Recipe Talk

Dressing: Sweet and Sour Salad Dressing Recipes

Dressing:

1/4 cup vinegar

2 1/2 - 3 Tbsp sugar

1/2 tsp salt

2 heaping Tbsp mayonnaise

pinch of pepper

6 Tbls Vegetable Oil

4 Tbls Wine Vinegar

4 Tbls Ketchup 1 tsp Paprika

1 tsp Garlic, Minced

2 tsp Honey

1 tsp Coriander, Dried

1/2 tsp Basil, Dried

Combine the ingredients in a screw-top jar. Cover tightly. Shake well. Chill. Shake again before serving.

Vermont Sweet and Sour Dressing

2 Eggs

1 tb Sugar

1 tb Salt

1 tb Pepper

1 ts Celery Salt

1 ts Garlic Powder

1 qt Salad Oil

1 c White Vinegar

1 pt Maple Syrup

In a blender on high speed, beat eggs, add spices and drizzle in 2-3 oz of the oil until thickened. Add remaining oil and vinegar alternately. Beat beeat in the syrup. Keep refregated. Makes 7 cups.

Sweet and Sour Cole Slaw Dressing
Recipe By :James T. Ehler
Source: "Chef James at Brittany Hill"
Yield: "3 Cups"

2 Cups White vinegar

10 Ounces Sugar

6 Tablespoons Honey -- (1/4 cup + 2 TB)

2 Pinches White Pepper

1/4 Teaspoon Worcestershire Sauce

1/4 teaspoon Dry Mustard

1 Clove Garlic -- minced

1/4 pound Peanuts, Unsalted

Combine dressing ingredients together. Mix 1 cup of dressing with each 2 1/2 pounds of slaw mix. After mixing, add unsalted peanuts. Mix just before serving.

Per Serving: 2218 Calories; 56g Fat (21.2% calories from fat); 31g Protein; 439g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 32mg Sodium.

Sweet and Sour Cucumber Salad
Recipe Courtesy of Curtis Aikens

2 cucumbers, peeled and sliced thinly

Dressing:

1/4 cup lemon juice

1/2 cup rice vinegar

1 teaspoon salt

1 teaspoon grated ginger

3 tablespoons sugar

1/2 teaspoon prepared wasabi

Wrap sliced cucumbers in paper towels to absorb excess liquid and refrigerate.

In a bowl combine lemon juice, vinegar, salt and ginger. Add sugar to taste. Add wasabi and stir until sugar and wasabi dissolve in mixture. Transfer cucumber slices to a bowl. Pour dressing over cucumbers and toss to coat.

Pa Dutch Mayonnaise

3C Sugar

2Tsp Dry Mustard

2C White Vinegar

2Tsp Salt

4 Eggs well beaten

Thoroughly mix all ingredients. Bring to slow boil in lightly greased skillet at Med/Low heat. Simmer approx. 2-4 minutes, whisking constantly. Remove from stove. Cool to room temp. For a warm dressing, or refrigerate for later use.

Yield approx. 1 pint

Dutch "Sweet-Sour" Salad Dressing
Dressing
Yield: 16 Servings

Ingredients:

2 tb Flour

1 c Sugar

2 Eggs

1 ts Salt

3 ts French mustard

3/4 c Cider vinegar

1/4 c Water

1 tb Butter

Directions:

Sieve flour. Blend flour and sugar together. Add eggs, 1 at a time, and
blend well. Add salt and mustard. Blend well. Add vinegar and water. Cook
over moderate heat, stirring constantly until mixture thickens and starts
to boil. Remove from heat and add butter. If too thick, correct by adding
cream. Yield: 1 pint.

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Robb's southern coleslaw

Marie's, Hartville Kitchen's

Yield: 6 servings

1 c Buttermilk ranch dressing

3 tb Cider vinegar

2 tb Granulated sugar

1 1/2 ts Prepared mustard

1 ts Celery seed

1 ts Whole mustard seed

1/2 ts Freshly ground black pepper

6 c Shredded cabbage

1 c Shredded carrots

3 tb Chopped fresh parsley

In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed, mustard seed, and pepper. In large bowl combine cabbage, carrots, and parsley. Pour dressing mixture over cabbage mixture and toss gently to coat. Cover, refrigerate overnight or until serving time, at least 2 hours. Note: I use refrigerated buttermilk spice ranch style dressing such as Marie's, Hartville Kitchen's, etc.

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SKEWERED MARINATED FLANK STEAK

3/4 cup vegetable oil

1/2 cup dry red wine

1/4 cup soy sauce

2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon dry mustard

1 tablespoon chopped fresh parsley

1 1/2 teaspoons pepper

1 pound flank steak, cut across grain into 1-

inch strips

Bamboo skewers

Whisk first 8 ingredients in small bowl. Place steak in baking dish. Pour marinade over. Cover and marinate 2 hours or overnight, stirring occasionally.
Preheat broiler. Thread steak strips on skewers; discard remaining marinade. Place skewers on broiler pan and cook to desired doneness, about 3 minutes per side for medium-rare.

8 appetizer servings.
Bon Appétit
November 1990