Conference turris::cooks

    This is a fairly simple and quick hot dressing for spinach or any
    other greens you like. To make it more German, sprinkle sugar on it 
    instead of the egg when serving.    
                                                                           
    	Cut up and fry 4 SLICES BACON. To bacon in frying pan, add 1/4     
    C. VINEGAR, 2 T. WATER. Heat. Pour over 1QUART SHREDDED GREENS,        
    tossed with 2 GREEN ONIONS chopped. Season with 1 TEASPOON SALT,       
    and pepper. Sprinkle with 1 HARD COOKED EGG CHOPPED. Serve immediately.

    I make diet salad dressings sometimes by mixing garlic and dried
    onion bits to V-8 juice and then adding whatever spices I'm in the
    mood for -- rosemary, basil, oregano, blended Italian seasonings,
    curry, whatever.
    
    It's very flavorful but if that's a bit too much flavor, start with
    plain tomato juice.
    
    I don't know if your diet restrictions are based on medical reasons
    or a weight loss program.  If it's not medical, you might want to
    check with your doctor or a nutritionist regarding eliminating all
    oil from your diet.  Small amounts of oil are very beneficial.
    
    Good luck,
    
    Donna
         

	I don't have the exact amounts of the ingredients, but it 
	will taste great anyway.  I start with about 1/2 lb of a 
	good danish blue cheese.  Crumble the cheese, and place half
	of it in a bowl with just enough red wine vinegar (~1/4 cu.)
	to dissolve it.  Add vinegar gradually and whisk it till smooth.
	Add about a cup of good, real, unsweetened mayo (like homemade,
	or Helman's).  Mix thoroughly, and mix in the rest of the crumbled
	cheese.  Add more mayo (or cheese) until you like the taste.
	No other seasonings needed.

						     
							- JP

        The Chart House chain hands out (or at least they used to) their
        recipe for Blue Cheese dressing. It is one of the best I've had. I
        can't remember if I got this on a trip to Spitbrook, or St. Croix,
        USVI. The following is extracted from CRVAX1::DISK$RGK:[PDT.
        RECIPES]BLUCHE.DRS. Enjoy! 
        
        P.S. Anyone have a recipe for their bread, or anything that comes
        close? I loved that stuff too. 

			CHART HOUSE BLEU CHEESE DRESSING


PLACE IN MIXING BOWL:
	3/4 cup sour cream
	1/2 tsp. dry mustard
	1/2 tsp. black pepper
	scant 1/2 tsp. salt
	scant 1/3 tsp. garlic powder
	1 tsp. Worcestershire sauce

BLEND 2 MINUTES AT LOW SPEED.

ADD:
	1 1/3 cups mayonnaise

BLEND 1/2 MINUTE AT LOW SPEED. THEN 
BLEND 2 MINUTES AT MEDIUM SPEED

CRUMBLE:
	4 ozs. imported Danish bleu cheese by hand into very small pieces
	and add to above mixture.

BLEND AT LOW SPEED NO LONGER THAN 4 MINUTES.

MUST SIT 24 HOURS BEFORE USING. 

Makes approximately 2 1/2 cups of dressing
        

    
    
    This is from the Hilton in Merrimack.  It was the best I've had.   They
    ask you what you like (alot of garlic, anchovies or vinegary)  This
    is a medium recipe.
    
    
    Fresh crushed garlic to taste (or garlic powder if you cheat)
    1 1/2 Tsp of Dijon Mustard
    1 egg beaten
    1 tablespoon of Wine Vinegar (or to taste, can be strong with more)
    2 tablespoons of olive oil
    Crushed Anchovies
    Salt & Fresh ground Pepper
    
    First I crush the anchovies (I use 3 or 4 fish for 2 person salad)
    in your salad bowl using a wooden spoon.  Pieces should be barely
    visible.  Add egg and mustard and beat with a wisk.  Then add garlic, 
    oil, vinegar and mix well.  Don't add lettuce until ready to eat
    and then mix up well.  Add salt & Pepper when it is in your serving
    bowls.
    
