Recipe#843

Servings: YIELD: 1 Gallon
Portions:
Pan Size:
Temperature:

INGREDIENTS

2 tbsp. mustard flour
2 tbsp. (1 1/3 oz) salt
2 tbsp. (1 oz) sugar, granulated
1 cup juice, lemon
1 cup vinegar
2 qt. (4 lb) Salad Dressing
1 qt. salad oil
2 qt. (2 lb) cheese, blue-veined, crumbled

INSTRUCTIONS

Place all ingredients in mixer bowl. Carefully mix until just blended. Cover and refrigerate.

NOTE: 1. 1 lb 8 oz lemons A.P. (6 lemons) will yield 1 cup juice.
2. 2 cups dill pickle juice may be used for lemon juice and vinegar.