"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

The House of Prime Rib in S.F. has a wonderful salad and I found a copycat recipe for it. The dressing would be wonderful on a wedge salad, though I'd probably leave out the water to make it a bit thicker. I've included the salad recipe for anyone who might like it, because it's a terrific salad. Original Spinning Bowl Salad Copycat recipe from House of Prime Rib, S.F. 8 ounces romaine lettuce -- washed, dried and torn into 1 1/2" pieces 2 ounces iceberg lettuce -- washed, dried and torn into 1 1/2" pieces 2 ounces spinach -- Baby spinach; washed, dried and torn into 1 1/2" pieces 4 ounces canned beets -- drained & julienned 4 ounces chopped hard-cooked eggs 4 ounces croutons -- sourdough best 4 ounces Classic Vintage Salad Dressing 8 each tomatoes -- Teardrop or grape variety Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons. Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression. Pour dressing over greens. Toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. If using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes. For the Dressing: 3 tablespoons cider vinegar 3 tablespoons water 2 tablespoons applesauce 2 teaspoons Worcestershire sauce 1 1/2 teaspoons dry sherry 1 1/2 teaspoons seasoned salt 1 teaspoon sugar 1/2 teaspoon Sweet Hungarian Paprika 1/4 teaspoon garlic powder 1 pinch parsley -- flakes, a pinch 2 drops Tabasco sauce 1/2 cup vegetable oil In a large salad bowl, combine lettuces, spinach or watercress, beets and egg. Sprinkle with seasoned salt and pepper. Toss with dressing (recipe below). Garnish each serving with cherry tomatoes and croutons. In a blender, combine vinegar, water, applesauce, Worcestershire sauce, sherry, seasoned salt, sugar, Sweet Hungarian Paprika, garlic powder and hot pepper sauce. Blend on high until combined, about 30 seconds. With the motor running on high speed, slowly add oil through the pour hole on the lid (remove center of lid) until combined, about 2 minutes. Refrigerate several hours before serving.

This is Lindac's recipe and it's fabulous: * Exported from MasterCook * Salad dressing, Blue Cheese Recipe By : GardenWeb-Linda C Serving Size : 6 Preparation Time :0:00 Categories : Salads Sauces & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Maytag blue cheese -- crumbled 1 cup mayonnaise 3 ounces about 1/3 cup milk or cream 2 teaspoons sugar 2 teaspoons dried parsley 1 1/2 tablespoons lemon juice 1 1/2 tablespoons cider vinegar 1 tablespoon onion -- freshly grated 2 teaspoons worcestershire sauce 1 teaspoon horseradish 1/2 teaspoon garlic powder Mix gently so as to leave some lumps and serve over a green salad or on sliced tomatoes or as a dip for raw veggies. Tastes better if you let the flavor develop overnight.