes my tongue go numb. I'm not
>> allergic to either so I don't know why. I'm just not overly fond of
>> anchovies.
>
> Nutmeg numbs me a little too, must be just nutmeg. I do like anchovies
> though and garlic is friendly to me.
>
> Looking up cannellini beans (which I would use here) to find what
> else I could use them for after I bought them and found this recipe,
> it is so up my alley! I would use my newly found white balsamic
> vinegar instead of the white wine vinegar:
>
> http://www.taste.com.au/recipes/1401...nnellini+beans
>
> Disappointingly I am only missing the beans for this recipe and I now
> have a hankering for it Hmm, it uses canned beans, perhaps they
> would be ok in Janet's recipe and I wouldn't need to find other ways
> to use the beans up.

Canned beans would NOT be okay in the recipe I posted. The favor imparted to
the beans by cooking them with the vegetables is essential.

Julie Bove wrote:
<snip>

> That sounds good except for the garlic, anchovies and nutmeg. Garlic
> just kills my stomach and nutmeg makes my tongue go numb. I'm not
> allergic to either so I don't know why. I'm just not overly fond of
> anchovies.

The garlic and anchovies are essential, I think. You could use anchovy paste
instead--I use the kind that comes in a tube. I'm not wild about anchovies
on their own, but blended into something like this they taste great. I don't
know what to do about garlic. We eat tons of it, and IMHO there is no such
thing as too much garlic! Could you use garlic granules instead? Would
that be easier to digest?

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>
>> That sounds good except for the garlic, anchovies and nutmeg. Garlic
>> just kills my stomach and nutmeg makes my tongue go numb. I'm not
>> allergic to either so I don't know why. I'm just not overly fond of
>> anchovies.
>
> Nutmeg numbs me a little too, must be just nutmeg. I do like anchovies
> though and garlic is friendly to me.
>
> Looking up cannellini beans (which I would use here) to find what else I
> could use them for after I bought them and found this recipe, it is so up
> my alley! I would use my newly found white balsamic vinegar instead of the
> white wine vinegar:
>
> http://www.taste.com.au/recipes/1401...nnellini+beans
>
> Disappointingly I am only missing the beans for this recipe and I now have
> a hankering for it Hmm, it uses canned beans, perhaps they would be ok
> in Janet's recipe and I wouldn't need to find other ways to use the beans
> up.

That looks really good! I don't usually like dressing of any kind. I do
like Italian on pasta salad but I don't really like dressing on green or
bean salad. For that I would skip the dressing and use some Greek seasoning
that I have. Unless I were making it for someone else. Seems most people
do like dressing.

"Janet" > wrote in message
...
> Julie Bove wrote:
> <snip>
>
>> That sounds good except for the garlic, anchovies and nutmeg. Garlic
>> just kills my stomach and nutmeg makes my tongue go numb. I'm not
>> allergic to either so I don't know why. I'm just not overly fond of
>> anchovies.
>
> The garlic and anchovies are essential, I think. You could use anchovy
> paste instead--I use the kind that comes in a tube. I'm not wild about
> anchovies on their own, but blended into something like this they taste
> great. I don't know what to do about garlic. We eat tons of it, and IMHO
> there is no such thing as too much garlic! Could you use garlic
> granules instead? Would that be easier to digest?
>

"Janet" > wrote in message
...
> Julie Bove wrote:
> <snip>
>
>> That sounds good except for the garlic, anchovies and nutmeg. Garlic
>> just kills my stomach and nutmeg makes my tongue go numb. I'm not
>> allergic to either so I don't know why. I'm just not overly fond of
>> anchovies.
>
> The garlic and anchovies are essential, I think. You could use anchovy
> paste instead--I use the kind that comes in a tube. I'm not wild about
> anchovies on their own, but blended into something like this they taste
> great. I don't know what to do about garlic. We eat tons of it, and IMHO
> there is no such thing as too much garlic! Could you use garlic
> granules instead? Would that be easier to digest?

Oops! I sent a blank post. I don't know what it is about garlic. I can
have a teensy amount. Alas I married an Italian. He and my daughter both
love garlic. It just always gives me pains.

