This little clipping is from a magazine, date unknown and looks to be from the California Raisin Advisory Board. Recipe is typed below along with a scanned copy.

…like Sweet-Sour Ham Sauce.

Just combine 1/2 cup catsup, 1 cup each Raisins, orange juice, 1/4 cup brown sugar, 1 tsp. prepared mustard. Bring to boil, simmer 2 minutes.

Serve warm. Taste Surprising! Energizing! Raisins work wonders with so many foods. And they’re good right from the pack, too.

Always have some handy!

CALIFORNIA
RAISIN ADVISORY BOARD

This recipe was written on a slip of yellow paper and found in a large collection, date unknown. The recipe just lists the ingredients, no cooking instructions. Recipe is typed below along with a scanned copy (I also added a couple notes to clarify the ingredients).

B-B-Q Sauce

1 – 8 oz can tomato sauce
1/2 – cup orange marm.*
1/4 – cup brown sugar
1/4 – cup ketchup
1/4 – cup open pit*
1/2 t Worcestershire sauce

*RecipeCurio Notes: Marm. is marmalade and open pit refers to a brand name of barbecue sauce

This recipe article was published in the Akron Beacon Journal (1986) and features four different recipes for salad dressing. Recipes are typed below along with a scanned copy.

Make your own salad dressings

Salad dressing are so easy and inexpensive to make that it’s a wonder anyone buys commercial dressings.

Several readers sent recipes for J.P. of Akron, a restaurateur who wants to make his own dressings for his restaurant. Here is a selection.

SALAD DRESSING

1/2 cup sugar
1 tsp. celery seed
1 tsp. paprika
1 tsp. dry mustard
1/4 tsp. salt
1/3 cup honey
1/3 cup vinegar
1 tsp. lemon juice
1 tsp. grated onion
1 cup salad oil

Mix together first five ingredients. Add remaining ingredients and mix well. Refrigerate.

CREAMY SWEET AND SOUR DRESSING

1 cup salad oil
1/3 cup cider vinegar
1/4 cup mayonnaise
1/4 cup chili sauce
1/4 tsp. salt
2 tbsp. sugar
Pinch cayenne pepper
1 clove garlic, peeled and crushed

Combine all ingredients in jar. Cover tightly and shake well. Chill several hours. Shake well before using.

SWEET AND SOUR DRESSING

2/3 cup honey
1/3 cup vinegar
1 cup salad oil
1 tsp. dry mustard
1 tsp. paprika
1 tsp. celery seed
1 tsp. grated onion

Combine all ingredients in a jar and shake until mixed. Refrigerate

FRENCH DRESSING

1/2 tsp. salt
1/8 tsp. pepper
1/4 cup vinegar
1/4 tsp. prepared mustard
3/4 cup olive oil

Mix together salt, pepper, vinegar and mustard. Slowly add oil, whisking until blended. Refrigerate. Mix well before using.

This was a recipe article by the Chicago Tribune published in 1980 and found in a large collection. Recipes are typed below along with a scanned copy of the article (click to view a larger copy).

Recipes for homemade salad dressing

The following dressings are incredibly simple to make. Vegetable oil is used in all because of its mild flavor.

Basic mayonnaise

One cup

2 egg yolks
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. cayenne
3/4 cup oil

Put yolks, juice, salt, mustard, and cayenne in blender container. Cover; process a few seconds. Uncover and, with the motor running, very gradually drizzle in oil. Stop blender and scrape down sides. Process a few more seconds. Refrigerate until needed.

The following variations are based on the above mayonnaise.

Thousand island dressing

Mix 1/4 cup mayonnaise with one tablespoon chili sauce, two pimiento-stuffed olives, minced, and one teaspoon each sweet pickle relish and minced onion. Cover and refrigerate until serving. Makes one cup.

Blue cheese dressing

Mix 1/4 cup mayonnaise with 1/4 cup whipping cream, 1/8 teaspoon salt, and one ounce crumbled blue cheese. Cover and refrigerate until serving. Makes 1/2 cup.

Creamy garlic dressing

Put 1/4 cup each mayonnaise and half-and-half in blender container. Add one small garlic clove, halved, 1/8 teaspoon salt, and coarse black pepper to taste. Blend until smooth. Cover and refrigerate. Makes 1/2 cup.

