Buster has placed a total of 28 MasterCook recipes in this file: Berry Sausage Dressing Blender Green Goddess Salad Dressing (G'ma Larson) Blue Cheese Or Roquefort Dressing Garlic Dressing Garlic French Dressing Garlic Lover's Creamy Cucumber Dressing Garlic Vinaigrette Dressing Garlic-Basil Dressing Garlicky Caesar Dressing Good Reasons Italian Dressing Good Reasons Italian Dressing Mix Greek Salad Dressing Green Onion Salad Dressing For Cajun Potato Salad Herb Dressing 1 House Vinaigrette Dressing Italian Dressing Italian Dressing #2 Italian Dressing Lo Cal Italian Herb Dressing Italian Peasant Dressing Italian Salad Dressing Lemon French Dressing Muffallatas And Olive Dressing From: My Lovin Potato Salad Dressing Sadie's Shrimp Salad Dressing Smoked Fish Dressing Tahoe Caesar Dressing Vinaigrette Dressing ----------------------------------------------------------- * Exported from MasterCook Buster * Berry Sausage Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh cranberries 1 cup orange juice 1/3 cup sugar 1 pound pork sausage 8 ounces cornbread stuffing mix -- package mix 1/2 teaspoon baking powder 1 cup finely chopped celery 1/2 cup finely chopped onion 1 egg 2 tablespoons water In a saucepan, combine cranberries, orange juice and sugar. bring to a boil for 5 minutes. Cool. Break sausage into small pieces over stuffing mix in a large bowl and sprinkle with baking powder. add celery, onion and egg beaten with water. Toss gently to mix. Fold in cooled cooked cranberries. Spoon mixture into a 2 quart casserole. Cover tightly and bake in a 325 degree oven for 40 minutes. Remove cover and continue baking for 15 minutes more. Serving Ideas: Serve with pork. NOTES : Good with other meats also. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Blender Green Goddess Salad Dressing (G'ma Larson) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Puree in blender. Best served with -- romaine lettuce and croutons. MC Formatted by Kurt Lucas Contributed to the BBQ mailing list by Peggy on Sep 16, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Blue Cheese Or Roquefort Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces blue cheese 2 cups mayonnaise 2 cups buttermilk or white wine -- (i used half and -- half) 2 cups sour cream 2 tablespoons sugar salt and pepper to taste Sprinkle a little chopped parsley into dip for roguefort add 1 drop green food coloring Posted to the BBQ-List by Don Havranek on 14 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil -- vegetable oil or combination 1/2 cup sugar 1/4 cup vinegar 1/4 cup lemon juice 1 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon paprika 3 centiliters garlic -- crushed 1 dash fresh ground pepper Shake all ingredients in tightly covered container; refrigerate. Shake just before serving. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic French Dressing Recipe By : Serving Size : 100 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup WATER 1 1/2 teaspoons GARLIC DEHY GRA 4 ounces SUGAR -- GRANULATED 10 LB 2 7/8 pounds SALAD OIL -- 1 GAL teaspoons PEPPER RED GROUND 1 ounce MUSTARD FLOUR 1 3/4 cups VINEGAR CIDER 2 teaspoons PAPRIKA GROUND 1 tablespoon SALT TABLE 5LB 1. COMBINE SUGAR, MUSTARD FLOUR, SALT, PAPRIKA, GARLIC AND RED PEPPER IN MIXER BOWL. 2. WHIP AT LOW SPEED 1 MINUTE OR UNTIL WELL BLENDED. 3. WHIP AT MEDIUM SPEED WHILE SLOWLY ADDING OIL AND VINEGAR-WATER MIXTURE ALTERNATELY. CONTINUE WHIPPING 1 MINUTE OR UNTIL WELL BLENDED. 4. COVER; REFRIGERATE UNTIL READY TO SERVE. Recipe Number: M06000 SERVING SIZE: 1 TABLESPO From the (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Lover's Creamy Cucumber Dressing Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cucumber -- pared, seeded -- chopped 1 cup Mayonnaise -- (light- low fat) 1 Garlic clove -- minced 2 tablespoons Parsley -- minced 1 tablespoon Chives or scallions -- minced 1 cup Yogurt -- plain non-fat Stir together cucumber, mayonnaise, garlic, parsley, chives and pepper. Fod in yogurt. Chill. Makes approximately 2 3/4 cups. From Slim Gourmet p.reynolds - genie Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Vinaigrette Dressing Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Oil 1/3 cup Vinegar 1/2 teaspoon