On Sep 29, 7:05*am, Lou Decruss > wrote:
> I saw the thread and thought I should share my favorite recipes that
> have capers in them. *Like James I like them right out of the jar.
> Lou

I too like 'em right out of the jar! This is my mother's recipe and
the first way I ever ate capers. The original recipe says to chop the
capers but I like leaving them whole. Be sure you shake this dressing
every time you pour it. Keeps for a couple of weeks in the fridge,
but it never lasts that long!
Lynn in Fargo

Imperial Dressing
1/2 cup red wine vinegar
1/4 cup brown sugar
1 1/2 tsp salt
1 tsp onion salt
1/8 tsp black pepper
1/2 tsp celery seed
1 tsp paprika (Sweet Hungarian)
1/2 tsp dill (dried, not seeds)
5 drops Tabasco

Bring to boil, stir well, set aside and cool 10 minutes.

1 cup catsup
1/2 to 1 cup olive oil (to taste)
3 tbsp capers, chopped or whole
1 tsp caper juice
2 tsp Worcestershire
1 large or 2 small cloves garlic, slightly crushed.

In a large bowl, whisk together catsup, oil, caper juice and
Worcestershire. Whisk in vinegar mixture and stir in capers. Add
garlic cloves. Pour into bottle or jar with tight cap. Add garlic
cloves, impaled on toothpick. Shake well before using. Remove garlic
cloves if you pass the dressing or serve it buffet style. Makes about
2 1/2 to 3 cups.