Roquefort Dressing

Recipe is from Donna Erickson

1 pint mayonnaise
½ pint sour cream
2 TB lemon juice
2 tsp grated onion
4 – 7 oz. Roquefort or Blue cheese

With a fork, mash the blue cheese until fairly fine. Add all other ingredients and mix well. Makes 1 quart. Keeps well in the refrigerator. This can also be used as a dip.

Dessert

Recipe is from Donna Erickson.

Crust:
1 cup flour
1 cup pecans
¼ lb butter

Filling:
1 cups powdered sugar, sifted
8 oz cream cheese, softened
1 (13-oz) carton Cool Whip, thawed

Pudding:
1 small pkg instant vanilla pudding
2 small pkg instant chocolate fudge pudding
4 ½ cups cold milk

Make crust: combine flour, pecans, and butter. Bake in 9 x 13 pan 25-30 minutes at 350 degrees. Cool.

Make filling: Mix powdered sugar, cream cheese, and 1 cup of the Cool Whip. Spread on cooled crust.

Make pudding: Combine puddings and milk. Spread over cream cheese filling.

Spread with remaining Cool Whip. Shave 1 Hershey bar over Cool Whip. Chill 6 hours.

Butter Horns Refrigerator Rolls

Recipe is from Donna Erickson.

1 yeast cake
1 TB sugar
1 cube butter, melted
1 cup lukewarm milk (scalded)
2 eggs, beat lightly
¼ cup sugar
3 – 4 cups sifted flour
1 tsp salt

Mix yeast cake and sugar. Pour milk over melted butter and add yeast. Lightly beat eggs and add sugar. Beat. Add to yeast mixture. Add flour and salt, stir with a spoon.

Place in refrigerator over night and roll out 2-3 hours before baking. Bake at 375 degrees for 15 minutes.