• Blue Cheese Dressing

    From Ben Collver@1:124/5016 to All on Tue Aug 19 09:24:02 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blue Cheese Dressing
    Categories: Dressings
    Yield: 1 Batch

    4 oz Blue cheese; crumbled
    3 oz Cream cheese
    1/2 c Mayonnaise
    1/3 c Light cream (20%)

    Reserve 1/3 of the blue cheese. In a small mixer bowl, blend
    remaining blue and cream cheese on low speed. Beat in Mayonnaise and
    cream on medium speed until creamy. Stir in reserved blue cheese in
    lumps. Cover and refrigerate at least 3 hours. Overnight is better.

    Recipe by Pat Stockett

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  • From Dave Drum@1:396/45 to Ben Collver on Fri Aug 22 07:43:38 2025
    Ben Collver wrote to All <=-

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blue Cheese Dressing
    Categories: Dressings
    Yield: 1 Batch

    8<----- WHACK ----->8

    Recipe by Pat Stockett

    I have had that dressing aT Pat's home.. She was the moderator of this
    echo for several years following Joann Pierce - and she calmed things
    down nicely. She also hosted the first echo picnic I ever attended. In
    '98 I loaded my chilli rig into my little pickup truck and set out for Hayneville, Alablkamma. Herhome was a historic place, being the one time hideout for Jesse James when he was in the lam from the feds and the Pinkertons.

    Here's my Bleu (Froggish spelling) Cheese salad dressing ...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bleu Cheese Dressing
    Categories: Sauces, Cheese, Dairy
    Yield: 32 Servings

    1 lb Bleu cheese; crumbled *
    1 c Buttermilk
    1 c Sour cream *
    2/3 c Mayonnaise
    4 tb White wine vinegar
    1 ts Sugar; to taste, opt
    1 ts Garlic powder or more *
    Salt & pepper

    In a small bowl, mash bleu cheese and buttermilk
    together with a fork until mixture resembles large-curd
    cottage cheese.

    Stir in sour cream, mayonnaise, vinegar, sugar, and
    garlic powder until well blended.

    Season to taste with salt and pepper.

    * I use active-culture yoghurt in place of the sour
    cream. And half a TB of garlic granules instead of
    powder. I have also used Gorgonzola for my bleu vein
    cheese. It shreds very nicely instead of crumbling
    and makes a nice presentation when shredded over the
    top of the dressing. UDD

    Serves: 32 servings (2 TB each)

    By: Marie Freeman, Poquoson, VA

    RECIPE FROM: https://www.justapinch.com

    Uncle Dirty Dave's Kitchen

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  • From Ben Collver@1:124/5016 to Dave Drum on Sun Aug 24 10:46:06 2025
    Re: Re: Blue Cheese Dressing
    By: Dave Drum to Ben Collver on Fri Aug 22 2025 07:43:38

    Title: Blue Cheese Dressing
    Recipe by Pat Stockett

    Hayneville, Alablkamma. Herhome was a historic place, being the one time hideout for Jesse James when he was in the lam from the feds and the Pinkertons.

    What a colorful location. Thanks for sharing about Pat Stockett.
    I searched for her name and found some early cooking echo history.
    Here's what i found, plus a recipe from a local world class blue
    cheese maker.

    * * *

    I tried sending this out several days ago, but due to a misalignment in
    Xpress on my board, it wound up being tossed into INTERCOOK. I *hope*
    it's gonna make it to the right area this time.

    Since I know that you have been around just about a coon's age on
    this here echo... 8-} Do you or anyone else have a quick history of
    the cooking echo? Who was the first moderator, and who has been
    since then... also.. do you know just who exactly started it?

    It was started in 1987, when some boards in Connecticut decided to
    take what had been a local echo national. Somewhere around here I've
    got a copy of the first test message Sam Saluys posted (I think it's
    buried in a box of letters under the bed), and which she reposted a
    couple of years back in answer to a similar query. (In case you're
    wondering, it was a recipe for how to boil water. B-{)### ) I can't
    tell you much about the first year or so, because I wasn't in Fido
    then--I started showing up sometime in 1988, about the time that Sam
    dropped out of sight (I never knew why, but I suspect lack of
    time--one of the usual reasons--might have been the cause). We were
    about to get dropped from the ELIST because we hadn't updated our
    listings in too long, and rather than let it die, Rich Harper jumped
    in and volunteered to moderate, and just about got elected by
    acclamation (and none of the rest of us had the time or enough
    inclination). He worked a *lot* on promoting the echo, and gets a
    lot of the credit for its massive growth. I seem to remember that in
    '88 a big day was 60 messages, and by '90 we were regularly running
    well over 100 messages a day. Rich ran the place until about late
    '89 or early '90, and then had to give up because of health and lack
    of money (two more usual reasons). He passed the moderatorship to
    Tia Darrow, in Colorado Springs, and she did it for another year and
    some. Finally, she got tired of trying to keep us all corralled, and
    also wanted to provide an echo similar to COOKING but which would
    allow more general chat, so she resigned as moderator of COOKING and
    started COFFEE_KLATSCH. She handed the moderatorship back to Rich,
    but his health prohibited him continuing for long and he passed it
    to Joann in '91 (you were wondering when I'd get to her, didn't you?
    B-{)### ), and that's how it's been since. Now this is pretty
    skeletal for several reasons: first, I can't remember all the dates
    exactly.