    I put extra anchovies on the side in case someone likes them alot.
    Of course add other things if you like (parmesan cheese, croutons)
    The restaurant didn't add any other things.
    
    I suggest making it a few times and making notes on what kind of
    taste you prefer.
      
    Hope you like it!
    
    Kristen

    Also try it with fresh lemon juice instead of the vinegar.

From The Encyclopedia of Creative Cooking:
    
    
    Caesar Salad II
    1 cup peanut oil
    1 clove garlic,crushed
    2 cups bread cubes
    2 heads romaine
    1 head Boston lettuce
    1 bunch watercress
    3/4 cup freshly grated Parmesan cheese
    1/2 teaspoon salt
    1/4 teaspoon dry mustard
    1/4 teaspoon freshly ground pepper
    1/3 cup lemon juice
    2 eggs, lightly beaten
    Dash of Worcestershire sauce
    1 (2-ounce)can anchovy fillets
    
    Pour oil into jar. Add garlic;cover. Let stand at least 1 hour.
      Saute bread in 1/4 cup garlic oil until goldren brown;drain on
    absorbent paper.
      Tear romaine, Boston lettuce, and watercress into large salad
    bowl.
      Combine cheese, salt, mustard, and pepper. Sprinkle over greens
    gradually;toss to mix well. Gradually beat lemon juice into eggs;add
    Wprcestershire sauce. Pour 1/3 egg mixture and 1/3 of remaining
    oil mixture over salad; toss gently. Repeat 2 more times;add anchovies
    and croutons during last tossing. Serve immediately. Yeild about
    12 servings.
    
    Manina
    

I love anchovies, but the oil packed ones can be a bit overpowering.  I tried 
a recommendation of the Frugal Gourmet, and soaked them in milk for about a 
half hour.  It tends to desalt them, and diminishes the fishy flavor a bit.  
The result was actually acceptable to an anti-anchovy person (on pizza).  By 
the way, the cats LOVE the leftover milk.

						     
							- JP

    1  SMALL ONION, CUT UP           1 TSP MUSTARD
    1  C MAYO                          .5 TSP SALT
    .33 C SALAD OIL                    .5 TSP PAPRIKA
    .25 C CATSUP                       .25 TSP CELERY SEED
    2 T SUGAR             DASH PEPPER
    2  T VINEGAR                       1 C BLUE CHEESE, CRUMBLED
    
    PUT ALL INGREDIENTS IN BLENDER EXCEPT CHEESE.  COVER AND BLEND UNTIL
    SMOOTH.  REMOVE FROM BLENDER AND STIR IN CHEESE.  COVER AND CHILL.
    
    THIS IS A GOOD ALTERNATIVE TO THE SOUR CREAM TYPES.
                                  
    

    Yeah, but you have to be crazy to like it.   I'm crazy.
    
    Put into a blender:
    
    1 1/2 cups of lemon juice, straight up!
    8 ounces  of Feta cheese
    1 or 2 tblspns of "Italian spices"  (i.e. oregano, etc.)
    1 tblspn of black pepper
    
    Blend and then at each use shake well.
    
    I created this awfull concoction trying to pig out on salads while
    avoiding the calories of oil.  It happens to be good.

    My favorite recipe for homemade salad dressing comes from The
    Pickity Place Cookbook.
    
    	French Dressing with Tarragon
    
    1/2 cup vegetable oil
    2 tsp lemon juice
    2 Tbs Tarragon Vinegar
    1/4 tsp mustard powder
    1/4 tsp paprika
    dash freshly ground pepper
    1/4 tsp dried tarragon
    
    blend all together and shake well. Garnish with a fresh sprig of
    tarragon.
    
    

    Mix Ketchup & Mayonnaise together which gives something like 1000/Russian.

I use this as a vinaigrette or a dipping sauce for artichokes.  
It looks horrible (it's brown) but it tastes great.

In a medium bowl, combine:

olive oil
balsamic vinegar
lemon juice
tamari or light soy sauce
grainy mustard
fresh ground black pepper
(optional)chopped fresh tarragon

Whisk it until it emulsifies.

