Bleu Cheese Dressing

A few friends to visit my home recently have enjoyed the worlds best bleu cheese dressing. This recipe comes from an old friend of my fathers - Rosie Eastman, whom he worked with in the 1970s at Sears. The recipe says that it lasts 2-3 weeks, and I was concerned that we would go through a quart in that time...

...as it turns out, that was not a problem.


PS - I mix it in my Ninja, and its easy-peasy!

2 C Mayonnaise

½ C Sour Cream

¼ C Vinegar

4 tsp Sugar

½ tsp dry mustard

½ tsp garlic powder

½ tsp onion powder

Blend well

4 oz crumbled blue cheese

Refrigerate at least two hours, keeps well 2-3 weeks in refrig

Yield 3 Cups

Brick-Bread French Toast

So the bread didn't turn out as I hoped. Skinny, dense loaves.

Bread (ours was a homemade whole wheat - loaves about 1 1/2 inches thick)
Cream Cheese Frosting
1 pint canned pears
2 cups whey (could use milk if you don't have whey)
6 eggs
1 cup milk
cinnamon
cloves
vanilla


Sliced the thin loaves in half, spread cream cheese frosting on top and put them back together. Then slice them about 1/2 slices. Drain and dice the pears and spread them over the bottom of a 8x11 pan. Lay sliced bread at an angle in the pan. Pour over whey. Whisk seasoning and eggs together, add milk and whisk thoroughly. Pour over the top. Let it sit over night. Bake at 375 for 45 minutes.