-=> Quoting Dave Drum to All <=-

 DD> French dressing's standard of identity was not honest or fair

Or French for that matter.

The North American sweet and creamy salad dressing is a far cry from
what the French actually put on their salads. They tend to use
fresh, handmade, simple oil and vinegar vinaigrettes most of the time.

I bought a bottle of commercially made so-called French dressing
last week for the first time in decades. I'm not sure why. It is
nasty ... excessively sweet; I looked at the label and it has more
sugar than vinegar! I am going to be adding lots of vinegar and/or
lemon juice to the bottle. Or maybe use up that refugee bottle of
Kombucha hiding in the back of the fridge. It is essentially
vinegar, being mostly spoiled tea and germs.
                       
 DD> Title: Zesty French Dressing
 DD> 1/2 c  Sugar
 DD> 1/3 c  Vinegar
 DD> 2 tb Ketchup
 DD> www.tasteofhome.com

Yeah, you nailed it.

I am skeptical about trying anything coming from Taste of Home. It
showcases the worst of mid 20th century Midwest cooking. Another
recipe source to avoid is Jean Pare's Canadian "Company's Coming"
series of cookbooks which highlights mediocre, old fashioned, small
town, western Canadian food.

Italian dressing is North American too, and not Italian as well.
Having said that I like it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peppered Flank Steak with Corn Salsa
 Categories: Beef, Steak, Salsa, Tex-mex, Beans
      Yield: 6 Servings
 
    2/3 c  Black beans; cooked and
           Drained
    2/3 c  Corn kernels
    2/3 c  Green tomato-chile sauce
    2/3 c  Red tomato wedges;
           Chopped
           MARINADE:
    1/2 c  Italian salad dressing
      2 tb Cracked black pepper
      1 tb Worcestershire sauce
      1 ts Ground cumin
     18 oz Flank steak
           Fresh cilantro; chopped
      6    Flour tortillas
      6 ts Margarine; softened
      1 tb Honey
      1 ts Orange zest; minced
      6    Lime wedges; garnish
           Fresh cilantro sprigs;
           Garnish
 
  Pre-pare: Make salsa about 24 hours ahead. Marinate the steak from
  6 to 24 hours ahead.  You could substitute: skirt steak, thinly
  sliced fillets of london broil or of brisket. Mix margarine,
  honey and zest. Press the mixture into a small dish and chill for
  several hours, till it hardens.
  
  Cooking: Remove salsa from refrigerator, stir, taste, adjust
  flavors with pepper and salt; add chopped cilantro. Let stand.
  Broil meat 3 inches from heat for about 12 to 15 minutes. Or
  Grill. Meanwhile, heat tortillas to soften. Wrap in foil, if
  necessary, to keep warm.
  
  To serve: Slice steak diagonally across the grain to into very
  thin slices. Serve with corn salsa, a cilantro sprig garnish, a
  folded and warmed torilla. Cut the margarine 'mold' into 6 pieces;
  top each torilla.
  
  Pat's Note: The beans were added to the original recipe to balance
  the calorie sources.
  
  Recipe By: BHG Feb, 1992, Make-Ahead Ideas (Fat adjusted)
 
  Fat re-adjusted back to normal by JW

MMMMM

Cheers

Jim


... Why do dried plums cost more than prunes.

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