Puree everything together in a blender or food processor. Yield: 2 3/4 cups.

Crumble Bleu cheese. Add sour cream and mix well. Add remaining ingredients. Mix well. This is quite thick but it may be thinned with a tablespon of Half and Half or cream. After it is mixed for a while it will thin out some.

-DRESSING – 3 Eggs; hard-cooked, chilled 1 tb Prepared mustard 2 tb White wine vinegar 1/4 c Vegetable oil 2 tb (to 4 tb) heavy cream SAUCE 1 c Sour cream 3 tb Beet juice 1/2 ts Lemon juice In a large mixing bowl, combine the finely chopped herring, optional meat, potatoes, beets, apple, onion […]

CHEFS BLEND VINEGAR 4 c Dry rosemary 4 c Dry basil leaves 30 Stems of marjoram 6″ long 2 Heads of garlic peeled 3 tb Crushed red pepper 1 ga Red wine vinegar 1. Put all the ingredients called for in the recipe of your choice, except vinegar, in a one-gallon glass jar. 2. Heat […]

Blend all ingredients together. Makes approximately 1 3/4 cups dressing.

Place chicken in a saucepan, breast side down, in 1-1/2 in of water. Cover. Simmer for 20 mins until chicken is fork-tender. Cool. Cut into bite-size pieces. During this time, toast pecans at 350 for 10 mins. Remove. Coarsely break up. Pare peaches, if desired. Cut into 3/4in pieces. In a small bowl, combine the […]

Put all of the ingredients into a blender container and blend until the green pepper is chopped. Chill before serving. Makes 1 3/4 cups.

In Medium Jar With Lid, Combine All Ingredients. Shake Vigorously Until Well Blended. Store in Refrigerator Until Ready To Use. Makes 3/4 Cup.

In blender jar, place 4 to 6 cloves fresh garlic, peeled, 2 egg yolks, 3 tablespoons lemon juice, 1 tablespoon mustard and 1/2 teaspoon salt. Cover and blend smooth. With blender running, remove cover and very slowly pour in 1 cup olive oil in a very thin stream. Cover blender, turn off and scrape down […]

Mix together all the ingredients & let sit for a while to allow the flavours to marry. Then use. * Or replace with wine vinegar ** I use Hungarian paprika, its sweeter than Spanish *** I use cayenne. You need the hot to contrast with the sweet.