Salad Dressing

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, p 44

Salad Dressing
Ann Naughton Goldsmith

In the blender place:

1 tablespoon lemon juice
3 tablespoons honey
1/3 cup cider vinegar
1 teaspoon grated onion or 1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/3 cup sugar

Blend and gradually add 1 cup salad oil. This will keep in a tight container in the refrigerator. It can be used on any type of salad.

Mayonnaise

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991
page 43

Madonna (Naughton) Lewis
Rita (Naughton) Matthews
Ann (Naughton) Goldsmith

7 eggs (beaten until frothy)
3 tablespoons flour (to keep from curdling)
1 large teaspoon dry mustard
1 tablespoon wet horseradish (optional)
1 cup vinegar
1 cup water
1/4 cup sugar (more if desired)
1/2 teaspoon salt

Mix ingredients and cook, stirring frequently to prevent lumping. Cook until thick. Add more vinegar if stronger flavor is desired. This can be stored in a covered jar in the refrigerator and will keep. Delicious on potato salad.

Cranberry Salad

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991

p, 14
Cranberry Salad
Ruth Lusk

1 bag cranberries
10 oz. marshmallows
1 20 ounce can of pineapple, crushed and drained
3/4 cup sugar
1 cup whipping cream

Grind cranberries and marshmallow. Combine with sugar and let stand overnight. Add pineapple and whipped cream. Chill. Turn into a glass serving bowl or individual cups. This salad can be frozen.