Creamy cucumber dressing

Mix 1/2 cup minced, seeded, pared cucumber with 1/2 teaspoon salt. Let stand five minutes. Rinse cucumber and drain well. Mix 1/4 cup sour half-and-half with three tablespoons mayonnaise. Stir in well-drained cucumber. Cover and refrigerate until serving. Makes 2/3 cup.

Basic French dressing

Two cups

1/2 cup white vinegar
1 1/2 cups oil
1 1/2 tsp. salt
1 small slice onion
2 tsp. sugar
1/2 teaspoon each: paprika, dry mustard

Put all ingredients in blender container. Process until creamy and smooth. Refrigerate in jar with tight-fitting lid until serving. Shake before serving.

Italian dressing

1 1/3 cups

1 cup oil
1/3 cup red wine vinegar
1 garlic clove, halved
1 tbsp. grated parmesan cheese
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. Italian seasoning blend
1/8 tsp. coarsely ground pepper
Pinch of crushed red pepper flakes

Put all ingredients in blender container and process until well mixed. Refrigerate in tightly covered container until serving. Shake or process before serving.

This recipe was clipped from a newspaper and looks to be a promo piece for Heinz Ketchup, date unknown. Recipe is typed below along with a scanned copy (click to view a larger copy).

There is no doubt that a fresh garden salad adds just the right touch to your perfectly prepared meal. Why not go one step further to put your signature on the salad dressing as fresh as the crisp greens which you’ve so carefully chosen! A quick and easy dressing with Heinz Ketchup can do the trick!

Heinz Ketchup’s special 110 year old recipe adds just the right blend of spices to compliment your salads. Mix with your favorite mayonnaise or oil and vinegar base to perk up and ensure your “dressing for success”! Try the following two fresh tasting dressing recipes which make “homemade” – quick and easy.

Family French Dressing

1/2 cup Heinz Tomato Ketchup
1/2 cup vegetable oil
1/4 cup Apple Cider Vinegar
2 to 3 teaspoons confectioners sugar
1 clove garlic, split
1/4 teaspoon salt
Dash pepper

Combine ingredients in jar. Cover; shake vigorously. Chill to blend flavors. Remove garlic; shake again before serving. Makes 1-1/4 cups.

Thousand Island Dressing

1 cup mayonnaise or salad dressing
1 tablespoon Apple Cider Vinegar
1 to 2 teaspoons granulated sugar
1/4 cup Heinz Tomato Ketchup
2 tablespoons Sweet Relish
1 hard-cooked egg, finely chopped

Blend mayonnaise with vinegar, sugar and ketchup. Fold in relish and chopped egg. Cover; chill. Serve over head lettuce, salad greens or sliced tomatoes. Makes about 1-3/4 cups.

This recipe was written on a large index card and comes from a large collection. Date unknown. Recipe is typed below along with a scanned copy.

French Dressing

1/2 c. salad oil
2 T. salad vinegar
2 T. lemon juice
1 t. sugar
1/2 t. salt
1/2 t. dry mustard
1/2 t. paprika
Dash cayenne

Put ingredients in a jar; cover and shake. Shake well before serving.

Makes 3/4 cup.

This recipe was written on a lined index card and is part of a large collection, date unknown. Recipe is typed below along with a scanned copy.

Thousand Island Dressing

1 c. mayonnaise
1 T. cream
2 T. chili sauce
2 T. finely chopped sweet pickles
1/4 t. paprika
1 t. minced onion
1 hard-cooked egg, chopped
2 T. chopped stuffed olives

Combine ingredients. Mix well. Store in covered container in refrig. Yield: 1 1/2 cups.

This recipe was typed on a lined index card, date unknown. Recipe is typed below along with a scanned copy.

Roquefort Cheese Dressing

1/2 cup mayonnaise
1/2 cup dairy sour cream
3 tbs. milk
2 tbs. lemon juice
1/4 tsp. garlic salt
2/3 cup crumbled Roquefort or blue cheese

Combine ingredients

Makes 1 1/3 cups

Evelyn Fess’s recipe