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French Dressing recipe
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. |
French Dressing recipe
"Gil Faver" > wrote in message ... > 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. It was made with tomato soup; Search recipes by title or ingredient : campbell's tomato french dressing MeasureIngredient 1 can(10 3/4 oz) Campbell's Condensed Tomato Soup ½ cupSalad oil ¼ cupVinegar ½ teaspoonDry mustard --VARIATION ADDITIONS--- 4 slicesBacon, cooked and crumbled Or ¼ cupCrumbled blue cheese Or 1 mediumClove garlic, minced Or ¼ cupSweet pickle relish In covered jar or shaker, combine ingredients; shake well before using (or mix in electric blender). Add any one of the 'variation' ingredients if desired to branch out into something new. This dressing appeared on Campbell's Tomato Soup cans back before World War II, and was taken from the 1979 edition of "Best Recipes From The Backs of Boxes, Bottles, Cans, and Jars". Dimitri |
French Dressing recipe
"Gil Faver" > wrote in message ... > 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. When I arrived in Canada, I was taken out to dinner by my new boss and ordered French dressing with my salad, expecting a simple vinaigrette. The gunk they served was an eye-opener and one of many "cultural" surprises in the weeks that followed. |
French Dressing recipe
On Mon, 30 Mar 2009 13:44:41 GMT, "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. > http://www.google.com/search?hl=en&q...a my+french+d I liked Russian dressing on my salad when I was a kid too. Who hears about it today unless it's dressing a Reuben? -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
French Dressing recipe
sf wrote on Mon, 30 Mar 2009 11:39:08 -0700:
>> 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. >> > http://www.google.com/search?hl=en&q...a my+french+d > I liked Russian dressing on my salad when I was a kid too. > Who hears about it today unless it's dressing a Reuben? I still like it and not just on Reubens ! It's very easy to make starting with store-bought mayonnaise. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
French Dressing recipe
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 |
French Dressing recipe
"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. http://tinyurl.com/cyum6n http://search.aol.com/aol/imageDetai...www.amazon.com |
French Dressing recipe
brooklyn1 said...
> > "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. > > http://tinyurl.com/cyum6n > > http://search.aol.com/aol/imageDetai...kraft+french+d > ressing&img=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F41O2w59MMJL > ._SL500_AA280_PIbundle-6%2CTopRight%2C0%2C0_AA280_SH20_.jpg&site=&host=ht > tp%3A%2F%2Fwww.amazon.com%2FKraft-Dressing-16-Ounce-Plastic-Bottles%2Fdp% > 2FB000E1HVYS&width=114&height=114&thumbUrl=http%3A %2F%2Fimages-partners-t > bn.google.com%2Fimages%3Fq%3Dtbn%3AMXpf_vD3rK0z3M% 3Aecx.images-amazon.com > %2Fimages%2FI%2F41O2w59MMJL._SL500_AA280_PIbundle-6%2CTopRight%2C0%2C0_AA > 280_SH20_.jpg&b=image%3Fq%3Dkraft%2520french%2520d ressing&imgHeight=280&i > mgWidth=280&imgTitle=%3Cb%3EKraft%3C%2Fb%3E+Creamy +%3Cb%3EFrench%3C%2Fb%3 > E+%3Cb%3EDressing%3C%2Fb%3E%2C+...&imgSize=12786&h ostName=www.amazon.com brooklyn1, Good grief!!! When my leg becomes unbroken I'm gonna kick your ass for that!!! ;) Best, Andy |
French Dressing recipe
"Gregory Morrow" > wrote in message m... > > 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. ). I wish Progresso still made eggplant caponata. When I called to complain about there pea soup I asked and was told it was discontinued years ago. I suggested they bring it back but I doubt they will.Eggplant caponata was sold in little ti8ns like tomato paste tins, and even way back was kinda expensive, like near $2 each... I bet more got lifted by store emplyees than was sold. When I was a kid about 12 I delivered groceries for a neighborhood mom/pop in Brooklyn with one of those 200 lb balloon tired truck bikes. When it was food deliver time the cartons were shot down teh basement on a chute from one of those steel sidealk doors. My job was to stack the cartons, it was a back breaking job. The owners were cheap beyond belief, they wouldn't even offer me a soda, I had to pay and they charged more than the corner candy store. So sometimes while down the cellar I'd pop the lid on a jar of vanilla pudding baby food. After many months somehow they discovered my stash of empty jars, mabe like a dozen, I got fired. A few weeks later they wanted me back, no way.... they never realized what a great deal they had... they paid me only 50¢/hr plus a few jars of pudding a month. In those days baby food cost like 5¢ a jar... I could easly been eating a lot more costly fare > Another dressing I remember from kidhood is Henri's Tas-tee, I still like > that... > > During winter I buy an assortment of bottled dressings. But once my garden produce starts coming in I mostly make my own dressings, I like oriental flavored, light dressings with toasted sesame seed oil. |
French Dressing recipe
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 |
French Dressing recipe
On Mon, 30 Mar 2009 22:03:52 GMT, brooklyn1 wrote:
> When it was food deliver time the cartons were shot down teh > basement on a chute from one of those steel sidealk doors. My job was to > stack the cartons, it was a back breaking job. The owners were cheap beyond > belief, they wouldn't even offer me a soda, I had to pay and they charged > more than the corner candy store. So sometimes while down the cellar I'd > pop the lid on a jar of vanilla pudding baby food. After many months > somehow they discovered my stash of empty jars, mabe like a dozen, I got > fired. A few weeks later they wanted me back, no way.... they never > realized what a great deal they had... they paid me only 50¢/hr plus a few > jars of pudding a month. In those days baby food cost like 5¢ a jar... I > could easly been eating a lot more costly fare > how typical of you to pat yourself on the back for not stealing more expensive stuff. blake |
French Dressing recipe
"blake murphy" > wrote in message ... > On Mon, 30 Mar 2009 22:03:52 GMT, brooklyn1 wrote: > >> When it was food deliver time the cartons were shot down teh >> basement on a chute from one of those steel sidealk doors. My job was to >> stack the cartons, it was a back breaking job. The owners were cheap >> beyond >> belief, they wouldn't even offer me a soda, I had to pay and they charged >> more than the corner candy store. So sometimes while down the cellar I'd >> pop the lid on a jar of vanilla pudding baby food. After many months >> somehow they discovered my stash of empty jars, mabe like a dozen, I got >> fired. A few weeks later they wanted me back, no way.... they never >> realized what a great deal they had... they paid me only 50¢/hr plus a >> few >> jars of pudding a month. In those days baby food cost like 5¢ a jar... I >> could easly been eating a lot more costly fare >> > > how typical of you to pat yourself on the back for not stealing more > expensive stuff. > > blake That is ripe coming from the useless mick... yoose know all about stealing more expensive stuff... another friggin' Keyboard Parasite. |
French Dressing recipe
I found this recipe in my old Betty Crocker cookbook:
Ruby French Dressing 1 cup salad oil 2/3 cup catsup 1/2 cup vinegar 1/2 cup sugar 2 Tablespoons minced onions 1 Tablespoon lemon juice 1 teaspoon salt 1 teaspoon pepper 1 teaspoon dry mustard 1 teaspoon paprika Shake all ingredients well in tightly covered jar. Refrigerate at least 3 hours to blend flavours. Makes 2 2/3 cups. Denise |
French Dressing recipe
"Gil Faver" > wrote in message ... > 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. > http://www.google.com/search?hl=en&q...FREN CH+DRESS -- mompeagram FERGUS/HARLINGEN Owner http://groups.yahoo.com/group/Rec-Food-Baking-cooking/ |
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