October 06, 2007

Heinz Salad Dressings

I can get no further than the Salad Dressings chapter in Salads - A Recipe Book by Heinz (1956, 96 pp.) before I start to question whether or not I'll like any of the recipes in this cookbook.

Some of the salad dressings that the Heinz Test Kitchens have concocted appear to be just a hodgepodge of numerous Heinz products.

Most of the recipe variations to their Basic French Dressing don't sound very appetizing to me:


1/4 cup Heinz Vinegar
3/4 cup salad oil
1/4 teaspoon paprika
1/2 teaspoon salt
1 teaspoon sugar

Combine ingredients. Shake vigorously. Chill. Shake before serving.


To 1/2 cup Basic French Dressing, add 3 tablespoons Heinz Hamburger Relish. Makes 2/3 cup.

To 1/2 cup Basic French Dressing, add 2 tablespoons Heinz Chili Sauce. Makes about 2/3 cup.


To 1-1/3 cups Basic French Dressing, add 1/3 cup minced onion, 1/3 cup sugar, 1/3 cup Heinz Tomato Ketchup and 2 tablespoons Heinz Worcestershire Sauce. Beat until well blended. Makes 2 cups.

To 3/4 cup Basic French Dressing, add 2 tablespoons minced parsley, 2 tablespoons minced onions, 1/4 cup chopped, cooked beets and 1 hard-cooked egg, chopped. Makes 1 cup.

I had to stop at the Mayonnaise recipe that calls for 1 teaspoon Heinz Prepared Mustard. They should have called it Mustard Mayonnaise (not a flavor combination that I'm personally fond of) straight off.

Sometimes I'm really grateful for the twenty feet of supermarket shelf space dedicated to commercially-prepared salad dressings.

I'll examine the rest of the book later. Perhaps I shouldn't be perusing a salad cookbook at 6 a.m. anyway.

I do like the 1950s era servingware and tableware shown in the illustrations.

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At 1:48 AM CDT, Blogger RochelleR said...

Have you seen the weird one in the Culinary Arts Institute Salad book?Chicken Liver Dressing. Yes- chicken livers and hard-cooked egg yolks sieved into oil and vinegar. That is just wrong.

At 3:26 PM CDT, Blogger T.W. Barritt said...

I remember making these kinds of dressings when we were growing up. Ketchup was a key ingredient in Russian dressing, of all things!

At 2:00 PM CDT, Blogger Shay said...

homemade dressings aren't hard and don't have that metallic aftertaste so many commercial ones have! I've stopped buying the store ones completely.


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