For years I "gifted" friends & neighbors with homemade salad
dressings. These are my "BEST"

Imperial French Dressing
Simmer till sugar is dissolved:
1/4 cup brown sugar
1 1/2 tsp salt
1/8 tsp pepper
1/2 tsp onion salt
1/2 tsp celery seed
dash Tabasco®
1 tsp paprika
1/2 tsp dill
1/2 cup red wine vinegar
Whisk in:
1 cup catsup
1 cup olive oil (I use less 1/2 c?)
1 cup vegetable oil (I use less)
3 TB capers
1 1/2 tsp caper juice
2 tsp Worcestershire sauce
2 cloves minced fresh garlic
Makes 2-3 cups. Shake before serving.

Dutch Mill Gorgonzola Dressing
1 lb Gorgonzola or other blue cheese
2 cups whole milk
1 quart real mayonnaise
Coarsely crumble cheese. Scald milk, add all but about one cup of
crumbled cheese. Stir over low heat till cheese melts. Cool to room
temperature. Beat in the mayonnaise. Fold in reserved cheese crumbles.
Refrigerate.

Dom DeLuise's Chinese Dressing
2/3 cup seasoned rice vinegar
2 cups water
1/2 cup white sugar
1/4 cup plum sauce
2 TB soy sauce
1 TB fresh ginger, grated
2 whole cloves garlic
2 TB sesame oil
1/2 cup vegetable oil (optional)
Bring vinegar, sugar & water to a boil. Stir to dissolve sugar.
Off heat, add ginger, plum sauce, soy sauce, garlic cloves (peeled,
smashed a bit & stuck onto a toothpick) and oils.
Refrigerate overnight. Shake well before serving. Makes about a quart.

POPPY SEED DRESSING
1/3 cup white vinegar
2 tablespoons very finely grated onion
1/2 cup white sugar
1 teaspoon dry mustard
1 teaspoon salt (or less)
1 cup oil (or less - add a little water to the vinegar if you cut down
on the oil so it isn't too strong)
2 tablespoons poppy seeds
Combine vinegar, onion sugar and dry mustard. Whisk in salt and oil
(or place in blender and add oil very slowly while blender is running)
Stir in poppy seeds. Keep refrigerated. Makes about 1 1/2 cups.

Lynn in Fargo