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              Kat's 10 Blue Cheese Dressing

 

1 qt Real mayonnaise
1 ts Garlic powder; (not garlic salt)
3 oz Bleu cheese
1 c Buttermilk
1 ts Parsley flakes
Mix together mayonnaise, buttermilk, garlic powder and parsley flakes. 
Crumble bleu cheese and fold in. Do not use electric mixer as the mayonnaise 
will separate. Refrigerate. Keeps for three weeks.

 

     Blue Cheese 2

6 oz Blue cheese or Roquefort, crumbled
2 c Mayonnaise
1 c (8 ounces) sour cream
2 tb Vegetable oil
2 tb Vinegar
1 ts Garlic salt
1 ts Onion salt
1 ts Salt
1/2 ts Pepper
Place all ingredients in a blender; cover and process on medium speed until smooth, 
about 1 minute. Cover and refrigerate. Yield: 3 cups

 

                  Blue Cheese 3

 

1/2 c Sour cream
1/2 c Milk
1 c Kraft mayo
4 oz Blue cheese -- crumbled
1/8 ts Onion powder

Use electric mixer to combine all ingredients until smooth. 
Tightly cover and refrigerate. Use within 10 days.

 

                   Blue Cheese 4

1 qt Mayonnaise (4 cups)
1 c Buttermilk
1 c Cottage cheese; sml curd
1 ts Worcestershire sauce
1 ts Garlic salt
1 ts Salt
4 oz Roquefort or Blue cheese;

Combine all ingredients in a medium bowl except crumbled cheese. 
Mix with electric mixer. Stir in crumbled cheese with a fork. 
Refrigerate. Makes 1 1/2 quarts.

 

      Blue Cheese 5

2 1/2 oz Blue cheese or Roquefort crumbled
2 tb Dijon mustard
1 1/2 c Mayonnaise OR mayonnaise-type salad dressing
1 tb Worcestershire sauce
2 tb Red wine or Balsamic vinegar

Mix all ingredients together and keep refrigerated until ready to use. 
Serve as a dressing over crisp mixed greens.

Makes 1 3/4 Cups

 

          Blue Cheese 6

1/2 c Blue cheese, crumbled
1 c Plain yogurt
1 Clove garlic, finely chopped
Pinch dry mustard
Freshly ground pepper,
To taste

Beat half the cheese with a fork in a small bowl until creamy. 
Stir in the yogurt, garlic, mustard and pepper. Sir in remaining cheese. 
Store, covered, in refrigerator.

 

  Blue Cheese 7

3/4 c Sour cream
1/2 ts Dry mustard
1/2 ts Black pepper
1/2 ts Salt (scant)
1/3 ts Garlic powder (scant)
1 ts Worcestershire sauce
1 1/3 c Mayonnaise
4 oz Danish bleu cheese: crumble

In a mixer bowl, blend sour cream, mustard, pepper, salt, 
garlic powder and Worcestershire for 2 min at low speed. 
Add mayonnaise. Blend 1/2 minutes at low speed and 2 min at
 medium speed. B hand, crumble cheese into mixture. 
Blend at low speed no more than 4 min. Refrigerate 24 hours before use. Yield: 2 1/2 cups.

 

  Blue Cheese 8

1/3 c Crumbled blue cheese
2/3 c Vegetable oil
2 tb Wine vinegar
1/2 ts Paprika
1/8 ts Ground pepper
Salad greens
1/3 c Crumbled Roquefort cheese
3 tb Dry red wine
1/2 ts Salt
1/4 ts Dry mustard
1 ds Garlic powder

Mash blue or Roquefort cheese with fork. 
Mix remaining ingredients except salad greens; 
stir gradually into cheese. Serve over salad greens.

 

  Blue Cheese 9 

4 oz Wedge of Bleu cheese,crumble
2 c Sour cream
6 dr Tabasco sauce
1 ts Worcestershire sauce
1 ts Lemon juice
Salt to taste
Pepper to taste

Crumble Bleu cheese. Add sour cream and mix well. 
Add remaining ingredients. Mix well. This is quite thick but
 it may be thinned with a tablespon of Half and Half or cream. 
After it is mixed for a while it will thin out some

Blue Cheese 10

1 cup real mayonnaise
2 Tbls. buttermilk
1 Tbls. crumbled bleu cheese
1/8 tsp. coarse ground black pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder

-Stir together all ingredients in a small bowl until smooth.
-Cover and chill for 30 minutes before serving.

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- Coco Chanel