Lesley Hammerback had written that her husband loves blue cheese salad dressing, but that most commercial brands are very high in fat, and requested readers' help in finding a tasty but lower-fat recipe. Thanks to Bernice Witwicki, who sent in the recipe reprinted below. It is a recipe from Greta and Janet Podleski that was originally in a 2007 Reader's Digest.

Judy Danielson of Arborg was looking for a Thousand Island dressing recipe, and two are featured today. Thanks to Janice Van Dasselaar of Stonewall for the first version, which she says has a bit of a kick to it. The second version is courtesy of Linda Snider of Glenboro.

Carol Bere had asked if anyone knew where she could purchase several copies for gifts of the Recipes for Young Adults cookbook that is handed out in schools. Thanks to readers who offered to loan their edition for photocopying, but we're still on the hunt if anyone knows if these can be purchased new.

New requests to fill:

Rudy Shpyth writes that he likes to present friends with gifts from the kitchen at Christmas, and last year used relish recipes featured in the fall from readers that he says were a hit. This year he would like to make a carrot jam that his mother made years ago with shredded carrots, chopped walnuts and a few chopped cherries. Can anyone help?

Cheryl Lavigne is looking for the recipe for the six patés meat pie served at the aboriginal tent at Festival du Voyageur. She has found many recipes, but none that is even close to the one served there.

Rashmi Nigam wonders if someone may have the recipes for the mocha torte and the pineapple cheesecake with a lattice top crust that were made at the Tasty Bread bakery in West Kildonan.

Jen Jerome is a former Winnipegger living in British Columbia who asks if anyone might have the recipe for Pizza Place pepperoni pizza.

Lastly, Faye Serofin has a dairy allergy and asks if anyone knows where she can purchase small containers of soy yogurt in Transcona, as well as soy-based products other than soy milk and cheese (which she finds do not have much flavour) in Transcona.

If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an e-mail to , fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number. Recipes may not appear right away due to limited space.

Forever in blue cheese

Whirl together all ingredients in the bowl of a mini-food food processor or blender until almost smooth. The mixture shouldn't be perfectly smooth. It should have a bit of texture, but no lumps. Cover and refrigerate until ready to serve. Makes about 250 ml (1 cup).

Taste Tester Notes: Great flavour and a nice, fairly thick texture make this a good vegetable dip, too. (If you would like it thinner, you can stir in some low fat buttermilk). I like the taste of fresh garlic in dressing, and added a bit extra. I used just a pinch of salt and some freshly ground pepper.

Thousand Island dressing (I)

250 ml (1 cup) mayonnaise

Mix all ingredients until well blended.

Thousand Island dressing (II)

Mix all ingredients. Makes about 125 ml (1/2 cup).

Taste Tester Notes: These versions are both good for salad or for making grilled Reubens, and you can choose the one that best suits your taste. My personal preference is the first version, which has a bit more kick from the extra chili sauce and the relish. (I used a homemade yellow relish canned last year, Linda's hamburger relish, featured in the Sept. 5, 2007 column). The second version has more of a tomato flavour and a Worcestershire undertone.