Green Salad with Nuts and Berries

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1 Green Salad with Nuts and Berries Serves 8 Serves 50 ½ cup dried cranberries 3 cups dried cranberries ½ cup sliced fresh strawberries 3 cups sliced fresh strawberries ½ cup raspberries 3 cups raspberries ½ cup toasted almonds or walnuts 3 cups toasted almonds or walnuts 4 oz. crumbled blue cheese 24 oz. crumbled blue cheese Fresh greens for 8 Fresh greens for 50 Your choice of vinaigrette dressing Take your choice of salad greens, such as romaine and butter lettuce, and wash carefully, checking for bad spots. Cut into pieces (not too large) and place in covered bowl or baggie in the refrigerator to chill. Check fresh berries carefully, washing and patting them dry. Place in refrigerator to chill. Prepare nuts and cheese and set aside. Shortly before serving, mix all ingredients in a bowl except for blue cheese. Either pass the salad dressing, or put on salad just before serving. Sprinkle blue cheese on top.

2 Fettuccine Alfredo Serves 8 Serves 50 1 lb. uncooked fettuccine 7 lbs. uncooked fettuccine 1 cup butter 6 cups butter 1 cup whipping cream 1 ½ quarts whipping cream 1½ cups grated Parmesan cheese 9 cups grated Parmesan cheese 1 teaspoon salt 2 teaspoons salt Dash of pepper and/or nutmeg 1 teaspoon pepper and/or nutmeg Garnish with chopped fresh parsley Garnish with chopped fresh parsley Cook fettuccine as directed on package. In a skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to boil; reduce heat to low. Simmer 6 minutes, stirring frequently, until slightly thickened; remove from heat. Stir in cheese, salt and pepper. When fettuccine reaches desired doneness, drain and return to saucepan. Test taste a teaspoon of sauce and add additional seasonings as desired. A teaspoon of nutmeg gives a nice flavor. Pour sauce over fettuccine; toss until noodles are well coated. Serve immediately. If sauce is too thin, combine cornstarch and just enough water to dissolve the starch, and then add to the sauce. Bring sauce to boil, stirring constantly. Add cornstarch in small amounts until desired consistency is reached. TIP: Don t combine sauce and pasta until ready to serve!

3 Grilled Chicken Breasts Purchase chicken breasts and prepare per instructions on package. After browning, sauté in a little olive oil, and season with your choice of herbs such as tarragon, garlic and/or Italian seasoning. Place over low heat and cover, or place chicken on grill to finish cooking. It is important that chicken cooks until it is 160 degrees.

4 Cherry Cheese Pie Serves 8 Serves 50 (6 pies) 8-oz. package cream cheese 6 8-oz. packages cream cheese 1 can sweetened condensed milk 6 cans sweetened condensed milk 1/3 cup lemon juice 2 cups lemon juice 1 teaspoon vanilla 2 tablespoons vanilla 1 graham cracker pie crust 6 graham cracker pie crusts 1 can cherry pie filling 6 cans cherry pie filling ½ teaspoon almond flavoring 3 teaspoons almond flavoring Using a mixer, blender or food processor, thoroughly blend cream cheese, sweetened condensed milk, lemon juice and vanilla. Pour filling into a purchased graham cracker pie shell and chill to set. Place cherry pie filling and almond flavoring in bowl, and mix. Adjust flavorings as desired, and chill. Before serving, top pie with cherry pie filling. If you want to dress up the pie, garnish with whipped cream. You may choose to frost the pie with the cherries and whipped cream, or just spoon cherries over the top.

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