The Cookbook


Thursday, August 26, 2010


Julia Child’s Vinaigrette Salad Dressing

2 T. red wine vinegar

1/8 tsp. salt

¼ tsp. dry mustard

8 T. olive oil

Pinch of ground black pepper

¼ tsp. dried basil or other herb

Beat ingredients together well. I like to just put this in a jar with a tight lid and shake well. This way I can mix and serve in the same container.

One tip on homemade salad dressing is that they do become fairly solid in the refrigerator. This is fine and they will mix back together after a short time at room temperature.

  • For each of the following dressing recipes, stir together all of the ingredients except the oil until well combined. Slowly add the oil, whisking constantly. Each recipe makes about 1 cup. Store dressings in a covered container at room temperature for up to 5 days or in the fridge for up to 3 weeks. Ladies Home Journal, July 2010

Tangy Tomato Dressing

1/3 C. tomato juice

3 T. red wine vinegar

½ tsp. each salt and black pepper

2 T. finely chopped shallot

½ T. light brown sugar

1 tsp. dried oregano

2/3 C. extra virgin olive oil

Classic French Dijon

1/3 C. white wine vinegar

½ tsp. each salt and black pepper

1 T. Dijon mustard

1 tsp. sugar

2 tsp. chopped thyme leaves or tarragon

½ C. extra virgin olive oil

Raspberry Balsamic

1/3 C. balsamic vinegar

2 T. water

4 tsp. raspberry preserves

¼ tsp. salt

½ tsp. ground black pepper

1 T. finely chopped shallot

2/3 C. extra virgin olive oil

Cilantro Lime

¼ C. fresh lime juice

2 T. apple cider vinegar

¼ tsp. cayenne pepper

½ tsp. ground cumin

¼ tsp. salt

1 T. honey

2 T. chopped cilantro

2/3 C. canola oil

Lemon Parmesan

¼ C. fresh lemon juice

2 T. white wine vinegar

¼ tsp. each salt and black pepper

1 T. sugar

3 T. finely grated Parmesan

½ C. extra virgin olive oil

Asian Sesame Ginger

½ C. rice wine vinegar

½ T. low sodium soy sauce

2 T. honey

½ tsp. fresh grated ginger

2 tsp. toasted sesame seeds

½ tsp. sesame oil

2/3 C. canola oil

Macaroni Salad

2 C. (8 oz.) elbow macaroni, uncooked

1 C. mayonnaise

½ C. finely chopped celery

1/3 C. finely chopped carrots

1 hard-cooked egg, chopped

¼ C. finely chopped onion

2 T. sweet pickle relish

¾ tsp. ground dry mustard

¼ tsp. salt

1/8 tsp. ground black pepper

Dash paprika

Cook elbows according to package directions; drain. Rinse with cold water to cool quickly; drain well. Combine cooled elbows with remaining ingredients; toss lightly. Cover and chill. 4 to 6 servings.

Skinner Elbow Macaroni

Shrimp and Rice Salad

3 C. cooked rice

1 lb. cooked and peeled shrimp

1 C. diced celery

2 green onions, chopped

1 (8 oz.) can sliced water chestnuts, drained

1 (10 0z.) pkg. frozen English peas, thawed

1 C. mayonnaise

2 tsp. soy sauce

1 T. lemon juice

1 tsp. curry powder

1 tsp. salt

1 can Chow Mein noodles

Mix together and add to salad ingredients. Sprinkle noodles on top.

Doris Heard

CornBread Salad

5 C. cornbread

3 C. fresh tomatoes

1 C. diced onion

1 C. diced green pepper

1 lb. bacon (fried crisp)

1 T. vinegar

1 C. mayonnaise

1 T. sugar

Parmesan cheese

Place cornbread cubes in large salad bowl. Combine tomatoes, onion, pepper, bacon. Add to cornbread. Combine mayonnaise, vinegar and sugar. Pour over vegetables. Sprinkle with cheese. Chill.

Sunny Tucker

No comments:

Post a Comment