Fruit Spear Platter and Salad Dressing

Fruit Spear Platter...On a bed of crisp salad greens arrange finger-size pieces of chilled watermelon, pineapple, cantaloupe or honeydew melon and bananas, thin unpeeled slices of red apples and quartered, cored, unpeeled pears; place a small whole pineapple in the center of the platter, if desired. Provide small bowls of French dressing, sour cream and mayonnaise for dunking, if desired.

Salad Dressing...

1/2 pound Roquefort or blue cheese

1/4 cup lemon juice

1/3 tube anchovy paste

1/4 cup tarragon vinegar

2 tablespoons bottled thick steak sauce

2 tablespoons Worcestershire sauce

3 tablespoons red table wine

2 teaspoons dry mustard

2 teaspoons prepared mustard

Salt to taste

Freshly ground black pepper

2/3 cup olive oil

2/3 cup salad oil

2 garlic cloves, if desired

Put half the cheese in the large bowl of an electric mixer; beat until creamy. Blend in next 8 ingredients and salt and pepper to taste. Gradually add oils. Crumble and equal amount of remaining cheese into each of 2 pint jars with tight-fitting covers. Fill jars with dressing. Store in refrigerator. About an hour before serving, add a garlic clove to each jar and let stand at room temperature. To serve, shake thoroughly; pour over greens and toss. If desired, sprinkle with grated Parmesan cheese and add more slat and pepper. Makes about 2 pints.

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).