Coddle the egg by placing it in a bowl of very hot tap water. Let it stand for about 15 minutes. Place all ingredients in a food blender and mix very well. This recipe will make 3/4 cup of dressing. Comments: I do many variations on this dressing, such as adding oregano now and then. You can have some fun with your herb ideas as well. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-31-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 07-28-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 1|
|Calories from Fat: 299 (74%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 211.5mg||65 %|
|Sodium 416.1mg||14 %|
|Potassium 146.9mg||4 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 16.5g|
|Protein 7.7g||11 %|
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Calories per serving: 402
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