Something different--Lois’s Best Dressing

Lois’s Best Dressing
Church Potluck Carry-Ins and Casseroles Copyright 2006

1 ½ cups light brown sugar
½ teaspoon paprika
½ cup ketchup
½ teaspoon salt
1 teaspoon onion powder
1 ½ cups vegetable oil
½ cup vinegar
½ teaspoon celery seed
½ teaspoon garlic

1. Mix sugar, paprika, ketchup, salt and onion powder.
2. Add oil and vinegar alternately.
3. Add celery seed and garlic.
4. Keep refrigerated.

Makes 1 quart.
______________________

I've been winging basically the same salad dressing for quite a while (vinegar, oil, honey, some spices) so I thought I would try something a little different. Just different than what we've been eating lately - I've made similar dressings before. This one was much sweeter than any other 'red' dressing I've made.

I made a half batch of this and everyone liked it (all three of us). It reminded me of bottled Russian dressing that was one of my favorites growing up. Salad dressings confuse me - the names are all over the place. French dressing always meant an orangish-creamy dressing to me but from my cookbooks I can see that it often means a vinegar and oil dressing. A reddish dressing could be called French also, Russian or Catalina (I think). Whatever you call it, this was good, if you like a sweet dressing. This tasted so much better than the jarred version which is loaded with corn syrup, preservatives and thickeners.

It's time for another trip to auction this week. My cookbook guy had disappeared. I haven't seen him in two weeks. His stand looks abandoned. The guy next to him has taken over one of his tables. If I can't get cookbooks there anymore, I think I might call it a season soon and try the other farmer's market that's closer. I don't want to be driving back on those country roads in the dark.

Blast From The Past: Honey French Dressing from April 2006. This is basically the dressing I've been making lately. It's great but I wanted a change.

Question of the Day: What would you call this dressing?