-Sue Woodward
CLARITA'S COCINA
TROPICAL FRUIT SALAD DRESS'G
ADEREZO TROPICAL
1/2 cup Mayonnaise
1/2 cup Sour cream
1 tbsp Sugar
2 tbsp Cream sherry
3 tbsp Frozen pineapple juice con- centrate, defrosted
3 tbsp Crushed pineapple, drained
2 tbsp Maraschino cherries, finely chopped
2 tbsp Pecans, or walnuts, finely chopped
ROQUEFORT DRESSING
ADEREZO DE QUESO ROQUEFORT
4 oz Roquefort cheese
1/2 cup Mayonnaise, homemade
1/2 cup Sour cream
1 tbsp Lemon juice
1/2 tsp Salt
1/4 tsp Garlic salt
1/4 tsp Hot sauce
pinch Cayenne
MAYONNAISE FRENCH STYLE
MAYONESA A LA FRANCESA
2 cup Mayonnaise, homemade
1 cl Garlic, finely minced
1 tbsp Prepared mustard
1/4 tsp Paprika
2 tbsp Tomato ketchup
1/4 tsp Sugar
2 tbsp Truffles, finely chopped
pinch Cayenne
SHERRY MAYONNAISE
MAYONESA JEREZANA
1 Egg
1 tsp Salt
1/4 cup Dry sherry
1 tsp Lemon juice
1 tbsp Butter, generous tbsp
2 drop Hot sauce
1/2 cup Mayonnaise
2 tbsp Sour cream
SAUCE VINAIGRETTE
SALSA VINAGRETA
1/2 cup Olive oil
1/4 cup Wine vinegar
1/2 tsp Salt
1/2 tsp White pepper
2 tbsp Fresh parsley, minced
1 small Onion, minced
1 cl Garlic, crushed
1 small Jar of capers, drained
1 Egg, hard cooked, finely chopped
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Tropical Fruit Salad Dressing - combine mayonnaise, sour cream, sugar, and sherry. Beat vigorously with rotary hand beater. Add the pineapple juice and beat again. Fold in the crushed pineapple, cherries, and nuts. Yields 1.1/2 cups.
Roquefort Dressing - crumble coarsely the roquefort cheese. Combine with the rest of the ingredients. Let stand at room temp for about 1 hr. to age. Then pour into a jar with cover and refrigerate. Yields about 1 pint.
Mayonnaise French Style - combine mayonnaise, garlic, mustard, paprika, ketchup,, sugar, and truffles. Add cayenne pepper and mix thoroughly. Refrigerate covered for about 1 hr. before using. Mix again before serving. Yields 1.1/2 pints.
Sherry Mayonnaise - beat egg until frothy. Combine egg with all the ingredients except mayonnaise and sour cream in top of double boiler. Cook over boiling water (be sure water does not touch the top part of the double boiler). Beat continually with rotary hand beater or electric hand beater until thickened. Remove from heat and separate the pots. Beat mixture another minute or so after removing from boiling water. Cool completely. Combine mayonnaise and sour cream. Fold into the cooked mixture and pour into a jar with a screwtop cover. Refrigerate. Beat once again just before using. Yields about 1.1/2 cups.
Sauce Vinaigrette - combine all ingredients except the hard cooked egg. Pour into a screwtop jar. Shake to dissolve the salt. Let stand an hour before using. Just before using, remove garlic clove and add the finely chopped hard boiled egg. Yields about 1 cup. Note - this sauce may be used as a salad dressing or over cooked vegetables. It is exceptionally good with baked fish and as a marinade for boiled shrimp. |
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