Hendrickson's Unique Dressing and Seasoning Recipes

Thank you for purchasing Hendrickson's Unique Dressing and Seasoning. Our fine dressing was developed in the 1930s at Hendrickson's Cafeteria in St. Louis, Missouri, where it was used as a salad dressing, cole slaw mix, and a seasoning for many other recipes. Although the restaurant closed in 1967, we have manufactured the dressing continuously, without change to the formulation. Our product is different from anything on the market today. It has a unique taste and is made from the highest quality ingredients. It is also versatile Ð it can be used in many ways in many recipes. Please enjoy the recipes we have included on the following pages. Some of these were actually used at the Hendrickson's Cafeteria, others are old and new family favorites.

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Three Bean Salad

Red Kidney Beans in Hendrickson's

1 can (15 oz.) kidney beans, drained
1/4 cup diced onions
2 tbs. sweet pickle relish
1/4 cup chopped green pepper
1/2 cup diced celery
2 tbs. pimento pieces
1/4 cup Hendrickson’s
Salt & Pepper to taste

Mix all ingredients. Chill 1 hr. or more. Serve.

Makes 6 to 8 servings.

Curry Vegetable Dip
Use as a dip for assorted raw vegetables, especially carrots and cauliflower.

1 tsp. garlic salt
1 tsp. curry powder
1 tsp. Hendrickson’s
1 tsp. horseradish
1 tsp. grated onion
1 cup mayonnaise

Mix ingredients together. Refrigerate 24 hrs.

Makes 1 1/2 cups.

Tartar Sauce

1/2 cup mayonnaise
2 tbs. sweet pickle relish
1/8 tsp. horseradish
1 tsp. finely chopped onion
1 tbs. Hendrickson’s

Mix together in bowl and chill.

Makes 1/2 cup sauce.

Deviled Eggs

6 hard boiled eggs
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
3 tbs. mayonnaise
1 tsp. Hendrickson's

Cut peeled eggs as desired. Slip out yolks and mash up with a fork. Mix in salt, mustard, pepper, mayonnaise and Hendrickson's. Fill in egg whites. Use within 24 hrs.

Makes 6 servings.

Hints on Preparation
Hendrickson's is excellent on all kinds of meats and fish. Brush it on periodically while baking or grilling. Brush on one last time immediately before serving. This will provide great flavor while saving on the amount of dressing used.

Marinating
For more flavor and tenderizing, you may want to marinate the meat in a small dish for a period of time, even overnight. Be sure to keep the meat and dish refrigerated.

DO NOT REUSE THE LEFTOVER DRESSING.
This can be dangerous to your health, as the meat may contain micro-organisms that the dressing is unable to kill. If the dressing is reused, any contamination is spread to the new foods you are preparing.

Shish Kabob

1 lb. boneless sirloin
2 medium sweet white onions
1 green pepper
1 red pepper
1 Ð 8 oz. pkg. fresh mushrooms
Hendrickson's Dressing

Cube the steak, onions, red pepper and green pepper. Marinate the steak cubes in Hendrickson's for 2 hours. Alternate all on proper skewers. Grill until the meat is cooked to the desired degree. Brush on Hendrickson's while grilling.

Macaroni Salads

4 ozs. macaroni
3 tbs. chopped onion
1/4 cup chopped green pepper
1 tbs. pimentos
1/4 cup celery
2 tbs. sweet pickle relish
1/4 cup mayonnaise
1/2 tsp. salt
1/8 tsp. pepper
2 tbs. Hendrickson’s

Cook macaroni as directed. Mix ingredients and chill.

Makes 2 1/2 cups.

Seashell Pasta Salad

1 — 12 oz. pkg. shell pasta, cooked and rinsed
1 — 28 oz. can diced tomatoes, drained
2 carrots, sliced
1/2 red bell pepper, cubed
1/2 green bell pepper, cubed
1 can sliced black olives, drained
1 tsp. oregano
1 cup Hendrickson’s
1/4 cup grated parmesan cheese

Stir together. Refrigerate 1 hr. Sprinkle with parmesan cheese just before serving.