"Janet" > wrote in message
...
> Ozgirl wrote:
>> "Julie Bove" > wrote in message
>> ...
>>
>>> That sounds good except for the garlic, anchovies and nutmeg.
>>> Garlic
>>> just kills my stomach and nutmeg makes my tongue go numb. I'm not
>>> allergic to either so I don't know why. I'm just not overly fond of
>>> anchovies.
>>
>> Nutmeg numbs me a little too, must be just nutmeg. I do like
>> anchovies
>> though and garlic is friendly to me.
>>
>> Looking up cannellini beans (which I would use here) to find what
>> else I could use them for after I bought them and found this recipe,
>> it is so up my alley! I would use my newly found white balsamic
>> vinegar instead of the white wine vinegar:
>>
>> http://www.taste.com.au/recipes/1401...nnellini+beans
>>
>> Disappointingly I am only missing the beans for this recipe and I now
>> have a hankering for it Hmm, it uses canned beans, perhaps they
>> would be ok in Janet's recipe and I wouldn't need to find other ways
>> to use the beans up.
>
> Canned beans would NOT be okay in the recipe I posted. The favor
> imparted to the beans by cooking them with the vegetables is
> essential.

Damn, there goes that thought

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>
>>> That sounds good except for the garlic, anchovies and nutmeg.
>>> Garlic just kills my stomach and nutmeg makes my tongue go numb.
>>> I'm not allergic to either so I don't know why. I'm just not overly
>>> fond of anchovies.
>>
>> Nutmeg numbs me a little too, must be just nutmeg. I do like
>> anchovies though and garlic is friendly to me.
>>
>> Looking up cannellini beans (which I would use here) to find what
>> else I could use them for after I bought them and found this recipe,
>> it is so up my alley! I would use my newly found white balsamic
>> vinegar instead of the white wine vinegar:
>>
>> http://www.taste.com.au/recipes/1401...nnellini+beans
>>
>> Disappointingly I am only missing the beans for this recipe and I now
>> have a hankering for it Hmm, it uses canned beans, perhaps they
>> would be ok in Janet's recipe and I wouldn't need to find other ways
>> to use the beans up.
>
> That looks really good! I don't usually like dressing of any kind. I
> do like Italian on pasta salad but I don't really like dressing on
> green or bean salad. For that I would skip the dressing and use some
> Greek seasoning that I have. Unless I were making it for someone
> else. Seems most people do like dressing.

Me I just love salad dressing

"Julie Bove" > wrote in message
...
>
> "Janet" > wrote in message
> ...
>> Julie Bove wrote:
>> <snip>
>>
>>> That sounds good except for the garlic, anchovies and nutmeg.
>>> Garlic
>>> just kills my stomach and nutmeg makes my tongue go numb. I'm not
>>> allergic to either so I don't know why. I'm just not overly fond of
>>> anchovies.
>>
>> The garlic and anchovies are essential, I think. You could use
>> anchovy paste instead--I use the kind that comes in a tube. I'm not
>> wild about anchovies on their own, but blended into something like
>> this they taste great. I don't know what to do about garlic. We eat
>> tons of it, and IMHO there is no such thing as too much garlic!
>> Could you use garlic granules instead? Would that be easier to
>> digest?
>
> Oops! I sent a blank post. I don't know what it is about garlic. I
> can have a teensy amount. Alas I married an Italian. He and my
> daughter both love garlic. It just always gives me pains.

I had a SIL who had that problem. From time to time I have had a bit of
indigestion with fresh garlic (not enough to make me stop eating it
though), the jarred, mushy stuff doesn't bother me ever though. I used
jarred when in a hurry and need a goodly amount or if out of fresh. Is
Bove an Italian name?

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Janet" > wrote in message
>> ...
>>> Julie Bove wrote:
>>> <snip>
>>>
>>>> That sounds good except for the garlic, anchovies and nutmeg. Garlic
>>>> just kills my stomach and nutmeg makes my tongue go numb. I'm not
>>>> allergic to either so I don't know why. I'm just not overly fond of
>>>> anchovies.
>>>
>>> The garlic and anchovies are essential, I think. You could use anchovy
>>> paste instead--I use the kind that comes in a tube. I'm not wild about
>>> anchovies on their own, but blended into something like this they taste
>>> great. I don't know what to do about garlic. We eat tons of it, and IMHO
>>> there is no such thing as too much garlic! Could you use garlic
>>> granules instead? Would that be easier to digest?
>>
>> Oops! I sent a blank post. I don't know what it is about garlic. I can
>> have a teensy amount. Alas I married an Italian. He and my daughter
>> both love garlic. It just always gives me pains.
>
> I had a SIL who had that problem. From time to time I have had a bit of
> indigestion with fresh garlic (not enough to make me stop eating it
> though), the jarred, mushy stuff doesn't bother me ever though. I used
> jarred when in a hurry and need a goodly amount or if out of fresh. Is
> Bove an Italian name?

