Salad of Romaine Spears. Serves 8 Serves 50

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1 Salad of Romaine Spears 2 heads of romaine romaine spears for 50 1 cup toasted almonds 6 cups toasted almonds 1 cup dried cranberries 6 cups dried cranberries 4 oz. Gorgonzola cheese 2 cups Gorgonzola cheese Purchase romaine spears, or trim the darker edges of the romaine leaves, leaving the tall crisp centers of the leaf (about a 2-3 wide spear). Plan on 3 or 4 leaves per person, depending on the side of the romaine. To serve, arrange the leaves on a platter, sprinkle with almonds, dried cranberries and Gorgonzola. Just before serving, drizzle with a favorite dressing. I enjoy a balsamic vinaigrette. Biscuits Use your favorite recipe, or bake purchased refrigerated biscuits, following directions on the package.

2 Roasted Chicken with Herbs 6 tablespoons olive oil 2 ¼ cups olive oil ½ cup poultry seasoning 3 cups poultry seasoning ¼ cup fresh rosemary leaves, chopped 1½ cup rosemary leaves, chopped ¼ cup fresh thyme leaves, chopped 1½ thyme leaves, chopped 4 tsp. minced garlic 24 tsp. minced garlic 2 teaspoons salt 12 teaspoons salt 1 teaspoon pepper 6 teaspoons pepper 2 (3 to 4 lb.) whole chickens 12 (3 to 4 lb.) whole chickens In a bowl, blend together first 7 ingredients. Check the cavity of the chicken and remove any giblets and/or chicken neck. Set aside. Rinse chicken well with cold water. Pat dry. With your fingers, carefully loosen and lift skin from chicken. Do not totally detach skin. Rub 2 tablespoons of olive oil mixture evenly underneath chicken skin. Carefully replace skin. Rub remaining olive oil mixture over chickens, coating evenly. Place chickens side by side in a greased pan. Bake at 425 degrees for 30 minutes. Remove from the oven, cover loosely with foil, and return to oven and bake another minutes or until a meat thermometer inserted into the thickest portion of the breast registers 165 degrees. Let stand 15 minutes before slicing. Note: You ll need a pan, or pans, with sides. A roasting pan will work nicely, or purchase foil roasting pans in an assortment of sizes. Dried seasonings may be substituted for fresh, using the same amounts. Substitute ½ tsp. garlic powder for one clove of minced.

3 Noodles with Mushrooms 1 8-oz. box of egg noodles 7 8-oz. boxes of egg noodles 3 chicken bouillon cubes 21 chicken bouillon cubes 5 tablespoons butter 1 lb. butter 8 oz. button or sliced mushrooms 3 lbs. button or sliced mushrooms ¼ cup basil or parsley 1½ cups basil or parsley Salt and pepper to taste Salt and pepper to taste Prepare pasta according to directions on package, adding bouillon cubes to the water. Reserving a tablespoon of butter, melt 4 ounces in a frying pan over medium heat. Sauté mushrooms for five minutes until mushrooms are golden and liquid is absorbed. Remove from heat. Add basil, noodles and remaining butter; stir in salt and pepper as desired. Note: Bouillon cubes can be replaced by chicken base. Both are salty, so added salt may not be needed.

4 Red Velvet Christmas Cake Serves Serves oz. white cake mix 4 18-oz. white cake mixes 3 egg whites 12 egg whites 1 1/3 cups buttermilk 5 1/3 cups buttermilk 2 tablespoons vegetable oil 8 tablespoons vegetable oil 1 9-oz. pkg. yellow cake mix 4 9-oz. pkgs. yellow cake mix ½ cup buttermilk 2 cups buttermilk 1 large egg 4 large eggs 1½ teaspoons cocoa 6 teaspoons cocoa ½ teaspoons baking soda 2 teaspoons baking soda 2 tablespoons red food coloring 8 tablespoons red food coloring 1 teaspoon cider vinegar 4 teaspoons cider vinegar Beat white cake mix and next 3 ingredients according to white cake mix box. Beat yellow cake mix and next 6 ingredients according to box directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch cake pans. Swirl batter gently with a knife. Bake at 350 degrees for 22 to 25 minutes or until a wood pick inserted in the middle comes out clean. Cool on pans for 10 minutes or until cake is cool to the touch. (see frosting recipe on separate card)

5 Peppermint Cream Cheese Frosting 1 8-oz. pkg. cream cheese 4 8-oz. pkgs. cream cheese 1 cup butter, softened 4 cups of butter, softened 2 lbs. powdered sugar 8 lbs. powdered sugar 2 teaspoons peppermint extract 8 teaspoons peppermint extract Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add peppermint extract, beat until blended. Garnish with red and white candy canes or broken peppermint candies. Note: If doing this for a crowd, I would do it in 2 hotel pan and swirl batters in throughout the whole pan. I would cut it into 4 by 6 squares, giving you 24 pieces. It may take a little longer to bake. To swirl the two mixes together, use a table knife or fork and draw them through the batter just before placing in the oven to bake. If you want a traditional wedge, you ll have 12 layers, or 4 cakes with 3 layers each. Purchasing 9-inch round foil pans may be a wise investment.