make it from this - OLD

Base French Dressing

3/4 t. salt
4 T. tarragon vineagar or lemon juice or combination of both
1/2 t. sugar
3/4 c. olive oil
1/2 t. paprika

Place salt, sugar and vinegar in a bottle or small fruit jar and shake until salt is dissolved. Add olive oil, paprika and shake or whip with rotary beater until creamy. Keep covered and refrigerated. Shake well before using.

Large Quantity:
1 1/2 c. olive oil
1/2 c. tarragon vinegar
2 t. salt
1 t. paprika
sugar to taste

Now you can make these:

Fruit Salad Dressing:

1/2 c. French Dressing with lemon juice
1 t. blanched chopped almonds
1 t. watercress, minced
1 t. maraschino cherries, chopped

Blend and chill.

Cheese Dressing:
2/3 c. French Dressing
1/4 c. grated American cheese

Beat thorughly; chill; beat before serving.

Bleu Cheese Dressing:

1/2 c. French Dressing
1/4 lb. crumbled bleu cheese

Blend; chill.

Cheese and Chive Dressing for Vegetables:

1/2 c. French Dressing
1 c. cottage cheese
1/4 c. milk
1 T. minced chives

Chill; sprinkle with paprika.

Chili Dressing:

1/2 c. French Dressing
5 T. chili sauce
1/4 t. dry mustard
1 t. chopped onion
3/4 t. paprika
1 t. Worcestershire sauce

Blend thoroughly.

Creole Dressing:

1/2 c. French Dressing
1 t. chopped pimiento
1 t. chopped mushrooms
1 T. chili sauce
1/2 t. chopped chives

Blend.

Egg Dressing for Greens:

1/2 c. French Dressing
2 chopped hard cooked eggs

Blend.

Honey Dressing:

1/2 c. French Dressing made with lemon juice
2 T. honey

Blend thoroughly.

New Orleans Dressing:

1/2 c. French Dressing
2 T. ketchup
1/4 t. grated onion
1 T. grated cucumber
1/2 T. minced green pepper

Olive Dressing:

1/2 c. French Dressing
1/4 c. chopped pimiento olives

Onion Dressing:

1/2 c. French Dressing
1 T. onion juice
Onion seasoning, celery salt and paprika to taste

Parmesan Cheese Dressing:

3/4 c. French Dressing
2 T. grated Parmesan cheese
Paprika

Roquefort Dressing:

1/2 c. French Dressing
1/4 c. Roquefort cheese, crumbled - NOT mashed

Tarragon Vinegar for French Dressing:
Add a small bunch of green leaves of tarragon to the vinegar and let stand 24 hours to flavor. Do not strain.