"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Keg's Caesar Salad Dressing Recipe

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This recipe for Keg's Caesar Salad Dressing, by , is from Grandma Liz's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer McNerney
Added: Tuesday, October 4, 2005


1/4 cup egg substitute
2 tsp. prepared mustard
1 tsp. worcestershire sauce
1 Tblsp. liquid concentrate chicken broth
1/4 tsp. white pepper
1/4 tsp. seasoned salt
1 tsp. lemon juice
1 Tblsp. red wine vinegar
6 drops tabasco
1 1/4 cups vegetable oil
1/4 cup cold water
2 tsp. garlic, pureed
1/8 tsp. salt

In the bowl of a food processor combine egg substitute, mustard, worcestershire sauce, chicken broth, white pepper, seasoned salt, lemon juice, red wine vinegar and tabasco; process 30 seconds. Scrape down bowl and process 5 seconds. With processor running, add oil in a thin stream. Scrape down bowl. Process 5 seconds. Add cold water and process 5 seconds, add garlic & salt. Process 10 seconds. Scrape down bowl: adjust garlic & salt to taste. Cover and refrigerate until chilled.

To make a Caesar Salad, toss the dressing with Romaine lettuce, parmesan cheese and croutons.




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