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Salad Dressings
THOUSAND ISLAND DRESSING
1 cup (2S0mL) mayonnaise
Vl cup (SOmL) chili sauce
1 teaspoon (SmL) Wbrcesterehire
sauce
8 stuffed olives
1 diceonk>n,\i''(1.3cm)thtek
1 dill pteMe, cut In pieces
2 hard-cooked eggs, quartered
Put mayonnlase, chili sauce, and Worcestershire sauce into Osterizer blender
container Cover and process at BEAT (STIR) until well blended. STOP BLENDER
and add remaining Ingredients. Cover and process 2 cycles at GRATE.
Yield: about IVi cups (375mL)
SOUR CREAM ROQUEFORT DRESSING
1 cup (2S0mL) sour cream
1 teaspoon (SmL) celery seed
2-3 drops hot pepper sauce
1 teaspoon (SmL) fresh cracked
1 teaspoon (SmL) elder vinegar
pepper
Vi teaspoon (2mL) garite saK
Vs cup (75mL) crumliled Roquefort or
Vi teaspoon (2mL) sugar
Wue cheese
Put ail Ingredients except cheese into Osterizer blender container Ck>ver and
process at BLEND until well mixed. Add cheese and continue to process until
desired consistency is reached. (If necessary, STOP BLENDER, use rubber spatula
to keep mixture around the processing blades. Cover and continue to process.)
V7e/d.)V3Cups^325mg
RUSSIAN SALAD DRESSING
1 can (10% ounces or 305 g) tomato
soup
Vs cup (7SmL) vinegar
1 dove garite
1 tattlespoon (ISmL) Worcestershire
sauce
1 teaspoon (SmL) saH
1 teaspoon (SmL) whHa pepper
1 tablespoon (1SmL) l>rown sugar
1 small onion, quartered
1 cup (2S0mL) oil
Put first 8 Ingredients into Osterizer blender container Cover and process at M I X
Remove feeder cap, pour oil into mixture in a steady stream, continue to process
until thoroughly blended.
Yield: 3 cups (750mL)
MAYONNAISE
1 egg
Vi teaspoon (2mL) dry mustard
Vi teaspoon (2mL) sugar
Vi teaspoon (2mL) saK
dash cayenne pepper
2 tatiiespoons (SOmL) whKe tarragon
vinegar
1 cup (2S0mL) salad oil
Put eggs, seasonings, vinegar and Vi c u p (SOmL) of oil into Osterizer blender
container Cover and process at BLEND. Immediately remove feeder cap and pour
in the remaining oil in a steady stream. (If necessary, STOP BLENDER, use rubber
spatula to keep mixture around processing blades. Cover and continue to process.)
Store covered In the refrigerator up to 1 week.
V7e/d; about IVt cups (300mL)
VARIATION: For Lo-cholesterol Mayonnaise, use 2 egg whites Instead o f l whole egg.
Proceed as above.
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