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| | From:  Genie· (Original Message) | Sent: 6/23/2008 8:18 PM |
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| | | From: Genie· | Sent: 6/23/2008 8:19 PM |
| From: brliles (Original Message) | Sent: 4/24/2007 11:08 PM | APPLE CIDER DRESSING
INGREDIENTS:
1 gallon apple cider
4 sticks cinnamon stick
1 teaspoon whole cloves
1/3 cup mustard, stone ground
1/2 cup olive oil
1/4 teaspoon pepper, coarse ground black
1 teaspoon poppy seed
DIRECTIONS:
In steam-jacketed kettle, slowly boil apple cider with cinnamon sticks and cloves until reduced by 3/4 and slightly thickened. Discard cinnamon sticks and cloves. Using a wire whip, mix mustard, oil, pepper, and poppy seed. Serve at room temperature. Shake or mix before serving. | |
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| | | From: Genie· | Sent: 8/8/2008 5:30 AM |
| Light Bleu Cheese Dressing
1/2 cup light mayo
1/2 cup light sour cream
1/4 cup milk
1/4 bleu cheese, crumbled
garlic salt
cayenne pepper
black pepper
water
Add equal parts mayo and sour cream (about a 1/2 cup each). Add some milk and crumbled bleu cheese, and stir together. If needs thinning to your liking, add a little water (gradually) and stir. For extra flavoring, add garlic powder, cayenne pepper, and black pepper, and salt if desired (we used garlic salt). empty out a mayo jar to make it, and simply pour it back into the jar. Will keep for as long as the milk was good, which means usually about a week or two. Portion size is estimated to be a tablespoon.
Serves 25
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