Ice Box Fried Rice
INGREDIENTS:
2/3 c Vegetable Or Salad Oil
1/3 c Lemon Juice Or Vinegar
1/2 ts Tobasco Pepper Sauce
1 ts Salt
1 ts Paprika, Sweet
1 ts Mustard, Dry
1/2 ts Sugar
2/3 c Vegetable Or Salad Oil
1/3 c Lemon Juice Or Vinegar
1/2 ts Tobasco Pepper Sauce
1 ts Salt
1 ts Paprika, Sweet
1 ts Mustard, Dry
1/2 ts Sugar
Combine all the ingredients in a covered bottle and shake well. Shake well again just before using.
Makes 1 cup of Dressing.
Variations:
ROQUEFORT DRESSING: Add 1 to 2 Tbs Roquefort cheese that has been crumbled to 1/2 cup of the above dressing.
CHIVE DRESSING: Add 1 to 2 tbs Chopped chives or green onions/tops to 1/2 cup of the above dressing.
HERB DRESSING: Add 2 ts chopped parsley, 1/8 ts thyme, and 1/2 ts Oregano to 1/2 cup of the above dressing.
CREOLE DRESSING: Add 1/4 c catsup and 1/2 ts Worcestershire Sauce to 1/2 C of the above dressing.
VINAIGRETTE DRESSING: Add 1 large hard cooked egg, chopped, 2 tb chopped green pepper and 1 tb grated onion to 1/2 cup of the above dressing.
"More Recipes from the Backs of Boxes, Bottles, Cans & Jars", by Ceil Dyer. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces1.zip
Makes 1 cup of Dressing.
Variations:
ROQUEFORT DRESSING: Add 1 to 2 Tbs Roquefort cheese that has been crumbled to 1/2 cup of the above dressing.
CHIVE DRESSING: Add 1 to 2 tbs Chopped chives or green onions/tops to 1/2 cup of the above dressing.
HERB DRESSING: Add 2 ts chopped parsley, 1/8 ts thyme, and 1/2 ts Oregano to 1/2 cup of the above dressing.
CREOLE DRESSING: Add 1/4 c catsup and 1/2 ts Worcestershire Sauce to 1/2 C of the above dressing.
VINAIGRETTE DRESSING: Add 1 large hard cooked egg, chopped, 2 tb chopped green pepper and 1 tb grated onion to 1/2 cup of the above dressing.
"More Recipes from the Backs of Boxes, Bottles, Cans & Jars", by Ceil Dyer. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces1.zip