GENE'S FRENCH-BLEU CHEESE DRESSING |
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Shared recipe submitted by Gene I obtained the basic recipe from the 1988 edition of the First Baptist Church, Gastonia, North Carolina (USA) cookbook. It had been submitted by a woman who was considered the best cook in the church. I considered the dressing very good, but after adding bleu cheese the taste was incredible! I have seldom served this dressing to guests without having them as for the recipe. |
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| 2/3 cup | Vegetable oil | 150 mL | |
| 1/3 cup | Tomato catsup | 75 mL | |
| 1/3 cup | Cider vinegar | 75 mL | |
| 3 tbsp | Lemon juice | 50 mL | |
| 1/3 cup | Brown sugar | 75 mL | |
| 1/3 cup | White sugar | 75 mL | |
| 1 tsp | Salt | 5 mL | |
| 1/4 tsp | Black pepper | 1 mL | |
| 1 tsp | Paprika(I use Hungarian paprika) | 5 mL | |
| 2 tbsp | Grated onion | 25 mL | |
| 1 | Large garlic clove minced | 1 | |
| 4 ounces (ounces in weight) | Bleu cheese | 114 g | |
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Mix all ingredients except bleu cheese together in mixing bowl and beat well with hand-held electric mixer or rotary beater or put in jar with tight-fitting lid and shake vigorously. Add crumbled bleu cheese and stir with spoon, avoiding breaking up the bleu cheese too much. Pour into jar and refrigerate. |
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