Here are some recipes from "Thoughts for Buffets" copyright 1958.

French Onion Bread
1 large loaf French bread
1/2 cup grated onion
1/2 cup grated Parmesan cheese (or combo of cheeses)
1 cup mayonnaise

Combine onion, cheese and mayonnaise. Slice bread 1 1/2 inches thick and spread with the onion mixture. Spread out on a baking sheet and heat under the broiler for a few minutes.

This might be good if you just split the loaf of bread lengthwise and spread the ingredients over it then broil until bubbly. I've seen the same idea done with minced garlic and cheddar cheese, so keep that in mind.

Burgundy Bread

4 tbsp Burgundy (or other dry red wine)
1/2 cup buttered, softened
1 large loaf French bread
1/8 tsp salt
Dash cayenne

Mix wine, butter, and seasonings. Slice bread into 1 1/2 inch slices, cutting to, but not through, bottom crust. Spread each slice lightly with wine butter. Press bread together and spread butter over the top. Wrap in foil with the top uncovered. Heat in a 400 degree oven.

This mock hollandaise either tastes close enough like the real thing or it doesn't. It's worth a try.

Sour Cream Hollandaise

1 cup sour cream
1 cup mayonnaise
1/4 cup lemon juice

Combine ingredients, blend thoroughly, and heat slowly.


Maple Syrup Salad Dressing

3/4 cup salad oil
3/4 cup wine vinegar
1/2 cup maple syrup
1/2 tsp dry mustard
1 tsp paprika
1 clove garlic
1 sliced onion

Shake all ingredients in a covered bottle. Chill. Remove the onion and garlic before pouring over mixed greens. Toss gently.