posted by lake monster 04-12-103 2:15 PM
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