Ingredients To Make This Vegetarian Anchovy Free Caesar Salad Dressing 1/2 cup of Mayo (I like to use Hellmans or Best Foods (depending on where you live)) 1 Medium clove of garlic 2-3 tsp of fresh lemon juice, to taste 1 tsp Dijon (or any) Mustard 1/2 tsp Worcestershire sauce (*note, some Worcestershire sauce is not Vegetarian, so check the label if this is important to you.) 1/8 tsp fine sea salt 1/3 cup of grated Parmesan Cheese 1 TBSP water (*optional, depending on the thickness you desire.) Freshly cracked black pepper to taste
Altered (not by designer)
This beautiful colorwork project is suited to intermediate crocheters
Historic Columbus Taverns: The Capital Citys Most Storied Saloons by Tom Betti and Doreen Uhas Sauer, 2012, Charleston, SC, History Press 4 tablespoons butter, divided 1 cup onion, chopped 4 green onions, chopped 2 stalks celery, chopped Pinch cayenne pepper 3 cups Cornbread, crumbled (either homemade or store bought) 3 cups bread crumbs, small dice* 1/2 cup fresh parsley, minced Salt and freshly-ground pepper to taste 2 large eggs, lightly beaten 1 pint fresh live oysters shucked and drained (reserve 1/2 cup oyster liquid)** Preheat oven to 350 degrees F
