My DH will only eat pepperoni and mushroom pizza, with garlic, onions, and tons of parm. Eating out I choose ham and pineapple, or white pizza, from the store I pick the thin crust California Kitchen BBQ chicken. I bought a thrift-store book that has 50 different toppings and 30 crust recipes, but OOP now. About a third are hot Tex-Mex so I've not made them (hot pepper wimp) but the others I've tried at least once, even the salad pizzas and the dessert pizzas! I've found that just about anything baked on a crust is great, especially cold the next day for breakfast. YUM! I've been trying to find a gluten-free pizza crust recipe that tastes good, but have had no luck so far. Do any of you have one? Nancy

I'm not Linda, but I have her recipe. I thought I'd go ahead and share it with you so you could make it Right Away, just in case she doesn't see this by the time you need Blue Cheese Dressing. It's the best I've ever had. I'm going to go ahead and post the ''story'' she had to go with it, so you know of her true culinary genius. ''Funny....I had a salad for lunch with my blue cheese dressing. The story goes is that there was a restaurant in Tiffin, Iowa where lots of people went after an Iowa game, and their blue cheese salad dressing was legendary. Their salads were enormous....they stood a leaf of iceberg lettuce up at the back of a salad bowl and filled that bowl full of chopped greens and dumped on easily half a cup of blue cheese dressing, made with Maytag Blue of course!!. Every time I went there I tasted the dressing and wrote down something I noticed about the dressing...Mayo based....sweet and sour, thin enough to coat every leaf, parsley...and a "bite"....horseradish. Finally my DH and friends said! That's IT!....here's the recipe...I recommend doubling it....or quadrupling!'' 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 2 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

CREAMY BALSAMIC VINAIGRETTE 2 cloves garlic, minced 2/3 cup olive oil, (use your favorite) 1/3 cup balsamic vinegar 1 tsp. Dijon mustard 2 tsp. honey Process all ingredients together in food processor or blender until thick and creamy; refrigerate. If desired, whirl again briefly before use. NOTES: I make this dressing using my mini processor but you could easily use a regular processor or blender. Feel free to use more garlic, mustard or honey according to your taste. Great on green salads, pasta salads, string beans, asparagus, tomatoes or whatever! Yield: makes about 1 cup.

You can even stir fry Romaine lettuce! It's great grilled, too. This is just an example; I hardly ever make the dressing. But then I hardly ever get grillable romaine because mine never heads up before it bolts. GRILLED ROMAINE WITH WALNUTS, PARMESAN AND ANCHOVY DRESSING Total time: 30 minutes. Serves 6. 4 anchovy fillets 2 teaspoons minced garlic teaspoon salt cup olive oil 3 teaspoons lemon juice 3 (6-ounce) hearts of romaine 2⁄3 cup chopped, toasted walnuts 1 ounce Parmigiano-Reggiano In a mortar and pestle or a blender, puree the anchovy fillets, garlic and salt. Slowly add the olive oil in a stream, stirring or pureeing constantly to make a creamy sauce. Stir in the lemon juice, taste and add more lemon juice or salt if necessary. Set aside. Prepare a wood fire or heat a grill pan over medium-high heat until hot. Split the hearts of romaine in half lengthwise, leaving them attached at the base. Brush both sides of each half with the anchovy sauce and then grill over a wood fire or in a grill pan until the leaves sizzle and begin to look a little frazzled, about 2 minutes on each side. They probably won’t brown much. Remove the cooked romaine to individual serving plates, cut-side up. Sprinkle with chopped walnuts and spoon over some more dressing. Use a vegetable peeler to shave Parmigiano-Reggiano in thin sheets over top. Serve immediately. Per serving: 174 calories; 3 grams protein; 5 grams carbohydrates; 3 grams fiber; 16 grams fat; 3 grams saturated fat; 5 mg. cholesterol; 1 gram sugar; 117 mg. sodium.