A collection of salad dressings found in vintage tin boxes, journals, or other handwritten
recipes that I have collected over the years.

Salad's are a staple of the family meals.  We all have a favorite salad, either potato salad,
cranberry salad, or old fashion lettuce salad, but you can't have any of the above salads
without the dressing.

Below are a list of vintage dressings for your salads.  I have a
collection of Salad Recipes
too, just follow the link. 1-2-12
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French - Roquefort Dressing
1 Cup - Oil
1/3 cup vinegar
1/3 cup catsup
1 small onion grated
1/2 cup sugar
1/2 teaspoon. salt
1 Tablespoon Worchestershire
3 oz. Roquefort
Salad Dressing

Mix 1/2 cup Wesson Oil
with 1/4 cup lemon juice,
1/4 t. Italian herb
seasoning and 1/4 t garlic
powder.  Mix well.
Blue Cheese Salad Dressing

1 package blue cheese crumbled ( 4 oz)
1 package (3 oz) cream cheese, softened (3/4 cups)
1/2 cup mayonnaise or salad dressing
1/3 cup light cream

In small bowl, blend blue cheese and cream cheese on low speed.  Add
mayonnaise and cream, beat medium speed until creamy.  Cover, refrigerate
ant least 3 hours.
For chunks, reserve 1/2 cup of the crumbled blue cheese. Fold in after beating.
Red Salad Dressing

1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 cup catsup
1/3 cup chopped onion
Mix well.
Roquefort Dressing by June Walters

1 quart best foods mayonnaise
1 1/2 cups buttermilk
6oz. Blue Cheese
1 tsp. garlic salt
Beat until thick.
Keeps very well for a long time in the
refrigerator.
1/3 cup chopped onion
Mix well.
Ronnie Rice’s Special Salad Dressing

Combine 2 cups mayonnaise, 1 cup catsup, 1 tbs. garlic salt or 2 minced garlic
cloves, 1 cup buttermilk, 1/4 cup wine vinegar, makes 1 quart and keeps well in the
refrigerator.

Roquefort cheese, chopped onions or sweet relish can be added to small amounts of
the dressing to make various uses of it.
Home.
Angel or Devil Recipes.
All Apple Recipes

Barbecue Sauce
Beef Dinners.
Breads, Rolls, and Muffins.

Cake Recipes.
Candy.
Casserole Dishes
Carry In Dishes
Chicken, Poultry Dishes
Chili Recipes
Chow Mein
Cobbler & Crisp Recipes
Cookies.

Dips and Party Mix Recipes

Fish, Shrimps, & other Swimmers
Fudge.

Gravy - Gravies

Helpful Hints

Italian
Ice Cream Recipes
Jams, Jellies, Marmalades
Lunch Box Sandwich Spreads
Marshmallows
Mexican
Pancakes, Hotcakes, BuckWheats and
Syrups
Pickles and Picklers

Pies From Scratch.
Pizza Pies
Popcorn Recipes
Porkchops, Piggies, and other Oinkers
Potato, Potatoes
Pudding

Sandwich Recipes.
Sauces, Condiments
Sauerkraut
Scary Recipes
Soups and Chowders

Uncategorized
Unusual Recipes

Vegetable Bin
Vintage Recipe Books.
Sugar Candy Treats        History of Candy      Candy History Part Deux   Rice Crispy's History.
Celebrities Favorite's    Weird Candy Trivia.      Growing Candy.
Baking Chocolate Cake
Grandma Harriet C's Homemade Salad Dressing
Use for Bologna and Ham Salad
Best for Bologna
Decade of the 1960's in Chillicothe, Ohio

2 Whole Eggs
2 Egg Whites - Beat Well
1 Tablespoons Sugar
1 Tablespoons Butter
1 Tablespoons Vinegar - possibly 1/2 more
2 Tablespoons Water

Cook on stove at medium temperature until thick, Stir constantly until thick.  
Add 2 tablespoons or more Mayo, mix.  Put in fridge.

Grind up a pound or more of bologna, a jar of primtoes, and as many sweet
pickles as you like..  Mix this with the above salad dressing.
Red Roquefort Dressing

3 oz cheese
1/4 cup catsup
1 T. chopped parsley
1 T. Cream
With wooden spoon, mix thoroughly.  
Refrigerate. Chill for about 15
minutes.   Serve on vegetable salad or
with cold meat.

