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Jewell's Bleu Cheese
P.O. Box 354
Vernonia, OR 97064
jwlhalsey@yahoo.com

Jewell Halsey is owner and chef of Jewell's Heavenly Creations. I met her at the Portland Saturday Market on Cornell, and sampled some of her bleu cheese dressing. Within seconds I was hooked and bought a bottle (very reasonably priced at $6). Needless to say I will be back this Saturday for more!

Heavenly Mashed Potatoes

Heavenly Mashed Potatoes
By: Jewell Halsey

4 Servings

4-6 medium red potatoes
1-2 T butter
1/2 cup of Jewell's Bleu Cheese

Wash potatoes and peel or leave skins on
whatever your preference is, ( I like peelings).
Cut into quarters. Put in a saucepan and cover
with water. Bring to boil and cook uncovered
til fork tender. Drain. Smash spuds. Add the
butter and continue to smash. When you have
desired consistency (lumps are good!), add
Jewell's Bleu Cheese and mix well.
Optional to add a dash of salt.
Serve warm with any meal!

Bleu Cheesy Gourmet Burger

Bleu Cheesy Gourmet Burger
By: Jewell Halsey

1 Serving

Kaiser or Onion Bun, toasted
1/4 lb quality ground beef cooked to your liking
1/4c sliced sweet onion
1/4c sliced mushrooms
1 slice swiss cheese
Jewell's Bleu Cheese

Sauté onion, mushrooms in oil and fresh clove
of garlic and dash of salt until golden and tender.
Spread Jewell's Bleu Cheese on top and bottom buns
when beef is almost completely cooked, top the
patty with the cooked onion and mushrooms, place
swiss on top of veggies and then put top bun in place.
Continue cooking meat until the cheese is beginning
to melt over veggies. Remove and place on bottom
bun. I like to add extra Bleu Cheese as I eat this baby
with lots of napkins. DO NOT BE AFRAID OF MESS!!
ABSOLUTELY DELICIOUS

Wrap Sings The Bleu's

Wrap Sings The Bleu's
By: Jewell Halsey

1 Serving

1 Tomato or Spinach Tortilla
1/8c sliced red or green onion
1/8c diced red pepper
1T diced tomato (optional)
1c fresh whole leaf spinach washed & dried
2 slices of cooked, crisp bacon
3oz of grilled chicken
2T Jewell's Bleu Cheese

Spread Bleu Cheese on slightly warmed
tortilla. Lay spinach on 1/2 of wrap. Lay the
bacon and chicken on spinach. Sprinkle all
other veggies on top of meat and spinach.
fold in end of wrap and then proceed to wrap
filling firmly but gently in the wrap as you
would a burrito. Serve with your favorite
side dish…YUM

South Western Steak Salad

South Western Steak Salad
By: Jewell Halsey
4 Servings

Large head romaine lettuce torn in pieces
1/4 c sliced red onion
1 large tomato, diced
1 lime quartered
Hot sauce of your choice
1/2c Jewell's Bleu Cheese

Cook steak to your preference and slice thin
mix together all salad ingredients. Squeeze
lime all over salad. Sprinkle hot sauce to your
liking. My favorite is Crystal brand hot sauce.
Add steak and dressing last then mix well.
Garnish with crushed tortilla chips on salad.
Serve an icy cold beverage of your choice with
this dish on a hot summer night!