Fagan Salad Dressing or Vegetable Marinade
1 1/2 cups of Wesson oil
1/2 Cup of White Wine Vingegar
Garlic Salt to taste
2-3 tablespoons of sugar (or sweet & low)
Salt & Pepper to taste
1 teaspoon dry basil or 10 fresh basil leaves chopped fine
Otha’s Salad Dressing – 1963
1 cup of Wesson oil
1/2 cup of vinegar
1/2 cup of katsup
1/4 cup of sugar
Salt & pepper to taste
Celery salt to taste
Shake all together, keep in the fridge.
Thai Peanut Dipping Sauce
1/3 cup of smooth peanut butter
Warm water (half a dozen tablespoons)
Soy Sauce
Sriracha chili sauce
Put the peanut butter into the dish you want to serve it in. Thin it out with warm water. Add a tablespoon of soy sauce, and 2-5 tablespoons of Sriracha chili sauce (depending on how hot you want it)
Heat it up in the microwave, thinning with more water as needed.
Parrot Leg Dipping Sauce
1/3 cup of brown sugar
1/3 cup of soy
Coarsely chopped fresh ginger and garlic (large, to be removed)
1 teaspoon of white or rice vinegar
Cook until sugar is dissolved, thicken with sugar, thin with soy
Remove the chunks of garlic & ginger before serving
Dumpling Dipping Sauce
1/3 cup of soy sauce
pinch of sugar or dash of oyster sauce
fresh or roasted garlic (minced)
smashed clove of garlic & smashed piece of fresh ginger
Heat ingredients for a few minutes. Remove smashed garlic and ginger.
Tiny bit of sesame oil at the end, and a scallion ring or two, if you like that