Results 1 to 15 of 15

Thread: French Dressing recipe

  1. #1
    Gil Faver Guest

    Default French Dressing recipe

    Does anyone have a recipe for the American version of French Dressing? No
    restaurant has it any more; it was the standard when I was a kid.



  2. #2
    Dimitri Guest

    Default Re: French Dressing recipe


    "Gil Faver" <rowdy'[email protected]> wrote in message
    news:d14Al.90765$[email protected]..
    > Does anyone have a recipe for the American version of French Dressing? No
    > restaurant has it any more; it was the standard when I was a kid.



    It was made with tomato soup;



    Search recipes by title or ingredient :
    campbell's tomato french dressing

    MeasureIngredient
    1 can(10 3/4 oz) Campbell's
    Condensed Tomato Soup
    cupSalad oil
    cupVinegar
    teaspoonDry mustard --VARIATION ADDITIONS---
    4 slicesBacon, cooked and crumbled
    Or
    cupCrumbled blue cheese
    Or
    1 mediumClove garlic, minced
    Or
    cupSweet pickle relish

    In covered jar or shaker, combine ingredients; shake well before using (or
    mix in electric blender). Add any one of the 'variation' ingredients if
    desired to branch out into something new. This dressing appeared on
    Campbell's Tomato Soup cans back before World War II, and was taken from the
    1979 edition of "Best Recipes From The Backs of Boxes, Bottles, Cans, and
    Jars".


    Dimitri


  3. #3
    boulanger Guest

    Default Re: French Dressing recipe


    "Gil Faver" <rowdy'[email protected]> wrote in message
    news:d14Al.90765$[email protected]..
    > Does anyone have a recipe for the American version of French Dressing? No
    > restaurant has it any more; it was the standard when I was a kid.

    When I arrived in Canada, I was taken out to dinner by my new boss and
    ordered French dressing with my salad, expecting a simple vinaigrette. The
    gunk they served was an eye-opener and one of many "cultural" surprises in
    the weeks that followed.



  4. #4
    sf Guest

    Default Re: French Dressing recipe

    On Mon, 30 Mar 2009 13:44:41 GMT, "Gil Faver" <rowdy'[email protected]>
    wrote:

    >Does anyone have a recipe for the American version of French Dressing? No
    >restaurant has it any more; it was the standard when I was a kid.
    >

    http://www.google.com/search?hl=en&q...reamy+french+d

    I liked Russian dressing on my salad when I was a kid too. Who hears
    about it today unless it's dressing a Reuben?


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  5. #5
    James Silverton Guest

    Default Re: French Dressing recipe

    sf wrote on Mon, 30 Mar 2009 11:39:08 -0700:

    >> Does anyone have a recipe for the American version of French
    >> Dressing? No restaurant has it any more; it was the standard
    >> when I was a kid.
    >>

    > http://www.google.com/search?hl=en&q...reamy+french+d


    > I liked Russian dressing on my salad when I was a kid too.
    > Who hears about it today unless it's dressing a Reuben?


    I still like it and not just on Reubens ! It's very easy to make
    starting with store-bought mayonnaise.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  6. #6
    Dan Abel Guest

    Default Re: French Dressing recipe

    In article <d14Al.90765$[email protected]>,
    "Gil Faver" <rowdy'[email protected]> wrote:

    > Does anyone have a recipe for the American version of French Dressing? No
    > restaurant has it any more; it was the standard when I was a kid.


    I wonder if that's a change in taste, or whether it's just a regional
    thing?

    Sorry, I don't have a recipe. I used to have one, but it was made with
    canned tomato soup. I think I lost it on purpose!

    There's also a possibility that the name has changed. Have you looked
    for "Freedom Dressing"?

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  7. #7
    Andy Guest

    Default Re: French Dressing recipe

    Dan Abel said...

    > In article <d14Al.90765$[email protected]>,
    > "Gil Faver" <rowdy'[email protected]> wrote:
    >
    >> Does anyone have a recipe for the American version of French Dressing?
    >> No restaurant has it any more; it was the standard when I was a kid.

    >
    > I wonder if that's a change in taste, or whether it's just a regional
    > thing?
    >
    > Sorry, I don't have a recipe. I used to have one, but it was made with
    > canned tomato soup. I think I lost it on purpose!
    >
    > There's also a possibility that the name has changed. Have you looked
    > for "Freedom Dressing"?



    rfc being what it is, I'm not surprised over the clamor for such a simplistic
    salad dressing recipe!

    Andy

  8. #8
    brooklyn1 Guest

    Default Re: French Dressing recipe


    "Andy" <[email protected]> wrote in message news:[email protected]..
    > Dan Abel said...
    >
    >> In article <d14Al.90765$[email protected]>,
    >> "Gil Faver" <rowdy'[email protected]> wrote:
    >>
    >>> Does anyone have a recipe for the American version of French Dressing?
    >>> No restaurant has it any more; it was the standard when I was a kid.

    >>
    >> I wonder if that's a change in taste, or whether it's just a regional
    >> thing?
    >>
    >> Sorry, I don't have a recipe. I used to have one, but it was made with
    >> canned tomato soup. I think I lost it on purpose!
    >>
    >> There's also a possibility that the name has changed. Have you looked
    >> for "Freedom Dressing"?

    >
    >
    > rfc being what it is, I'm not surprised over the clamor for such a
    > simplistic
    > salad dressing recipe!
    >
    > Andy


    Every bottled salad dressing purveyer in the US offers the same "French
    Dressing", it's that bright lurid orange goop... I love it on wedges of
    iceberg.

    http://tinyurl.com/cyum6n

    http://search.aol.com/aol/imageDetai...www.amazon.com



  9. #9
    Andy Guest

    Default Re: French Dressing recipe

    brooklyn1 said...

    >
    > "Andy" <[email protected]> wrote in message
    > news:[email protected]..
    >> Dan Abel said...
    >>
    >>> In article <d14Al.90765$[email protected]>,
    >>> "Gil Faver" <rowdy's[email protected]> wrote:
    >>>
    >>>> Does anyone have a recipe for the American version of French
    >>>> Dressing? No restaurant has it any more; it was the standard when I
    >>>> was a kid.
    >>>
    >>> I wonder if that's a change in taste, or whether it's just a regional
    >>> thing?
    >>>
    >>> Sorry, I don't have a recipe. I used to have one, but it was made
    >>> with canned tomato soup. I think I lost it on purpose!
    >>>
    >>> There's also a possibility that the name has changed. Have you looked
    >>> for "Freedom Dressing"?

    >>
    >>
    >> rfc being what it is, I'm not surprised over the clamor for such a
    >> simplistic
    >> salad dressing recipe!
    >>
    >> Andy

    >
    > Every bottled salad dressing purveyer in the US offers the same "French
    > Dressing", it's that bright lurid orange goop... I love it on wedges of
    > iceberg.
    >
    > http://tinyurl.com/cyum6n
    >
    > http://search.aol.com/aol/imageDetai...kraft+french+d
    > ressing&img=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F41O2w59MMJL
    > ._SL500_AA280_PIbundle-6%2CTopRight%2C0%2C0_AA280_SH20_.jpg&site=&host=ht
    > tp%3A%2F%2Fwww.amazon.com%2FKraft-Dressing-16-Ounce-Plastic-Bottles%2Fdp%
    > 2FB000E1HVYS&width=114&height=114&thumbUrl=http%3A %2F%2Fimages-partners-t
    > bn.google.com%2Fimages%3Fq%3Dtbn%3AMXpf_vD3rK0z3M% 3Aecx.images-amazon.com
    > %2Fimages%2FI%2F41O2w59MMJL._SL500_AA280_PIbundle-6%2CTopRight%2C0%2C0_AA
    > 280_SH20_.jpg&b=image%3Fq%3Dkraft%2520french%2520d ressing&imgHeight=280&i
    > mgWidth=280&imgTitle=%3Cb%3EKraft%3C%2Fb%3E+Creamy +%3Cb%3EFrench%3C%2Fb%3
    > E+%3Cb%3EDressing%3C%2Fb%3E%2C+...&imgSize=12786&h ostName=www.amazon.com



    brooklyn1,

    Good grief!!! When my leg becomes unbroken I'm gonna kick your ass for
    that!!!

