2 c. salad oil
1 c. white vinegar
1 egg
4 tbsp. mustard with horseradish
1 tbsp. sugar
1 heaping tbsp. garlic powder
1/2 tbsp. Maggi sauce
Tabasco sauce
Worcestershire sauce
1 tsp. herb blend
1/2 tsp. pepper
1 tsp. salt

Mix all ingredients together in blender. Makes 1 quart of dressing. Will keep in refrigerator 3 to 4 weeks.

Suggestions: Use on any mixed green salad. Drizzle over sliced tomatoes and onions. For potato salad, skin and cube boiled potatoes; add chopped onion and celery, mix with dressing and toss. Serve at once, warm. Toss with shredded cabbage for slaw.