Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
The recipe from Ann Applegate is credited to Stouffer's restaurant. According to an article at Taste, which Applegate included a link to with the submission, Stouffer's was known for its restaurants long before its dinners filled freezers across the country. (To read the article, visit arkansasonline.com/226stouffers.)
Stouffer's Blue Cheese Dressing
6 ounces blue cheese, crumbled, plus more for serving
¼ cup cream cheese, softened
1 cup salad oil (Applegate uses less)
2 tablespoons apple cider vinegar
1 teaspoon granulated sugar
½ teaspoon paprika
Combine most of the blue cheese and the cream cheese; mix well. Add oil and vinegar alternately, beating constantly. Add sugar and paprika; beat until well blended. Store in refrigerator. Mix well before serving. Stir in the remaining blue cheese crumbles just before serving.
Blue cheese lovers will likely enjoy this soup as well, also from Applegate.
"This soup is very easy to make. It is delicious with a grilled cheese sandwich on a cold winter day," Applegate writes.
Aunt Gert's Homemade Tomato Soup With Blue Cheese
3 cups canned tomatoes with their juice (Applegate uses San Marzano)
1 bay leaf
½ teaspoon celery seed
1 tablespoon chopped raw onion
3 tablespoons unsalted butter
3 tablespoons flour
3 cups milk
½ cup crumbled blue cheese, or more to taste
Salt and ground black pepper, to taste
Combine the tomatoes, bay leaf, celery seed and onion in a saucepan and cook over medium heat for 25 minutes.
Melt the butter over low heat in a separate saucepan. Stir in flour to make a roux. Gradually add the milk; cook until thickened, stirring constantly. Add the cheese and stir until cheese is melted. Gradually stir cheese-milk mixture into tomato mixture. Season to taste with salt and pepper; heat to serving temperature.
Mary F. Dillard sends this crab pie recipe made with Swiss cheese, eggs, cream and green onions.
Swiss and Crab Pie
4 ounces (about 1 cup) shredded Swiss cheese
1 unbaked 9-inch pie shell
1 (17.5-ounce) can crab meat
2 green onions, sliced white and green sections
3 beaten eggs
1 cup light cream
½ teaspoon grated lemon zest
½ teaspoon salt
¼ teaspoon dry mustard
A dash of mace
¼ cup sliced almonds
Arrange cheese over the bottom of the pie shell. Top with crab.
In a small bowl, whisk together the green onions, eggs, cream, lemon zest, salt, dry mustard and mace. Pour mixture over the crab, then sprinkle with almonds. Bake at 325 degrees for 45 minutes or until knife comes out clean.
Makes 6 servings.
REQUESTS
• Hispanic and Latin American (not Tex-Mex) recipes including chicken tortilla soup, sofrito and other home-cooked favorites for Trish.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, AR 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 02/26/2020