Title: Blue Cheese and Sour Crea
Categories:
Yield: 100 Servings

12 oz CHEESE CHEDDER
3 1/2 lb SOUR CREAM 12 OZ
1 lb SALAD DRESSING #2 1/2
1/4 c VINEGAR CIDER
1/2 oz SALT TABLE 5LB

1. CAREFULLY BLEND SALAD DRESSING INTO SOUR CREAM.

2. COMBINE CRUMBLED BLUE-CHEESE, VINEGAR AND SALT; ADD TO SOUR CREAM
MIXTURE
STIRRING CAREFULLY.

3. REFRIGATE AT LEAST 2 HOURS BEFORE SERVING. KEEP REFRIGERATED UNTIL
READY
TO SERVE.
:

NOTE: IN STEP 1, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR CREAM. MIX
ACCORDING TO INSTRUCTIONS ON CONTAINER.

Recipe Number: M06801

SERVING SIZE: 1 TABLESPO

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.