Mrs. Manuel's Recipes

From Mrs Rosemary Manuel from around 1960 - 1970

Salad Dressings

Classic Salad Dressing

  • ½ cup sunflower oil
  • ½ cup peanut oil
  • ½ cup olive oil
  • ½ cup cider, wine or herb vinegar
  • 1 tablespoon wheat-germ oil
  • 2 teaspoons honey
  • 2 teaspoons vegetable salt
  • 1 clove garlic

Place all ingredients in a covered jar and shake vigorously, then store in the refrigerator.

Alternative Flavourings

  • 2 tablespoons of chopped fresh parsley, fresh chives and mint, mild onion and dried herbs
  • ½ teaspoon oregano or curry powder
  • 1 teaspoon dried mustard
  • 2 tablespoons Roquefort cheese
  • 2 tablespoons chipped ripe olives, black or green

A different flavour each time by adding one of the above.

French Fourteen-Carat-Gold Mayonnaise

  • ½ cup olive oil
  • ½ cup peanut oil
  • 1 tablespoon wheat-germ oil
  • 2 egg yolks
  • 1 tablespoon wine vinegar
  • ½ teaspoon vegetable salt

Mix oils in a measuring cup. Place fresh egg yolks in cold bowl and beat. Add a little oil very slowly and beat with rotary beater or whisk; gradually add more oil. As mixture thickens, add vinegar and salt. Beat the mixture until thick and golden.

French Yogurt Dressing

  • 4 tablespoons yogurt
  • 4 tablespoons French Mayonnaise
  • 1 tablespoon carrot, finely chopped
  • Alternately 1 tablespoon parsley, finely chopped

Mix together yogurt and mayonnaise and beat to a consistency of heavy cream. Add finely chopped carrot or parsley. Ideal with freshly chopped raw vegetables.

Avocado Dressing

  • 1 cup avocado pulp
  • 1 cup thick yogurt
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • ¼ teaspoon vegetable salt
  • 1 tablespoon lemon juice
  • Dash of favorite herbs

Place all ingredients in a blender for 1 minute. Serve with citrus fruits or fruit salads.