1 can (10 3/4 oz) campbell's
1 condensed tomato soup
1/2 cup salad oil
1/4 cup vinegar
1/2 tsp dry mustard ---variation additions-, --
4 slice bacon, cooked and crumbled
1 or
1/4 cup crumbled blue cheese
1 or
1 medium clove garlic, minced
1 or
1/4 cup sweet pickle relish
Directions
In covered jar or shaker, combine ingredients; shake well before
using (or mix in electric blender). Add any one of the 'variation'
ingredients if desired to branch out into something new. This
dressing appeared on Campbell's Tomato Soup cans back before World
War II, and was taken from the 1979 edition of "Best Recipes From The
Backs of Boxes, Bottles, Cans, and Jars".
Servings: 1 1/2 cups
Campbell's Tomato French Dressing Recipe brought to you by Recipe Ideas
Categories: French; Salad; Tomato
The History of Recipes
Transcribed cooking instructions as a concept can be found back into distant history, at least as far back into recorded history as the Egyptians, and possibly even further. Having said that, generally, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics are some clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As our culinary historical trip moves to more modern times there are a couple of interesting books from the 1300s ; a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the curry that is familiar to us all today, but rather descriptions of the types of meals on the menus of the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, such as rosemary and coriander. These new foods and spices led to an outbreak in manuscripts on cooking, most of which still exist in academic collections. Over the following few centuries, the wealthy families of Europe competed with each other to serve up the best banquets, and because of this cooks and their recipe collections were much in demand. Nevertheless, it was during the 1800s that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe publications are in high demand, due to higher levels of literacy, more free time and having more disposable income. The arrival of TV brought us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Campbell's Tomato French Dressing recipe.
