ADVERTISEMENT
- Real Recipes from Real People -

Recipe: NC State Blue Cheese Dressing

Misc.
Blue cheese dressing from the Faculty Club - BY ALICIA ROSS, Correspondent

I am told the N.C. State Faculty Club has a great recipe for blue cheese dressing. I would appreciate any help you could give in obtaining it or a similar dressing. -- Rebecca Pate, Clayton
It seems the search is on for a good homemade blue cheese dressing. Marlene Rue from Willow Springs is on the look out and so is "A Blue Cheese Lover" from Durham.
Don Woitas, head chef at the N.C. State Faculty Club, has what we are looking for: a simple yet elegant blue cheese dressing.
Blue cheese is made by treating a whole-milk cheese (either cow's or sheep's milk) with molds. Then the cheese is aged for three to six months, giving it the characteristic blue or green veins and strong flavor. You either love or hate that intense flavor and accompanying aroma -- few people don't have strong feelings about blue cheese.
The best known blue cheese for salad dessings is Roquefort. This classic cheese, made from creamy sheep's milk, is certainly the oldest and often is referred to as the "king of cheeses." The name Roquefort is protected by law and only that cheese that is aged in the limstone caverns of Mount Combalou near the French village of Roquefort can be labeled as authentic Roquefort cheese. But by definition, all of these imported cheeses are pricey.
Woitas suggests using domestic blue cheese for his dressing. Flavorful in its own right, domestic blue cheese is less expensive and easily found in local groceries. If you prefer, a substitution of an imported blue cheese would only improve an already fine recipe.

The Faculty Club's Creamy Blue Cheese Dressing

1 1/2 cups mayonnaise
3/4 cup buttermilk
2 tablespoons sour cream
6 ounces blue cheese, crumble or more to taste
1 1/2 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon Tabasco, or to taste
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried minced onion

Place all ingredients in a sealable container and stir or cover and shake vigorously. Refrigerate for at least 4 hours before serving. (24 hours is optimal refrigeration to allow all the flavors to blend.) Serve over salad greens. Makes 2 1/3 cups. Per 4-tablespoon serving: 348 calories, 36 grams fat (93 percent calories from fat), 38 milligrams cholesterol, 5 grams protein, 3 grams carbohydrate, 851 milligrams sodium.

MsgID: 01740
Shared by: Don/NC
Board: Vintage Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Don/NC
2
  Elizabeth - Sounds great! Made a copy! Thanks!
ADVERTISEMENT
Random Recipes
  • Hot Wheat Cereal with Gingered Peaches
  • HOT WHEAT CEREAL WITH GINGERED PEACHES 4 1/2 cups water 3/4 cup farina wheat cereal 1 1/2 cups apple juice 1 tbsp fresh grated ginger 4 peaches, peeled, pitted, and sliced 1/4 cup raspberry vinegar 3 tbsp honey 1/2 ts...
  • Tilapia with Chunky Tomato Sauce
  • TILAPIA WITH CHUNKY TOMATO SAUCE "This dish goes well with a simple green salad consisting of fresh lettuce, cucumbers, a measure of grated carrots and some garbanzo beans. For a dressing, you might try a drizzle of e...
  • Peanut Butter Turtle Cookies
  • PEANUT BUTTER TURTLE COOKIES FOR THE CRUST: 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 cup butter, softened 1/2 cup creamy peanut butter 1 egg 1 1/4 cups all-purpose flour 1 1/2...
ADVERTISEMENT
  • Mailanderli (Rolled Buttery Lemon Cookies) (Swedish)
  • MAILANDERLI (ROLLED BUTTERY LEMON COOKIES) 1/2 cup butter, slightly softened (1 stick) 2/3 cup granulated sugar (plus more for garnishing) 1 large egg finely grated peel (yellow part only) of 1 large lemon 1 3/4 cups ...
  • Spicy Beef and Vegetable Sloppy ]oes (using salsa)
  • SPICY BEEF AND VEGETABLE SLOPPY ]OES 1 lb. lean ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 cup chopped zucchini 1 cup chopped yellow summer squash 1 cup sliced fresh mushrooms 3/4 cup chopped gr...
  • Crunchy Hot Dog Nuggets (using Cheerios)
  • CRUNCHY HOT DOG NUGGETS 2 cups Cheerios cereal 1/2 teaspoon seasoned salt, if desired 1/4 cup milk 2 tablespoons honey 1 tablespoon mustard 1 lb hot dogs or potatoes, cut into 2-inch pieces 2 tablespoons butter ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: NC State Blue Cheese Dressing
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix