Out with the old and in with the new and this year is certainly going to be a learning curve at our household.
Ralph had a stroke in December, and we are dealing with it one day at a time and making changes in our daily routine. I’ve had to pick up the slack and learn how to do a lot more chores that he always did. Not a problem just a learning curve for both of us. He is doing well, uses a cane and he just can’t drive for now. That’s scary (for Ralph) because he was always the better driver.
We are blessed with good friends and neighbors helping with food, snow shoveling and overall support. Our grandkids have really stepped up and done so much for us. I’m a firm believer in what comes around goes around and good karma.
This year marks my 20th year of writing food articles for the Appeal. I’m still cooking, just not as much and simpler dishes, enjoy baking and canning but on a smaller scale. The lasagna you see was made by my friend, Donna Teixeria, and it was picture perfect. It was a wonderful easy meal that just had to be baked and I made a salad to go with it. She even supplied the garlic bread. I’m not giving you that recipe just yet. It was just a better picture op then the blue cheese dressing recipe that I’m going to share.
The original recipe for this dressing came for Maria Gonzales when she worked at the Ormsby House. It was for 55 gallons because that’s how much she made each week. When we had Marrone’s we cut that down to 5 gallons. This has been pared down to about 4 cups. If you are having chicken wings for Super Bowl, try this.
Maria’s blue cheese salad dressing
2 cups mayo
1 cup buttermilk
1/3 cup sour cream
8 ounces crumbled blue cheese
1/2 of a small onion minced in food processor
1 clove minced garlic
1 teaspoon fresh lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon white pepper
Dash of Worcestershire
Put the onions and garlic in a food processor until fine, then add all the rest of the ingredients and zip them up, I stir in 8 more ounces of blue cheese or gorgonzola and leave that cheese in chunks.
I put this in pint canning jars because it’s easy to pour and I always share with my granddaughter and friends.
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