---------- Recipe via Meal-Master (tm) v8.02
  Categories: Low-fat, Sauces
       Yield: 6 servings
     1/4 c  Red wine vinegar
     1/4 c  Chicken stock
       2 tb Lemon or lime juice
       1 ts Dried tarragon, optional
     1/2 ts Dry mustard
     1/2 ts Paprika
     1/2 ts Garlic salt
     1/4 ts Freshly ground pepper
       1 ds Hot pepper sauce
       2 tb Vegetable oil
   For leafy green salads or sliced cucumbers and
   tomatoes.  Doubles as a tenderizing marinade for
   barbecuing meat.  (Use 1/3 c dressing in a plastic bag
   to marinate 1 lb meat.  Use beef stock when marinating
   In container with a tight-fitting lid, combine
   vinegar, chicken stock, lemon juice and seasonings.
   Shake well.  Add oil and shake again. Refrigerate for
   up to two weeks.
   Makes 3/4 cup, each serving 2 tbsp 1 Fats & Oils
   Choice 1 g carbohydrate, 5 g fat, 46 cal. Source:
   Choice Menus by Marjorie H. Hollands and Margaret
   Howard 1993 Canadian Diabetes Association Shared by
   Elizabeth Rodier Aug 93