My experiences in, and becoming aware of my need to be prepared, & preparing things my family depends on in the event of an emergency or disaster. There are plenty of how-to sites to do a lot of stuff. This is not one of those. This is a how-we-do-it site. My goal is to lessen my dependence on immediate supply and demand industry. Id like to be able to share this with you and give you ideas of what works for someone else. Enjoy!
Dressings are an important part of our repertoire as we eat salad on an almost daily basis. I could really almost be a vegetarian if it weren't for bacon :-) These are some tried and trues that we use. Being able to make your own lets you choose what ingredients you need, especially if you have a particular diet, such as sodium free, or like my husbands MSG free diet. Any and all sweeteners if called for are up to your discretion. Stevia is wonderful for those watching sugar intake. Write these down, and keep them in a safe place- when grocery stores are no longer affordable or supplied by shipping routes, a little comfort can go a long way. Most of the ingredients necessary in these recipes are common and can be stocked up on. Look for some good salad oils such as Expeller pressed safflower, olive oil, and the higher quality light oils (yes they are a bit more expensive). Our family chooses to avoid Canola oil as it can be very toxic to the nervous system. Having one child with Cerebral Palsy and emerging seizures, we aren't willing to take those risks.
Good Seasons Italian Dressing Mix
1 t. carrot (grated chopped and dried)
1 t. bell pepper
3/4 t. lemon pepper
1/8 t. parsley
1 t. salt
1/4 t. garlic
1/8 t. onion powder
Pinch of oregano
Add dry mix to 1/4c vinegar, 2/3 oil, 2T water in cruet or jar, shake well refrigerate.
Because this recipe doesn't have commercial thickeners in it use 1 1/2T of mix to 1/2 cup milk and 1 c. mayo. To make it taste like the store bought and prepared mix that I remember, I only use Kraft Mayo, but use whatever you are used to using. I tried Hellmans and Best Foods, what my Gram used to use, but it just didn't do it for me. By trial and error, Kraft was the only one that held up to the test. I make this in a huge batch and use almost a whole container of dried buttermilk. Great because it doesn't have the MSG that the name brand does.