September 2009

My BFF4EandE (google it) came and visited me in Montana
for the 1st time EVER since I moved from Kansas 25 years ago.
I took her awesome places (check out the pics) and camping and cooked for her
and we drank LOTS of tequila (Jose is a FRIEND of mine too!).

Here are 4 dressings I fed her or talked about:

Dressing 1 Poppy Seed

• 1/2 cup white sugar (or Splenda substitute)

• 1/2 cup lemon OR lime juice (or a combination)

• 1/2 teaspoon onion powder

• 1 teaspoon Dijon-style mustard

• 1/2 teaspoon salt

• 2/3 cup canola oil

• 1 tablespoon poppy seeds

Blend everything in a blender for at least 2 minutes.  Dressing will become white and creamy looking. Cover and store in refrigerator. Make about a pint.

Dressing 2 Stinky Cheese

• 3/4 cup sour cream

• 1-1/3 cups mayonnaise (not that Miracle stuff)

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon dry mustard

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon fresh ground black pepper

• 5 oz crumbled blue cheese

Whisk together all ingredients except blue cheese.  When smooth and creamy - stir in blue cheese.  Cover and store in refrigerator. Make about a pint.

Dressing 3 Asian

• 1-2 cloves of garlic

• 1 tablespoon fresh ginger paste

• 1/4 cup canola oil

• 3 tablespoons rice vinegar

• 1/4 cup soy sauce

• 1-1/2 tablespoons honey

• 2 tablespoons water

Blend everything in a blender for at least 2 minutes.  Cover and store in refrigerator. Make about 1/2 pint.
This is an AWESOME pot sticker dip or on an Asian style salad!

Dressing 4 Hot Fudge Sauce

• 1 stick of REAL butter

• 3 tablespoons of Dutch unsweetened cocoa powder

• 1-1/2 cups white sugar

• 6 oz 1/2&1/2 or whipping cream

• 1 teaspoon vanilla extract

Combine butter, cocoa, and sugar in a sauce pan over medium heat until butter is melted.  Add cream and bring to a boil stirring constantly.  Boil for 7 minutes. Remove from heat and add vanilla.  Stir to combine.  Carefully pour into pint jars and seal with clean lids.  Store in refrigerator up to 2 weeks (if it lasts that long).

Dressing 5 Awesome Caramel Sauce

• 1 stick of REAL butter

• 1 cup brown sugar

• 1 cup white sugar

• 6 oz 1/2&1/2 or whipping cream

• 1 tablespoon vanilla extract

Combine butter and sugars in a sauce pan over medium heat until butter is melted.  Add cream and bring to a boil stirring constantly.  Boil for 7 minutes. Remove from heat and add vanilla.  Stir to combine.  Carefully pour into pint jars and seal with clean lids.  Store in refrigerator up to 2 weeks (if it lasts that long).

back to Jere's Recipe Page