In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Saturday, January 30, 2016


Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  sugar
     3/4      teaspoon  salt
     1/8      teaspoon  pepper
     1/2      teaspoon  dry mustard
     1/2      teaspoon  paprika
     1/2      teaspoon  dried oregano -- crushed
     1/8      teaspoon  dried minced garlic
  1 1/2      teaspoons  dried minced onion

Mix all ingredients together well.

If you make multiples of this one you can either seal it by placing approximately 4 tablespoons in a square of foil approximately 6 inches in size and then fold it closed tightly to make 1 pkg.  Or as I do, in an air tight container and simple dip out 4 tablespoons as needed.  Either way label it clearly.

Best if used within 6 months


In a blender mix 1 pkg (approx 4 tablespoons) of the Italian French Salad Dressing Mix with 1/2 cup oil, 1/4 cup red wine vinegar and 1/2 c ketchup.  Blend about 7 seconds on high.  Let stand at room temperature for 5-6 hours and then refrigerator for at least 30 minutes before usisng.  Makes 1 1/4 c.  Store in the refrigerator

  "For a sweet and tangy salad dressing."
  "1 Package"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 153 Calories; trace Fat (2.1% calories from fat); trace Protein; 38g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1600mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 2 1/2 Other Carbohydrates.

NOTES : can be used as a salad dressing or to cook with

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