Dress Up Salads
Tired of the same old salad
dressing? Frustrated with the high
price for a little bottle of salad
dressing?
Stop squandering your food dol
lar and settling for the less-than-the
best in taste. Make your own
dressings.
Many store-bought dressings
contain undesirable chemicals, and
high quantities of salt and sugar. If
you make your own, you know
exactly what you and your family
are eating.
Homemade salad dressings are a
great way to encourage your family
to eat nutritious salads.
FRENCH DRESSING
V* cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1 tablespoon paprika
1 cup vinegar
2 cups oil
1 small onion
Mix ingredients in a quart jar.
Cover and shake before serving.
Refrigerate indefinitely. Good on
sliced tomatoes. Contributor
writes, “this is always on hand in
my refrigerator.
Barbara Randall
Holcomb, NY
CREAMY-PICKLE SALAD
DRESSING
1 cup catsup
1 cup milk
A cup pickle relish
1 teaspoon parsley
1 teaspoon paprika
'A teaspoon garlic salt
Dash pepper
’/< cup sugar
Mix all ingredients well. Serve
on the following salad: Bed of let
tuce, diced tomatoes, onion, and
unpeeled cucumber wedge.
Anne Marie Mitchell
1989-1990 PA Dairy Princess
SOUTHERN PEANUT
BUTTER SALAD DRESSING
VA cups peanut oil 1
Vi cup vinegar
2 tablespoons brown sugar
2 tablespoons peanut butter
1 tablespoon tarragon, fresh,
chopped
1 tablespoon chives, fresh,
chopped
1 tablespoon parsley, fresh,
chopped
1 teaspoon pepper
1 teaspoon garlic, mashed
'A teaspoon salt
Combine all ingredients and mix
well. Let marinate for 24 hours
before using. Splash on your favo
rite salad. Store dressing covered
in refrigerator.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522. Recipes should reach our
office one week before publishing date.
October
13- Pork
20- Pumpkins, squash
27- Pasta
Home Ob The Range
MOM’S CREAMY SALAD
DRESSING
5 heaping tablespoons
mayonnaise
2 tablespoons sour cream
3 tablespoons sugar
1 teaspoon vinegar
I teaspoon celery seed
'A cup milk
Mix mayonnaise, sour cream,
and sugar until creamy. Stir in vin
egar and celery seed. Add milk, stir
until creamy. Use on tossed salads,
broccoli, and cauliflower salads.
Yields 1 cup.
Danielle Gutshall
Cumberland Co. Dairy Princess
SPICY MUSTARD
DRESSING
1 tablespoon minced green
onion
2 teaspoons prepared Dijon
style mustard
1 teaspoon sugar
'A teaspoon seasoned salt
'/■ teaspoon pepper
8-ounces plain yogurt
Combine green onion, mustard,
sugar, seasoned salt, and pepper.
Gently fold in yogurt. Chill, cov
ered, 2 to 3 hours to allow flavors
to blend.
Middle Atlantic Milk Marketing
Association
DILL DRESSING
1 cup dairy sour cream
'/ cup chili sauce
V « cup chopped sweet pickles
1 tablespoon lemon juice
'A teaspoon dill weed
Combine ingredients in a small
bowl. Chill, covered, 2 to 3 hours
to allow flavors to blend.
Middle Atlantic Milk Marketing
Association
CREAM GARLIC DRESSING
1 tablespoon chopped fresh
parsley
1 clove garlic, crushed
1 teaspoon salt
Ground pepper
2 cartons 8-ounces plain yogurt
Blend together parsley, garlic,
salt and pepper. Mix in A cup
yogurt until smooth; fold in
remaining yogurt. Chill, covered, 2
to 3 hours to allow flavors to blend.
Middle Atlantic Milk Marketing
Association
HONEY CURRY DRESSING
Whisk together:
2 A cup oil
3 tablespoons lemon juice
2 tablespoons white vinegar
'A cup honey
I teaspoon curry powder
Salt and pepper to taste
Betty Biehl
Mertztown
Depending on the type of dressing used, the same salad tastes entirely different.
OIL AND VINEGAR
DRESSING
1 tablespoon lemon juice
4 tablespoons vinegar
'A cup oil
1 small onion
A teaspoon salt
Combine ingredients in blender
for 1 minute. Refrigerate until
served.
