Recipe - Iberia French Dressing

2/3 cup Vegetable Or Salad Oil
1/3 cup Lemon Juice Or Vinegar
One half teaspoon Tobasco Pepper Sauce
1 teaspoon Salt
1 teaspoon Paprika, Sweet
1 teaspoon Mustard, Dry
One half teaspoon Sugar

Combine all the ingredients in a covered bottle and shake well. Shake
well again just before using.

Makes 1 cup of Dressing.

Variations:

ROQUEFORT DRESSING: Add 1 to 2 Tbs Roquefort cheese that has been
crumbled to One half cup of the above dressing.

CHIVE DRESSING: Add 1 to 2 tbs Chopped chives or green onions/tops to 1/2
cup of the above dressing.

HERB DRESSING: Add 2 teaspoon chopped parsley, 1/8 teaspoon thyme, and One half teaspoon Oregano
to One half cup of the above dressing.

CREOLE DRESSING: Add One fourth cup catsup and One half teaspoon Worcestershire Sauce to 1/2
C of the above dressing.

VINAIGRETTE DRESSING: Add 1 large hard cooked egg, chopped, 2 tablespoon chopped
green pepper and 1 tablespoon grated onion to One half cup of the above dressing.

"More Recipes from the Backs of Boxes, Bottles, Cans & Jars", by Ceil Dyer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sauces1.zip