So, I'm relatively new to southeastern Connecticut. I grew up in New Britain, went to UConn - Storrs and started my professional life on the shoreline west of the Connecticut River.

After three and half years in this organization I have only just learned about the famed 95 House and its even more famous house-salad dressing. When a reader called to ask if I could find her the recipe, I think I asked her about three times to repeat the name of the dressing/restaurant. She was very nice and super patient with me, and because of that, I was extra motivated to get her a copy of it. She graciously indulged my request to call her back after I did a little research. "Research" here means sending a newsroom-wide email to my colleagues asking if the words "95 House dressing" meant anything to them.

No fewer than six people came over to my desk or responded with information within 5 minutes. All of them made it clear that you guys really like this dressing.

So I'm reprinting it here (the home-chef-portion version; I have a version that produces 1 quart. If you need it, e-mail me). I understand there's some variation to the recipe, depending on whom you ask (read: I think families have broken up over this debate), but the one printed below ran in Daybreak in 2007 and seemed to satisfy everyone then (?) and, at the very least, my initial caller hasn't called back to correct me on this version, which is what I sent to her.

Got variations? Post a comment.

Now turn on your printer and/or save this puppy to your desktop — and enjoy this garlic-lover's garnish!

95 House Salad Dressing

Makes 2 3/4 cups

Ingredients:

2 cups sour cream

½ cup mayonnaise

¾ teaspoon vegetable oil

2 tablespoons red wine vinegar

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

2 teaspoons mustard seeds

2 cloves garlic (or 2 teaspoons garlic powder)

Salt and pepper to taste

Directions:

Combine the sour cream, mayonnaise, oil, vinegar, lemon juice,Worcestershire sauce, mustard seeds, garlic, salt and pepper in a bowl and blend well.

Chill, covered, until serving time.

Serve over a mixed green salad of lettuce and Chinese cabbage.

— From the Child & Family Agency fundraiser cookbook, "Charted Courses"