I generally use Roquefort, and I make a very simple recipe: 1/8 pound Roquefort cheese, as fresh as possible 1 tbsp black pepper, coarsely ground 3-4 dashes cayenne 3-4 Tbsp freshly squeezed lemon juice (Meyer lemons preferred) approx. 1-1/2 cups mayonnaise (Best Foods or HellmannâÂÂs) Break the cheese in a small bowl with a fork and add the lemon juice. Mix by hand--do not use a blender. If you like to have small lumps of cheese in the dressing, reserve some of the cheese to put back in later. Add the pepper and cayenne and stir with the fork. Add cheese lumps at this time if you have reserved any and stir in carefully so that they will not become blended. Add the mayonnaise - the amount you add will depend on how strong a Roquefort flavor you desire. I like it fairly strong, but no Worchestershire sauce. Chill for at least half an hour before serving. I have sometimes substituted part sour cream for some of the mayo, but normally I use all mayo for a salad dressing and part sour cream for a dip. If I use Bleu cheese instead of Roquefort, I increase the quantity a bit. Lars

i'd also like to add these. i had asked a similar question once and copied several recipes then. still haven't tried them out but each one had real potential for us. Feta from the Forum Greek Feta Casserole (Joyce 9/17/01) ¾ C macaroni 1 egg, lightly beaten ½ C feta cheese ¼ C milk ¾# ground lamb/pork 8 oz tomato sauce ¼ C chopped onion ½ tsp cinnamon more feta for the topping Cook the pasta. In a bowl, mix the egg, feta and mil. Add the cooked pasta. Spread the mixture into a small casserole dish. Brown the meat in a frying pan with oniondrain. Stir in tomato sauce, cinnamon and salt and pepper. Spread the meat mixture over the pasta and sprinkle with more feta. Bake at 350 for 30 minutes. (The following recipes all came from the same poster but I am missing the page he/she started writing on, so I dont know who posted these. Perhaps "they" are still around and will step forward to claim their recipes!) Greek Lasagna 1# ground sirloin ¼ C butter 2 T tomato paste ½ tsp salt ¼ tsp pepper ¾# feta 2 tsp parmesan cheese 2 ½ T cream cheese 6 eggs, beaten 1# ziti, cooked and drained Brown the meat with the butter and tomato paste. Add salt and pepper. Add the remaining ingredients, except eggs and pasta. Let the mixture cool completely. Add the eggs and stir in the ziti. Grease a 13 x 9 pan and pour in the mixture. Bake at 350 for an hour or until lightly browned. Feta Cheese Biscuits 3 C flour 3 tsp baking powder ¼ tsp salt 1 T sugar ¼ C shortening ½ C milk 2 eggs, beaten 1 C feta 1 egg yolk Stir flour, baking powder, salt and sugar into a bowl. Cut in the shortening using a pastry blender, until it has the consistency of meal. Pour milk and eggs into the flour mixture, slowly. Add the crumbled cheese. Turn out onto a floured surface and knead lightly. Roll to desired thickness and cut with a round cutter. Use the egg yolk to paint the top of the biscuits. Bake on a cookie sheet at 425 for 20 to 25 minutes. Feta Herb Spread 2# plain yogurt 1 garlic clove ½ tsp salt ¼ tsp pepper 1 C feta 1 T olive oil 2 tsp fresh parsley, chopped 1 tsp dried oregano Drain yogurt in a cheesecloth-lined sieve in the refrigerator overnight. Mash the garlic clove with the salt and pepper. In a large bowl, combine the yogurt, garlic paste, feta, oil, parsley and oregano. It will keep, covered and refrigerated, for up to 4 days. Chicken, Feta and Pepper Heroes 1# boneless, skinless chicken breast, cut into thin strips 3 T olive oil, divided 2 tsp Tabasco ½ tsp salt ½ tsp ground cumin 1 red bell pepper, seeded and cut into strips 1 green bell pepper, seeded and cut into strips ½ C feta 4 hero rolls Heat 1 T oil in a 12" skillet over medium high heat and cook the chicken until well browned, stirring frequently. Stir in Tabasco, salt and cumin. Remove from heat and put into a medium bowl. Heat 2 T oil in the skillet over medium heat and cook the pepper strips until tender crisp, about 5 minutes. Stir the chicken mixture in with the pepper and divide this among the 4 hero rolls, and sprinkle the feta on top. Feta, Cucumber and Spinach Pita Sandwiches 1 C plain, nonfat yogurt 1 garlic clove, minced ¼ tsp cayenne pepper 1 C coarsely chopped cucumber ¼ C chopped, drained oil-packed sun-dried tomatoes 2 T chopped green onion 2 T chopped fresh mint 1 T red wine vinegar 1 tsp olive oil 6 oz package of baby spinach 2/3 C of feta (about 3 oz) 4 pita breads, cut crosswise in half Mix yogurt, garlic and cayenne in a small bowl and season with salt and pepper. Can be made a day aheadcover and chill. Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in a large bowl. Stir in spinach and feta. Preheat the oven to 350. Wrap the pita breads in foil. Place in the oven for about 10 minutes. Fill the pita halves with cucumber mixture. Spoon some yogurt dressing into each pita half. Serve, passing the remaining yogurt dressing separately.

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.