FRENCH DRESSING (Kind of) - Old Recipe

OK, this is another old recipe that we have used occasionally over the years.
With the many manufacturers brands of Salad Dressings that are on the market today, we have all become used to that STANDARD taste that they all attempt to provide to the consumer.
This recipe, is KIND OF the same flavor.
It tastes somewhat different, but the bottom line is that it has a very nice flavor and makes a really good Salad Dressing. Try it, or not! I think is a nice and different dressing that is both quick and easy to make and it requires absolutely NO COOKING!

INGREDIENTS:

1        Can          Tomato Soup (10-3/4 ounce size)
1/2      cup          Sugar
3/4      cup          Vinegar ( a mild variety)
1         tsp.           Worcestershire Sauce
1         tsp.           Dry Mustard
2-1/2  cups          Vegetable Oil (your choice, original recipe used Crisco Oil, I use EVOO)
1         tsp.            Salt
1/2      tsp.            Black Pepper, fine grind
2         tbs.            Sweet Pickles, finely chopped (optional)

DIRECTIONS:

Mix all of the ingredients together until well blended ( use a Blender if desired), and serve chilled or at room temperature

CARROTS - TIPS - Selection & Storage

Carrots are a popular food, and the following tips should help you select, care for and store them properly for a long tasty life.

 Selection: When selecting Carrots, look for smooth roots, as they will be easy to wash and will not require peeling. Look for uniform color, with no interior zoning.

When selecting baby carrots, be sure that you are selecting a mature hybrid variety, and not just a small immature regular carrot, as they will not be as sweet and flavorful.

If your carrots have aged, cut them lengthwise and remove the woody core for use in a tastier meal.

Storage: When storing Carrots, detach the tops if they are still on the carrots

Do not store carrots near Apples. Apples give off ethylene gas, which will turn the carrots bitter.

This Post is an excerpt from the Book FOOD FACTS by Don Bobbitt on Amazon.

Freezing Eggs - A Frugal Tip

Eggs!   

Sometimes you just need a few for the occasional breakfast or salad garnish.
And at times, especially when baking on holidays you can use up to several dozen eggs over just a few days.
One way to save some money is to purchase eggs that you may need in a few weeks or months even, while they are on sale at a low price and then freeze them until needed.

Yes, I said freeze your eggs. They can be stored in this way for 1-3 months without any damage to them, and then just take them our from the freezer and thaw them overnight and you have nice fresh eggs ready to use.

Raw whole eggs, raw egg whites and hard-boiled eggs can be frozen; but not eggs in the shell.   

One quick way to freeze egg whites is to place them in an ice tray and then freeze.  After freezing, remove the cubes and transfer them to a freezer container. 

You can prevent raw eggs and yolks from becoming thick when freezing, by adding either 1-1/2 teaspoons of sugar or 1/8 teaspoon of salt for each 4 eggs frozen. 

But be sure to label the freezer container with what you added for future reference. 

Thaw frozen eggs overnight in the refrigerator when possible; otherwise, you can thaw them under cold running water.

I place the sealed bag in a large bowl of room temperature water and let then sit on the counter. It only takes a couple of hours to thaw this way.

• This selection is from the Book by Don Bobbitt called; FOOD FACTS.