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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |