Aunt Eileens French Dressing Recipes

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AUNT BETTY'S FRENCH DRESSING



Aunt Betty's French Dressing image

A tasty red French dressing that has been a family favorite for years. For variations I have used flavored vinegars, red wine, and balsamic vinegars. The red wine is very good. Enjoy.

Provided by Maggie Lynch

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     French Dressing Recipes

Time 25m

Yield 24

Number Of Ingredients 7

⅔ cup ketchup
¾ cup white sugar
½ cup white wine vinegar
½ cup vegetable oil
1 small onion, quartered
2 teaspoons paprika
2 teaspoons Worcestershire sauce

Steps:

  • Prepare the dressing by combining the ketchup, sugar, vinegar, oil, onion, paprika and Worcestershire sauce in a blender or food processor. Blend until the onion is well chopped. Chill and serve.

Nutrition Facts : Calories 73.3 calories, Carbohydrate 8.4 g, Fat 4.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.6 g, Sodium 79.6 mg, Sugar 8 g

AUNT EILEEN'S STUFFED EGGPLANT



Aunt Eileen's Stuffed Eggplant image

A culinary delight, best prepared with eggplant fresh from the garden!

Provided by Michael Banks

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h

Yield 4

Number Of Ingredients 17

2 (1 pound) eggplants
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
6 sprigs fresh parsley, chopped
1 ½ cups fresh bread crumbs
½ cup grated Gruyere cheese
2 tablespoons chopped black olives
1 tablespoon capers
1 lemon, juiced
1 teaspoon chopped fresh basil
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
pepper to taste
12 slices tomato
¼ cup grated Gruyere cheese
4 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
  • Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
  • Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 34.2 g, Cholesterol 22.3 mg, Fat 28.9 g, Fiber 12.6 g, Protein 12.5 g, SaturatedFat 7 g, Sodium 899.5 mg, Sugar 10.3 g

AUNT JUDY'S FRENCH DRESSING



AUNT JUDY'S FRENCH DRESSING image

Categories     Salad     Side

Number Of Ingredients 9

1/2 cup sugar
1/2 cup Heinz catsup
1/2 cup cider vinegar
1 cup corn or olive oil
1 tsp salt
1 tsp paprika
Juice of one lemon
1 small onion, grated (plus juice)
1 clove garlic (can keep whole and just leave in jar)

Steps:

  • Mix all ingredients together in glass jar. Shake well. Keep refrigerated

AUNT EILEEN'S FRENCH DRESSING



Aunt Eileen's French Dressing image

I was recently at a family gathering and this dressing was served. It is a recipe that my aunt has made for us for many years. It brought back so many memories. Glad to have it in my collection.

Provided by Rose O'Connell

Categories     Lettuce Salads

Time 10m

Number Of Ingredients 7

2 c canola oil
1/2 c cider viegar
3/4 c sugar
1 tsp salt
3 tsp dry mustard
1 bottle (16 oz) Heinz Chili Sauce
1 small onion-grated

Steps:

  • 1. Blend ingredients together & refrigerate.

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