Shared recipe submitted by Gene I obtained the basic recipe from the 1988 edition of the First Baptist Church, Gastonia, North Carolina (USA) cookbook. It had been submitted by a woman who was considered the best cook in the church. I considered the dressing very good, but after adding bleu cheese the taste was incredible! I have seldom served this dressing to guests without having them as for the recipe.

2/3 cup Vegetable oil 150 mL
1/3 cup Tomato catsup 75 mL
1/3 cup Cider vinegar 75 mL
3 tbsp Lemon juice 50 mL
1/3 cup Brown sugar 75 mL
1/3 cup White sugar 75 mL
1 tsp Salt 5 mL
1/4 tsp Black pepper 1 mL
1 tsp Paprika(I use Hungarian paprika) 5 mL
2 tbsp Grated onion 25 mL
1 Large garlic clove minced 1
4 ounces (ounces in weight) Bleu cheese 114 g

Mix all ingredients except bleu cheese together in mixing bowl and beat well with hand-held electric mixer or rotary beater or put in jar with tight-fitting lid and shake vigorously. Add crumbled bleu cheese and stir with spoon, avoiding breaking up the bleu cheese too much. Pour into jar and refrigerate.

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