This dressing adds  zip to you salads, it’s a sweeter-style dressing with lots of flavor, this is a great dressing and one I have made many times in the past!

Notes from our test kitchen; you will need to adjust the mayonnaise to suit your taste, I suggest to start with 3/4 cup, the amounts listed on the recipe is enough for 4 cups of cooked pasta or 3 pounds of potatoes

Servings 10-12

Ingredients:

1/2 cup sugar (use 1/2 cup scant,  for a less sweeter dressing reduce by 2 tablespoons)

2 tablespoons all-purpose flour

1/2 teaspoon dry mustard powder (mustard lover’s increase to 1 teaspoon)

1 teaspoon garlic powder

1 teaspoon seasoned salt or white salt

2 large eggs, lightly beaten

1/2 cup vinegar (white or cider vinegar)

1/4 cup half and half cream or milk

1/4 cup water

3/4 to 1 cup mayonnaise (such as Hellman’s Mayonnaise, do not use salad dressing)

fresh ground black pepper

Instructions:

In a small saucepan combine the sugar with next 4 dry ingredients.

Add in eggs, vinegar,  cream and water; bring to a boil whisking constantly until bubbly and thickened; remove from heat and cool slightly.

Add in mayonnaise starting with 3/4 cup and adding in more until desired taste is achieved.

Season with pepper to taste.

You will also find this recipe on Recipezazz.com

For a no-cook strawberry sauce chop 1 pint of  strawberries then place in a bowl, then sprinkle 1/4 to1/3 cup of sugar over, toss with a spoon until well coated, chill for about 4 hours mixing occasionally (the sugar will dissolve when chilled)

Yield about 3 cups

INGREDIENTS:

2 pounds red ripe strawberries, hulled and coarsely chopped

1/2 cup plus 2 tablespoons sugar (or adjust to suit taste)

2 teaspoons cornstarch

2 tablespoons fresh lemon juice (can use more)

INSTRUCTIONS:—————————————

In a medium saucepan combine all ingredients; bring to a simmer over medium-low heat stirring until the sugar dissolves and the berries soften (about 10-12 minutes) for a smoother sauce mash the berries with a potato masher or fork while cooking.

Cool before using.

Fluffy light and absolutely delicious, an extra plus is it can be made up to 48 hours in advance, russet potatoes only for this, the recipe may be completely doubled and baked in a 13 x 9-inch baking pan

Servings 8

INGREDIENTS:

6 medium russet potatoes, peeled

1  cup shredded cheddar cheese (can increase to 2 cups)

1/2 cup half and half cream or milk

1/3 cup soft butter (can use more)

1 teaspoon salt

1/2 to 1 teaspoon onion powder

1 large or extra-large egg, beaten

fresh ground black or white pepper

INSTRUCTIONS:——————————————–

Cook the potatoes  in boiling water until fork-tender (leave the potatoes whole so not slice) drain very well, place in a bowl then  mash slightly.

Add in cheddar cheese, half and half cream, butter, salt and onion powder; mix until smooth.

Cool just slightly then mix in the egg and season with pepper to taste.

Transfer to a greased 9-inch baking dish (at this point you may cool completely, cover and refrigerate for up to 48 hours.

Bake in a preheated 350 degree F oven for 25-30 minutes or until heated through.

Notes for our test kitchen; this will work well using either 2 bags of either corn or peas, milk may be replaced for the half and half and low-fat cream cheese may be used

Ingredients:

1 (16 ounce) bag frozen peas

1 (16 ounce) bag frozen corn kernels

1 (8 ounce) package cream cheese, very soft

1/2 cup half and half cream

1/2 cup very soft butter (not melted)

3-4 teaspoons sugar

1/2 teaspoon garlic powder (may omit if desired or increase to 1 teaspoon)

1 teaspoon seasoned salt or white salt

fresh ground black pepper

pinch cayenne pepper (optional or adjust to taste)

fresh grated Parmesan cheese (optional)

Instructions:

In the crock pot/slow cooker combine all ingredients except the Parmesan cheese; mix to combine.

Season with black pepper.

Cover and cook on HIGH for 3-4 hours or on LOW for about 4-6 hours.

Ladle onto plates and sprinkle with Parmesan cheese if desired

Taken from my “Favorites” folder…

Test Kitchen Notes; you could sprinkle some Parmesan cheese between the potato layers

Servings 6

INGREDIENTS:

5 medium potatoes, sliced about 1/8-inch thick (peeled removed or left on)

1 small onion, thinly sliced

1/2 cup melted butter

seasoned salt or white salt and fresh ground black pepper

2 teaspoons garlic powder (or to taste)

1/3 cup grated Parmesan cheese

INSTRUCTIONS:————————————-

Preheat oven to 400 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

Place 1/3 of the sliced potatoes in the bottom of the baking dish, over lapping slightly if desired, then sprinkle with salt, pepper and garlic powder.

Sprinkle with some sliced onions, then drizzle lightly with melted butter.

Repeat layering in the same matter ending up with a layer of potatoes.

Drizzle the top layer of potatoes lightly with melted butter then sprinkle with Parmesan cheese.

Bake uncovered for about 30-40 minutes or until the potatoes are tender and golden brown.

You will also find this recipe on www.recipezazz.com

Servings 6-8

INGREDIENTS:

6 large eggs (or extra large eggs)
2 cups heavy whipping cream
1 cup freshly  grated Parmesan cheese, divided
3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 cup butter
6 medium sweet onions, thinly sliced
2 teaspoons brown sugar or white sugar
4 large garlic cloves, finely chopped (can use more or less)
pinch cayenne pepper (optional)
seasoned salt or white salt and fresh ground black pepper

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl combine eggs, cream and 1/2 cup Parmesan cheese, then mix in the flour and baking powder; set aside.

Melt the butter in a large skillet over medium-high heat; add in sliced onions with 2 teaspoons sugar; cook stirring for about 25 minutes or until a light golden color.

Add in garlic and cayenne pepper and continue cooking for another 3 minutes; cool slightly then mix into the egg mixture.

Season with seasoned salt and fresh ground black pepper.

Transfer to prepared casserole dish.

Sprinkle the top with 1/2 cup grated Parmesan cheese.

Bake for about 30-35 minutes or until set.

You will also find this recipe on Recipezazz.com