2 egg yolks
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dry mustard
¼ teaspoon paprika
dash of cayenne pepper
1 tablespoon vinegar and 3 tablespoons lemon juice
(or 5 tablespoons lemon juice)
2 cups olive oil
1 tablespoon hot water
Beat egg yolks until thick. Add salt, sugar, dry mustard, paprika,
cayenne and continue beating. Add oil and vinegar or lemon juice
a few drops at a time until mixture begins to thicken, then add oil
more rapidly. Beat in 1 tablespoon hot water. Store in covered
container in refrigerator. Makes about two cups mayonnaise.

Horseradish Sauce

8-ounce package cream cheese
1 tablespoon sugar
2 to 3 tablespoons prepared horseradish
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
¼ cup whipping cream, whipped
Soften cream cheese by letting it come to room temperature. Fold
in other ingredients. Blend until smooth. Makes 2 cups.
Cilantro Dressing
1 bunch cilantro
2 tablespoons garlic
2 tablespoons jalapeno peppers, seeded
¼ cup white wine vinegar
¼ cup water
2 cups mayonnaise
½ teaspoon salt
Blend/purée cilantro, garlic, jalapenos, vinegar, water, and salt
together. Fold into mayonnaise. Chill. Makes two cups. Decrease
amount of water and vinegar for a dip.

Cooked Salad Dressing

1 tablespoon butter
2 tablespoons flour
½ teaspoon salt
½ teaspoon dry mustard
1 tablespoon sugar
½ cup water
1 egg yolk
¼ teaspoon paprika
½ cup olive oil
2 tablespoons lemon juice
Melt butter in top of double boiler. Blend in flour, salt, dry
mustard, and sugar. Gradually add water. Cook, stirring until
thickened. Add egg yolk and paprika to olive oil and beat until
smooth. Add lemon juice and continue beating until smooth
and creamy. Makes about 1½ cups salad dressing.

Blue Cheese Dressing

2 ounces crumbled bleu cheese
1 cup mayonnaise
Combine blue cheese and mayonnaise and mix well.

Tangy French Dressing

½ cup vinegar
2 tablespoons onion juice or minced onion
2 tablespoons garlic, minced
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
½ cup catsup
3 cups olive or vegetable oil
Add vinegar, onion, garlic, salt and pepper, Worcestershire sauce,
catsup, and any other spices or seasoning desired. Pour into bottle
and add oil. Shake until well blended.

Western Dressing

1 cup mayonnaise
½ cup dairy sour cream
½ cup snipped fresh parsley
3 tablespoons snipped fresh chives
3 tablespoons tarragon vinegar
1 tablespoon lemon juice
dash of pepper.
Combine all ingredients. Blend until smooth. Chill.

Whipped Onion-Garlic Butter

¼ cup butter or margarine
1 teaspoon Worcestershire sauce
¼ teaspoon dry mustard
¼ teaspoon cracked pepper
2 tablespoons each minced onion, garlic, and parsley
Cream butter or margarine, Worcestershire sauce, and dry mustard
together until fluffy. Sir in pepper, onions, garlic and parsley. Serve
on bread, potatoes, or roast beef.

Western Vegetable Dip

1 cup mayonnaise
1 cup catsup
½ cup lemon juice
1 tablespoon dry mustard
2 tablespoons horseradish sauce
1 tablespoon sugar
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
½ teaspoon salt
1 jalapeno pepper (optional), seeded and diced
Combine all ingredients and blend well. Chill until thickened.
Keep in tightly closed container in refrigerator.

Cheese Dip

1 cup cream cheese
1 cup bleu cheese
1 green pepper, diced
¼ teaspoon garlic salt
1 teaspoon celery seed
½ cup evaporated milk
Combine all ingredients, blend well, then beat until fluffy. Chill
before serving.

Crab Dip

1 pounds crab meat
1 cups mayonnaise
1 onion, diced
1 cup cheese, grated
1 dash Worcestershire sauce
½ cup sherry wine
Mix all ingredients except cheese. Place in a baking dish, sprinkle
cheese on top, and bake at 350 degrees F for 15 minutes.

Simple Mustard Dip

½ cup mayonnaise
2 tablespoons prepared mustard
(or 2 teaspoons dry mustard)
3 tablespoons cream
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
dash hot sauce
Combine all ingredients, blend well. Chill before using.
Cranberry Sauce
2 cups cranberries, cleaned
1½ cups sugar
1½ cups boiling water
Combine cranberries, sugar, and boiling water in saucepan over
medium heat, stirring mixture until it comes to a boil. Reduce
heat and cook slowly one hour. Pour into a mold or serving bowl
and chill until firm (best to refrigerate over night). Serve with
roast poultry and dressing.



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