Cheese Dressing for Salads

Ingredients

• 1 Neufchatel or cream cheese
• 3/4 cup salad oil
• 3 to 4 tablespoons lemon juice
• 1/2 teaspoon salt
• Tabasco sauce, onion juice, a bit of garlic or grated horseradish for seasoning

Method

1. 1

   Mash up the cheese, add the oil, and beat with a Dover egg beater.

2. 2

   The mixture curdles at this point, but add the other ingredients and continue to beat until the mixture is smooth and creamy.

3. 3

   Use this dressing in the same way as mayonnaise or any other salad dressing.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 34. The excerpt below is the record exactly as published.

CHEESE DRESSING FOR SALADS 1 NeafcMtel or cream cheese. 3^ cup salad oil. 3 to 4 tablespoons lemon juice. Tabasco sauce, onion juice, a bit of garlic or grated horseradish for seasoning. }/2 teaspoon salt. Mash up the cheese, add the oil, and beat with a Dover egg beater. The mixture curdles at this point, but add the other ingredients and continue to beat until the mixture is smooth and creamy. Use this dressing in the sarne way as mayonnaise or any other salad dressing. For fruit salads it is particularly delicious if whipped cream is added. Wash the rice thoroughly to remove all loose starch. A good rule is to wash the rice in several waters or in a stream from the faucet, until the water runs clear. Have ready a large kettle of boiling water lightly salted. Four or five quarts of water to 1 cup of rice is the best proportion for flaky boiled rice. Drop the rice in slowly. Allow it to boil rapidly for 20 to 25 minutes, or until the grains are soft to the center when pressed between the thumb and forefinger. If the rice tends to stick, lift it from time to time with a fork, but do not stir the rice. Stirring breaks the grains and makes the cooked rice pasty. As soon as the grains are soft to the cen- ter take the rice off the stove and drain in a colander. Cover the colander with a cloth and place it in the oven ; or, if the oven is not hot, set the colander over a saucepan of hot v/ater on the back of the stove and cover the colander with a cloth. This gives the rice grains a change to dry off and swell to their utmost. If you have no suitable kettle that holds 4 or 5 quarts of water you can cook 1 cup of rice successfully in 2 quarts. Watch it carefully, and when you turn the cooked rice into the colander to drain, pour hot water through it to wash off the surplus starch that sticks to the grains. Then cover the colander and let the rice dry off and swell as already described. CABBAGE SALAD WITH WHIPPED CREAM DRESSING Whip the cream, add the seasoning to it, and combine with the cabbage just before serving. If the cream is added to the cabbage and allowed to stand, the juices are drawn from BOILED RICE 3 cups shredded green cabbage. 3^ pint double cream. 4 tablespoons lemon juice. 12 drops tabasco. I \}/2 teaspoons salt, j l}/2 teaspoons sugar. I Scraped onion. ! 3 tablespoons ground horse-radish. 59 the cabbage and the dressing becomes too thin. Serve the salad very cold. This is very attractive served in a hollowed- out head of red or curly green cabbage. FROZEN CREAM CHEESE WITH FRUIT 2 Neufchatel or cream cheese

Cook this with the app: pantry check, scaling, and the assistant.