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From: ed@mtxinu.UUCP (Ed Gould)
Newsgroups: net.cooks,net.veg
Subject: Re: Any Blue Cheese Salad Dressing Recipes?
Message-ID: <469@mtxinu.UUCP>
Date: Sat, 21-Sep-85 00:39:38 EDT
Article-I.D.: mtxinu.469
Posted: Sat Sep 21 00:39:38 1985
Date-Received: Fri, 27-Sep-85 03:03:02 EDT
References: <171@ciprico.UUCP>
Reply-To: ed@mtxinu.UUCP (Ed Gould)
Distribution: net
Organization: mt Xinu, Berkeley, CA
Lines: 20
Xref: watmath net.cooks:4895 net.veg:503

When I make a sour cream-based blue cheese dressing, I grate or crumble -
depending on the particular cheese - as much as I want for as strong
a dressing as I want of the cheese into a bowl, add a pint of sour
cream, and some milk and/or vegetable oil to thin it to the right
consistency.  Herbs, garlic, and onion can be added if desired.  Dill
and garlic make a sonderful combination with the cheese.  It can be
used immediately, but has a better flavor if it's refrigerated for at
least a couple of hours and preferably over night, especially if herbs
are used.

I also like, now and then, an oil and vinegar or oil and red wine dressing
with crumbled blue cheese in it.  If you use vinegar, use a red wine vinegar;
just using wine that hasn't turned works very well, too.  Oil, wine, garlic
and cheese are all I use in it.

-- 
Ed Gould                    mt Xinu, 2910 Seventh St., Berkeley, CA  94710  USA
{ucbvax,decvax}!mtxinu!ed   +1 415 644 0146

"A man of quality is not threatened by a woman of equality."


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