Sugar 1/4 teaspoon Pepper 1/2 teaspoon Dry mustard 2 centiliters garlic 1 dash Garlic salt 1 dash Onion salt 1 dash Celery salt Peel garlic; cut in half and put in salad dressing bottle. Add dry ingredients, then oil and vinegar. Shake well and keep at room temperature, not in refrigerator. Shake well again before using. Refrigerate leftovers but serve at room temp. I would love to keep using this recipe, but can't think of anything to substitute for the oil to make it lower-fat. Any suggestions? Posted to Digest eat-lf.v096.n235 From: BunnyMama@aol.com Date: Mon, 2 Dec 1996 14:47:38 -0500 Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic-Basil Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 centiliter garlic 1 Shallot 2 tablespoons Red wine vinegar* -- (or water, see -- note) 1 1/2 te easpoons salt| 1/8 teaspoon Freshly ground black pepper 2 tablespoons Dijon mustard 1 tablespoon Sugar 3/4 cup Canola -- corn or vegetable -- oil 15 Fresh basil leaves Turn on the processor with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the vinegar, salt, pepper, mustard and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses. *Note: If you need the salad to remain bright green, eliminate the vinegar altogether and substitute water. Notes: Recipe courtesy of Shirley O. Corriher, "Cookwise" Recipe by: Cooking Live Show #CL9084 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Apr 4, 1998 Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlicky Caesar Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 centiliters garlic -- (to 5) 1 teaspoon Extra-virgin olive oil 1 teaspoon Red wine vinegar 2 teaspoons Balsamic vinegar 1 lemon -- Juice of 1 teaspoon Water 1/2 teaspoon Dry mustard 1 drop hot pepper sauce -- up to 2 With a fork, mash garlic in olive oil; then whisk in remaining ingredients. Let dressing sit overnight in the refrigerator if you want a stronger garlic flavor. Makes about 1/3 cup. Per tablespoon: Cal 16 / Prot 0 / Fat 1g / Carb 2g / Chol 0g / Sod 27mg / Fiber 0g Recipe By : VegTimes (?) Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 15:35:56 +0100 From: Kaye Sykes Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Good Reasons Italian Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Garlic Salt 1 tablespoon Onion Powder 1 tablespoon Sugar 2 tablespoons Oregano 1 teaspoon Pepper 1/4 teaspoon Thyme 1 teaspoon Basil 1 tablespoon Parsley 1/4 teaspoon Celery Salt 2 tablespoons Salt 1 en Cream Of Chicken Cup Of Soup -- Mix 1/4 cup Cider Vinegar 2 tablespoons Water 2/3 cup Oil Combine all ingredients. Shake well. From: GLORIA PITZER "EATING OUT AT HOME" (CB018) *Also good as a italian spice blend Posted to MM-Recipes Digest V4 #083 by "Robert and Carole Walberg" on Mar 23, 1997 Posted to MM-Recipes Digest V4 #052001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Good Reasons Italian Dressing Mix Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Garlic salt 1 tablespoon Onion powder 1 tablespoon Sugar 2 tablespoons Dried oregano 1 teaspoon Black pepper 1/4 teaspoon Dried thyme 1 teaspoon Dried basil 1 tablespoon Parsley -- freeze-dried 1/8 teaspoon Mustard powder 1 en Lipton Cup-A-Soup Cream of Chicken (* see note 1/4 teaspoon Celery salt 2 tablespoons Seasoned salt -- (or Mrs. Dash) 1 tablespoon Dried grated lemon peel Mix all ingredients together and force through a fine mesh sieve with back of a large spoon. Store covered and use within 4-5 months. For use: Combine 2 tablespoons of mix with 1/4 cup vinegar, 2/3 cups oil, 2 tablespoons water. Shake mixture vigorously. Makes 1 cup. NOTES : * Use 1 envelope of the soup mix or 2 square soda crackers well crushed- plus 1.5 teaspoon chicken bouillon powder plus 1 teaspoon non dairy creamer powder Recipe By : Internet Posted to EAT-L Digest 26 Sep 96 Date: Fri, 27 Sep 1996 07:52:28 -0400 From: Lilia Prescod Posted to MM-Recipes Digest V4 #052001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Greek Salad Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces Feta cheese -- crumbled 1 teaspoon Dijon mustard 2 tablespoons Chopped parsley 1 Green onion -- sliced 1 tablespoon Lemon juice 1 teaspoon Minced garlic 2 tablespoons Olive oil In a blender puree all of the ingredients. