As a child, I did not like Blue Cheese Dressing at all, but as an adult I absolutely love it. The best I ever ate was at the Ember’s Restaurant in Graham, North Carolina. This is my attempt to make a recipe that I think comes as close as possible. This creamy dressing is at its best when tossed with crisp romaine or iceberg lettuce. Use it as a dip for crudites  like carrot and celery sticks, radishes and steamed asparagus spears, too. 8 ounces Maytag or better quality blue cheese 1 cup sour cream 1/2 cup buttermilk 2 tablespoons finely chopped chives or green onions 1 Tbs. sugar Double Dash Worcestershire sauce 1 lemon juiced Dash hot sauce Sea salt Ground black pepper Mash cheese with a fork in a bowl, leaving some large chunks. Stir in sour cream and buttermilk until creamy but with bits of cheese remaining. Stir Worcestershire and hot sauce and lemon. Season to taste with salt and pepper. Chill until ready to use.

I have had a couple of request for my salsa recipe so I decided to give it out even though I don't usually. I tend to add the kind of pepper I either have on hand from the garden or I try to buy various types of hot peppers (If you do not know the Redneck Chef likes hot stuff) Also I never measure so you may have to add more liquid ingredients or salt or whatever you like. I like this salsa fresh but I will sometime can it in mason jars. This salsa is very useful in recipes of all kinds not just Mexican or Southwestern foods. Try it with fresh fish or chicken thighs wrapped in foil and grilled for a tasty treat. 2 sweet onions chopped 4 large jalapeno  peppers 2 any other kind hot peppers 3 to 4 cloves garlic 4 large fresh ripe red tomatoes peeled and chopped 1/4 to 1/2 cup fresh cilantro, rough chopped 2 limes juiced 1 small can roasted green chilies, drained and chopped 1 to 2 small cans tomato juice or even V8 if you like the flavor 10 to 20 dashes of Ho