This dressing was a favorite at the St. Frances Hotel, Susanville. It was from Corine Kostick Faure, a long time waitress for the Goni family. Exact measurements were gathered between myself and Michelle.
3 cups Mayo
1 cup Catsup
1 sm onion
1-2 large Dill pickles
3 boiled eggs
Finely chop onion and pickle. Grate boiled eggs. Add to Mayo and Catsup. Can be kept in a very cold refrigerator up to 1 week.
Makes 4 cups.
Alt: Put onion in food processor and chop. Add pickle. Chop. Put in Mayo and Catsup, pulsate until mixed. Add egg and gently pulsate until egg is chopped and dressing is mixed well.
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