SALAD DRESSINGS
VINAIGRETTE DRESSING
1/2 cup red wine vinegar
2 teaspoons grated onion
2 teaspoons chopped parsley
2 teaspoons chopped pimento
1 tablespoon chopped pickle or capers
1 tablespoon water
1/4 teaspoon freshly ground black pepper
Salt and paprika to taste
1/2 clove crushed garlic (optional)
Shake all ingredients together in a jar or bottle with a tight top.
This dressing may be used on any mixed green salad, on artichokes, etc. Keep chilled.
2 teaspoons grated onion
2 teaspoons chopped parsley
2 teaspoons chopped pimento
1 tablespoon chopped pickle or capers
1 tablespoon water
1/4 teaspoon freshly ground black pepper
Salt and paprika to taste
1/2 clove crushed garlic (optional)
Shake all ingredients together in a jar or bottle with a tight top.
This dressing may be used on any mixed green salad, on artichokes, etc. Keep chilled.
WINE VINEGAR SALAD DRESSING
1 teaspoon dry mustard
1/2 cup wine vinegar
3 tablespoons water
1 teaspoon chopped capers
1 teaspoon minced parsley
1 teaspoon chopped pimento
1 teaspoon seasoned salt
Dash of pepper
Dissolve mustard in a little wine vinegar by rubbing with the back of a spoon. Put all ingredients in small covered jar and shake. Refrigerated, will keep for a long time.
LEMON-PAPRIKA SALAD DRESSING
ONION SALAD DRESSING
1/2 cup wine vinegar
2 teaspoons grated onion
1 teaspoon salt
1/8 teaspoon lemon-pepper marinade seasoning
1/2 teaspoon dill
1/2 teaspoon minced parsley
1 teaspoon water
Shake all ingredients together in a small covered jar. Refrigerate, and use as needed.
YOGURT SALAD DRESSING
1/2 small container yogurt
2 shakes of ketchup
Stir together and use sparingly on salads or vegetables.
Mix all ingredients. Pour over meat, poultry, or fish.
3/4 cup tarragon vinegar
1 medium onion, chopped
1 carrot, chopped
4 springs parsley
1 bay leaf
1 1/2 teaspoon garlic salt
1/2 teaspoon black pepper
3 drops Tabasco sauce
BEEF WINE MARINADE
3/4 cup dry red (or white) wine
1 onion, minced
1/2 cup chopped parsley
1/2 teaspoon tarragon
1/2 teaspoon thyme
1 1/2 teaspoon garlic salt (or plain salt, if you prefer)
1 bay leaf
Dash red pepper
LEMON MARINADE
3/4 cup wine vinegar
3 Tablespoons lemon juice
1 medium onion, minced
1 clove garlic, crushed
1/4 cup chopped parsley
1 bay leaf
1/8 teaspoon thyme
1/8 teaspoon tarragon
2 teaspoon salt
1/2 teaspoon pepper
KETCHUP MARINADE
1/2 cup vinegar
2 onions, sliced
1 cup water
2 Tablespoons Worcestershire sauce
1 cup ketchup
1 packet sugar substitute
1 teaspoon dry mustard
1 1/2 teaspoon salt
1/2 teaspoon pepper
MINT MARINADE
1 cup wine vinegar
1 onion cut in eighths
8 whole cloves
2 cloves garlic, crushed
2 teaspoon salt
1/4 teaspoon black pepper
4 sprigs parsley
2 sprigs mint (or 1 teaspoon chopped dried mint)
1/8 teaspoon thyme
1 teaspoon lemon rind (optional)
(Can be strained and used for sauce for lamb after cooking)
1/2 cup instant beef broth
1 Tablespoon cider vinegar
1 garlic clove
Salt and pepper to taste
1 Tablespoon chopped parsley
(If desired you may add 1 Tablespoon soy sauce)
WHITE WINE POULTRY MARINADE
1/2 cup instant chicken broth (fat drained off)
1 Tablespoon dry white wine
1/8 teaspoon celery seeds
1 teaspoon herbs such as oregano, tarragon, parsley
salt and pepper to taste
FENNEL FISH MARINADE
1/4 cup instant chicken broth (fat drained off)
2 Tablespoons lemon juice
1 teaspoon fennel seeds
1/8 teaspoon ground coriander
Salt & Pepper to taste
HAWAIIAN MARINADE FOR CHICKEN
1/2 cup white wine or 1/2 cup white wine vinegar
1 cup prune juice
1 teaspoon grated orange rind
3 tbs. lemon juice
1 teaspoon grated lemon rind
1 teaspoon salt
1/8 teaspoon pepper
Heat all ingredients to a boil. Remove from heat and let cool.
Pour over chicken parts and refrigerate for an hour or two.
Broil chicken at least 5 inches from heat, 15 to 20 minutes on each side, depending on size of chicken.
Brush with marinade 3 or 4 times while broiling.