(I kind of wing it with quantities; the ingredients are listed in 
order of most to least.)

I use this recipe for honey mustart dressing.  I put here honey
to taste because I don't measure how much honey I put in, I just
pour a little out of the jar.  So use your own discretion.


		Mustard Dressing with Honey

	1 egg				2 tablespoons Dijon mustard
	1/4 cup red wine vinegar	1 tablespoon parsley
	1 teaspoon salt 		3/4 cup olive oil or 
	fress ground pepper to taste	     vegetable oil
	1 large clove garlic
	Honey to taste

	Place all ingredients in blender and blend 1 minute.  Store
	in tightly sealed container in refrigerator.  Will keep 1
	week.  Serve over mixed greens.

    While looking for a recipe promised in another note, I have run
    across some seldom used but good dishes.  I will post some by catagory.
    The first being salad dressings.
    
    			SURPRISE DRESSING
    
    1/4 cup creamy peanut butter
    1/4 cup honey
    1/2 cup mayonaise
    
    Blend all ingredients.
    
    Delicious over fruit, or in cabbage and apple salads.
    
    

    
    		GOLD COAST SALAD DRESSING
    
    1 cup (1/2 pint) sour cream
    2 tbls frozen orange juice concentrate
    1 tbls Dijon mustard
    2 tsp prepared horseradish
    2 scallions, finely chopped
    
    
    In small bowl combine all ingredients except scallions, fold in
    scallions, cover. Chill. makes 1 1/4 cups

I am not fond of "greasy" salad dressings (my little hangup, I know), so
I use the low-calorie commercial dressings.  However, they get
pretty boring after awhile.  The following dressings are from the
"Cooking Light" magazine, July/August 1989.  They are not boring, and
they are low-oil and low-calorie.  You may find that you want more
salt than these contain, but I find the subtle flavors offset my taste
for salt.  I also like the fact that these have no strange chemicals
in them.  I use these to flavor steamed vegetables instead of
margarine or butter as well as a topping for salads.

		ORANGE-BASIL VINAIGRETTE

	INGREDIENTS
	-----------

	1/2 cup cold water
	2 Tablespoons champagne vinegar
	1 Teaspoon cornstarch
	1/4 Teaspoon minced garlic
	1/8 Teaspoon salt
	1 Teaspoon minced fresh basil
	1/4 Teaspoon grated orange rind (no white pith)
	1 Teaspoon olive oil

	INSTRUCTIONS
	------------

	Combine first 3 ingredients in a small saucepan; stir well.
	Place over medium heat; bring to a boil, stirring constantly.
	Cook 1 minute; remove from heat and set aside.

	Combine garlic and salt in a bowl; mash to a paste with the
	back of a spoon.  Add cornstarch mixture and remaining
	ingredients; stir well.  Cover and chill.  Yield is 1/2 cup.
	Approx. 7 calories/Tablespoon.

			ORIENTAL VINAIGRETTE

	INGREDIENTS
	-----------

	1 and 1/2 Teaspoons cornstarch
	1/2 cup cold water
	3 Tablespoons rice vinegar
	1 Tablespoon low-sodium soy sauce
	1 Tablespoon dry sherry
	2 Teaspoons dark sesame oil
	2 Teaspoons sugar
	1/3 cup peeled, coarsely grated gingerroot
	1 Tablespoon minced green onion (scallion) tops

	INSTRUCTIONS
	------------

	Combine first 5 ingredients in a small saucepan; stir well.
	Place over medium heat; bring to a boil, stirring
	constantly.  Cook 1 minute; remove from heat.  Add the
	sesame oil and sugar, stirring with a wire whisk.  Cool.

	Place gingerroot on 2 squares of dampened cheesecloth.
	Bring the edges of the cheesecloth together at the top.
	squeeze tightly over a small bowl to extract juice; expect
	approx. 1 tablespoon juice.  Add cornstarch mixture and
	green onions, stirring well.  Cover and chill.  Yield is
	3/4 cup.  Approx. 14 calories/tablespoon.

