Romaine, Red Onion and Orange Salad

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1 Romaine, Red Onion and Orange Salad Serves 8 Serves 50 1 small red onion, thinly sliced 3 large red onions, thinly sliced 2 heads romaine lettuce, washed and torn, 12 heads romaine, washed and torn, about 8 cups about 50 cups 2/3 cup orange juice 1 quart orange juice 2 navel oranges, peeled and sliced 12 navel oranges, peeled and sliced 1/4 cup olive oil 1 1/2 cups olive oil 1 tablespoon Dijon mustard 6 tablespoons Dijon mustard 2 tablespoons chopped fresh parsley 2/3 cup chopped fresh parsley 2 small cloves garlic, minced 12 small cloves garlic, minced 1/2 teaspoon sugar 1 tablespoon sugar Peel and slice onions and oranges. Cut or tear romaine; chill. Before serving, soak onions in ice water for 10 minutes. In a bowl, whisk orange juice, oil, mustard, parsley, garlic, sugar, salt and pepper. Taste and adjust seasonings before serving. Put lettuce, orange slices and onions in a large salad bowl, drizzle the dressing over and toss well. For individual salads, arrange orange and onion slices on top of the greens. Drizzle the dressing over the salads. Note: Add a special touch by sprinkling toasted sliced almonds on the top of salad.

2 Steak with Stilton Sauce Serves 6 Serves 50 ½ cup butter, melted 4 cups butter, melted 1/3 cup Worcestershire sauce 8 cups Worcestershire sauce 8 ounces Stilton cheese, crumbled 4 lbs. Stilton cheese, crumbled 1 garlic clove, crushed 8 garlic cloves, crushed 3 lbs. lean boneless top sirloin steak 25 lbs. lean boneless top sirloin steak Salt and Pepper Salt and Pepper Sauce Stilton cheese is a rich and creamy blue cheese. I think it s the best; however any blue cheese can be substituted. Combine butter, Worcestershire, cheese and garlic in a saucepan. Cook over low heat until cheese melts, stirring constantly. Set aside half of the sauce to baste steaks, keeping remaining sauce warm. Steak Season steak with salt and pepper. Grill over medium-high heat ( degrees) 18 minutes on each side or to desired degree of doneness. Baste often with sauce. To serve, cut steak diagonally across the grain. Serve with remaining sauce. Recipe allows a very generous 1/2 lb. per person.

3 Grilled Vegetables Chilly Chocolate-Pecan Pie Serves 12 Serves 48 1 cup semisweet chocolate chips (6 oz.) 4 cups semisweet chocolate chips 2 cups crushed chocolate wafers 8 cups crushed chocolate wafers ¼ cup butter, melted 1 cup butter, melted 4 oz. cream cheese, softened 16 oz. cream cheese, softened 2 teaspoons vanilla extract 2 tablespoons vanilla extract ¾ cup coarsely chopped pecans 3 cups coarsely chopped pecans 2 cups whipping cream 8 cups whipping cream Garnishes: Chocolate syrup, whipped cream, chocolate shavings, or toasted pecans. This can be made several days ahead. After it is frozen, wrap well with saran or foil and leave in the freezer until 10 minutes before serving. Be sure to garnish the pie with your choice of chocolate syrup, whipped cream, chocolate shavings or chips and/or toasted pecans. Melt chocolate chips in the top of double boiler or very carefully in the microwave. Cook until chocolate melts, stirring often. Remove from heat and set aside.

4 Chilly Chocolate-Pecan Pie Serves 12 Serves 48 1 cup semisweet chocolate chips (6 oz.) 4 cups semisweet chocolate chips 2 cups crushed chocolate wafers 8 cups crushed chocolate wafers ¼ cup butter, melted 1 cup butter, melted 4 oz. cream cheese, softened 16 oz. cream cheese, softened 2 teaspoons vanilla extract 2 tablespoons vanilla extract ¾ cup coarsely chopped pecans 3 cups coarsely chopped pecans 2 cups whipping cream 8 cups whipping cream Garnishes: Chocolate syrup, whipped cream, chocolate shavings, or toasted pecans. This can be made several days ahead. After it is frozen, wrap well with saran or foil and leave in the freezer until 10 minutes before serving. Be sure to garnish the pie with your choice of chocolate syrup, whipped cream, chocolate shavings or chips and/or toasted pecans. Melt chocolate chips in the top of double boiler or very carefully in the microwave. Cook until chocolate melts, stirring often. Remove from heat and set aside. Combine crushed wafers and butter. Firmly press into bottom of buttered 8 or 9-inch springform pan. Mix together melted chocolate, cream cheese, sugar and vanilla in mixing bowl; beat at medium speed with an electric mixer until smooth. Fold in pecans. Whip whipping cream at high speed until soft peaks form. Add approximately one fourth of whipped cream to chocolate mixture and beat until blended. Fold the rest of the cream into the chocolate mixture. Pour into crust. Cover and freeze 4 hours or until firm. To serve, remove from the freezer and let stand for 10 minutes. Garnish and serve.

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