This recipe (minus the onions and egg) was also the "secret sauce" on the burgers they made. No it isn't any chain burger joint you have heard of, but one I worked at during high school. Great salad dressing, great on burgers!

1 c. mayonnaise
1/3 c. ketchup
1/4 c. pickle relish

Can also add:
1 tbsp. chopped onion
1 hard cooked egg, chopped

Merry Christmas to everyone! I hope you and yours are having a wonderful Christmas!

Ingredients:

• ¼ C fresh or frozen cranberries (if frozen, thaw cranberries first)
• 2 T balsamic Vinegar
• 2 T sherry Vinegar (if you can’t find sherry vinegar, can substitute red wine or rice vinegar)
• 1 T sugar
• 1 t Dijon Mustard
• ¼ t dried rosemary
• 1 c canola oil
• ¼ t salt
• ¼ t fresh ground pepper

Directions:

In the work bowl of a food processor, puree cranberries until smooth. Add vinegars, sugar, mustard, thyme, and rosemary. Pulse to combine. With food processor running, gradually add the oil and process until well blended. Cover and refrigerate for at least 4 hours.
Before serving, bring to room temperature and whisk the dressing again.

Today is the daythe hubs fam comes over and we get to see the grandkids! What are your family traditions?


Ingredients:

• 1 small red onion, chopped
• 1 T canola Oil
• 1 (5 oz.) bag Spring Mix lettuces
• 1 t Kosher salt
• 1 t fresh ground pepper
• ½ c walnuts – toasted
• 1 red pear, cored and sliced
• 1 green pear – cored and sliced
• ½ c Gorgonzola Cheese
• Garnish with pomegranate seeds if desired

Directions:

IN a small skillet cook the onion in oil, on medium setting until tender, about 10 minutes. Let cool for 20 minutes before adding to salad.
In a large bowl mix lettuces, salt, pepper, walnuts, pears, and red onion. Drizzle with desired amount of Cranberry Vinaigrette (recipe to follow) and toss salad to coat. Crumble the Gorgonzola over the salad and sprinkle the seeds on if desired.

Ingredients:

• ½ C Balsamic Vinegar
• 2 t Honey
• 1 t Dijon Mustard
• 4 t Cold Water
• 6-8 t Olive Oil
• ¼ t each of Salt and Pepper
• (Optional) ¼ to ½ t herbs such as dill or basil

Directions:

Warm vinegar and honey in microwave for 20 seconds or more until honey dissolves in vinegar. Add remaining ingredients and whisk well. Shake vigorously after pouring into a bottle and chill before serving.

Ingedients:

• 1 C Olive Oil
• ½ C balsamic Vinegar
• 3 to 5 cloves of garlic – minced
• 3 T Parmesan Cheese – grated
• Salt and Pepper to taste

Directions:

Whisk together vinegar, garlic and cheese. Gradually add the olive oi. Salt and pepper to task. Chill. Shake well at serving time.
Note: I find that if you put the dressing in a blender with an ice cube and whirl until the cube is incorporated that the dressing doesn’t separate as much.

My husbands ancestry is German so this recipe comes out of his families vault.

Ingredients
• 3 lb. cabbage
• 4 oz. jar of chopped Pimentos
• ½ C Chopped Green Pepper
• ½ C Chopped Onion
• ¾ C Sugar
• 1 t salt

Mix ingredients and let set 1 hour. Drain off any accumulated juice and pour dressing over the vegetable mix. Stir dressing in until well blended and refrigerate for at least 1 day before serving. Slaw will keep for about 3 weeks.

Dressing
• 1 t Celery Seed
• ½ C Vinegar
• ½ C Oil

Mix Celery Seed, Vinegar and Oil until blended

This is out of my husbands family recipes. It is easy, so easy my sister could make it and impress her co-workers at the next pot luck they have!

INGREDIENTS:

1 can French cut green beans - drained
1 can green peas - drained
1 large onion – cut in rings
1 bell pepper - de-seeded and sliced in thin slices
½ c celery
½ c sugar
½ c vinegar
1/3 c oil
½ t salt

Mix vegetables together. In a separate container mix the sugar, vinegar, oil and salt until blended. Pour over vegetables and refrigerate overnight.