Gorgonzola Dressing
Submitted
by: Barbiel |
6 cups blue
cheese
2 bunches of green onion chopped
3 tablespoons garlic, sliced
6 dashes of Tobasco |
2 ounces
Worcestershire
1/2 tablespoons salt/pepper
2 cups milk
6 cups sour cream |
|
Wisk ingredients
thoroughly in a big steel bowl and store. |
Caesar Dressing
Submitted
by: Barbiel |
3 eggs
2 lemon's juice
3 teaspoons garlic powder (or fresh sliced one)
5 dashes Tobasco |
2 tablespoons
Worcestershire
2 tablespoons wine grain mustard
1 can anchovy
1 cup Parmesan cheese |
|
Blend with oil
gradually until the thickness of the dressing stops its rotation
in the food processor. |
Anchovy
Yogurt Dressing
Submitted
by: Barbiel |
1/2 cup low-fat yogurt
1/8 teaspoon white pepper
1 tablespoon Salflower
1 garlic colve, minced
2 tablespoons white vinegar |
2 tablespoons parsley, chopped
1 tablespoon oil
1 tablespoon anchovy paste
dash of red (cayenne) pepper
dash of salt |
Place all ingedients in a blender and process until smooth.
Refrigerate to blend flavors. Adjust seasoning before serving.
Makes about 3/4 cup, serving 12.
Note: Excellent dressing for vegetables, pasta, fish or
salads. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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