By lesli j. neilson

| The Salt Lake Tribune

Sizzler opened in 1958, serving a steak, small salad and a roll for $1.19. Reader Steven Katz fondly remembers going to the restaurant in the 1970s and eating the "best blue cheese dressing." He remembers looking forward to when his mother would buy the dressing for family meals.

Requests • Tina Honsvick is hoping to get the recipe for the fluffy breadsticks from Gabor Brothers Main Street Grill in Layton. They are sprinkled with garlic butter and parmesan cheese.

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Sizzler blue cheese dressing

Note: This recipe takes two days to make, so plan ahead. This dressing will keep in the refrigerator in an airtight container for up to 1 month.

1 tablespoon lemon juice

1 tablespoon white vinegar

1 tablespoon grated onion

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

2 to 4 ounces blue cheese, crumbled

2 cups (16 ounces) sour cream

2 cups (16 ounces) mayonnaise

In a large glass bowl, combine lemon juice, vinegar, onion, salt, pepper and blue cheese. Let chill overnight. The next day, stir in sour cream and mayonnaise until mixed well.

Makes » 5 cups

Source » Sizzler restaurant

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