Recipe Rewind

2 T. butter
1 medium onion, minced
1 green pepper, minced
2 T. brown sugar
2 T. prepared mustard
1 T. Worcestershire sauce
1 t. salt
3/4 C. catsup

Combine in a sauce pan and simmer 15 minutes.

From the kitchen of Ella Meyer

Cook five to ten minutes. Cool.
1/2 C. vinegar
1 t. celery seed
Mix with:
1/2 C. salad oil
1/2 C. sugar
1/2 t. salt
1/2t. dry mustard
1 T. onion juice or grated onion
Pour over cabbage and serve.

1 tall can evaporated milk
1/3 C. ketchup or tomato paste
1/3 C. French’s mustard

Scald milk in double boiler. Blend in ketchup and mustard thoroughly. Serve hot on toasted or grilled cheese sandwiches, closed or open-faced, or toasted English muffins.

Lots of sandwich filling variations; for instance: 1. Add tuna to sauce, serve with toast. 2. Add deviled or ground ham, pour over poached egg on toasted English muffin 3. Add grated cheee, cover burger on bun.

Other ideas: Pour sauce over sliced egg on a toasted English muffin. Make a Hero sandwich with ham and chicken (or bacon and sliced chicken) on a split French loaf or roll and cover with sauce.

From a French’s ad in a Better Homes and Garden magazine. November 1957.

1/2 C. sugar
2/3 C. salad oil
1/3 C. vinegar
1 t. dry mustard
1 t. celery seed
1 small onion, grated
1/2 t. salt
Green pepper (optional)

Mix together and shake well. Pour over chopped cabbage just before serving.

Add 1/4 C. catsup to convert this recipe to French Dressing.

From the kitchen of Ella Meyer