1/2 cup wine vinegar
3 tablespoons water
1 teaspoon chopped capers
1 teaspoon minced parsley
1 teaspoon chopped pimento
1 teaspoon seasoned salt
Dash of pepper
Dissolve mustard in a little wine vinegar by rubbing with the back of a spoon. Put all ingredients in small covered jar and shake. Refrigerated, will keep for a long time.
LEMON-PAPRIKA SALAD DRESSING
1 teaspoon dry mustard
The juice of 4 lemons
1 teaspoon of paprika
2 teaspoons of minced parsley
1 teaspoon chopped chives
1/2 teaspoon oregano
1 teaspoon salt
shake of Tabasco sauce
Dissolve mustard in a little lemon juice by rubbing with the back of a spoon. Shake all ingredients together in a small covered jar. Then refrigerate, and use as needed.
The juice of 4 lemons
1 teaspoon of paprika
2 teaspoons of minced parsley
1 teaspoon chopped chives
1/2 teaspoon oregano
1 teaspoon salt
shake of Tabasco sauce
Dissolve mustard in a little lemon juice by rubbing with the back of a spoon. Shake all ingredients together in a small covered jar. Then refrigerate, and use as needed.
ONION SALAD DRESSING
1/2 cup wine vinegar
2 teaspoons grated onion
1 teaspoon salt
1/8 teaspoon lemon-pepper marinade seasoning
1/2 teaspoon dill
1/2 teaspoon minced parsley
1 teaspoon water
Shake all ingredients together in a small covered jar. Refrigerate, and use as needed.
YOGURT SALAD DRESSING
1/2 small container yogurt
2 shakes of ketchup
Stir together and use sparingly on salads or vegetables.
MARINADES
Scarsdale Marinade Recipes
Marinade directions:Mix all ingredients. Pour over meat, poultry, or fish.
Let meat or poultry stand 2 to 3 hours, turning occasionally.
Let fish stand 1 to 2 hours, turning occasionally.Scarsdale Marinades for Beef
BEEF TARRAGON MARINADE3/4 cup tarragon vinegar
1 medium onion, chopped
1 carrot, chopped
4 springs parsley
1 bay leaf
1 1/2 teaspoon garlic salt
1/2 teaspoon black pepper
3 drops Tabasco sauce
BEEF WINE MARINADE
3/4 cup dry red (or white) wine
1 onion, minced
1/2 cup chopped parsley
1/2 teaspoon tarragon
1/2 teaspoon thyme
1 1/2 teaspoon garlic salt (or plain salt, if you prefer)
1 bay leaf
Dash red pepper
Scarsdale Marinades for Lamb or Poultry
LEMON MARINADE
3/4 cup wine vinegar
3 Tablespoons lemon juice
1 medium onion, minced
1 clove garlic, crushed
1/4 cup chopped parsley
1 bay leaf
1/8 teaspoon thyme
1/8 teaspoon tarragon
2 teaspoon salt
1/2 teaspoon pepper
KETCHUP MARINADE
1/2 cup vinegar
2 onions, sliced
1 cup water
2 Tablespoons Worcestershire sauce
1 cup ketchup
1 packet sugar substitute
1 teaspoon dry mustard
1 1/2 teaspoon salt
1/2 teaspoon pepper
MINT MARINADE
1 cup wine vinegar
1 onion cut in eighths
8 whole cloves
2 cloves garlic, crushed
2 teaspoon salt
1/4 teaspoon black pepper
4 sprigs parsley
2 sprigs mint (or 1 teaspoon chopped dried mint)
1/8 teaspoon thyme
1 teaspoon lemon rind (optional)
(Can be strained and used for sauce for lamb after cooking)
Miscellaneous Marinades
RED MEAT MARINADE1/2 cup instant beef broth
1 Tablespoon cider vinegar
1 garlic clove
Salt and pepper to taste
1 Tablespoon chopped parsley
(If desired you may add 1 Tablespoon soy sauce)
WHITE WINE POULTRY MARINADE
1/2 cup instant chicken broth (fat drained off)
1 Tablespoon dry white wine
1/8 teaspoon celery seeds
1 teaspoon herbs such as oregano, tarragon, parsley
salt and pepper to taste
FENNEL FISH MARINADE
1/4 cup instant chicken broth (fat drained off)
2 Tablespoons lemon juice
1 teaspoon fennel seeds
1/8 teaspoon ground coriander
Salt & Pepper to taste
HAWAIIAN MARINADE FOR CHICKEN
1/2 cup white wine or 1/2 cup white wine vinegar
1 cup prune juice
1 teaspoon grated orange rind
3 tbs. lemon juice
1 teaspoon grated lemon rind
1 teaspoon salt
1/8 teaspoon pepper
Heat all ingredients to a boil. Remove from heat and let cool.
Pour over chicken parts and refrigerate for an hour or two.
Broil chicken at least 5 inches from heat, 15 to 20 minutes on each side, depending on size of chicken.
Brush with marinade 3 or 4 times while broiling.