		SPICY VINAIGRETTE

	INGREDIENTS
	-----------

	1/2 cup cold water
	2 Tablespoons white wine vinegar
	1 Teaspoon cornstarch
	1 small clove garlic, minced
	1/8 Teaspoon salt
	1/2 Teaspoon dried whole basil
	1/2 Teaspoon paprika
	1/4 Teaspoon ground cumin
	1/8 Teaspoon ground red pepper
	1 Teaspoon olive oil

	INSTRUCTIONS
	------------

	Combine first 3 ingredients in a small saucepan; stir well.
	Place over medium heat; bring to a boil, stirring constantly.
	Cook 1 minute; remove from heat and set aside.

	Combine garlic and salt in a bowl; mash to a paste with the
	back of a spoon.  Add cornstarch mixture and remaining
	ingredients; stir well.  Cover and chill.  Yield is 2/3
	cup.  Approx. 6 calories/Tablespoon.

    1 1/2 cups sugar
        2 teaspoons salt
        2 teaspoons dry mustard (or a little less)
      2/3 cup white vinegar
        3 tablespoons onion juice
        2 cups salad oil
    1 1/2 tablespoons poppy seeds
    
    Use food processor/blender.  Mix sugar, salt, dry mustard and vinegar.
    Add onion juice, oil and poppy seeds.  Beat constantly until mixture
    in thickened.
    
    Yeild:  1 quart
    

    1 egg
    1.4 c. sugar
    1 tbs. Dijon style mustard
    2/3 red wine vinegar
    1/2 tsp. salt
    3 tbs. grated onion, plus juice from grating
    2 cups corn oil
    3 tbls poppy seeds
    
    Combine egg, sugar, mustard, vinegar, salt onion and juice in 
    food processor for one minute.
    
    With motor running, pour in oil in slowly.  When finished,
    turn off motor and corret seasoning, to your taste.
    
    Transfer to bowl, mix in poppy seeds and refrigerate, covered
    til' use.
    
    1 quart

    
    Another recipe - this one's not real sweet
    
    1 TBSP Poppy Seeds
    1 TSP  Dijon Mustard
    1 TBSP Honey
    4 TBSP Lemon Juice
    6 TBSP Olive Oil
    Salt & Pepper to taste
    
    Blend in a blender and enjoy.
    
    Here's the recipe for another salad dressing which was printed in 
    the Nov 89 issue of Gourmet Mag.  I tried it over the weekend and it
    was delicious ....
    
    Villa Montana Salad Dressing -
    
    2/3  cup finely chopped onion
    3    garlic cloves chopped coarse
    1/4  tsp dry mustard
    1/4  tsp paprika
    1/2  tsp freshly ground pepper or to taste
    1    tbsp salt or to taste
    3    tbsp sugar
    3/4  cup cider vinegar
    1    tbsp chopped fresh parsley leaves
    1    tbsp chopped celery
    2    cups vegetable, olive, or sesame oil, or a combination
    
    In a blender blend together the onion, the garlic, the mustard,
    the paprika, the pepper, the salt, the sugar, the vinegar, the
    parsley, the celery, and 1/4 cup of water until the mixture is
    combined well; with the motor running, add the oil in a stream,
    and blend the dressing until it is emulsified.  The dressing keeps
    covered and chilled , for 2 weeks.  Makes about 4 cups. 
    Try this one, it really is very good !!
    - Larry

  Traditional French vinaigrette

  2 tbs water
  2 tbs wine vinegar
  3/4 cup olive oil
  1 tsp dijon mustard
  salt and pepper to taste

    Beth,
    
    Read the label...my guess is they use monodehydratedgiggifoam and
    various other laboratory created experimentally unstable non-proven
    carcinogenic substances, that look and taste like oil.   
    
    Try making your own using wine vinegar, herbs, and lemon juice as a 
    base, they you could add mustard, or crumbled blue cheese, or tomato 
    paste, etc. to give it some zip.
    
    Lorraine
    

    You can also make a oil free dressing by thickening a light stock
    (I use vegetable stock) with some potato flour and cooking it until
    it is a thin "gel".  Cool this and add wine vinegar, lots of herbs
    and spices, finely minced garlic, bits of tiny diced pepper, cracked
    black pepper, etc.  
    
