Every home cook has a couple of favorite concoctions, either in the refrigerator or cupboard, waiting to be used in case of an unexpected guest or just to improve a rather skimpy lunch or supper.
In the long-ago days, relishes, pickles and olives added a little sparkle to dull fare, and the Pennsylvania Dutch were masterful at covering their tables with what were called “sweets and sours.”
The following recipe, Blue Cheese Crumble, has won recipe contests and is a most popular hors d’oeuvre. It can play different roles depending on your need. It is delicious on grilled steaks or hamburgers and as a topping for salads. Or serve it with sliced Granny Smith apples and your favorite cracker as the fruit-and-cheese course to enhance a meal. It will keep up to a week, covered, in the refrigerator.
This recipe comes from Seattle cook Sharon Kramis.
Cunningham’s newest book is “Learning to Cook With Marion Cunningham” (Alfred A. Knopf, 1999).