Subject: Roquefort Dressing
From: Unicorn (unicorn@indenial.com)
Date: Sun Feb 20 2000 - 09:47:05 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Suzanne Hettenvan sends us this food funny from all the way
over in the Netherlands:
The angry wife met her husband at the door. There was alcohol on his
breath and lipstick on his collar. "I assume," she snarled, "that
there is a very good reason for you to come waltzing in here at six
o'clock in the morning?"
"There is," he replied. "Breakfast."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I may have outdone myself in choosing the final recipe for our week of
"Quick and Easy" recipes because recipes don't come much quicker and
easier than this one. I think you will agree that this recipe is
almost as easy as opening a bottle of prepared salad dressing, but the
taste leaves no doubt that you made it from scratch.
Roquefort Dressing
1/4 lb (125 g) Roquefort or bleu cheese, crumbled
1 cup (250 ml) sour cream
1 Tbs (15 ml) vinegar
Salt and freshly ground pepper to taste
Combine all ingredients in a bowl. Serve on salads or as a dip for
raw vegetables. Makes about 1+1/2 cups (375 ml) to serve 4 to 6.
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