    I've done this on several occasions but never with a set recipe..
    I usually start with about 1 cup of broth and thicken it with a
    large tsp. of potato starch mixed first with a bit of water.  What
    I add after that is really up to what is on hand I guess.  You'll
    need about 1/2 cup of a good wine or spiced vinegar if you really
    want some zip!
    
    gailann

    Hello Jack (I've broken the habit of saying 'Hi Jack' as a precondition
    to accumulation of frequent flyer points).
    
    The Sunset, HP, and Ortho books contain more than a dozen total mustard
    dressings -- but most of them are for meat or potato salads.  Here is 
    one which is more subtle and appropriate for celeriac, spinach, or
    (my favorite) shredded kohlrabi:
    
    In a small bowl mix 2 tablespoons tarragon wine vinegar, 1 tablespoon
    Dijon mustard, 1 small shallot (finely chopped), 1/2 teaspoon sugar,
    and 1/4 teaspoon salt.  Using a fork or whisk, gradually beat in
    1/3 cup of salad (preferably olive) oil.  Makes about 1/2 cup.
    
    Regards, Bill.
                                                                  

    In "julia Child and More Company" she does a celery root remoulade
    as follows:
    
    2 to 3 tbl dijon style mustard
    2 to 3 tbl olive or salad oil (optional)
    4 to 6 tbl sour cream
    Droplets of mild or thin cream if necessary
    salt and pepper
    
    She mixes the above to make a thick sauce using  cream to thin it
    if necessary.  It should be strongly mustard flavored since the
    mustard seems to tenderize the celeriac.
    
    I haven't tried this but everything I have tried out of her books
    has been excellant.  I hate to see her retire!
    
    Helen

    I used to work at Country Tavern.  The recipe is made up of equal parts
    sour cream & mayo, then you add dijon mustard to taste, a couple drops
    of worcheshire, vinegar, pepper, garlic powder & lots of dill.  I make
    it all the time & love it!
    
    Sonia

    Hello Frank,
    
    
    Here are some french dressings...
    
    "Vinaigrette": 1 spoon of wine vinegar
                   2 spoons of oil (olive oil, or what you want)
                   salt, pepper
    
    You can change the quantity (add more spoons) but the rule is to
    have 2 spoons of oil for 1 of vinegar.
    
    Most of the time, we add herbs like tarragon, chives, parsley...
    You can also add 1 boiled egg that you mashed with a fork.
    If you wish a more spicy vinaigrette, you can put some mustard.
    
    In fact we choose the dressings following the kind of salad that
    we want to create.
    
    Instead of oil, you can do the same with a creamy cheese.
    
    I hope that it will give you some ideas.
    
    For some salads (like "Macedoine" = russian salad) we do a mayonnaise.
    
    Bon appetit
    Patricia

    
    Here's one I'd posted elsewhere, but I couldn't find it to point
    you to it.  It's very tasty.
    
Villa Montana Salad Dressing - From Gourmet Magazine 

2/3  Cup finely chopped onion
  3  garlic cloves chopped coarse
1/4  teaspoon dry mustard
1/4  teaspoon paprika
1/2  teaspoon freshly ground pepper (or to taste)
  1  Tablespoon salt (or to taste)
  3  Tablespoon sugar 
3/4  cup cider vinegar
  1  Tablespoon chopped fresh parsley leaves
  1  Tablespoon chopped celery
  2  cups olive, vegetable, or sesame oil, or a combination

In a blender blend together the onion, the garlic, the mustard, the paprika,
the pepper, the salt, the sugar, the vinegar, the parsley, the celery, and
1/4 cup water until the mixture is combined well;  with the motor running
add the oil in a stream, and blend the dressing until it is emulsified.

The dressing keeps, covered and chilled, for 2 weeks.  Makes about 4 cups.
    

