Time 15m Yield 9 Number Of Ingredients 10 Steps:
Add ketchup, sugar, vinegar, oil, lemon juice, salt, paprika, onions, garlic and blue cheese to a glass jar. Cover, shake well, and refrigerate. This will keep in the refrigerator for quite a while.
Time 5m Yield 1 quart Number Of Ingredients 10 Steps:
Put all ingredients in a large mixing bowl. Using an electric mixer, beat on medium-high speed until blended. Pour into a quart jar; cover and refrigerate up to 1 week.
Time 15m Yield 20 serving(s) Number Of Ingredients 9 Steps:
Mix in blender until smooth. Refrigerate in closed container. Keeps well.
Time 5m Number Of Ingredients 9 Steps:
Combine ingredients in the blender and process or whisk until smooth and well blended. Store in a tightly covered container in the refrigerator. Makes about 3 1/2 cups.
Yield About 2 Cups Number Of Ingredients 11 Steps:
- Place the tomato soup in a jar, and add the vinegar and olive oil. Use a narrow spatula or a spoon to stir the vinegar and oil into the soup. 2. Add all of the remaining ingredients to the jar, pop on the top, and shake well to blend. 3. Use the dressing immediately or refrigerate until ready to serve. Unless you really fancy garlic, remove it after a few days. Bring to room temperature and shake before serving.
Time 5m Yield about 3 cups. Number Of Ingredients 7 Steps:
In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad.
Time 15m Yield 48 Number Of Ingredients 12 Steps:
In a medium bowl, stir together the paprika, sugar, salt, mustard powder, pepper, Worcestershire sauce, horseradish, onion, tomato soup, cider vinegar and vegetable oil. Beat with an electric mixer. Do not use a blender. Pour into a jar. Skewer the garlic clove on a toothpick, and place into the jar. Refrigerate until needed.
Time 10m Yield 3 cups. Number Of Ingredients 11 Steps:
In a blender, combine the first nine ingredients; cover and process until blended. Place tomato wedges in a bowl; add enough dressing to cover. Let stand at room temperature for 1 hour. Pour remaining dressing into a jar; cover and refrigerate for another use., To serve, use a slotted spoon to place tomato wedges on lettuce leaves; drizzle with dressing left in bowl.
