Combine ingredients; mix well. Chill. Toss with green salads or seafood salads. Makes 1-3/4 cups.

CORNBREAD 1 1/2 c White self-rising cornmeal 3/4 c Flour 1 Egg, slightly beaten 1 c Buttermilk DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. […]

Cranberries may be fresh or frozen. Remove casings from italian sausages. 1. Cook italian sausage with salted butter and oil in two frying pans and crumble as fine as possible with potato masher. Drain in sieve and catch drippings. Transfer drained crumbled sausage to large mixing bowl. 2. Saut‚ onions with reserved drippings until translucent. […]

In a small jar with a tight fitting lid, combine the broth, vinegar, ketchup, mustard, savory, thyme and red pepper. Shake well. Variation: substitute nonfat sour cream for the yogurt.

Bring Chicken Broth To A Boil in A Small Saucepan. Cook About 6Min. OR Until Reduced To 2/3 C. Combine Chicken Broth & Remainingingredients in A Jar; Cover Tightly & Shake Vigorously. Cover & Chill. (Fat 1.7. Chol. 0.)

Moisten instant granulated garlic, parsley and chives with 1/4 cup water. To this add curry, mustard, cayenne, salt, pepper and lemon rinds. While beating, first add olive oil, then vinegar. Chill well. Shake before serving. Makes about 1 gallon.

Combine ingredients; mix well. Serve as a dressing for favorite salads or use as a marinade for fresh vegetables, bean salads or cooked shrimp. Makes about 3/4 cup.

Combine ingredients; mix well. Chill. Toss with mixed green salads, coleslaw, potato salads or pasta salads or drizzle over sliced tomatoes. Makes 1-1/2 cups.

–LIME DILL VINAIGRETTE– 1/4 c Dijon mustard 1/2 c Red wine vinegar 1/8 c White wine vinegar 1 Egg yolk 3/4 c Salad oil 1 Limes juice 3 oz Honey 1/4 ts Tarragon leaves 1/4 ts Basil leaves, whole 1/4 ts Oregano leaves 1/2 ts Parsley leaves 1/2 cl Garlic, crushed 1/2 ts White pepper […]

The one secret to my dressing is Salt Rising bread. My Grandmother always used it with other bread (we had to keep it a secret because my father hated salt rising even though you can not tell is is in there). I also have a hard time making just a little dressing and it always […]