Title: Poppyseed Dressing-Texas Home Cooking
Categories: Salad dress, Salads, Texas
Yield: 2 Cups

1/4 c Sugar
1/4 c Honey
1/4 c White vinegar
2 tb Fresh lemon juice
1 ts Dry mustard
1 ts Grated onion
1/2 ts Salt
1 ts Paprika, optional
1 c Oil, canola or corn
1 tb Poppy Seeds

In a food processor or with a mixer, combine all the ingredients except the
oil and the poppyseeds. Pour in the oil and continue mixing until the
dressing is thick. Drizzle the dressing over Grapefruit-Avocado Salad or
another fruit salad. Refrigerated, the dressing keeps for a couple of
weeks. If it separates, process or mix it again before using.

NOTE: This dressing, an integral part of Helen Corbitt's grapefruit and
avocado creation, and today appears in many other Texas fruit-flavored
salads.

Helen Corbitt is a reknowned Texas chef who worked at Neiman Marcus Zodiac
Room, Dallas, Texas. She introduced the state to fresh herbs, fish that
wasn't deep-fried, pepper mills, and olive oil.

Recipe from Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison.
ISBN 155832-058-X (cloth) and ISBN 1-55832-059-8 (paper)

This book makes an excellent read, lots of interesting asides, and tidbits.

Typed by Bobbie Beers

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini