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Home Learning Kitchen Salads And Dressings - Dressing - Hazel's Red Dressing

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Post by :Diver Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3403

Click below to download : Salads And Dressings - Dressing - Hazel's Red Dressing (Format : PDF)

Salads And Dressings - Dressing - Hazel's Red Dressing

1 cup Wesson oil (or any vegetable oil)
1/3 cup vinegar (cider or wine) 5% acidity
2 tea. salt
1 tea. dry mustard
1/2 tea. pepper (fresh ground is best)
1/2 tea. Worchestershire sauce
3 Tabl. chili sauce (or ketchup)
1 Tabl onion juice

Garlic clove (Mom would put a toothpick thru the clove and remove it the next day -- Connie puts in 2 cloves that have been put thru a press.) Mom saved old glass peanut butter jars just for storing the dressing, but any covered glass jar will do. Mix all ingredients thoroughly and store in refrigerator. Will keep at least 2 months. Shake or stir dressing before serving.

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Salads And Dressings - Herbed Oils

Basil Oil; 1 cup of chopped basil. Black pepper Oil;1/2 cup of coarsely ground black pepper Dill Oil; 1 cup of chopped fresh dill. Mint Oil; 1 cup chopped fresh mint. Oregano Oil; 1 cup of chopped fresh oregano. Rosemary Oil; 1/2 cup of chopped fresh rosemary. Sage Oil; 1/2 cup of chopped fresh sage. Thyme Oil; 1 cup of fresh thyme leaves Place herb in a saucepan, add 1 cup canola oil. Warm over low heat for 20 minutes, stirring occasionally; cool. Strain thorough several layers of cheese cloth. Cover and refrigerate up to 2 weeks.

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Salads And Dressings - Dressing - Hazel's Red Dressing

Salads And Dressings - Herbed Oils

Salads And Dressings - Dressing - Grenadine Salad Dressing