Put everything but the oil and blue cheese into a blender or food processor and process for 15 to 20 seconds. Continue to process, adding the oil slowly in a thin stream. When oil has been added, process for an additional 45 seconds, or until well thickened. Add the cheese and mix well. Refrigerate until […]

Preparation Time: 0:15 Finely chop all vegetables. Mix well. Combine vinegar, mustard seed, coriander, and pepper. Pour over vegetables and mix. Chill. Store tightly covered in refrigerator. Keeps well.

In small bowl or jar, combine all ingredients; mix or shake well. Makes about 1/2 cup

Place all of the ingredients in a blender container and blend until smooth. (When necessary, stop the blender and use a rubber spatula to scrape down the sides.) Makes 1 1/2 cups.

Conbine rice, broth, sage, thyme and rosemary and cover and bring to a boil, then reduce heat and cook, without stirring, until liquid is absorbed, about 15 minutes. Cook sausage on medium heat, stirring occasionally, until lightly browned. Add the raisins to the meat, stirring often, until they puff, then remove the meat and raisins […]

In a 6-8″ frying pan, stir hazelnuts in salad oil over low heat until nuts are golden, 5-8 minutes. Cool. Add shredded lemon peel, lemon juice, water, and sugar.

Put the vinegar, egg, paprika, sugar, salt, and cayenne into a bender container and blend until combined. With the blender running slowly, gradually pour the salad oil into the blender container. Chill before serving. Makes about 1 2/3 cups.

Put everything in a screw-top jar and shake thoroughly. Will keep for a couple of days in the refrigerator.

In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard seeds and water; set aside. In second similar saucepan, combine vinegar, garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil, reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard mixture to simmer, and simmer, […]

Put all of the ingredients, except the blue cheese, into a blender container and blend until the onion is finely chopped. Crumble the blue cheese into the mixture and blend until the cheese is chopped. Store in the refrigerator. Shake the salad dressing mixture before serving over the salad. Makes 2 cups.