Ingredients
1/2 cup creamy salad dressing
1/2 teaspoon mustard powder
2 tablespoons all-purpose flour
1 teaspoon butter
2 eggs, beaten
3/4 cup white sugar
1/4 cup water
1/4 cup white wine vinegar
Directions
In a saucepan, combine mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium heat stirring often until mixture becomes thick and smooth. Remove from heat and allow to cool.
Combine dressing mixture with creamy salad dressing, mix well. Fold into cooked potatoes.
Ingredients
1/2 cup mayonnaise
1/3 cup white wine vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1 clove garlic, minced
1/2 teaspoon Italian-style seasoning
1/2 teaspoon dried parsley
1 tablespoon lemon juice
Directions
In a blender, combine the mayonnaise, vinegar, oil, corn syrup, Parmesan cheese, Romano cheese, garlic, Italian seasoning, parsley and lemon juice. Blend until smooth. Cover and refrigerate until chilled.
Ingredients
4 cups thinly sliced zucchini
2 medium tomatoes, cut into wedges
1/4 cup thinly sliced green onions
3/4 cup white wine vinegar or cider vinegar
2/3 cup vegetable oil
1 garlic clove, minced
2 tablespoons sugar
1 teaspoon salt
1 teaspoon dried basil
1 dash pepper
Directions
In a serving bowl, combine the zucchini, tomatoes and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over zucchini mixture and toss gently to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Ingredients
1 (14 ounce) t-bone steak
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1/4 cup red wine
2 teaspoons all-purpose flour
3/4 cup reduced-sodium beef broth
1 teaspoon chopped fresh rosemary
1 tablespoon coarse-grained Dijon mustard
Directions
Season the steak with salt and pepper to taste. Heat the olive oil in a skillet over medium-high heat. Cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the pan, and tent loosely with foil to keep warm.
Wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary sauce.
