Salad dressing and dipping sauce

[LouisXIV]

Another favorite with my foreign exchange students was Wish Bone's Western Dressing. My German exchange student really likes it on his salad and took 4 or 5 bottles home with him. My student from Thailand liked it on his salad and also as a dipping sauce for vegetables. I use it regularly as a dip for fresh vegetables, celery sticks, carrots, green peppers, etc. Recently I searched the Internet for recipes and found a couple that came close and I made some adjustments to almost duplicate the original.

Wish Bone's Western Dressing

1 6oz. can of tomato paste
1 teaspoon mustard
1 cup of sugar
2/3 cup of vinegar
2 tablespoons of paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 cups of canola oil

Mix all ingredients with a mixer. Makes almost a quart. Store in refrigerator.

[Deleted]

It is true that dipping sauces are a new concept to the French, and they like the concept of dipping vegetables more than chips. The French are also astonished when they are served celery sticks, as they didn't even know that celery could be eaten raw. However, dipping carrot sticks and raw cauliflower or mushrooms does not faze them.

[spindrift]

Wish Bone's Dressing sauce sounds delicious so I'll give it a try. Are you sure about the recipe being exact?

[LouisXIV]

As exact as I can see. Of course the Wish Bone people won't share there secret recipe with me. ;D

[LouisXIV]

I did something different with this Western Dressing tonight and it was really good.

I took some skinless/boneless chicken breasts and put about two tablespoons of the western dressing on each side of each breast, put them in a corning ware baking dish and baked them at 325° for about an hour or less, until it was done. Great taste and no other seasonings necessary.