Here are the recipes for the 2 salad dressings I almost always have in my fridge. CELERY SEED DRESSING From The Golden Lamb, Lebanon, OH 1/2 Cup Sugar 1/2 tsp. Salt 1 tsp. Dry Mustard 1 tsp. Celery Seed 1/4 Cup Wine Vinegar Combine above and mix well. Slowly add 2/3 cup Salad Oil. Continue stirring/beating until thick. Refrigerate. Great on spinach, head lettuce or tossed salad! For spinach salad, I normally use spinach, crumbled bacon, sliced hard boiled egg and sliced fresh mushrooms, topped with this dressing. RUBY RED FRENCH DRESSING 1/2 Cup Sugar 1/2 Cup Salad Oil 1/3 Cup Ketchup 1/4 Cup Vinegar (Wine or Cider) 3 T. Lemon Juice 1/2 tsp. Oregano 1/2 tsp. Garlic Salt or Powder 3 - 4 Drops Tabasco 1 tsp. Horseradish Beat together all ingredients until smooth. Refrigerate. As you can see, the celery seed recipe is one we got from The Golden Lamb Restaurant in Lebanon, Ohio back in the 60s and they still serve it. We made it with raspberry vinegar a couple weeks ago, and that really turned it up a notch! The other recipe is one my mother made for years, but I have no idea where she got it from originally. Could be from when she was the dietitian at OR during WWII or thereabouts! I hope you enjoy these even if they don't help the restaurant!