Yes, it's Italian but I wonder if it was shortened? I have a friend whose
last name is Bovenzi.

Julie Bove > wrote:

: "Janet" > wrote in message
: ...
: > This recipe is from The Cuisine of the Sun by Mireille Johnston. It can
: > also be made with potatoes, but I'm leaving that out for this group!
: > I've never made the cauliflower version, but the beans are great. (There
: > are some other diabetic-friendly recipes in this excellent cookbook, now
: > that I look at it again. I'll type some of them in when I have time in the
: > future.)
: >
: > For the dressing, mix the following:
: > 1/2 cup parsley, minced (reserve 2 Tbs for garnish)
: > 3 scallions, finely minced
: > 6 anchovy filets, minced
: > 1/3 cup olive oil
: > 2 Tbs red wine vinegar
: > 1 tsp tarragon
: > a few drops of Tabasco sauce
: > 3 garlic cloves, crushed
: > 1 tsp fresh grated nutmeg
: > 1 tsp salt or more, acording to taste
: > freshly ground pepper (she says white, but I always use black)
: >
: > Bean Version
: > 1 lb dried Great Northern beans or lentil or chickpeas
: > 5 cups cold water
: > 2 carrots, sliced in half
: > 2 onions, sliced in half, stuck with 2 whole cloves
: > bouquet garni (2 or 3 sprigs of parsley, a sprig of thyme or 1/4 tsp dried
: > thyme, optionally a stalk or top of celery and a stalk of fennel, all tied
: > in cheesecloth)
: > salt
: > 2 Tbs chopped parsley or chives
: >
: > Soak the beans, either overnight or using quick soak method.
: > About 1 1/2 hrs before you want to serve the dish, place beans in large
: > pot with with water, carrots, onions stuck with cloves, and bouquet garni.
: > Bring to a boil, add salt, and cover. Simmer for 1 to 1 1/2 hrs. The beans
: > should be tender but retain their shape. Meanwhile, prepare the dressing.
: >
: > Drain beans. Discard other vegetables and broth, or save for soup. Put
: > warm, drained beans in a warmed glass or earthenware bowl and pour the
: > dressing over them. Toss gently and sprinkle with reserved parsley or
: > chives. Serve warm.
: >
: > Cauliflower Version
: > 2 large heads Cauliflower
: > 2 Tbs parsley or chives
: >
: > Rinse cauliflower and cut out any bruised spots. Separate florets and
: > blanch in salted boiling water. They should remain crisp--don't overcook.
: > Time will depend on size of pieces, 6-15 minutes. Meanwhile, prepare
: > dressing.
: >
: > Place warm, well-drained cauliflower in warm glass or earthenware bowl,
: > and pour dressing over it. Sprinkle with parsley or chives, toss
: > delicately, and serve warm.

: That sounds good except for the garlic, anchovies and nutmeg. Garlic just
: kills my stomach and nutmeg makes my tongue go numb. I'm not allergic to
: either so I don't know why. I'm just not overly fond of anchovies.


So theave them out. just taste for salt, as anchovies do add salt to a
dish.

Wendy

Julie Bove > wrote:

: "Ozgirl" > wrote in message
: ...
: >
: >
: > "Julie Bove" > wrote in message
: > ...
: >
: >> That sounds good except for the garlic, anchovies and nutmeg. Garlic
: >> just kills my stomach and nutmeg makes my tongue go numb. I'm not
: >> allergic to either so I don't know why. I'm just not overly fond of
: >> anchovies.
: >
: > Nutmeg numbs me a little too, must be just nutmeg. I do like anchovies
: > though and garlic is friendly to me.
: >
: > Looking up cannellini beans (which I would use here) to find what else I
: > could use them for after I bought them and found this recipe, it is so up
: > my alley! I would use my newly found white balsamic vinegar instead of the
: > white wine vinegar:
: >
: > http://www.taste.com.au/recipes/1401...nnellini+beans
: >
: > Disappointingly I am only missing the beans for this recipe and I now have
: > a hankering for it Hmm, it uses canned beans, perhaps they would be ok
: > in Janet's recipe and I wouldn't need to find other ways to use the beans
: > up.