    Best,

    Andy

  10. #10
    brooklyn1 Guest

    Default Re: French Dressing recipe


    "Gregory Morrow" <[email protected]> wrote in message
    news:[email protected] m...
    >
    > brooklyn1 wrote:
    >
    >> "Andy" <[email protected]> wrote in message

    > news:[email protected]..
    >> > Dan Abel said...
    >> >
    >> >> In article <d14Al.90765$[email protected]>,
    >> >> "Gil Faver" <rowdy'[email protected]> wrote:
    >> >>
    >> >>> Does anyone have a recipe for the American version of French
    >> >>> Dressing?
    >> >>> No restaurant has it any more; it was the standard when I was a kid.
    >> >>
    >> >> I wonder if that's a change in taste, or whether it's just a regional
    >> >> thing?
    >> >>
    >> >> Sorry, I don't have a recipe. I used to have one, but it was made
    >> >> with
    >> >> canned tomato soup. I think I lost it on purpose!
    >> >>
    >> >> There's also a possibility that the name has changed. Have you looked
    >> >> for "Freedom Dressing"?
    >> >
    >> >
    >> > rfc being what it is, I'm not surprised over the clamor for such a
    >> > simplistic
    >> > salad dressing recipe!
    >> >
    >> > Andy

    >>
    >> Every bottled salad dressing purveyer in the US offers the same "French
    >> Dressing", it's that bright lurid orange goop... I love it on wedges of
    >> iceberg.

    >
    >
    > When I was a kid that was the dressing we used, haven't had it in years
    > but
    > I can still remember the initial "taste shock" when it eating it...
    >
    > I eschew it but my mom still likes it, sent her a coupla bottles of it
    > recently when I sent her a "care" package (I send her a care package or
    > two
    > every month, stuff like good coffee and chocolate and spices and jams and
    > snick - snacks and such, she lives in a rural area and the lone grocery
    > store is so dire that even Progresso canned soup in that neck 'o the woods
    > is an expensive and rare gore - may treat. She likes Progresso, so I send
    > her some of that, too. I have fun putting these packages together, and
    > she
    > being elderly and living alone getting a package in the mail brightens her
    > day, too. ).



    I wish Progresso still made eggplant caponata. When I called to complain
    about there pea soup I asked and was told it was discontinued years ago. I
    suggested they bring it back but I doubt they will.Eggplant caponata was
    sold in little ti8ns like tomato paste tins, and even way back was kinda
    expensive, like near $2 each... I bet more got lifted by store emplyees than
    was sold. When I was a kid about 12 I delivered groceries for a
    neighborhood mom/pop in Brooklyn with one of those 200 lb balloon tired
    truck bikes. When it was food deliver time the cartons were shot down teh
    basement on a chute from one of those steel sidealk doors. My job was to
    stack the cartons, it was a back breaking job. The owners were cheap beyond
    belief, they wouldn't even offer me a soda, I had to pay and they charged
    more than the corner candy store. So sometimes while down the cellar I'd
    pop the lid on a jar of vanilla pudding baby food. After many months
    somehow they discovered my stash of empty jars, mabe like a dozen, I got
    fired. A few weeks later they wanted me back, no way.... they never
    realized what a great deal they had... they paid me only 50/hr plus a few
    jars of pudding a month. In those days baby food cost like 5 a jar... I
    could easly been eating a lot more costly fare


    > Another dressing I remember from kidhood is Henri's Tas-tee, I still like
    > that...
    >
    >

    During winter I buy an assortment of bottled dressings. But once my garden
    produce starts coming in I mostly make my own dressings, I like oriental
    flavored, light dressings with toasted sesame seed oil.



  11. #11
    Gregory Morrow Guest

    Default Re: French Dressing recipe


    brooklyn1 wrote:

    > "Andy" <[email protected]> wrote in message

    news:[email protected]..
    > > Dan Abel said...
    > >
    > >> In article <d14Al.90765$[email protected]>,
    > >> "Gil Faver" <rowdy'[email protected]> wrote:
    > >>
    > >>> Does anyone have a recipe for the American version of French Dressing?
    > >>> No restaurant has it any more; it was the standard when I was a kid.
    > >>
    > >> I wonder if that's a change in taste, or whether it's just a regional
    > >> thing?
    > >>
    > >> Sorry, I don't have a recipe. I used to have one, but it was made with
    > >> canned tomato soup. I think I lost it on purpose!
    > >>
    > >> There's also a possibility that the name has changed. Have you looked
    > >> for "Freedom Dressing"?

