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1/2 c. evaporated milk
1/2 c. salad oil
3 Tbsp. cider vinegar
1 tsp. onion salt
4 tsp. chopped fresh parsley or 2 tsp. dried parsley
4 oz. Blue cheese

Combine all ingredients in blender; blend until smooth. Will keep 7
to 10 days in the refrigerator.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
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