Soften one 3-ounce package cream cheese.Blend in ½ cup (or more) crumbled blue cheese. Slowly add ½ cup salad dressing, ½ cup lightcream, and 1 tablespoon lemon juice.
Beat smooth and chill.
(For variety, or if you prefer, add a clove of pressed garlic.)
Roquefort Salad Dressing
–a recipe given to Nancy by her friend and neighbor, MargaretSharp–
1 cup Pfeiffer’s Chef Salad Dressing
¼ cup cream
2 ounces Roquefort or blue cheese
Mix and let stand at room temperature for about 6 hours.
Roquefort is a pungent blue cheese of French origin made fromgoat’s milk. Use whatever blue you have on hand or prefer.
–a recipe given me by my sister, Jayne Gardner (Hallock)Zebrowski–
3 tablespoons olive oil
1 tablespoon vinegar
Cut in 2 ounces Gorgonzola cheese.
Makes enough for a salad for 3 to 4 people. Use any greens youprefer.
Gorgonzola is a pungent blue cheese of Italian origin. Feel freeto use use whatever blue you have on hand or prefer–it’s a salad dressing and creating itshould be flexible, etc.
These recipes have been kitchen tested.
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Copyright © 1999-2012 S.H. Klock/ The Recipe Reader / at Home Cookin’.