Vermont sweet and sour dressing
7 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | \N | Eggs |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Pepper |
| 1 | teaspoon | Celery Salt |
| 1 | teaspoon | Garlic Powder |
| 1 | quart | Salad Oil |
| 1 | cup | White Vinegar |
| 1 | pint | Maple Syrup |
In a blender on high speed, beat eggs, add spices and drizzle in 2-3 oz of the oil until thickened. Add remaining oil and vinegar alternately. Beat beeat in the syrup. Keep refregated. Makes 7 cups.
Source: "The Yankee Kitchen" 03-19-93 (#5) [Jill] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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