Cucumber Dressing
1/3 cup peeled diced cucumbers
1/3 cup mayonnaise
1 T. vinegar
1 t. instant onion or 1 T. chopped
onions
Mix ingredients and let stand a few
minutes before serving.
Boiled Salad Dressing - Aunt Autie's

2 Tablespoon flour
1 Tablespoon dry mustard
1 teaspoon salt
3/4 cups sugar
1/4 cup vinegar
enough water to make a cup full
2 yolks of egg.
If I am stingy, I heat up well, 2 whole eggs, instead
of whole egg yolks.  Stir constantly as it cooks in a
jiffy.
Add 2 Tablespoons liquid to make paste.  Beat eggs
and add rest of liquid.
Green Goddess Dressing

1 clove garlic - grated
1 Tablespoon anchovy paste
3 Tablespoon green onions - chopped
1 Tablespoon lemon juice
3 Tablespoon tarragon wine vinegar
1/2 cup sour cream
1 cup mayonnaise
1/2 cup parsley - chopped
salt and pepper
Combine in order.
Chill
Try this dressing for coleslaw.  To
one half cup salad dressing, add one
quarter cup cream, two tablespoons
Tarrogon vinegar, one-half easpoon
salt, one-half teaspoon prepared salad
mustard, and a dash of seasoned salt.  
Combine well and chill.
Very old dressing recipes from around 1920.

Cream Salad Dressing
One cup of butter and 1/2 cup of sugar creamed; add 1 tablespoon
of salt, 1 of mustard, a pinch of cayenne pepper.  Then add 4 eggs,
one at a time, beating thoroughly.  Next 1 cup of cream and last 1
1/2 pints of boiling vinegar.  Stand over the fire until it approaches
boiling point; remove and bottle.  It is nice with potato salad.

French Mustard Dressing
Take 3 tablespoons of mustard, 1 tablespoon sugar, and 1 egg.  
Mix to a smooth paste and gradually pour in a cup of vinegar.  Let it
come to a boil, stirring meanwhile.

Salad Dressing
3 eggs
1 teaspoon flour
1/2 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon celery seed
1/4 cup sugar
1 tablespoon butter, melted
1/2 cup very mild white vinegar
Beat eggs very light, add sugar and other dry ingredients, then
melted butter - pour this mixture into vinegar, which must be at the
boiling point.  Stir until thick.  Put into sealed jars and thin by adding
cream.
Orange Poppy Seed Dressing
1/2 cup salad oil
1/2 cup of orange juice
2 Tablespoons honey
2 Tablespoons vinegar
1 teaspoons of poppy seeds -
Nice with a little celery seed mixed in
too.

Slim Dressing
1/2 cups buttermilk
1 Tablespoon vinegar
1/2 teaspoon sugar
1/4 teaspoon diced dillweed
Dash of pepper

To make your own buttermilk, scald a
quart of skim milk, let cool to 70
degrees, and add 1 tablespoon store
bought buttermilk.  Let ferment 12 to 16
hours.  It will have the sodium content of
the skim milk (50 milligrams per 100
grams, about 1/2 cups)
Read, "The Story of the Missing
Cookie Jar" by PenVampyre.  
A
delightful little Christmas story with
mouthwatering  recipes for the most
wonderful time of the year!

Read "Santa and the Magic Key".
An
entertaining story for the holidays, plus
recipes for your Christmas.  A story by
Robin Wallace.

Read "Easter and Where NOT to Hide
Eggs"  
Memories of Easters past and a
few vintage recipes.

Logan's Halloween Story -
The original
story won first place in sixth-eighth
grade division of Southeastern Middle
School, 2005 by Logan Lyon.

Food and Genealogy.  A story By
Robin L. Wallace.  
Our lives, our
families, our very history's are defined
by the foods we eat.

Family Reunion Recipes.
"The Fourth of July and Other
Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his version
of Kickapoojoyjuice.

Memorial Day Recipes - "For me,
Memorial Day was the day when we
went out where relatives were buried in
the tiny, local cemeteries and
thoroughly cleaned up each gravesite,
carrying away branches that may have
fallen in the winter.................."

Grandma Irwin's Story of Courage and
Swit Tater Biskits Recipe

Home Remedies Medicines Recipes
From Olden Times.

Thanksgiving Day recipes and story
from the past.

College Foods and Other Mistakes I
Have Eaten.
French Roquefort Dressing 1930's or 1940's
1/2 Teaspoon salt
1 Teaspoon sugar
1/8 Teaspoon paprika
1/4 Cup Vinegar
1/2 CUP Olive Oil
Mix the salt, sugar and paprika together.  Add vinegar and oil -
beat thoroughly. Now add 4 tablespoons crumbled Roquefort
cheese and mix thoroughly.  Use over Romaine or other fresh
picked lettuce.
Vintage French Dressing
Old fashion cucumber dressing
Vintage French Roquefort Dressing
French Fruit Dressing
6 tablespoons oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/8 teaspoon salt
2 teaspoons powdered sugar
Beat thouroughly until emulsified.