    Second, yes there were squabbles on the echo, and I was there for a
    lot of them and remember what happened and who shot John, and I'm
    not going to tell about them. Those bones are buried, and I hope they
    stay that way; I don't want to listen to ancient grudges getting
    brought up again. I only mention them because I fear that if I don't,
    someone will accuse me of selective memory or will charge in with
    "But you left out the time that..." and rake up something better off
    dead, IMO. I've told the nice part, and that's all I intend to tell.
    I'm sorry to have to end this post on a sour note, but I'm afraid
    that if I don't say all this, I'll start another EchoWar without
    wanting one at all. Selah. Sam Waring Clerk of the Records

    From: SAM WARING

    * * *

    Submitted By PAT STOCKETT On 03-19-95

    From: Sam Waring said to Sharon Stevens & Ted Taylor

    It was started in 1987, when some boards in Connecticut decided to
    take what had been a local echo national. Somewhere around here Ive
    got a copy of the first test message Sam Saluys... Sam /Saulys/

    I cant tell you much about the first year or so, because I wasnt in
    Fido then--I started showing up sometime in 1988, about the time that
    Sam dropped out of sight (I never knew why, but I suspect lack of
    time--one of the usual reasons--might have been the cause). We were
    about to get dropped from the ELIST because we hadnt updated our
    listings in too long, and rather than let it die, Rich Harper jumped
    in and volunteered to moderate, and just about got elected by
    acclamation (and none of the rest of us had the time or enough inclination). He worked a *lot* on promoting the echo, and gets a lot
    of the credit for its massive growth. I seem to remember that in 88
    a big day was 60 messages, and by 90 we were regularly running well
    over 100 messages a day.

    And these days, some of us wish it was down to a few hundred a day. What happened was not that Sam dropped out, but that there was some kind of
    Fidonet snafu. East of the Mississippe (roughly), we were seeing all the messages; west, you were only seeing some of the easterners messages.
    Sams area (she's in Connecticut, but it seemed like everything from NYC
    up wasn't making it out west) was part of what you werent seeing, so it
    looked like there was no moderator to the people west of the Mississippi.
    I don't know if she saw your messages or not. After Rich volunteered as moderator, while Sam was still moderator, many of us were seeing
    messages from two moderators, and eventually there was a bit of
    hue-and-cry when Sam said she'd /always/ been moderator, and a lot of
    people accused her of having abandoned the echo (which she had not,
    in fact, done). That got straightened out after a while, and Rich
    became /The/ moderator. You must be getting old, Sam--I can remember all
    /my/ dates. :)

    Submitted By PAT STOCKETT On 03-19-95

    * * *

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Peaches With Caveman Blue
    Categories: Desserts
    Yield: 1 Batch

    MMMMM---------------------HONEY BUTTER SAUCE--------------------------
    1/3 c Honey
    1 tb Butter

    MMMMM----------------------GRILLED PEACHES---------------------------
    4 Ripe peaches
    1 tb Walnut or olive oil
    1 c Greek yogurt
    3 oz Rogue Creamery Caveman Blue
    - Cheese
    4 oz Blueberries; for garnish

    Honey Butter Syrup:

    In a small saucepan, heat honey over medium heat just to a boil.
    Lower heat and gently simmer 6 to 8 minutes. Remove from heat and
    stir in butter until melted and combined. Allow syrup to cool to room
    temperature.

    Preheat grill to medium. Slice ripe peaches in half lengthwise.
    Carefully remove pit. Brush peaches on all sides with oil. Place face
    down on grill and cook 5 to 6 minutes until attractive grill marks
    form. Flip peaches and continue cooking for 3 to 4 minutes until
    heated through.

    Remove peaches and allow to cool slightly. Top with a dollop of Greek
    Yogurt, a sprinkle of blueberries and thin slices of Caveman Blue.
    Drizzle with honey butter syrup. Enjoy with a sweet dessert wine...
    Yum!

    Notes:

    Honey Butter Syrup can be made ahead and stored in the refrigerator.
    Bring to room temperature prior to use.

    We love Caveman Blue in this recipe, but you can also try Rogue River
    Blue, Oregon Blue or any complex, fruity blue cheese in its place.

    Recipe FROM: <https://roguecreamery.com/blogs/beyond-the-curd/
    grilled-peaches-with-caveman-blue>

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