Zesty French Dressing
Poppy Seed Dressing
Thousand Island Dressing
Hot Bacon Dressing
Versatile Salad Dressing

Zesty French Dressing

1 small Onion, diced finely
2/3 cup Canola Oil
1/2 cup Sugar
1/3 cup Vinegar
2 Tbsp. Ketchup
1-1/2 tsp. Worcestershire Sauce
1-1/2 tsp. Salt
1 tsp. store bought Yellow Mustard
1 tsp. Paprika
1/2 tsp. Garlic Powder
1/2 tsp. Celery Seed

In a blender or food processor, process all ingredients until smooth and
thickened. Cover and refrigerate for a least 1 hour. Shake well before
serving. Yield: 1-1/2 cups.


Poppy Seed Dressing

3/4 cup Sugar
1-1/2 tsp. Onion Salt
1 tsp. Ground Mustard
1/3 cup Vinegar
1 cup Canola or olive oil
1 Tbsp. Poppy Seed

In a small bowl, combine sugar, onion salt, and mustard. Add vinegar, mix
well. Gradually add oil while beating on medium speed of electric mixer
for
5 minutes, or until very thick. Stir in poppy seed. Cover and
refrigerate.
Serve over fresh fruit or salad greens. Store in refrigerator. Always
keep
poppy seeds refrigerated, they before rancid very quickly if you do not.
Yield: 1-2/3 cup


Thousand Island Dressing

2 cups Mayonnaise
1/4 cup Chili Sauce
1/4 cup Sweet Pickle Relish

In a bowl, combine all ingredients, cover and refrigerate.
Yield: 2-1/2 cups


Hot Bacon Dressing

3/4 lb. Bacon, diced
1/2 cup diced Onion
1 cup Cider Vinegar
2 cups Water
1-1/2 cups Sugar
2 Tbsp. Dijon Mustard
1 tsp. Salt
1/4 tsp, Pepper
3 Tbsp. Cornstarch
2 Tbsp. Cold Water
1 2 oz. jar diced Pimientos, drained

In large skillet, cook bacon to crisp, remove and set aside. Drain,
reserving 2 Tbsp. drippings in skillet. Add onions and saute' until
tender.
Remove from heat. Add cider vinegar, water, sugar, pimientos, mustard,
salt, pepper and bacon; mix well. Combine cornstarch and cold water; stir
into skillet. Cook and stir until mixture comes to a boil. Boil 2
minutes
stirring. Serve warm over fresh spinach or loose green lettuce. Add some
red onion you have slice and separated the rings of, juicy wedges of
tomatoes, black olives and you have a wonderful salad. Only use the
portion
of dressing you need for your salad, refrigerate the remaining dressing.
Reheat before using on another salad.
Yield: 4 cups



Versatile Salad Dressing

2 cups Sugar
3 Tbsp. Flour
1 tsp. Salt
1/2 tsp. Ground Mustard
3 Eggs, slightly beaten
1 cup Vinegar, and 1 cup Water
Mayonnaise

In a saucepan, combine sugar, flour, salt and mustard; stir in eggs.
Gradually stir in vinegar and water until smooth. Bring to a boil, over
medium heat, stirring constantly; cook for 2 minutes stirring constantly.
Cover and cool, refrigerate. Just before serving, combine desired amount
of
base with equal amounts of mayonnaise. Serve as a dressing for potato
salad, coleslaw or salad greens. Refrigerate, dressing keeps for quite
some time.
Yield: 3-3/4 cups base
PattyG



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