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Old 04-13-2008, 05:27 PM   #11
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I will try elfs as well.
So let me get it straight...
1/2 cup mayo
1/4 cup sour cream
1/8 cup bleu cheese?
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Old 04-13-2008, 05:35 PM   #12
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Quote:
Originally Posted by BBQ Mikey View Post
I will try elfs as well.
So let me get it straight...
1/2 cup mayo
1/4 cup sour cream
1/8 cup bleu cheese?
Yep - I also think the lemon juice and garlic powder are important.

I probably end up thinning quite a bit with buttermilk (if using as a dressing) and then adding more bleu also.
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Old 04-14-2008, 03:57 PM   #13
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Here's the original recipe from Frank & Teresa's Anchor Bar, where Buffalo Wings originated:

Anchor Bar Bleu Cheese Dip

Equal amounts of KRAFT mayonnaise and Sour Cream ("Light" mayo and/or sour cream will not taste the same). Juice squeezed from one whole fresh Lemon (no concentrates). Pressed cloves of Garlic, to taste. 4oz Treasure Cave All Natural Bleu Cheese, from Beatrice Cheese Inc., Waukesha, Wisconsin...available in most Delis or grocery stores.

Mix all ingredients well & serve at room temp or chilled with celery and carrot sticks.*




* The bleu cheese dip is for the celery and carrot sticks, NOT the wings themselves!
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Old 04-14-2008, 05:05 PM   #14
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This isn't going to help you but I made a dressing from a recipe in Bon Appetite about 2 years ago. I could look over my old mags but something tells me I would never find it. For whatever it's worth...it was great.
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Old 04-14-2008, 05:06 PM   #15
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And I have seen folks (me included) dip their wings in the dressing. To each his own I guess.
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Old 04-14-2008, 05:10 PM   #16
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Quote:
Originally Posted by elaine l View Post
And I have seen folks (me included) dip their wings in the dressing. To each his own I guess.
Have you been watching me eat wings??????? Yes, I think most people dip their wings too - it's a nice break from the eat.
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Old 04-14-2008, 05:53 PM   #17
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I'm interested in any and all recipes, as I will make them all.

These are for wings and ESPECIALLY celery!
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