Dress Up Your Table with Making Your Own Dressing

Please read the different ingredients before you decide which one will suit you. They are not really named to suit what they are but you will get the idea as you read what go into them.

Creamy Dressing for Coleslaw

• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup vinegar
• 1/2 cup mayonnaise
• 1/2 cup light cream

Combine all the ingredients in a glass jar with a tight fitting lid and shake them well. Fridge it while you prepare the coleslaw or use on salad.

Good Coleslaw Dressing

• 1/4 cup vinegar
• 1/2 cup sugar
• 1/2 Mazola oil
• 1 tsp. dried mustard
• 1 tsp. celery
• 1 tsp. salt
• 1 Tbsp. minced onion

Combine all the ingredients in a glass jar with a tight fitting lid and shake well. Fridge it while you mix up the coleslaw or using on another salad.

Diet Salad Dressing-- Tbsp. = 22 calories.

• 1 Tbsp. flour
• 1 Tbsp. sugar
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 3/4 cup skim milk
• 2 egg yolks, slightly beaten
• 3 Tbsp. vinegar
• Dash cayenne pepper

In a saucepan, combine the flour, sugar, dry mustard, salt and cayenne, stir in milk. Cook and keep stirring until mixture is thickened and bubbly. Gradually stir some of the hot mixture into a slightly beaten egg yolks. Return everything to saucepan. Cook, stirring constantly 2 minutes or more. Place a piece of waxed paper over the surface, cool 10 to 15 minutes. I want you to remove the wax paper then stir in the vinegar and put into a jar(s) and store in the frig. One tablespoon = 22 calories.

French Dressing

• 1 can tomato soup
• 1 cup salad oil
• 3/4 cup white sugar
• 3/4 cup vinegar
• 1 Tbsp. paprika
• 2 Tbsp. onion flakes or small onion
• 1 1/2 tsp. salt
• 2 tsp. Worcestershire sauce
• 1/4 tsp. dry mustard

Put all these ingredients into a blender and beat very well. Bottle and store in the fridge and they should keep for months.

Herb and Garlic Dressing

• 1/2 cup of oil
• 2 Tbsp. vinegar
• 3 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. fine parsley
• 1/4 tsp. garlic salt
• 1/4 tsp. basil
• 1/4 celery seed
• 1/4 tsp. marjoram
• 1/4 tsp. pepper

I want you to mix in the order given above. Mix in a jar with a TIGHT fitting lid. Shake well each time you use and store in your fridge. Enjoy!!

Homemade Salad Dressing

• 4 eggs
• 1/2 cup sugar
• 2 Tbsp. Flour
• 2 tsp. mustard
• 1/2 tsp. salt
• 2 Tbsp. butter or margarine
• 1 cup milk
• 1/2 cup vinegar or juice from sweet pickles -- or your choice to suit your tastes

I want you to mix all ingredients in a saucepan, making sure lumps are all out. Boil till it is thick like cream. When cool, put in glass jar and store in the fridge. This should keep for a few months.

Salad Dressing

• 3 eggs
• 1 cup of sugar
• 1 tsp. mustard
• 1/2 tsp. salt
• 1tbsp. flour
• 3/4 cup vinegar
• 1/4 cup water

Mix all together with a beater and cook slowly on a low to mid heat until it thickens. Very good on potato salad.

Salad Dressing

• 10 oz. can tomato soup
• 1 cup sugar
• 1 cup vinegar
• 1 1/2 cups salad oil
• 2 tbsp. Dry mustard
• 3 Tbsp. Worcestershire sauce
• Salt and Pepper

Shake well in a quart sealer or a mix in a blender.

Simply Scrumptious Dressing

• 1/2 cup vegetable oil
• 1/4 cup red wine vinegar
• 1 Tbsp. lemon juice
• 2 Tbsp. grated onion
• 1 Tbsp. grated Parmesan Cheese
• 1 1/2 tsp. salt
• 3/4 tsp. Worcestershire sauce
• 3/4 tsp. dry mustard
• 3/4 tsp. basil
• 3/4 tsp. oregano
• 3/4 tsp. sugar
• 3/4 tsp. black pepper

Combine all the ingredients in the blender and whirl for about 30 seconds. Makes about 1 cup. Delicious on tossed fresh salad.

Miracle Whip

• 1 cup water
• 1/2 cup vinegar
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 Tbsp. prepared mustard
• 2 egg yolks
• 2 cups salad oil
• 1 1/2 tsp. salt

Bring to a boil the water and vinegar. Add the sugar and the cornstarch. Cool and stir until clear. The stirring will help with the cooling. Use a wire whisk. Will be very think and gummy. Chill thoroughly, over night is best over night.

Original Mayonnaise

• 1 tsp. sugar
• 1 tsp. dry mustard
• 3/4 tsp. salt
• Pinch paprika
• 1 egg
• 2 cups vegetables or salad oil
• 3 tbsp. vinegar

Combine sugar, mustard, salt and paprika in a small mixing bowl. Add the egg and beat well. Add the oil, a little at a time please, start with a teaspoon and gradually increasing the amount, beating constantly. Add 1 tsp. vinegar after after you have add 1 cup of the oil. Beat in the remaining oil. Add the remaining vinegar and blend well. Store in the Fridge. This should make 2 1/4 cups.