At one time I had a "catalog"....more like a few pages , of all the sizes and names and shapes of Mason's Vista. And I do believe the large platter I havew as the largest they had. The catalog I have? had is from the mid 1950's....maybe it's still in the bottom of a drawer somewhere> When we were first married, we had found a gift shop in Windsor Canada that had a large selection of Mason's pink vista. And we could order up to $10 worth duty free that would come in as unsolicited gift. And at that time a cup and saucer were $1.25 USD....and a dinner plate was $.90. I filled out my everyday use stuff that way. We were hard on sandwich plates and cereal bowls> Just looking at my picture from 13 years ago and my cupboard now....and think I have added 2 coupe soup plates> I have platters in several places....I will have to dig them out and measure and see just what I have

"Bwwwaaack!"....tooting the horn. Here are a few: Donn's Delight�This is my best interpretation of the Blue Cheese dressing made by the Lark in Tiffin. 2 oz. Maytag blue cheese 1/2 cup of mayonnaise ( I use Kraft) 3 T. milk or cream 1 tsp sugar 1 tsp dried parsley 2 tsp lemon juice 2 tsp vinegar 1 tsp grated fresh onion ( make that heaping!) 1/2 tsp Worcestershire 1/2 tsp horseradish 1/4 tsp (or a little more) garlic salt. Mix. ( I use an electric mixer or a fork so as to leave lumps) and serve over salad of your choice. Serves about 4. Recipe may be doubled....or quadrupled. Robin�s blue blazers 1/2 cup butter or margarine 2 oz Maytag Blue Cheese 1 T cognac 2 T chili sauce 1/4 cup fresh grated Parmesan cheese 1/4 cup chopped walnuts 2 T minced green onion Cayenne pepper to taste ( more is better!) 4 English muffins split and lightly toasted Black olive halves to garnish Have butter and blue cheese at room temperature. Mix all but muffins and olives with a fork until well mixed. Spread on muffin halves, cut into quarters, top each piece with a black olive half, place on a cookie sheet and broil until lightly browned. Serve hot. VEAL WITH BLUE CHEESE SAUCE (serves 6) 1 1/2 lbs veal scallops ( or thin slices of chicken breast...or thin pork cutlets) Salt & pepper 2 TBL butter 1 1/2 TBL brandy 1 1/2 cups beef broth 1 1/2 cups chicken broth 1 1/2 cups whipping cream 4 oz crumbled blue cheese Chopped fresh parsley Sprinkle veal w/salt & pepper. Melt butter in skillet over medium-high heat. Add veal & saute 2 minutes on each side until golden. Transfer to a serving platter & keep warm. Add brandy to skillet. Bring mixture to a boil, scraping up any browned bits. Add beef & chicken broth. Boil 10 minutes or until reduce to about 1 cup. Stir in cream; boil 12 minutes or until slightly thickened. Reduce heat to medium-low; add cheese & whisk until melted. Simmer 8 minutes or until mixture is thickened. Season to taste. Spoon sauce over veal; sprinkle w/parsley.~~ (If you prefer a thicker sauce, a little cornstarch dissolved in water may be added & simmered until thickened. I didn't find it necessary.) Fran Lozano's zesty blue dressing 4 oz Maytag blue cheese 1/2 cup olive oil 1 tsp grated lemon peel juice of � a lemon 1 cup sour cream 1 clove minced garlic. Mash cheese with fork and mix in oil until creamy. add remaining ingredients. Blue satin soup: one 14 oz. can chicken broth 1 cup milk 4 T. butter 4 oz Maytag Blue cheese 2 oz dry sherry 1/2 c. flour 1 cup light cream Fresh ground pepper, to taste 1/4 c. each very finely minced celery, g reen onion and green pepper melt butter in heavy sauce pan, add vegetables and saute very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes, Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired. I have more!!

Thanks for the response, newbeginning. I don't think lemon juice and vinegar are 1 T. I read "1 � Tablespoons lemon juice" and "1 � Tablespoons cider vinegar". Not sure if other browsers will see the ? between the 1 and the Tablespoon, as I do. The measure for fresh grated onion IS 1 T. Note that "Tablespoon" is singular here. Not a serious problem. I agree that I can guestimate 1 1/2 for lemon juice and vinegar and 1/2 for garlic. Edited to add this: With suggestions from others, I changed settings in the View menu, as I explained in a later text. I can read the original, but this one turned into upside down ? marks. Weird. Oh, well. They mean 1/2. This post was edited by Bellsmom on Tue, Mar 11, 14 at 16:09

I just made a batch - they are addictive little things aren't they. And don't chew on the side with the loose filing!! I got three tubs of them - one goes next door tonight for dinner, the other for Christmas Eve with the kids, and one for me. I used margarine - only because I tend to actually follow a recipe the first time. I imagine butter would work as well, since that's what I usually (once before) make carmel with. I mixed it in a big pot and used two cookie sheets with thay non-stick aluminum foil. I took them out every 15 minutes and turned the Cheetos over with two spatulas. When they were done, I took one pan out and put half on one of my many "spare" cookie sheets and spread them out. I put the rest back in the oven. That way they didn't cool off too fast. Once one cookie sheet was done - I took the two sheets cooling out onto the porch - it's cold out today and broke apart any that were still sticking together. I did the same for the second sheet in the oven, it worked well. Now, every cookie sheet I own is dirty - but not to worry, my 36" single bowl farm sink holds them all lying flat. They'll be clean and dry in a jiffy. I knew I got that sink for some reason! Have a wonderful Christmas.