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Full Online Book HomeLearning KitchenSalads And Dressings - Dressing - Nebraska's Dorothy Lynch Salad Dressing
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Salads And Dressings - Dressing -  Nebraska's Dorothy Lynch Salad Dressing Post by :jminsb Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2994

Click below to download : Salads And Dressings - Dressing - Nebraska's Dorothy Lynch Salad Dressing (Format : PDF)

Salads And Dressings - Dressing - Nebraska's Dorothy Lynch Salad Dressing

3/4 cup to 1 cup sugar
3/4 cup to 1 cup oil
1 can (10 3/4 ounces) condensed tomato soup, undiluted
1/2 cup vinegar
1 teaspoon salt
1 teaspoon mustard
1 teaspoon pepper
1 teaspoon celery seed
1/2 teaspoon garlic powder


Blend first 3 ingredients together. Add the remaining ingredients and blend in mixer. Chill until needed. Makes 1 quart.

NOTE: The Dorothy Lynch Salad dressing originated in St Paul, Nebraska at the Legion club by a lady named Dorothy Lynch who invented the salad dressing in the 1940's.
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Up north in Minnesota, diners at Ruttger's Sugar Lake Lodge near Grand Rapids savor the creamy-sweet house dressing. Ruttger's serves the dressing over mixed greens, and garnishes its salads with fresh tomato, black olives and pepperoncini (pickled peppers). 3 cups mayonnaise 1/2 cup dairy sour cream 6 tablespoons red wine vinegar 1/3 cup packed brown sugar 1/4 cup honey 1 teaspoon Worcestershire sauce 1/8 teaspoon white pepper 1/8 teaspoon salt In a large bowl, stir together all the ingredients till smooth. Cover and refrigerate the dressing till serving time or up to 7 days. Makes about 4 cups.
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1/2 cup safflower oil or extra-virgin olive oil 4 oz. crumbled blue cheese 1/2 cup cider vinegar 1 tsp. garlic salt Freshly ground black pepper, to taste Minced fresh tarragon or basil (optional) (If desired, just before serving, remove amount of dressing you think you'll be using and add 1 Tblsp. of minced fresh tarragon or basil. If you add herbs to entire mixture and then store, herbs loose their fresh taste and get mushy.) To make dressing, combine oil and blue cheese in small bowl. Using fork, mash about 1/2 of the blue cheese into oil. Stir in vinegar, garlic
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