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #053501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Onion Salad Dressing For Cajun Potato Salad Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg + 1 egg yolk 1 1/8 cups Vegetable oil 1/2 cup Finely chopped green onions 1 1/2 tablespoons Creole or brown ustard 1 tablespoon White vinegar 1/4 teaspoon Salt 1/8 teaspoon White pepper Blend the egg and egg yolk in food processor or blender until frothy, about 2 minutes. With the machine on, gradually add the oil in a thin stream. When the mixture is thick and creamy, add the remaining ingredients and blend thoroughly. Refrigerate until ready to use. Typos By Jim Kirk - captain@iquest.net by Pat Pate patpate@tenet.edu on Sep 11, 1993 Posted to MM-Recipes Digest V4 #280 by Jim Kirk on Oct 24, 1997 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Herb Dressing 1 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil -- vegetable oil or combination 1/2 cup sugar 1/4 cup vinegar 1/4 cup lemon juice 1 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon paprika 4 teaspoons snipped parsley 1 teaspoon dried oregano leaves 1/4 teaspoon dried thyme leaves Shake all ingredients in tightly covered container; refrigerate. Shake just before serving. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * House Vinaigrette Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup RED WINE VINEGAR SALT AND PEPPER TO TASTE 1 pinch TARRAGON 1 tablespoon DIJON MUSTARD 1/2 cup OLIVE OIL 1/2 cup VEGETABLE OIL Whisk vinegar into salt, pepper, tarragon and mustard. Add oils, continuously whisking until dressing is light and fluffy. This light, tasty salad is a perfect accompaniment to a fish dinner. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #060501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Dressing Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Chicken broth 1 tablespoon Virgin olive oil 2 tablespoons Red wine vinegar 2 teaspoons Dijon-style mustard 1 centiliter Garlic -- minced 1/2 teaspoon Dried leaf basil 1 pinch Dried leaf thyme Salt and pepper to taste Mix all ingredients together in a small jar and shake well. Chill before serving. Makes 1/2 cup = 8 serving. Food Exchange per serving: FREE; CAL: 17; CHO: 0mg; CAR: 0g; PRO: Og; SOD: 43mg; FAT: 2g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Dressing #2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Apple cider vinegar 1 cup Salad oil 1 teaspoon Oregano 1/2 teaspoon Basil 1 centiliter garlic -- pressed 1/4 teaspoon Salt 1 teaspoon Granulated sugar Mix in blender, processor or by hand, for 15-20 seconds. Add 1/2 cup Parmesan cheese, process for additional 10 seconds. Makes 1-1/4 cups. ARKANSAS TODAY, CHANNEL 11, KTHV 03/20/1991 "COOKING WITH DON BINGHAM" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Dressing Lo Cal Recipe By : Serving Size : 100 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package ITALIAN DRESSING Recipe Number: X50213 SERVING SIZE: 1 PACKAGE From the (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Herb Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Vegetable Oil 1/2 cup Wine or White Vinegar 1 centiliter garlic 1 teaspoon Dry mustard 1/2 teaspoon Salt 1/2 teaspoon Dried basil leaves 1/2 teaspoon Dried oragano leaves 1/4 teaspoon Crushed red pepper Combine ingredients in jar. Cover and shake well. Chill to blend flavors. Remove garlic. Shake again before serving. Makes 1 Cup. From: Lancaster Farming Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Peasant Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Egg yolks -- beaten 1 teaspoon Sugar 1/2 teaspoon Salt 1 cup Olive oil 1/2 cup Lemon juice 1 teaspoon Paprika 1 teaspoon Worcestershire sauce 3 teaspoons Chili sauce 3 drops Garlic juice Combine all ingredients. Blend well & chill. Serve on crisp lettuce greens with onion rings, hard cooked eggs & anchovy strips. From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Italian Salad Dressing Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Chopped green onions -- w/tops 1 cup Chopped celery 1 cup Chopped bell pepper 1/2 cup Each green & ripe olives 3/4 cup Olive oil 1/2 cup Lemon juice 1/2 teaspoon Worcestershire 8 centiliters garlic -- crushed 1 ja marinated artichoke hearts -- oil included (6-oz) 1/2 teaspoon Each: oregano -- thyme, marjoram & -- savory 1 teaspoon Capers 1/2 teaspoon Caper juice Mix all ingredients and put in air-tight jar. Allow flavors to blend for at least 24 hours in refrigerator. Use over shredded lettuce: iceberg, romaine, leaf, bibb; better yet, use several types of lettuce. So good! MRS DAVID HENDERSON (GRACE) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon French Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup salad oil 1/4 cup sugar -- up to 1/3 2/3 cup lemon juice 1 1/2 teaspoons salt 2 teaspoons paprika 1 teaspoon minced onion. Mix all ingredients in a jar. Shake well. Refrigerate. Shake before using. Makes 1 2/3 Cups. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Muffallatas And Olive Dressing From: My Lovin Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MUFFALLATA*** 1 Round bread American Cheese Provolone Cheese Sliced Ham Sliced Genoa Salami ***OLIVE DRESSING*** 1 quart Salad Olives 16 ounces Holland Onions 11 ounces Pickled Cauliflower 9 Ribs Celery 1 he Garlic 3 ounces Italian Seasoning Olive Oil Muffallata Slice bread in half like a hamburger bun. Alternate layers of meat and cheese. Bake in 350 deg. oven for 15 min. or until cheese melts. Cut in quarters and serve with olive dressing. Olive Dressing Mash up olives and onions. Mix in everything but the olive oil. Put mixture back into jars and cover with olive oil. Let stand over night. Also good on other sandwiches. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #076501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Fatfree Ranch Salad Dressing 2 tablespoons Reduced Fat Mayonnaise* 1 teaspoon Superfine sugar 1 teaspoon Celery seed 1/2 teaspoon Mild vinegar -- (I use rice Vinegar) 1 teaspoon Gourmet mustard of your Choice 2 dashes Garlic powder * I use reduced fat mayonnaise instead of fatfree because I think the fatfree is totally tasteless and why bother. I make this very rarely, so I justify the use of the mayonnaise to myself. This is better if you make the potato salad ahead of time and let it sit over night in the fridge so the tastes can marry well. I hope you enjoy it! DB From: DBONGIORNI@a1.pbs.org. Fatfree Digest [Volume 8 Issue 56] June 17, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sadie's Shrimp Salad Dressing Recipe By : Serving Size : 30 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart mayonnaise 1/2 cup olive oil 2 tablespoons Louisiana hot sauce 2 tablespoons lemon juice 1 tablespoon lea & perrins worcestershire 1 tablespoon mustard 2 tablespoons ketchup Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Fish Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar 2 teaspoons dry mustard 1/2 teaspoon salt 1 pinch cayenne 1 tablespoon flour 2 eggs -- beaten 1/2 cider 1 tablespoon butter sweet creme Mix first 5 ingredients. Beat eggs. Heat to boiling and add butter. Stir in dry ingredients and cook over low heat, stirring occasionally, till it thickens. After dressing cools, thin to desired consistency with sweet creme. Recipe By: Ted Dahlen "Smoke Seafood" Posted to the BBQ-List by Bill Mathews on 4 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tahoe Caesar Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans anchovies -- (oil & all) 1 he garlic -- (not clove... head) 2 eggs -- (yolks & all... not -- the shell) a couple good dashes of Tobassco -- (or similar type -- sauce) a couple good dashes of Worchester lemon juice -- (2 lemons worth) 2 tablespoons hot mustard -- (the dry stuff) Turn on the blender and start filling it up with olive oil (that's why ya need an industrial Binford type blender). Makes about a quart, goes a long way. I keep it in a pickle jar and it last a while... and never has that salmanilla stuff either. (Garlic kills it!) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vinaigrette Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Green olives -- finely chopped 2 tablespoons chopped dill pickle 1 Hard-cooked egg -- finely chopped 1 1/2 teaspoons minced pimiento 1/2 cup Basic French Dressing -- see recipe Mix all ingredients. Chill Makes about 1 cup. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - -