March 2011

My Aunt Karen Hinze was a great cook and a wonderful hostess.  I would babysit her boys Greg and Matthew when she was preparing for a ladies’ club party.  It was always quite proper and the food was always quite delicious, light and elegant.  I am transcribing this recipe from a card that I wrote prior to my graduating high school in 1975…so I guess this classifies it as a classic!


  • ½ cup sugar
  • 1 teaspoon dry mustard
  • 1 ½ teaspoon salt
  • 1 teaspoon onion juice (or a small piece of green onion)
  • poppy seeds

Combine all of the above in a blender and puree.

Pour in 1/3 cup vinegar and blend.

While blending, SLOWLY pour into the top of the blender 1 cup of olive oil.  Blend until thick.  Then stir in 2 to 3 tablespoons of poppy seeds.

Serve as a side to assorted fruit.