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Source: Mr. Food's Newsletter, May/June 1996 Original source: Mr.
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Contributor: Cooking Light July
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In large pot of boiling water, blanch snow peas for 1 minute. Chill
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Sour cream dressing Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add
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whites and chopped spring onions. Especially good over Spring leaf
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Mrs. Brice McAdoo Clagett
Buttermilk mustard dressing Blend all ingedients together and chill before serving. Makes about 3/4
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Chicken breasts with balsamic vinegar Pound the chicken fillets to a uniform thickness of 1/3 inch (or have the
butcher do it).
Pour the wine into a skillet and bring to a boil over medium-high heat. Add
the chicken breasts, reduce the heat to a simmer, and poach the chicken for
Potato salad with italian dressing 1. TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water
with the cornstarch to dissolve. Combine the remaining water,
cornstarch mixture, vinegar and tomato paste in a saucepan and bring
to a boil. Continue boiling until slightly t
Wild rice pilaf with ginger dressing Not only does this dish taste great but it looks pretty as well. The fresh ginger dressing goes nicely with the nutty flavor of wild rice and adds a new twist to this dish.
Bring large saucepan of water to a boil. Add wild rice and cook until tender, abou
Waldorf salad dressing Place the yogurt in a small bowl. Add the whipped topping and gently fold in. Then gently fold in the lemon peel and nutmeg.
Baked new potato salad with peanuts and mustard dressing 1. Put the peanuts in a small baking pan and toast in a preheated
350-degree F oven 5 minutes, or until the skins start to crack. Cool
slightly. Rub in a kitchen towel to remove the skins; chop coarsely.
2. Cut the potatoes into quarters and
Tomatoes with balsamic vinegar 1. Cut up tomato into pieces.
2. Cut the mozzarella into pieces and place on top of the tomato pieces.
3. Lightly cover the tomato/cheese pieces with balsamic vinegar.
4. Sprinkle with fresh basil if desired.
Kohl's turkey & dressing One week before: Bake a 9 x 13 pan of corn bread. Cool. Break into chunks
and put in very large Tupperware container or large roasting pan. Add 1
&
1/2 loaves of bread - spread slices for drying moving around daily, and
breaking up as the slices dry o
Traditional bread dressing 1 c Celery, chopped
1/3 c Onion, chopped
1 tb Parsley leaves,freshly chopped
1 x Garlic Clove, minced
1/2 c Hot Water
1/4 ts Black Pepper, ground
1/4 ts Ground Sage
1/4 ts Dried Marjoram
1/4 ts Dried Thyme
1/8 ts Dried Basil
Iberia french dressing Combine all the ingredients in a covered bottle and shake well. Shake well again just before using.
Makes 1 cup of Dressing.
Variations:
ROQUEFORT DRESSING: Add 1 to 2 Tbs Roquefort cheese that has been crumbled to 1/2 cup of the above dressing.
CHIVE D
Broiled chicken with malt vinegar Marinade: combine everything but chicken and simmer for 2 minutes. Pour the
marinade over the chicken, cover with plastic and refrigerate for 8 hours
or overnight. Preheat broiler. Remove the legs from the marinade and ar-
range them in a broiler
Caraway coleslaw with creamy oil and vinegar dressing In a large bowl combine the grated cabbage, carrot and onion. In a small
bowl combine the vinegar and sugar, stirring until the sugar dissolves. Mix
in the olive oil, salt and pepper. Mix in
the sour cream and caraway seeds. Pour the dressing over
Rice & corn dressing Cook rice according to package directions. Cook giblets in salted water
until tender, cool, then chop or grind. ave the broth. Saute celery, onion
and bell pepper until the celery is limp (can be easily smashed between
thumb and forefinger). Add all seaso
Smashed radishes in soy dressing Remove heads and tails from radishes; wash. Using bottom of heavy drinking
glass, about 2" across base, hit radishes on side to crack them - not mash
them - so dressing can get into flesh. Avoid rendering a crushing blow no
matter how you fe
Versatile nutty dressing Put all ingredients in a blender or food processor; process to desired smoothness. Makes
1-1/4 cups.
Suggestions:
* For a green salad, toss with a variety of greens, chunky raw vegetables and chickpeas.
* For cole slaw, toss with shredded cabbage and
Donna's cornbread, sausage and jalapeno dressing "This is a twist on the traditional cornbread dressing. If you like jalapenos - you will love this dressing! It's spicy without being hot. My family requests it every year and they are hard to please!"
Submitted by: Donna Lasater
Serves: 10
French salad dressing whisk the mustard and lemon juice until blended. add the olive oil, salt and pepper and whisk until combined and creamy.
variations
add one to three of the following options to the basic dressing.
1 teaspoon mayonnaise
1/2 Tablesoon minced shallots
1
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