Recipe Rewind » Sauces/Dressings

Barbecue Sauce (1963)

Laurie — Mon, 09 Feb 2009 03:52:24 +0000

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

Cheese Sauce (1950)

Laurie — Wed, 22 Apr 2009 02:03:04 +0000

2 T. fat
1/2 C. milk
3 T. flour
1 C. grated cheese

Blend fat and flour. Add 1/2 C. milk. Cook over low heat. Season and add cheese. Stir until cheese is melted.

From the kitchen of : Alma Harnwell

Cole Slaw Dressing (1963)

Laurie — Mon, 16 Feb 2009 15:48:36 +0000

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.

Eagle Brand Salad Dressing

Laurie — Mon, 13 Apr 2009 21:11:48 +0000

1 can Eagle Brand Sweetened Condensed Milk
1 C. vinegar
1 t. mustard (French)
1 t. salt

Mix in blender. Good for fruit salad.

French’s Saucewich (1957)

Laurie — Mon, 15 Jun 2009 13:52:29 +0000

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.

Homemade French Dressing

Laurie — Mon, 13 Apr 2009 21:09:56 +0000

1 C. sugar
1 t. dry mustard
1 t. salt
1 C. oil
1/2 C. vinegar
1/2 C. catsup

Mix in blender or shake well.

Salad Dressing for Coleslaw

Laurie — Thu, 23 Apr 2009 20:43:54 +0000

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

Thousand Island Dressing (1940′s)

Laurie — Tue, 31 Mar 2009 14:21:12 +0000

This recipe came an old Staley’s Cooking oil cookbook. There is no date in it but it looks like early 1940′s to me.

1 C. mayonaise
1 t. onion juice
2 T. chopped green peppers
2 T. chopped pimientos
1 T. chopped olives
1 T. tomato catsup
2 T. Chili sauce
1 chopped hard boiled egg

Mix all ingredients thoroughly just before serving.