Karen’s Corner: Chanticleer “House” Salad Dressing

by Karen D. Fyke

Eurekans know about the Hodel’s Chanticleer road house and many are fans of their “house” salad dressing, but it doesn’t have a name, and they won’t hand out the recipe. They make it by the gallon, but I’ve finally figured out how to make an awfully good copy on a more personal scale. The proportions are the important part. You can make it in a larger quantity as long as you keep the proportions the same.

½ C cider vinegar
¼ C salad oil
3 T sugar (Splenda cooking blend works well)
1 clove garlic, minced

Put the ingredients in a jar with a tight lid and shake it well. If you want a more garlicky taste, put the garlic in the oil and store it in the refrigerator for a couple of days before adding the rest of the ingredients.

If you would like to have your recipe appear here, email it to editor@legalrecord.net. Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530.
© 2008 Karen D. Fyke. • All rights reserved.

Copyright 1999-2007, The Legal Record