Back in the 50’s and 60’s my grandmother was a chef in Erie, Pa. She got her start in a local restaurant called The Den Restaurant. Many people, even today, remember the salad dressing, synonymous with The Den’s great reputation. Fortunately, throughout her chef career, she kept the recipes she developed and shared them with family.
I have many recollections of then “chores” working with her in the kitchens that are now fond memories. Fall preparations of jams and jellies and storing them in the fruit cellar are the most prominent. Glad to now be able to share some of these with the Tanglewood community. – Dave
Below you will find her recipe for the French dressing with a twist. Give it a try and enjoy.

French Dressing With a Twist (a.k.a. Den Dressing)

1 can of Campbell’s tomato soup
2/3 cup of sugar
1 Tsp Salt
Dash of pepper
Dust of garlic
1 tsp mustard
1 tablespoon minced onion ( very fine)
1 tablespoon paprika
1 cup of Crisco oil
2/3 cup vinegar
Combine first seven ingredients in blender, blend on low. Slowly while blending, add paprika, oil and vinegar. Continue to blend for 15 minutes on low speed.
Chill and use as a salad dressing for your favorite salad. Keep refrigerated for future salads.