Well, I thought as much but was confused by the capital letters. Thank You! I can't wait to try it.

First of all, if you wrap it really well...in saran and in foil you can freeze it...I would freeze it in about 4 oz pieces... What kind of blue cheese did you buy? And here ya go with the recipes! This is good with cocktails, or accompanying a salad. Savory Blue Cheese Tart 1 10 inch unbaked pie shell ½ cup chopped pecans 6 Oz. cream cheese 2 eggs 4 Oz. Maytag Blue Cheese ½ cup milk 1 tsp Worcestershire sauce 1 tsp corn starch Ripe olives and chives to garnish Preheat oven to 350 degrees. Sprinkle nuts in the bottom of pie shell. Mix the next 6 ingredients in a blender or food processor and pour slowly into the crust. Garnish with sliced ripe olives and chopped chives. Bake 35 to 40 minutes until set. Cool and refrigerate 2 hours, cut into 12 wedges and arrange on a platter reputation. Warm Blue Cheese, Bacon and Garlic Dip from Stop and Smell the Rosemary... Recipes and Traditions to Remember ___________________________________ INGREDIENTS: 7 slices bacon, chopped 2 cloves garlic, minced 8 ounces cream cheese, softened 1/4 cup half and half 4 ounces Maytag Blue Cheese, crumbled (1 cup) 2 tablespoons chopped fresh chives 3 tablespoons chopped smoked almonds (1 ounce) TO PREPARE: Cook bacon in a large skillet over medium-high heat until almost crisp, about 7 minutes. Drain excess fat from skillet. Add garlic and cook until bacon is crisp, about 3 minutes. Preheat oven to 350 degrees. Beat cream cheese until smooth. Add half and half and mix until combined. Stir in bacon mixture, blue cheese, and chives. Transfer to a 2-cup ovenproof serving dish and cover with foil. Bake until thoroughly heated, about 30 minutes. Sprinkle with chopped almonds. Serve with sliced apples, toasted pita crisps or French bread. NOTE: May be prepared 1 day in advance. Refrigerate or freeze. Bring to room temperature before baking. YIELDS 2 CUPS ___________________________________ Copyright 1996 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site For a special party, make them in 1 inch rolls. Labor intensive, but your guests will rave. Blue Cheese Cocktail Wafers 2 ¼ cups flour ½ cup sifted confectioners sugar ½ tsp salt ½ tsp ground white pepper ½ pound butter ( 2 sticks) 1 cup crumbled Maytag Blue ( about 6 Ounces) ¼ cup milk 1 ¼ finely chopped pecans or walnuts, divided Sift the dry ingredients Cut in the butter and cheese Sprinkle with the milk Sprinkle with the milk Mix to create stiff dough Mix in ¾ cups of the nuts Shape dough into two rolls 2 inches by 10 inches Coat the rolls with the rest of the chopped nuts Wrap in plastic and refrigerate at least 4 hours Pre heat oven to 400 degrees With a sharp knife, slice into ¼ inch slices and place on ungreased cookie sheet Bake about 8 minutes until lightly browned. Cool on wire racks Makes about 100 Blue Cheese Popovers Yields 12 popovers Vegetable oil, shortening, or lard for the pans 1-1/2 cups whole milk 6 oz. Maytag Blue Cheese , crumbled 1 tsp. salt Freshly ground black pepper 9 oz. (2 cups) all-purpose flour 6 large eggs Set the oven rack to its lowest position . Heat the oven to 400°F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work). In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.) Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 min. at 400°F. Don't open the oven, but reduce the temperature to 350°F and continue to bake another 15 min. until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving. Blue Satin Soup 4 T. butter 1/4 c. each very finely minced celery, green onion, and green pepper 14 oz. can chicken broth 1 cup milk 4 oz Maytag Blue Cheese I cup light cream 1/2 c. flour 2 oz dry sherry Fresh ground pepper, to taste Melt butter in heavy sauce pan, add vegetables and sauté 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. Blue Cheese Stuffed Pork Chops 6 pork chops, 1 ½ inches thick with pocket cut 3 T butter 1 T fine minced onion ½ c crumbled Maytag blue cheese ¼ c. finely sliced mushrooms ¾ c. fine, dry bread crumbs (not moist, fresh bread) Melt butter in fry pan, add onion and mushrooms and cook for 5 minutes. Remove from heat and stir in blue cheese, bread crumbs and salt. Stuff chops and secure pockets with a toothpick. Bake on a baking sheet at 325 degrees for about 45 minutes to an hour. Spinach Noodle Casserole 8 oz package of spinach noodles 2 packages frozen chopped spinach 11 oz can of cream of mushroom soup 1/2 cup milk to thin the soup 4 oz can of sliced mushrooms drained 4 oz crumbled Maytag Blue Cheese Thaw the spinach, drain well and cut through several times with a chefs knife. Cook noodles according to package directions, and drain. Mix milk with the soup, add to noodles along with mushrooms and cheese.toss to mix and bake at 350 degrees until bubbly, about 25 to 35 minutes. Serves 4 to 6 as a side dish. Toms Shrimp Fettuccini, serves 4 4 oz Maytag Blue Cheese 8 oz cream cheese ( no one said this was low fat!!) 1/4 cup fresh parsley, chopped 1/3 cup dry white wine tablespoons light cream I clove of garlic, minced 4 scallions chopped (tops too) 1 pound cooked, shelled and deveined shrimp Fresh ground pepper.lots is good. I pound fettuccini cooked Mix cheeses, wine and cream at room temperature in a 2 quart casserole. Add seasonings and shrimp and bake at 375 degrees until heated through (about 25 minutes) serve over cooked pasta. There are more plus many different recipes for different salad dressings, including a rosy boue cheese dressing one based on Lillet another that I call Zesty blue cheese dressing, made with lots of lemo0n, and my old favorite....the none better creamy blue cheese dressing. This ought to use up that wheel you have. Linda c Linda C