: That looks really good! I don't usually like dressing of any kind. I do
: like Italian on pasta salad but I don't really like dressing on green or
: bean salad. For that I would skip the dressing and use some Greek seasoning
: that I have. Unless I were making it for someone else. Seems most people
: do like dressing.


ou can always serve dressing on the side so those who like it can eat it.
You can even make a small bottle of dressing and keep it in the fridge so
you don't have to make it each time and just serve the bottle at the tble.
Hint: Use somethig with a narrowish neck so it doesn't just dump all out.

Wendy

"W. Baker" > wrote in message
...

> Hint: Use somethig with a narrowish neck so it doesn't just dump all
> out.

You speak from experience ?

Ozgirl > wrote:


: "W. Baker" > wrote in message
: ...

: > Hint: Use somethig with a narrowish neck so it doesn't just dump all
: > out.

: You speak from experience ?
Of course! Ever see a kid with salad dressing all over him , the chair,
the ttable adn the floor?

I have a coupl fo neat little plastic jars that came with honey in them
yeaers aago that have a kind of pointy top with a fairly large hole and a
nice cap. they are about 8 oz in size dand make super dressing jars. I
guard them with my life!!!:-)

Wendy

"W. Baker" > wrote in message
...
> Ozgirl > wrote:
>
>
> : "W. Baker" > wrote in message
> : ...
>
> : > Hint: Use somethig with a narrowish neck so it doesn't just dump
> all
> : > out.
>
> : You speak from experience ?
> Of course! Ever see a kid with salad dressing all over him , the
> chair,
> the ttable adn the floor?

lol, my mother, when her dementia was fairly advanced, tried to get
canned beetroot out of my Tupperware Pic a Deli thing. Where you raise a
handle and it lifts the food to the right height for you to get out of
the container and to "drain" it as well. When you are finished you pop
it down into the juice again to keep fresh. Anyways my mum pulled the
whole thing out and she got the ceiling, the stove, the floor, the bench
tops etc. But I didn't actually notice her until I had looked at the
room itself with horror. She stood there saying oh no, over and over and
her head was covered in beetroot juice and it was dripping down her
face, off her chin and onto her clothes. She still had the offending
part in her hand. That's when I had to laugh, couldn't do anything else
really. I dabbed her all over with a towel so I could get her to the
bathroom without dyeing the carpet, lol. By the time she was in the
shower and being cleaned up she had forgotten the incident

> I have a coupl fo neat little plastic jars that came with honey in
> them
> yeaers aago that have a kind of pointy top with a fairly large hole
> and a
> nice cap. they are about 8 oz in size dand make super dressing jars.
> I
> guard them with my life!!!:-)
>
> Wendy

I use a squeeze sauce bottle, where you turn the pointy witch's hat to
close it. I have to remember to take it out of the fridge a bit before I
need it if using olive oil though.

"W. Baker" > wrote in message
...
> Ozgirl > wrote:
>
>
> : "W. Baker" > wrote in message
> : ...
>
> : > Hint: Use somethig with a narrowish neck so it doesn't just dump all
> : > out.
>
> : You speak from experience ?
> Of course! Ever see a kid with salad dressing all over him , the chair,
> the ttable adn the floor?
>
> I have a coupl fo neat little plastic jars that came with honey in them
> yeaers aago that have a kind of pointy top with a fairly large hole and a
> nice cap. they are about 8 oz in size dand make super dressing jars. I
> guard them with my life!!!:-)

I have a salad dressing carafe. I bought it when I couldn't find a dressing
that Angela could eat. But since then they have come out with some that she
can. I've never used it. I had one before. I got it at a garage sale. I
used it once and then finally gave it away. Luckily Angela likes her salad
with or without dressing so we don't go through much of it.