POGUE’S FRENCH DRESSING
I forgot about this recipe in my files until a listener asked for it. This is from the iconic Pogue’s restaurant and was given to me eons ago by one of my readers of my Community Press newspaper columns. You can add more catsup or more vinegar and/or oil.
1/2 cup each: catsup and sugar
1/3 cup each oil and red wine vinegar
2-1/2 tablespoons grated onion (I’d go to taste on this)
1/2 teaspoon each: paprika, chili powder, salt, dry mustard, celery seed
This is better than store bought, for sure. Wonderful on a mixed autumn greens salad.