    Here is the quickest salad dressing...
    Measure 2 spoons of oil and pour over greens
    measure 2 spoos of vinegar and pour over,
    pour a drizzle of soy sauce 
    1/2 teaspoon salt, pepper to taste
    
    Toss greens with all the above just before eating
    
    It is inexpense, quick, good, and very low in calories... I've used it
    for over 30 years... and I never measure any ingredients myself, I gave
    amounts just for guidance, I adjusted to my personal taste...
    

	Sesame Dressing
	---------------
        1/4 C soy sauce
        1 C red wine vinegar
        1-2 tsp minced garlic
        1/2 tsp ginger powder
        1 T + 1 tsp sesame oil  (= 4 tsp?)

	Combine in a covered container and shake well before serving.

	The sesame oil ads a unique flavor to this salad dressing.  It
	can be found in the chinese food section of your grocery store.
	
	I like this salad dressing over a salad that contains lots of
	cukes and peppers.

	Karen

    Tomato Soup French Dressing
    
    1 can condensed Tomato soup (11.? or 10.? oz)
    3/4 c. vinegar 
    2/3 - 3/4 c. sugar
    2 tsp. Worcestershire Sauce
    1 tsp. salt (OPTIONAL)
    1 onion cut into quarters (size=how much you like onion)
    1 c. oil (whichever kind you prefer except olive oil)
    
    Mix all ingredients except onion and oil in a 1 litre jar. Shake well.
    Add oil and onion, shake again. Refrigerate overnight before use. Makes
    about a quart and can be stored for a few months.

    The amounts here are flexible, so adjust to taste.
    
    Crumble 1 lb. bleu cheese.
    
    Mix 1/4 of the bleu cheese with 1/4 cup red wine vinegar.  Mix until
    the cheese dissolves.
    
    Add about 4 cups quality mayonnaise (Helman's or homemade).  Mix well.
    
    Stir in the remaining crumbled cheese.

	Honey Mustard Dressing
        ----------------------

	1/4 cup vegetable oil
	2 TBS. vinegar
	1 generous TSP. DIjon mustard
	1 generous TSP. honey

	Just add together and shake them up. Sweet and tangy taste.

    While looking through my cookbook last night, I came across these
    dressings, I cut out of a magazine.  I have tried the French and it is 
    good, although I substituted Light Mayo for the Hellmann's Real Mayo and
    Equal for the sugar.  
    
    This applies to all recipes:
    
    Just mix Hellmann's Real Mayonnaise (or Miracle Whip Light) with the 
    ingredients listed below. Cover, chill and you've got about 1 1/2 cups of
    creamy-delicious dressings.
    
    Creme de la French
    
    1 cup Hellmann's Real Mayonnaise (Miracle Whip Light)
    2 Tbsp. lemon juice
    4 tsp. sugar (Equal or Sweet n Low)
    1 Tbsp. milk
    1 tsp. paprika (I added more for color)
    1/2 tsp. dry mustard
    1/4 tsp. salt (optional)
    1/8 tsp. pepper
    
    
    Pleasin' Cheese 'n Herb
    
    1 cup Mayo (See above)
    1/2 cup chopped parsley
    1/4 cup grated Parmesan cheeze
    2 Tbsp. lemon juice
    1 clove garlic, minced
    1 tsp. dried basil leaves
    
    Dilly Cucumber
    
    1 1/2 cups peeled, seeded chopped cucumbers
    1 cup Mayo
    2 Tbsp. finely chopped onion
    1 Tbsp. milk
    1 Tbsp lemon juice
    1/2 tsp. dill weed
    1/4 tsp. salt (optional)
    
    Dreamy Italian
    
    1 cup Mayo
    3 Tbsp. milk
    2 Tbsp. cider vinegar
    1 clove garlic, minced
    1/2 tsp. dried oregano leaves
    1/2 tsp. sugar
    1/4 tsp. salt (optional)
    1/8 tsp. pepper
    
    True Blue Cheese
    
    1 cup Mayo
    4 oz. blue cheese, crumbled
    3 Tbsp. milk
    2 Tbsp. lemon juice
    1 Tbsp. finely chopped onion
    2 tsp. sugar
    1/4 tsp. Worcestershire sauce
    1/4 tsp. dry mustard
    1/4 tsp. salt (optional)
    
