salad dressings
Reading edition
Pineapple Cream Dressing
Yield—1½ Cups
⅓ cup crushed pineapple, drained ⅓ cup pineapple syrup from canned pineapple 2 teaspoons sugar ⅛ teaspoon salt 1 cup dairy sour cream
Blend first four ingredients together. Fold in the sour cream and mix well. Serve with fruit salad or cole slaw.
Sour Cream Dressing for Shrimp
Yield—1 Cup
4 slices bacon 1 cup dairy sour cream 2 tablespoons tarragon vinegar 1 teaspoon grated onion (optional) 1 teaspoon salt
Pan-broil bacon slowly until crisp. Remove it from the pan and place on paper towels to drain. Let bacon drippings cool. Chop bacon fine. Add bacon drippings to 14 sour cream, beating with a fork. Add vinegar, onion, salt and bacon. Chill dressing thoroughly. Dressing may be kept in refrigerator for several days in a tightly covered jar.
Sour Cream Salad Dressing
Yield—2¼ Cups
3 tablespoons sugar 3 tablespoons flour 1 teaspoon salt ⅛ teaspoon white pepper ¼ teaspoon paprika 1 teaspoon dry mustard 2 eggs, slightly beaten ½ cup vinegar 2 tablespoons butter 1½ cups dairy sour cream
Mix dry ingredients. Add eggs to vinegar; add to dry ingredients. Cook over low heat, stirring constantly until smooth and thick. Add butter; blend. Remove from heat; stir in sour cream. Chill.
Sour Cream Dressing
1 cup dairy sour cream 1 tablespoon chopped chives or minced onion 2 tablespoons vinegar (tarragon is excellent) ¼ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon sugar ½ cup mayonnaise or cooked salad dressing
Mix all ingredients together carefully, except mayonnaise, which is folded in last. (Extra flavor for garlic lovers—rub clove of garlic cut fine into salt.)