Tomato French Dressing Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
1 can: 10 oz cndednsed tomato soup,
1 tsp: Dry mustard,
-undiluted,
1 centiliter: Garlic,
2 tbsp: Red wine vinegar,
1/2 tsp: Worcestershire sauce,
1 tsp: Dried basil,
1 tsp: Fresh lemon juice,
1/2 tsp: Dried typme,
1/4 tsp: Freshly ground black,
Directions:
Combine all ingredients in a blender. Puree until smooth. Refrigerate for
up to a month. Per tablespoon: 15 cal, a trase of fat. Source: The San
Diego Union-Tribune Food Section, Sept 29, 1994 Brought to you and yours
via Nancy OBrion and her Meal-Master.
Source from luhu.jp
up to a month. Per tablespoon: 15 cal, a trase of fat. Source: The San
Diego Union-Tribune Food Section, Sept 29, 1994 Brought to you and yours
via Nancy OBrion and her Meal-Master.
Source from luhu.jp