Peppercorn-Parmesan
Ranch Dressing
Submitted
by: Deelight |
2 cups
mayonnaise
2 cups buttermilk
2 teaspoons parsley, chopped
2 teaspoons onion, pureed
1/8 teaspoon dill |
1/4
teaspoon garlic, minced
salt to taste
2 teaspoons cracked black pepper
1/2 cup Parmesan, grated
|
| Mix all
ingredients well. Chill before serving.
Make your ranch from scratch or simply add the 2
teaspoons of cracked pepper and the 1/2 cup of
grated Parmesan to 4 cups of prepared ranch style
dressing. Makes
about 4 1/2 cups |
French
Dressing
Submitted by: Wolfmamma |
1 cup oil
1 cup sugar
1/2 cup ketchup
1/2 cup white vinegar |
2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
3/4 teaspoon celery seed |
| Mix
ingredients well. Put in bottle and store in refrigerator. |
Raspberry Dressing
Submitted
by: Barbiel |
1/2 cup raspberry vinegar
1/4 cup fresh or frozen raspberries
1/4 cup honey |
1/2 cup fresh basil leaves
3/4 cup extra-virgin olive oil
salt and pepper to taste |
| In a
blender or food processor, combine raspberry vinegar,
raspberries, honey, and basil; whirl 1 minutes or until well
blended. With the motor on, add olive oil in a slow steady
stream, whirling until dressing is smooth. Store, covered, in
the refrigerator. Serve at room temperature. Yields 1 cup. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to
Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|