YOGURT DRESSING
1 cup plain yogurt
4 tablespoons lemon juice
'A teaspoon dry mustard
1 minced clove garlic
'A teaspoon salt
A to 1 teaspoon paprika
Combine ingredients and let
stand in refrigerator IS minutes
before serving.
SALAD DRESSING FOR
FRESH LETTUCE
1 pint half and half
2 cups sugar
Vi cup cider vinegar
3 teaspoons salt
VA cups oil
Mix together ingredients in
blender.
Olivia Blunier
Eureka
YOGURT FRUIT DRESSING
8-ounce carton lemon or pineap
ple yogurt
1 cup sour cream
Fresh fruit (berries, melon,
bananas, grapes)
Crumbled Blue cheese
Combine yogurt and sour cream.
Arrange fresh fruit on individual
salad plates; spoon dressing over
fruit. Sprinkle with Blue cheese.
Yields 2 cups.
CREAM DRESSING
'A cup cream
4 tablespoons vinegar
2 tablespoons sugar
'A teaspoon salt
Dash pepper
Mix vinegar into cream. Add
sugar, salt and pepper to cream
mixture. If necessary, increase vin
egar or sugar to taste. Pour over
leaf lettuce.
Virginia Hughes
/'
*• X
BLUE CHEESE DRESSING
1 cup mayonnaise
A cup crumbled blue cheese
Gradually stir in A cup milk and
add 1 teaspoon Worcestershire
sauce. Add:
A teaspoon salt
Winners of the largest annual cooking contest the National Beef
Cook-Off® were announced last week in Bellevue, Wash. A total
of $34,500 in prize money was awarded to 11 winners. The title “Best
of Beef’ and $ 15,000 went to Annette Erbeck of Mason, Ohio, for the
following recipe.
Tacific Rim Beef Salad
Preparation time: 40 minutes
Marinating time; 2 to 4 hours
Cooking time: 16 to 20 minutes
2-pound boneless beef lop sirloin steak, cut l-'A inches thick
’/< cup soy sauce
3 /« cup sugar, divided
1 tablespoon plus l-'A teaspoons finely grated fresh ginger
3 large cloves garlic, minced
'A cup vegetable oil, divided
1 pound fresh spinach, stems removed and tom into bite-size pieces
4 ounces fresh bean sprouts
6 center-cut thin red onion slices, separated into rings
% cup each catsup and rice wine vinegar
'/• teaspoon hot pepper sauce
2 teaspoons Oriental dark-roasted sesame oil
1 tablespoon sesame seeds, toasted'"
Fresh enoki mushrooms or button mushrooms
Cherry tomatoes
Trim excess fat from boneless beef top sirloin steak. Combine soy
sauce, 'A cup sugar, ginger and garlic, stirring to dissolve sugar. Place
steak and marinade in plastic bag, turning to coat. Close bag securely
and marinate in refrigerator 2 to 4 hours, turning occasionally.
Remove steak from marinade; pat dry with paper towels. Reserve 2
tablespoons marinade; discard remaining marinade. Heat 2 tables
poons vegetable oil in large heavy frying pan over medium-high heat
until hot. Add steak and sear 4 to 6 minutes, turning once. Reduce
heat to medium. Continue cooking 10 to 12 minutes or until steak is
rare (140‘F) to medium-rare (150‘F) or to desired doneness, turning
once. Let steak stand 10 minutes before carving. Meanwhile combine
spinach, bean sprouts and onion in large bowl. Combine catsup, vine
gar, pepper sauce, remaining '/« cup sugar, remaining 2 tablespoons
vegetable oil and reserved 2 tablespoons marinade in small saucepan.
Carve steak into thin slices. Bring dressing to a boil over medium
heat, stirring constantly. Remove from heat; stir in sesame oil. Pour
hot dressing over spinach mixture and toss. Place spinach mixture on
platter. Arrange beef on top'of salad: sprinkle with sesame seeds.
Garnish with mushrooms and cherry tomatoes. 6 servings.
* To toast sesame seeds: Heat sesame seeds in small pan over
medium heat until golden, stirring constantly.
Nutrient data per serving: 458 calories; 24 g fat; 599 mg sodium;
112 mg cholesterol.
Featured Recipe
'/i teaspoon garlic powder
V 4 teaspoon pepper
Blend well. Cover and refrig
erate overnight If too thick, add
more milk.
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