French / Western Salad Dressing

1/3 C. sugar
1/3 C. Olive Oil
2/3 C. Ketchup
3 T. Apple Cider Vinegar
1 T. Honey
1 tesp Worchestershire Sauce
1 tesp Garlic Powder
1 tesp Onion Powder
1/2 tesp Paprika
1/2 tesp Salt

Whisk all ingredients until smooth. Store in fridge.
This is SO good - much better than store bought in my opinion- and my family loves it. You can also add a dash of chipotle powder or cayenne pepper if you like it zesty.

Honey Vinaigrette

This is a variation on the Sweet Tarragon Vinaigrette I've made for years and lately we've been loving this one with a salad of dark leafy greens, mandarin oranges, olives, purple onion sliced very thin, almonds or walnuts, cranberries, feta cheese, (sometimes grilled chicken).

1/3 C honey
1/3 C olive oil
1/3 C red wine vinegar (I really like the Pompeian pomegranate infused)
1/8 tesp salt (or to taste)
1/8 tesp almond extract
1/2 tesp dry tarragon (optional)

You can whisk or blend it, but I like to put everything in a jar and shake it like crazy until it comes together.

It takes less than 5 minutes to throw together and is SO yummy!

Comeback Sauce

by Jackie Garvin at SyrupandBiscuits.com

This is similar to the sauce that’s served by the steak house chain made famous by the onions that bloom.

Here’s Jackie's version that makes a pint jar full.

1 cup real mayonnaise
1/4 cup Heinz ketchup
1/4 cup chili sauce ( I prefer Heinz. DO NOT substitute Thai Chili Sauce)
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon

Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”. They shouldn’t rush into marriage.

Chances are you’ve had it on a burger or sandwich at a new age sandwich shop. It’s a versatile sauce that also makes a great salad dressing. The origins are debated, but most attribute the sauce to a Greek immigrant who settled in Mississippi after WWII. Most recipes agree on the proportions of mayonnaise to ketchup to chili sauce and heavy on the black pepper. After that, the amounts of all the other ingredients are up for grabs.

Happy Holly Ham Glaze

Bake 1 half ham as package directs.

• 1 16 oz. can cranberry sauce
• 1 C. brown sugar
• 1/4 C. orange juice
• 1/2 tesp. ground cloves
• 1/4 tesp. cinnamon
• 1/4 tesp. allspice

Combine and heat slowly in sauce pan until smooth, whisking often. Glaze ham 15 minutes before done. Serve extra glaze with ham.

Sweet Tarragon Vinaigrette

• 1/2 C. apple cider vinegar
• 3/4 C. olive oil
• 1/2 C. sugar
• 1/4 tsp almond extract
• 2 tsp salt
• 2 tsp tarragon

Blend in blender. Refrigerate.

This is delicious with my Mom's Mandarin Orange Salad!!

Italian Dressing

• 1.5 C. canola oil
• 1/2 C. apple cider vinegar
• 1/4 small onion
• 1 clove garlic or 1 tesp. jarred minced garlic
• 1 tesp salt
• 1 tesp sugar
• 1/4 tesp dried oregano
• 1/4 tesp dried basil

Blend in blender. Refrigerate

French Salad Dressing

• 1/2 C. ketchup
• 1/2 C. canola oil
• 1/2 C. sugar
• 1/2 C. apple cider vinegar
• 1 tesp. Worcestershire sauce
• 1/2 tesp. minced or dried onion (optional)
  
• 1/2 tesp. garlic powder (optional)
• 1/2 tesp. dried sweet basil (optional)
• 1/2 tesp. dried parsley (optional)

Blend in blender until smooth. Refrigerate.