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Not too many restaurants can say they've been in business 42 years, but that's exactly how long Italian Village in Murray has been open. Founded by brothers Louis and Nick Boyer, the restaurant has turned out many a pizza "bender" — a type of calzone for which the place is known — along with other pizzas and old-time Italian fare. With any lunch special, diners can get a bowl of soup or side salad with the choice of a half-dozen dressings, including Roquefort, which is a favorite of reader Larry Geigle. Laura Armon, a friend of Louis Boyer's now-deceased wife Sandy, supplied us with a blue cheese dressing recipe that Sandy gave her 20 years ago.

The dressing tastes great, but I added a bit of water or milk to thin it down as it was a little thick.

Requests • Reader Ellen Toscano would like the recipe for the New Yorker's cheese and potato soup.

Deidra Meibos is looking for the recipe for flank steak lo mein noodles from Indochine.

Reader Sid McOmie would like the ribs and sauce recipes from La Frontera.

Larry Geigle would like the recipe for salsa from Restaurant Morelia.

Lindsay Jensen is hoping to get the recipe for Macey's grocery store's shortbread-like ice box cookies. They are usually swirled with a few colors and come in vanilla flavor.

Wendi Miller craves the spicy rice with lemongrass chile chicken at Mi La Cai Noodle House.

If you'd like to eat Italian Village's blue cheese dressing, the restaurant is at 5370 S. 900 East, Murray; 801-266-4182. Open Monday to Thursday, 11 a.m. to 11 p.m.; Friday and Saturday, 11 a.m. to midnight; and Sunday 3 to 10 p.m.

Send requests or responses to lneilson@sltrib.com, facebook.com/tribremix or c/o The Salt Lake Tribune, 90 S. 400 West, Ste. 700, Salt Lake City, UT 84101. —

Blue cheese dressing

1 cup mayonnaise

½ cup sour cream

2 tablespoons minced green onions

1-5 cloves garlic, minced (Sandy liked more, so use 5)

¼ cup minced fresh flat-leaf parsley

1 tablespoon freshly squeezed lemon juice plus more as needed

1 tablespoon white wine vinegar, plus more as needed

4 ounces crumbled blue cheese

Milk or water to thin, as needed

In a medium bowl, add the mayonnaise, sour cream, green onions, garlic, parsley, lemon juice, vinegar and blue cheese and mix until well blended. Taste and season with more lemon juice or vinegar, if needed. Thin with milk or water, as needed. Refrigerate at least 2-3 hours or up to 3 days to allow the flavors to blend.

Makes • 2 ½ cups

Source: Sandy Boyer, Laura Armon