Green goddess dressing perfect for seafood, green salads
Editor’s note: Jo Strednak of Acme also requested this recipe, which she remembers from the ’50s and ’60s, sold at Neil’s in Braddock and Forest Hills. “This delicious two-layer yellow cake was very light-textured with a creamy, not too sweet buttercream nut frosting.
For Louise Rosenthal, Canonsburg, who wanted a recipe for green goddess dressing. From Joy Anderson, Harmar. This contains yogurt as well as mayonnaise. Use it to dress cold seafood as well as green salads.
Green Goddess Dressing
- 1 cup mayonnaise
- 1/2 cup fresh parsley sprigs
- 2 green onions, cut up
- 2 tablespoons tarragon vinegar
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper, freshly ground
- 1/2 cup plain yogurt
Place the mayonnaise, parsley, green onions, vinegar, sugar, salt, mustard, garlic powder and black pepper in a food processor bowl or blender. Blend until smooth.
Fold in the yogurt. Cover and chill.
Makes 1 1/2 cups.
For Verna Wise, Lemont Furnace, who is looking for a recipe from Kay’s Kitchen for a soft sugar cookie. From Lynn Brown, Greensburg. “I found that recipe in my mother’s old collection of recipes. … My mother just passed away this past December, and it brought back fond memories looking through the recipe books for this recipe.”
Editor’s note: Butter or vegetable cooking spray can be used to grease the cookie sheets.
Soft Sugar Cookies
- 1 cup chilled lard, plus more for greasing cookie sheets
- 4 cups unsifted all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups granulated sugar, more for sprinkling
- 2 large eggs, unbeaten
- 1 cup buttermilk
- 1 teaspoon vanilla
Heat the oven to 450 degrees. Grease cookie sheets with lard.
Sift together the flour, salt and baking soda.
Using a pastry blender, cut in 1 cup chilled lard until the mixture resembles cornmeal. Be careful to keep the mixture cold.
Mix in 2 1/2 cups sugar. Add the eggs, buttermilk and vanilla, and mix quickly. Knead slightly to blend this soft dough.
Roll out into medium thickness, cut into large cookies and sprinkle with additional sugar. Place on prepared cookie sheets and bake for about 12 minutes.
Let the cookies cool. Store in a tightly covered container.
Makes about 5 dozen 2 1/2-inch cookies.
Does anyone have these recipes?
— Pat Swartzwelder, Beaver
— Rebecca Tomanda, Jeannette
Want to participate?
Want to participateâ¢ Send requests and replies to Recipe Exchange in care of Living, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA 15065; fax (412) 320-7966; or e-mail email@example.com . Recipes and requests cannot be taken over the phone.
Please include your full name, street address and daytime phone number so a staff member can contact you for more information, if needed. This information is strictly confidential. Indicate whether you want your full name or just your initials used for publication.
In a request, describe the dish as best as you can, offering a recipe name or some of the ingredients, if possible. If you send in a recipe, try to include box and can sizes (or a measured amount of an ingredient), pan sizes, oven temperature and the approximate baking time or a way to test for doneness. Include the number of servings, too, if possible.