Every week I collect recipes out of the local newspaper — we have an award winning food section, and quite often it gives me inspiration to cook. Now whether I act upon the inspiration is another story. However a month or two ago, I clipped a recipe for Apple Annie’s Tea Room & Bakery Poppy Seed Dressing. Folks, this recipe is just sinful. I had to try it. When I make it again, I think I’ll adjust a few of the ingredients to help bring the calorie count down, down, down — way down. I feel so guilty that there is still a whole tub of it in my refrigerator that still needs to be used. I dare not tell my husband what’s in the ingredients. Though if you want to try this dressing and live in San Antonio, I can tell you that a trip to Apple Annie’s would be worth the effort, just let this dressing pass your lips.
1/2 cup Sugar 1 teaspoon Dry Mustard 1/8 teaspoon Salt 1/4 cup Vinegar 1 cup Vegetable Oil 1/2 tablespoon Poppy Seeds 1/2 tablespoon Orange Rind, grated 1/4 cup Sour Cream Place sugar, dry mustard, salt, vinegar in a mixing bowl and mix. Slowly add oil and whisk until it becomes a thick emulsion. Add poppy seeds, orange rind and sour cream. Mix well.