Quick Onion Sauce (1967)

3 T. onion soup mix (1/2 envelope)
2 T. sugar
1/2 t. salt
Dash of pepper
1 T. prepared mustard
3/4 C. water
1/2 C. catsup
1/4 C. cider vinegar
1 T. lemon juice

Combine ingredients in saucepan. Simmer, covered, about 10 minutes. Serve with steak, hamburgers or frankfurters or use as basting sauce. Yield: 1 1/2 C. sauce

*I reduced the water and added it to 2 1/4 lbs. ground cooked hamburger for a Sloppy Joe styled sandwich and it was very good.

French’s Saucewich (1957)

1 tall can evaporated milk
1/3 C. ketchup or tomato paste
1/3 C. French’s mustard

Scald milk in double boiler. Blend in ketchup and mustard thoroughly. Serve hot on toasted or grilled cheese sandwiches, closed or open-faced, or toasted English muffins.

Lots of sandwich filling variations; for instance: 1. Add tuna to sauce, serve with toast. 2. Add deviled or ground ham, pour over poached egg on toasted English muffin 3. Add grated cheee, cover burger on bun.

Other ideas: Pour sauce over sliced egg on a toasted English muffin. Make a Hero sandwich with ham and chicken (or bacon and sliced chicken) on a split French loaf or roll and cover with sauce.

From a French’s ad in a Better Homes and Garden magazine. November 1957.

Salad Dressing for Coleslaw

1/2 C. sugar
2/3 C. salad oil
1/3 C. vinegar
1 t. dry mustard
1 t. celery seed
1 small onion, grated
1/2 t. salt
Green pepper (optional)

Mix together and shake well. Pour over chopped cabbage just before serving.

Add 1/4 C. catsup to convert this recipe to French Dressing.

From the kitchen of Ella Meyer

Cheese Sauce (1950)

2 T. fat
1/2 C. milk
3 T. flour
1 C. grated cheese

Blend fat and flour. Add 1/2 C. milk. Cook over low heat. Season and add cheese. Stir until cheese is melted.

From the kitchen of : Alma Harnwell