    Blushin' Russian
    
    1 cup Mayo
    1/3 cup catsup or chili sauce
    1/3 cup chopped pickles
    2 tsp. lemon juice
    2 tsp. sugar
    
    ============================================================================
    Creamy Garlic Dressing
    
    1 cup Mayo
    2 Tbsp. minced parsley
    1 Tbsp. white vinegar
    1 Tbsp. milk
    1 clove garlic, minced or pressed
    1/2 tsp. sugar
    1/4 tsp. salt (optional)
    
    Stir together all ingredients.  Cover, chill.  Makes 1 cup.  Creamy
    Onion Dressing:  Substitute 1 Tbsp. grated onion for garlic.
    
    Thousand Island Dressing
    
    1 cup Mayo
    1/3 cup chili sauce or catsup
    1/4 cup sweet pickle relish
    1 Tbsp. chopped onion
    1 hard-cooked egg, chopped
    
    Stir together all ingredients.  Cover, chill.  Makes 2 cups.
    
    Chunky Blue Cheese Dressing
    
    1 cup Mayo
    2 oz. blue cheese, crumbled (1/2 cup)
    2 Tbsp. milk
    2 Tbsp. white vinegar
    2 tsp. sugar
    1/4 tsp. onion salt
    1/4 tsp. dry mustard
    1/8 tsp. garlic powder
    
    Stir together all ingredients.  Cover, chill.  Makes 1 1/2 cups.
    
    BTW, has anyone tried the new Kraft Fat Free dressings.  The Ranch is
    really good!
    
    Corey
     
    
    
    

    PAPAYA SEED DRESSING
    
    (Gourmet July 1990)
    
    1 Cup Sugar
    1-1/2 Teaspoons Salt
    1 Tablespoons English Style Dry Mustard
    1 Cup Tarragon Vinegar
    1 Cup Vegetable Oil
    1/4 Cup Minced Onion
    1 Papaya, halved, reserving 3 tablespoons of the seeds
    and reserving the fruit for another use
    
    In a blender or food processor blend the sugar, salt, mustard
    and the vinegar until the mixture is smooth.  With the motor 
    running add the oil in a stream and blend the dressing until
    it is emulsified.  Add the onion and the reserved papaya seeds and
    blend the dressing until the papaya seeds are the consistency of
    ground pepper.  The dressing keeps, covered and chilled, for 2 weeks. 
    Makes about 3 cups.
    
    (Just happened to have the magazine handy...)
    
    Mona
    

    I concocted this warmed salad dressing - strange looking, but good!
    
    
    Warm Peanut Butter Salad Dressing
    
    2/3 c Salad oil
    1/3 c vinegar
    1/4 c soy sauce (less, if desired)
    1/4 c creamy peanut butter 
    2 large cloves garlic, crushed
    grated fresh ginger
    tsp sesame oil (optional)
    
    Combine all ingredients in a cruet (or saucepan).  Heat thoroughly
    until peanut butter is melted.  Refrigerate between uses.  Just prior
    to serving, heat in microwave until dressing is warmed throughout.
    
    

    Like many of you, I've grown disillusioned with what's commercially
    available as far as salad dressings. I've had some success with making
    my own vinaigrette. However, the one thing I like about commercial
    salad dressings is the way they stay mixed after you shake 'em up.
    Even the "all natural" ones usually contain some kind of gum thickener
    to keep the oil and vinegar together. 
    
    So, where does one get xanthan gum or guar gum? How much do you use?
    Are there any things I can use to do the trick that I would find around
    the house (e.g. cornstarch)?
    
    thanks - Dave

>    So, where does one get xanthan gum or guar gum? How much do you use?
>    Are there any things I can use to do the trick that I would find around
>    the house (e.g. cornstarch)?
    
Refer to my note 1940.0, lite salad dressings, for suggestions on giving
salad dressings stability and "body" by using cornstarch.  You can also
use arrowroot in the same fashion...it simply gives a "less cloudy" product.
I don't know, however, how well the arrowroot would store for any length
of time.

