In the late 1940s, Dorothy Lynch and her husband ran the restaurant at the local Legion Club in St. Paul, Nebraska. This is where the original recipe for Dorothy Lynch Home Style Dressing was born. As the Legion Club members were introduced to this delicious recipe the legend of Dorothy Lynch began to grow and the dressing fast became a "must-have" favorite. Stories of local people bringing their own bottle or jug to town to have it filled with "that delicious Dorothy Lynch salad dressing" were quite common. In 1964, Tasty-Toppings, Inc. purchased the recipe and rights to Dorothy Lynch and built a production facility in Columbus, Nebraska. The company later expanded its production capacity with a modern 64,000 square foot plant in Duncan, Nebraska. This is where every bottle of Dorothy Lynch Home Style is produced today.
¾ cup to
1 Cup Sugar
¾ cup to
1 Cup Oil, i use light olive oil
(10 3/4 Ounces) Condensed Tomato Soup, undiluted
Vinegar, i use cider vinegar
Place all ingredients except oil in blender cup. Blend, drizzling oil into mixture slowly until emulsified. Chill well. Makes 1 quart.
This recipe comes from the Akron Beacon Newspaper and an article about the origin of the famous Killer Brownies from Dorothy Lane Market
1/4 lb. (1 stick) plus 5 tbsp. butter
1 (18¼-oz.) package chocolate brownie or chocolate cake mix
2/3 cup evaporated milk
1 tbsp. water
3/4 cup walnut pieces
1 cup caramel ice cream topping
2/3 cup chocolate chips
Set oven to 350 degrees and preheat.
Makes 9 or 16 brownies.
Grease the bottom and sides of a 9-by-9-inch baking pan.
Whip ¼ pound plus 4 tablespoons of the butter with an electric mixer until light and fluffy. Blend the cake mix, evaporated milk, water and ½ cup of the walnut pieces with the whipped butter to make a smooth, thick batter.
Spoon half the batter into the baking pan. Bake until the top appears dry and firm, 25 to 30 minutes. Meanwhile, cover the remaining batter and set it aside in the refrigerator.
Remove the pan from the oven and let it cool to room temperature.
Spread ¾ cup of the caramel topping evenly over the brownies. Sprinkle ⅓ cup of the chocolate chips evenly over the caramel. Cover the baking pan with foil and put it in the freezer until the caramel becomes firm.
Reheat the oven to 350 degrees. Remove the remaining brownie batter from the refrigerator and let it come to room temperature.
Remove the baking pan from the freezer and spoon the remaining brownie batter evenly over the caramel. Sprinkle the remaining ¼ cup of the walnut pieces evenly over the batter.
Return the brownie pan to the oven and bake it until the top appears dry and firm, an additional 25 to 30 minutes. Remove the pan from the oven and let the brownies cool.
Melt the remaining ⅓ cup of chocolate chips in a saucepan. Stir in the remaining 1 tablespoon of butter until smooth. Drizzle the chocolate over the cooled brownies. Heat the remaining ¼ cup of caramel topping in the microwave until it can be easily poured, about 20 seconds. Drizzle it over the brownies. Refrigerate for 1 hour.
Dust the brownies generously with confectioners’ sugar. To serve, cut into pieces and remove from the pan.