Dassel Dressings

Shirley’s Celery Seed Dressing
1/3 cup honey
1/3 cup vinegar
2/3 cup sugar
1 tsp dry mustard
1 tsp paprika
1 tsp celery seed
1/4 tsp salt
1 Tbsp lemon juice
1 tsp grated onion
1 cup salad oil
Mix dry ingredients. Blend in honey, vinegar, lemon juice and onion. Add oil in slow stream, beating constantly with electric mixer til thick. Makes 2 cups.
-Landa Edlund Miller -Dassel Minnesota Covenant Church Cookbook

Cole Slaw Dressing
1 cup salad oil
1/2 Tbsp salt
1 egg
1 Tbsp celery seed
1 cup sugar
1 Tbsp prepared mustard
1/3 cup vinegar
1 Tbsp chopped onion
1 Tbsp chopped green pepper
Put all ingredients into blender on high speed. Keeps in the refrigerator up to 6 or 8 weeks.
-Jeannette M. Anderson from sister, Joyce Smith -Dassel Minnesota Covenant Church Cookbook

Good French Dressing
1/2 cup sugar
1 1/2 tsp dry mustard
pinch of salt
1 can tomato soup
1 c salad oil
3/4 cup vinegar
1 Tbsp Worcestershire sauce
1 medium onion, grated
Mix and beat with rotary beater until well blended. Makes almost 1 quart.
-Vivian Bengtson, Karen Nordstrom Kettleson -Dassel Minnesota Covenant Church Cookbook

Don’s French Dressing
1 cup oil, scant
1/2 cup vinegar
1 cup sugar
juice of 1 lemon
2 tsp paprika
6 Tbsp catsup
1 tsp salt
1/2 medium onion, diced finely
Combine all ingredients and mix. Can be kept indefinitely in refrigerator.
– Bonnie Dille, Mrs. Oliver Dille -Dassel Minnesota Covenant Church Cookbook

French Dressing
1 cup sugar
1 medium onion, chopped fine
1/2 tsp salt
1/4 cup water
1 cup salad oil (do not use Kraft)
1/2 cup chili sauce
1/2 cup catsup
1/2 cup vinegar
clove of garlic, chopped fine
Combine all above in blender and process until smooth.
-Lois Dahl -Dassel Minnesota Covenant Church Cookbook

Fruit Dressing
1/2 cup sugar
1 Tbsp flour
1 egg yolk
2 1/2 Tbsp lemon juice
1 cup whipping cream, whipped
Combine sugar, flour and egg yolk. Add lemon juice and cook over low heat or in double boiler until slightly thick. Cool. Fold in whipped cream. Serves 6.
-Gloria [Bengtson] Haapala -Dassel Minnesota Covenant Church Cookbook

Ranch Dressing (a la Hidden Valley)
1/2 tsp salt
1/4 tsp MSG
1 tsp garlic salt
1 tsp onion salt
1 Tbsp parsley flakes
2 cups buttermilk (1/2 if using powdered)
2 cups mayonnaise

To make a mix for quantity (storing in an airtight container)
2 tsp salt
1 tsp MSG
2 tsp garlic salt
2 tsp onion salt
1/2 cup parsley flakes
1/2 cup powdered buttermilk
Seal in an airtight container. When ready to use add mayonnaise and water.

Blender Mayonnaise (1 3/4 cup)
1 egg
1 tsp dry mustard
1 tsp salt
1 tsp sugar
1/4 cup oil
3 Tbsp lemon juice
1 cup oil
Blend first five ingredients. Add juice. Gradually add rest of oil until thick. Refrigerate.