Creamy Lime-Cilantro Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*(Herdez or La Costena)
hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

Blue Cheese Sauce

2 cups whole milk
2 tbsp unsalted butter
1 small Spanish onion, finely chopped
2 tbsp flour
1/4 tsp kosher salt
Pinch of cayenne pepper
1/2 lb. crubled blue cheese, plus 1/4 cup of garnish
2 tbsp chopped fresh chives

1. Place milk in a small saucepan; bring to simmer over low heat.

2. Heat butter in a medium saucepan over medium heat. Add onion and cook until soft. Stir in the flowur; cook for 1 minute. Slowly whisk in the warm milk and continue whisking until thickened. Season with salt and cayenne pepper. Cook for 5 minutes, whisking occasionally.

3. Remove from het; stir in the cheese. Keep warm until ready to serve. Spinkle with chives.

Serve 8.

Easy Texas Salsa

1 14.5 ounce can stewed tomatoes, with juice coarsley, coarsley
8 green onions, chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon canned diced jalepeno peppers
1 1/2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon basil
salt and pepper to taste

Ad the tomatoes, onion, garlic, vinegar, jalapeno chilies, coriander, cummin, oregano, basil, salt and pepper to food processor and blenf or 10 seconds. Refrigerate overnight in a glass bowl or allow to stand for atleast 1 hour before serving. Serve at room temperature

Serve with Shrimp Quesadillas