I promsed to post this for somebody in one of those two French
Dressing posts. It is wonderful, not too sweet and sticky. I love
the capers. The recipe is at least 40 years old, modernize it if you
like! (I mean who has onion salt for heaven's sake?!?!)

Imperial French Dressing
Carolyn Clayson

1/4 cup brown sugar
1 1/2 tsp salt
1/8 tsp pepper
1 tsp onion salt
1/2 tsp. celery seed
Tabasco to taste: (few drops to a healthy glug)
1 tsp paprika
1 tsp dill
1/2 cup red wine vinegar

Bring to a simmer over medium heat. Let cool 10 minutes.

In a separate bowl, mix together
1 cup catsup
1/2 to 1 cup oil (I use 1/2 cup evoo)
3 Tbs capers (I leave them whole)
1 tsp caper juice
2 tsp Worcestershire sauce
Mix all together and add first ingredients and one or two peeled
cloves of garlic, smashed a little and impaled on a toothpick (so you
can remove them later if you want less garlic flavor). Pour into
large jar with tight cover. Refrigerate. I've never tried emulsifying
this in the blender. That's how I found out you could get away with
just half a cup of oil - Shake before using.

Lynn in Fargo
Bored in the blizzard and transferring my best old recipes to the
computer . . .