My late husband was with the Maytag Blue cheese company...I collected lots of blue cheese recipes. Here are a few for salad dressing. DonnÂs Delight 4 oz Maytag blue crumbled 1 cup of mayo ( I use Kraft) 3 oz ( about 1/3 cup) milk or cream 2 tsps sugar 2 tsps dried parsley 1 ½ Tablespoons lemon juice 1 ½ Tablespoons cider vinegar 1 Tablespoon fresh grated onion 1 Tsp Lee and Perrins worchestershire 1 tsp horseradish ½ tspoon garlic powder. Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies. Serves about 6 to 8 Fran's Zesty Blue Cheese Dressing 4 oz Maytag Blue cheese 1/2 cup olive oil 1 tsp grated lemon peel 1/4 cup fresh lemon juice 1 clove of minced garlic 1 cup sour cream. Mash cheese and oil together with a fork until creamy and smooth, add rest of the ingredients and mix well. Makes 2 cups. Rosy Blue Dressing 1 small onion 1 cup mayonaise 1/3 cup olive oil 3/4 cup catsup 2 T cider vinegar 1 tsp Dijon mustard 2 Tablespoons sugar 3/4 teaspoon paprika 4 oz Maytag blue cheese crumbled Put all but the cheese in a food processor and blend until mixed, add blue cheese and pulse to crumble. Linda C

Yes, it works. And it works wonderfully. I've been making this version of caesar salad for over 35 years. The recipe comes from Pat Davis (Pat Davis Cooking school in Grand Rapids). She trained with Simone Beck. We compare all caesars to this caesar. The blue cheese is not in the dressing. The dressing is a traditional homemade caesar dressing. But the Roquefort cheese is added to the salad. If you don't have Roquerfort you can substitute another blue cheese. Caesar Salad adapted from Pat Davis Cooking School 1 large head of Romaine Lettuce, washed, dried and torn into pieces 1 large clove of garlic 1/2 cup olive oil 1 tsp. or more to taste Dijon Mustard salt pepper Splash of Worcestershire sauce anchovy fillets 1/4 cup Roquefort cheese (substitute Maytag or another high quality blue cheese) Fresh grated Parmesan cheese 1 coddled egg red wine vinegar fresh squeezed lemon juice Homemade Croutons Add garlic to salad bowl (wooden works best), sprinkle with salt and use a fork to crush garlic. Turn into a paste. Add coddled egg and mix. Add dijon mustard and mix well. Add anchovy fillets and crush with fork. Drizzle in oil a bit at a time, until the oil is absorbed by the egg mixture. Add red wine vinegar and Worcestershire sauce. Season with pepper. Add salt to taste. Add some lemon juice and mix. Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese. Sprinkle with Parmesan and add croutons. Croutons 2 or 3 slices of French or Italian bread 3/4 inch thick, crusts removed 1 garlic clove olive oil Rub each slice of bread with crushed garlic clove. Cut into cubes. Heat oil and toss the cubes. Make sure they are well coated. Turn often until nicely toasted. Place in a low oven to finish toasting and crisping.