TEE PEE DRESSING
Source: WIBC 1070 What's cooking with Linda Lee
Makes 3 1/2 to 4 Gallons

Thanks to Barbara, one of our faithful "What's Cookin' listeners, for providing the recipe for the famous Tee Pee Salad Dressing. Over the years I have had several requests for this, and now everyone can have a copy!

GARLIC OIL:
3 whole bulbs (heads) garlic (separated into cloves and peeled)
1 gallon of salad oil
DRESSING:
14 oz. paprika
6 oz. season salt
4 oz. sugar
3 oz. salt
1 full mayonnaise recipe (recipe follows)
1 tube anchovy paste
10 oz. garlic oil
14 oz. wine vinegar
1 quarts water

Peel garlic and add to a gallon of salad oil. Let garlic soak (in refrigerator) overnight in the oil.

Stir together paprika, season salt, sugar, and salt.

To mayonnaise, stir in thoroughly dry mixture and tube of anchovy paste. Add 10 oz. of the garlic oil (refrigerate the remaining oil for other recipes) to the mixture.

Add vinegar and water; stir thoroughly. Refrigerate leftovers.

MAYONNAISE
Makes 3 gallons

13 oz. sugar
6 oz. salt
2 oz. dry mustard
1/2 oz. nutmeg
1/2 oz. ginger
1/2 oz. paprika
1/2 oz. white pepper
18 eggs
2 gallons salad oil
4 quarts water, divided
2 lbs. cornstarch
8oz. cider vinegar

Stir together sugar, salt, dry mustard, nutmeg, ginger, paprika, and white pepper; set aside.

Beat eggs well. With mixer on high speed, slowly add 2 gallons of oil.

Bring to a boil 3 quarts of water. Mix each pound of cornstarch with a 1/2 quart of water until smooth. This prevents the mixture from being lumpy. Add cornstarch and water mixture to boiling water, stirring constantly to keep smooth. Cook mixture until it is nice and thick.

Add hot cornstarch mixture to eggs and salad oil mixture. Stir well. Add dry mixture. Add vinegar and mix thoroughly.