Recipe - Blue Cheese And Sour Crea

12 ounce CHEESE CHEDDER
3 One half pound SOUR CREAM 12 OZ
1 pound SALAD DRESSING #2 1/2
One fourth cup VINEGAR CIDER
One half ounce SALT TABLE 5LB

1. CAREFULLY BLEND SALAD DRESSING INTO SOUR CREAM.

2. COMBINE CRUMBLED BLUECHEESE, 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 Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.