I'm searching for the recipe for a salad dressing that was served at two Italian restaurants in Olean, NY - the Castle and the Alcove Restaurants. There was a company that owned the restaurants called Loretto Foods. Before the company and the restaurants closed, this dressing was also sold locally in grocery stores.
I've come close to reproducing the recipe, but something is still missing. The dressing was a light salmon color and usually served on salad with gorganzola cheese. Anybody have an idea?
almost 8 years ago
LORETTO'S CREAM PUFF SHELLS
1 c. hot water
1 stick butter
1 c. sifted flour
Add butter to water as it boils. When melted add flour. Beat. Add eggs one at a time and beat well after each one. Bake 20 minutes at 450 degrees, then 25 minutes at 350 degrees.
LORETTO'S CUSTARD CREAM PUFF FILLING:
1 qt. milk
5 egg yolks
2/3 c. unsifted flour
1 1/2 c. sugar
Heat 3 cups milk. Mix remaining ingredients. Add a small amount of hot milk to mixture and then add remaining hot milk. Cook in double boiler over simmering water until thickened. Chill. Add lemon extract to taste (about 2 tablespoons).
LORETTO'S BOSTON CREAM PIE
1 c. sugar
1/4 c. soft butter
1 3/4 c. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1/2 c. milk
Preheat oven to 375 degrees. Cream sugar and butter. Add eggs and beat well. Add vanilla and milk. Sift together dry ingredients and add. Bake 20-25 minutes. Fill with whipped cream and fruit or Loretto's cream puff custard filling.
How To Make Loretto Salad Dressing
Wednesday, December 21, 2005
1 cup mayonnaise
1/2 cup tomato juice
1 tsp worcestshire sauce
2 dashes hot pepper sauce
1 small clove of garlic crushed (or garlic powder)
1/2 tsp salt
1/8 tsp pepper
Mix all ingredients.
Add Romano cheese if desired.
almost 8 years ago
They turned out golden brown on the outside, soft and chewy in the inside. I boiled a few ones in the boiling water with 1/2 tablespoon baking soda added, which allowed the pretzels to be golden and browned more evenly during the baking. The ones I boiled directly in the water without baking soda, when they were baked in the oven, they tended to be browned at different spots. But they all tasted delicious, served them with dijon and whole grain mustard, yum.
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