The advantage to using the thickening/stabilizing approach is that you can
use (and if fact, have to use) less oil to vinegar in ratio....you are 
adding some water to the mix in order to get your stabilizing agent to work.

I don't think you can "start" the cornstarch with straight vinegar -- I think
the acid might cause you trouble.

    
    You can get guar gum (extracted from guar beans, BTW) at most health
    food stores (like GNC).  You can get it in either powder or liquid
    form; I've only used the powdered form myself, for thickening breakfast
    shakes.  It's an excellent source of fiber. 
    
    	I would think that powdered guar gum would work great for your
    purposes.  You'd probably only need a small amount (1/2 tsp or so)
    per cup of dressing.  Guar gum has amazing thickening properties,
    so a little goes a long way.  Use more than 1 tbs per cup, and I'll
    bet you'll end up with vinaigrette jello!
    
    Sue

    Hi,
    
    I am looking to make home made creamy Italian salad dressing. Not
    the real thick kind, but the kind several restaurants seem to use
    as their "house dressing". It is usually fairly thin, and often
    a little sweet. I can make regular Italian dressing, I really just
    need to know what makes it milky, i.e. milk, yogurt, cream, etc.
    and, what makes it sweet, just add a little sugar?
    
    Thanks!

>    I am looking to make home made creamy Italian salad dressing. Not
>    the real thick kind, but the kind several restaurants seem to use
>    as their "house dressing". It is usually fairly thin, and often
>    a little sweet. I can make regular Italian dressing, I really just
>    need to know what makes it milky, i.e. milk, yogurt, cream, etc.
>    and, what makes it sweet, just add a little sugar?
    
the answer can be, depending on the restaurant, all of the above....
a really quick, tasty "thickener" is a dash of buttermilk...don't knock
it until you try it....or a little real mayonaise.  Or, if you are working
like a real chef, you can make your salad dressing kinda creamy in look
and feel, by whisking in the oil very slowly (as when making mayo)...
most restaurants use either sour cream or mayo, I'd bet.

    In some other note somewhere, someone mentioned thickening lo-fat
    dressings using gelatin...any suggestions how I would do that without
    turning my dressing to jello?
    
    Thanks,
    D!

The Japanese restaurant Benehanas (please excuse my spelling) serves a ginger
salad dressing. It's not creamy, probably an oil and vinegar with chopped 
ginger I believe. There aren't any recipes in this note that sound like this
dressing. Does anyone have a recipe for this or can point me in the right
direction?

Sure would appreciate it.

Laura

    Not meaning to be cocky... BUT couldn't you just put it in a jar or
    container with a lid and SHAKE it?
    
    Louise

    re: 62.45
    
    this was referring to 62.29 - the guar gum enquiry.
    (Sorry I'm a new comer to Notes but, boy, am I glad I found it.  I mean
    you can only tidy your desk so many times, Know what I mean!?)
    

	Well, in case someone reads the note about the Benihana's Ginger
	salad dressing and starts wondering, see note 3548.2 for the 
	recipe.  It's quite good too, albeit different.

	Lv

    Does anyone have a really good recipe for either Creamy Garlic or Ranch
    dressing?
    
    Judy
    

Does any have a recipe for a Parmesan Peppercorn salad dressing, like what
T-Bones in NH serves?

--Sharon

    I don't! but would love to find a recipe for one myself.
    come one someone help us out. (smile)
    Robyn
    

    
    There is a black eyed pea "salsa" at TGI Fridays that is really quite
    good, basically it's a salad of tomotoes, blackeyed peas, cukes, and
    probably some red pepper. It really is quite good (I know I've had
    something simliar at Pickety Place) It would be very easy to make but
    I'm trying to figure out the dressing on it.
    
    The closest I've gotten is white cider vinegar, brown sugar, cilantro,
    however I can't figure out the spices. Anyone want to take a guess or
    suggest some spices to add that would compliment this combination?
    
    		Thanks,
    
    			Wendy

    
    
    	Looking for the receipe for pizzria uno vingerette salad dressing.. 
    
    	Donna