    > >
    > >
    > > rfc being what it is, I'm not surprised over the clamor for such a
    > > simplistic
    > > salad dressing recipe!
    > >
    > > Andy

    >
    > Every bottled salad dressing purveyer in the US offers the same "French
    > Dressing", it's that bright lurid orange goop... I love it on wedges of
    > iceberg.



    When I was a kid that was the dressing we used, haven't had it in years but
    I can still remember the initial "taste shock" when it eating it...

    I eschew it but my mom still likes it, sent her a coupla bottles of it
    recently when I sent her a "care" package (I send her a care package or two
    every month, stuff like good coffee and chocolate and spices and jams and
    snick - snacks and such, she lives in a rural area and the lone grocery
    store is so dire that even Progresso canned soup in that neck 'o the woods
    is an expensive and rare gore - may treat. She likes Progresso, so I send
    her some of that, too. I have fun putting these packages together, and she
    being elderly and living alone getting a package in the mail brightens her
    day, too. ).

    Another dressing I remember from kidhood is Henri's Tas-tee, I still like
    that...


    --
    Best
    Greg



  12. #12
    blake murphy Guest

    Default Re: French Dressing recipe

    On Mon, 30 Mar 2009 22:03:52 GMT, brooklyn1 wrote:

    > When it was food deliver time the cartons were shot down teh
    > basement on a chute from one of those steel sidealk doors. My job was to
    > stack the cartons, it was a back breaking job. The owners were cheap beyond
    > belief, they wouldn't even offer me a soda, I had to pay and they charged
    > more than the corner candy store. So sometimes while down the cellar I'd
    > pop the lid on a jar of vanilla pudding baby food. After many months
    > somehow they discovered my stash of empty jars, mabe like a dozen, I got
    > fired. A few weeks later they wanted me back, no way.... they never
    > realized what a great deal they had... they paid me only 50/hr plus a few
    > jars of pudding a month. In those days baby food cost like 5 a jar... I
    > could easly been eating a lot more costly fare
    >


    how typical of you to pat yourself on the back for not stealing more
    expensive stuff.

    blake

  13. #13
    brooklyn1 Guest

    Default Re: French Dressing recipe


    "blake murphy" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 30 Mar 2009 22:03:52 GMT, brooklyn1 wrote:
    >
    >> When it was food deliver time the cartons were shot down teh
    >> basement on a chute from one of those steel sidealk doors. My job was to
    >> stack the cartons, it was a back breaking job. The owners were cheap
    >> beyond
    >> belief, they wouldn't even offer me a soda, I had to pay and they charged
    >> more than the corner candy store. So sometimes while down the cellar I'd
    >> pop the lid on a jar of vanilla pudding baby food. After many months
    >> somehow they discovered my stash of empty jars, mabe like a dozen, I got
    >> fired. A few weeks later they wanted me back, no way.... they never
    >> realized what a great deal they had... they paid me only 50/hr plus a
    >> few
    >> jars of pudding a month. In those days baby food cost like 5 a jar... I
    >> could easly been eating a lot more costly fare
    >>

    >
    > how typical of you to pat yourself on the back for not stealing more
    > expensive stuff.
    >
    > blake


    That is ripe coming from the useless mick... yoose know all about stealing
    more expensive stuff... another friggin' Keyboard Parasite.



  14. #14
    Denise in NH Guest

    Default Re: French Dressing recipe

    I found this recipe in my old Betty Crocker cookbook:

    Ruby French Dressing

    1 cup salad oil
    2/3 cup catsup
    1/2 cup vinegar
    1/2 cup sugar
    2 Tablespoons minced onions
    1 Tablespoon lemon juice
    1 teaspoon salt
    1 teaspoon pepper
    1 teaspoon dry mustard
    1 teaspoon paprika

    Shake all ingredients well in tightly covered jar. Refrigerate at least
    3 hours to blend flavours. Makes 2 2/3 cups.

    Denise


  15. #15
    mom peagram Guest

    Default Re: French Dressing recipe


    "Gil Faver" <rowdy'[email protected]> wrote in message
    news:d14Al.90765$[email protected]..
    > Does anyone have a recipe for the American version of French Dressing? No
    > restaurant has it any more; it was the standard when I was a kid.
    >


    http://www.google.com/search?hl=en&q...q=FRENCH+DRESS


    --
    mompeagram
    FERGUS/HARLINGEN
    Owner
    http://groups.yahoo.com/group/Rec-Food-Baking-cooking/


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32