Colonel Sanders Roquefort Dressing Food

COLONEL SANDERS' SPECIAL DRESSING

Steps:

• Mix all ingredients thoroughly.
• Serve over salads or as a dressing for sandwiches.
• Makes 1 pint.
• Store sealed in refrigerator.

ROQUEFORT DRESSING

Steps:

• In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

ROQUEFORT DRESSING

Steps:

• In a bowl, whisk together all ingredients except Roquefort until smooth and stir in Roquefort and salt and pepper to taste.

COLONEL SANDERS COLE SLAW DRESSING RECIPE - (4/5)

Steps:

• Combine all dressing ingredients in blender, blend until smooth, about 1 minute. Pour dressing over chipped cabbage and green pepper. Mix and refrigerate until served. Tastes much better if made a day ahead.

COLONEL SANDERS' PUFFY MEAT PATTIES

Steps:

• Beat egg yolks in a medium bowl until they are lemon colored.
• Add the Worcestershire sauce to the beaten yolks and mix.
• To the egg yolks, add the beef, salt, baking powder, pepper, parsley, onion and garlic.
• Mix thoroughly.
• Beat the egg whites until stiff.
• Fold the beaten egg whites.
• Blend gently.
• Dip with large spoon into 1/8 inch of very hot shortening or oil.
• Let cook about 2 minute on each side and serve.
• To make meatloaf: Double the recipe (you can add bulk sausage for 1/2 of the meat mixture). Smooth mixture into a lightly greased meatloaf baking dish or bread pan. Bake at 350 F degrees for 40 minutes. Remove from oven and drain fat. Brush top with 1/4" ketchup or with my Barbecue Sauce. Return to oven and continue baking for 20 minutes and serve.

RITZ-CARLTON ROQUEFORT DRESSING

Steps:

• In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste.
• Refrigerate.

ROQUEFORT DRESSING

Steps:

• Combine the mustard, vinegar, and half the blue cheese in a small bowl. Slowly drizzle in the oil, whisking until the mixture becomes thick; gently fold in remaining blue cheese. Season with salt and pepper.