brooklyn1 wrote:

> "Andy" > wrote in message
...
> > Dan Abel said...
> >
> >> In article >,
> >> "Gil Faver" > wrote:
> >>
> >>> Does anyone have a recipe for the American version of French Dressing?
> >>> No restaurant has it any more; it was the standard when I was a kid.
> >>
> >> I wonder if that's a change in taste, or whether it's just a regional
> >> thing?
> >>
> >> Sorry, I don't have a recipe. I used to have one, but it was made with
> >> canned tomato soup. I think I lost it on purpose!
> >>
> >> There's also a possibility that the name has changed. Have you looked
> >> for "Freedom Dressing"?
> >
> >
> > rfc being what it is, I'm not surprised over the clamor for such a
> > simplistic
> > salad dressing recipe!
> >
> > Andy
>
> Every bottled salad dressing purveyer in the US offers the same "French
> Dressing", it's that bright lurid orange goop... I love it on wedges of
> iceberg.


When I was a kid that was the dressing we used, haven't had it in years but
I can still remember the initial "taste shock" when it eating it...

I eschew it but my mom still likes it, sent her a coupla bottles of it
recently when I sent her a "care" package (I send her a care package or two
every month, stuff like good coffee and chocolate and spices and jams and
snick - snacks and such, she lives in a rural area and the lone grocery
store is so dire that even Progresso canned soup in that neck 'o the woods
is an expensive and rare gore - may treat. She likes Progresso, so I send
her some of that, too. I have fun putting these packages together, and she
being elderly and living alone getting a package in the mail brightens her
day, too. ).

Another dressing I remember from kidhood is Henri's Tas-tee, I still like
that...


--
Best
Greg