I have been out of town working all week with no time to respond here. Please understand my sensitivity regarding this matter. I make my living as a creative person, mostly doing visual art but am occasionally called on for my writing skills such as they are. I would be very upset if my efforts - visual or written - were presented as someone else's even if only by omission of attribution. To me it is just wrong. Pleading ignorance doesn't make it okay. Just because it's posted to the internet doesn't make it okay - anymore than taking someone's belongings because they left them unguarded in a car with an open window. Having opportunity does not grant permission. Many years ago I sat in the audience of a local design and advertising awards presentation and watched as my design work - a year's worth of my daily efforts - was presented on screen with no designer/illustrator credits given. I had resigned from my art director position with the design firm a few weeks prior to the show. I left on good terms and had even given a month's notice. I left because I couldn't work a 60 hour week any longer, I was exhausted. My heart broke as I watched my work receive award after award. Even the presenter commented that there were no credits to individuals (like the other entries). My former employer had no idea I was in the audience. She looked rather startled when she ran into me in the lobby after the show. I said nothing. At the same show a photographer had entered one of my pieces (her photo, my design) with no credit to me. Ironic because she had made a big stink about the design firm using her image without credit or royalties. The client had supplied us with a large number of transparencies without informing us that they didn't actually own rights to many of them. Our ignorance didn't make it right. A fee was negotiated and she was given printed credit on the finished piece. Yet she submitted that same printed piece as her own. Go figure. Another time I was asked by a friend and professional colleague to create a poster for an event. It was for the one-time performance of a master's thesis, an interesting adaptation of a Mozart opera. Most of the professional opera singers donated their time, as did the costume designer and others. I created the poster, promotional materials, and tickets. When I opened the program (written by my friend) I read the many credits and my name did not appear! I hadn't given myself a credit on the poster itself, either. I mentioned it to him. He looked horrified, poor fellow. I have a distinctly formed opinion about creative ownership. I can site many examples of my work being imitated, sometimes it's flattering. It feels a lot better to be acknowledged and appreciated. I do gratis work as well for friends, for fund-raisers. It isn't all about monetary gain. Eileen

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.

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.

Well...it all depends on the blue cheese dressing....if it's a standard mayo based one...I like it on greens of course, and chopped vegetable salad of cucumbers, peppers green or colored, chopped sweet onion halved cherry tomatoes, some small pasta like orzo and some crisp greens mixed in. I like a more of a vinaigrette dressing with things like broccoli and cauliflower....and it's lovely on fennel and jicama salad, with some red peppers for color. I also make a very lemony blue cheese dressing....blue cheese mashed upw ith some lemon juice, olive oil and I forget what else....goes well on canned salmon and white meat chicken with lots of celery for crunch. Don't much care for blue cheese dressing on potatoes nor carrots....but I did have a recipe for blue cheese and carrots. I have a recipe for big fat slices of Vidalia onions in a blue cheese oil and vinegar dressing that is lovely....and goes very well with cucumbers too.