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3 Tab brown sugar 3 of finely chopped green onion,1/4 each or celery salt and salt, 1tea. caraway seeds. 1 tea paprika Mix well with mortar and pestle when a paste forms add 1/3/cup tarragon vinegar,
Put in blender and blend on low then gradually add in your oils 1/4 cup oil in all 1/2 is olive and 1/2 salad. Store In frig 24 hrs to let blend.
Is so good over a platter covered with freeze topped with avocado,jicama, vidalia onion slices, baby radishes, or a platter of berries,peaches,pears,and several melons topped with cut up slices of prociutto, serve with a cold soup and warm bread.