Using 4-6 ounces of roquefort in a quart of dressing.
From the box of C.C. from Ceres, California.
1 pint Best Food mayonnaise
1 pint sour cream
4-6 ounces importeed roquefort
(I use blue cheese–cheaper)
6 cloves garlic, crushed
1 jigger red wine vinegar
Put cloves of garlic through press. Mix all ingredients together. Makes a little over 1 quart and keeps well in refrigerator.