1 tsp. parsley flakes, crumbled 1/2 tsp. Pepper 1 pinch of paprika 1 pinch of sugar Herb 1/2 tsp. garlic powder 2 tsp. dried dill weed or chives 1/8 tsp. crushed celery seed. 1-tsp. parsley flakes 1/2 tsp. Dry mustard Italian 1/2 tsp. Salt 1/2 tsp. Sugar 1 tsp. Pepper 1/2 tsp. dry mustard 1/2 tsp. Salt Old Fashioned French 1/2 tsp. garlic powder 1-tsp. parsley flakes 1/2-tsp. sweet red pepper flakes 1/2 tsp. onion powder 1/4-tsp. Pepper 1/2 tsp. Sugar 1/4-tsp. Oregano 1/2 tsp. Dry mustard 1/4 tsp. onion powder 1/2 tsp. Salt 1 pinch of paprika 1/4 tsp. Pepper To make salad dressings: Place 1/4-cup vinegar, 2 tablespoons water and mix into quick shake; shake to blend; set aside for at least 30 minutes. Add 1/4-cup oil, shake well; refrigerate any leftovers.
1 tsp. parsley flakes, crumbled 1/2 tsp. Pepper 1 pinch of paprika 1 pinch of sugar Herb 2 tsp. dried dill weed or chives 1-tsp. parsley flakes 1/2 tsp. Dry mustard 1/2 tsp. Salt 1 tsp. Pepper Old Fashioned French 1-tsp. parsley flakes 1/2 tsp. onion powder 1/2 tsp. Sugar 1/2 tsp. Dry mustard 1/2 tsp. Salt 1/4 tsp. Pepper 1/2 tsp. garlic powder 1/8 tsp. crushed celery seed. Italian 1/2 tsp. Sugar 1/2 tsp. dry mustard 1/2 tsp. Salt 1/2 tsp. garlic powder 1/2-tsp. sweet red pepper flakes 1/4-tsp. Pepper 1/4-tsp. Oregano 1/4 tsp. onion powder 1 pinch of paprika To make salad dressings: Place 1/4-cup vinegar, 2 tablespoons water and mix into quick shake; shake to blend; set aside for at least 30 minutes. Add 1/4-cup oil, shake well; refrigerate any leftovers.
jel-ring-mold-recipes.docx