Makes 10 cups of salad.

Thousand Island

1 cup mayonnaise
1/4 cup chili sauce or ketchup
2 tbs. sweet pickle relish
1 tbs. Hendrickson’s

Optional:
1 hard boiled egg, chopped
1 tbs. chopped stuffed olives

Mix together in bowl.

Makes 1 1/2 cups.

Roquefort Dressing

1 — 3 oz. cream cheese, softened
1/2 cup mayonnaise
1/3 cup Hendrickson’s
3/4 cup blue cheese, crumbled

Mix together in bowl, holding back half of the blue cheese. Beat until creamy. Stir in remaining blue cheese. Let stand in refrigerator for at least 3 hrs.

Make 1 1/2 cups.

French Dressing

5 ozs. Hendrickson’s
4 ozs. ketchup or chili sauce
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard

Mix together and chill.

Spinach Salad

1 bag cleaned spinach, torn into bite size pieces
4 slices bacon, diced
1/3 cup sliced green onions, with tops
1/2 cup grated jack cheese
1/2 cup sliced fresh mushrooms
1/4 cup Hendrickson’s
1 hard boiled egg, chopped
Salt & Pepper to taste

Fry bacon until crisp. Remove bacon and all but 1 tbs. of drippings. Add dressing and heat through. Remove from heat and pour over the other ingredients. Add the bacon and toss until the spinach is wilted.

Wilted Lettuce Salad

2 bunches leaf lettuce, torn into bite size pieces.
4 slices bacon, diced
1/3 cup sliced green onions, with tops
1/2 cup grated jack cheese
1/2 cup sliced fresh mushrooms
1/4 cup Hendrickson’s
Salt & Pepper to taste

Fry bacon until crisp. Remove bacon and all but 1 tbs. of drippings. Add dressing and heat through. Remove from heat and pour over the other ingredients. Add the bacon and toss until the lettuce is wilted.

Hendrickson's Cole Slaw

4 cups shredded green cabbage
1/4 cup chopped green pepper
1/4 cup chopped green onion
1/2 cup shredded carrot
1/2 cup Hendrickson’s

Mix ingredients into shredded cabbage. Pour in 1/2 cup Hendrickson’s. Mix and serve.

Makes 5 cups.

Hendrickson's Mayonnaise Cole Slaw

4 cups shredded green cabbage
1/2 cup mayonnaise
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped onion
1/2 cup shredded carrot
1/4 cup Hendrickson’s

Mix mayonnaise and Hendrickson’s together in a small bowl. Add to remaining ingredients. Mix and serve.

Makes 5 cups.

Ham Salad

1/2 cup chopped or ground ham
1/2 cup celery
3 tbs. pickle relish
3 tbs. mayonnaise
2 tbs. Hendrickson’s
Pepper to taste

Mix ingredients.

Makes 1 cup.

Chicken Salad

2—3 lbs. chicken breast
1/2 cup mayonnaise
1/4 cup finely chopped onion
1/2 cup finely diced celery
1/2 tbs. chopped pimento
1/4 cup Hendrickson’s
Salt & Pepper to taste

Cook chicken and dice. Pour Hendrickson’s over the cooked chicken to marinate. Add onion, celery and pimento to chicken. Mix. Add mayonnaise, salt and pepper. Mix again. If mixture is dry, add additional Hendrickson’s.

Makes 3 cups.

Tuna Salad

1 — 6 1/8 oz. can white tuna in water, drained
1/3 cup finely chopped celery
1 hard boiled egg, chopped
1/3 cup mayonnaise
1 tbs. sweet pickle relish
1/2 tbs. Hendrickson’s
2 tsp. chopped pimento

Mix ingredients together in bowl. Chill.

Makes 2 cups.

Egg Salad

6 hard boiled eggs, chopped
1 tbs. Hendrickson’s
1/3 cup mayonnaise
1 medium stalk celery, chopped to make 1/2 cup
1 tbs. pickle relish

Mix all ingredients. Salt & Pepper to taste.

Makes 2 cups, 6 sandwiches