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 . . .

In article >, Lynn from Fargo > wrote:
[Snipped recipe]
>Bored in the blizzard and transferring my best old recipes to the
>computer . . .

At least it appears you haven't ended up swimming!

(What's happened with that creek of yours anyway? The last newspaper
report I saw here suggested it was expected to stay high for some
days.)

Cheers, Phred.

--
LID

On Mar 31, 5:03*am, (Phred) wrote:
> In article >, Lynn from Fargo > wrote:
> [Snipped recipe]
>
> >Bored in the blizzard and transferring my best old recipes to the
> >computer . . .
>
> At least it appears you haven't ended up swimming!
>
> (What's happened with that creek of yours anyway? *The last newspaper
> report I saw here suggested it was expected to stay high for some
> days.)
>
> Cheers, Phred.
>
> --
>

Make that weeks. Its at about 38 feet. Yesterday and today is
blizzard. When it warms up (to at least 35F) it will all start
melting again, new snow & ice and all the water that surrounds us for
miles has to go all the Way to Winnipeg. Then it will probably rain
here and the river will go back up to 40 feet. If it stays below 43
feet and the "waves" on the water from the winds of the blizzard don't
breach the dikes and levees we'll be ok. Last Friday the feds told
our mayor to just give up and evacuate. He was not terribly nice to
them. It doesn't work that way in Fargo Moorhead.
Lynn in Fargo

In article >, Lynn from Fargo Ografmorffig > wrote:
>On Mar 31, 5:03=A0am, (Phred) wrote:
>> In article .=
>com>, Lynn from Fargo > wrote:
>> [Snipped recipe]
>>
>> >Bored in the blizzard and transferring my best old recipes to the
>> >computer . . .
>>
>> At least it appears you haven't ended up swimming!
>>
>> (What's happened with that creek of yours anyway? The last newspaper
>> report I saw here suggested it was expected to stay high for some
>> days.)
>
>Make that weeks. Its at about 38 feet. Yesterday and today is
>blizzard. When it warms up (to at least 35F) it will all start
>melting again, new snow & ice and all the water that surrounds us for
>miles has to go all the Way to Winnipeg. Then it will probably rain
>here and the river will go back up to 40 feet. If it stays below 43
>feet and the "waves" on the water from the winds of the blizzard don't
>breach the dikes and levees we'll be ok.

At least with that sort of weather you're not likely to have idiots
water-skiing and creating speedboat wash!

> Last Friday the feds told
>our mayor to just give up and evacuate. He was not terribly nice to
>them. It doesn't work that way in Fargo Moorhead.

:-)



Cheers, Phred.

--
LID