1 head romaine lettuce 5 heads romaine lettuce 1 cup croutons 5 cups croutons. ¼ cup toasted blanched almonds 1½ cups toasted blanched almonds

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1 Almond Caesar Salad 1 head romaine lettuce 5 heads romaine lettuce 1 cup croutons 5 cups croutons ½ cup grated parmesan 3 cups grated parmesan ¼ cup toasted blanched almonds 1½ cups toasted blanched almonds Caesar dressing 3 cups caesar dressing Wash and pat dry romaine. Cut crosswise into 1- to 2-inch strips. Reserve some croutons, cheese and almonds. Place romaine, croutons, cheese and almonds in salad bowl. Just before serving, toss with dressing. Sprinkle with reserved items. Top with fresh ground pepper.

2 Garlic Bread 12 servings 50 servings 1 Bake-N-Serve sourdough bread baguette 4 Bake-N-Serve sourdough bread baguettes 1 stick of butter, melted 1 lb. of butter, melted Finely chopped garlic, to taste Finely chopped garlic, to taste Preheat oven to 350 degrees. Mix butter and garlic. Cut baguette lengthwise. Place cut side up on sheet pan and brush with butter and garlic. Bake until lightly toasted. Cut into slices.

3 Prime Rib 6-8 lbs. boneless prime rib lbs. boneless prime rib Flour to dredge Flour to dredge Onion, celery, carrot and garlic Onion, celery, carrot and garlic Salt, pepper, garlic salt Salt, pepper, garlic salt An accurate meat thermometer is very important! Preheat oven to highest setting, 500 degrees. Using pan spray will help with cleanup. Cut vegetables in medium size chunks and place in pan (with sides). Dredge the prime rib in flour and sprinkle all sides with salt, pepper and garlic salt. Place prime rib on top of cut vegetables. Tent with foil. Do not seal. For a 3-7 lb. roast, allow 25 minutes per lb. for rare, 30 minutes per lb. for medium and 35 minutes per lb. for well done. Use your meat thermometer. Larger roasts take longer. Smaller Roast: Bake in 500-degree oven for 20 minutes. Lower the temperature to 300 degrees and bake until the meat reaches 135 degrees. Remove foil and allow the meat to brown. When the desired temperature is reached, remove meat from oven. Let sit for 30 minutes before carving. Large Roast: Bake in 500-degree oven for 45 minutes. Lower the temperature to 300 degrees and bake until the meat reaches 135 degrees. Remove foil and allow the meat to brown. When the desired temperature is reached, remove meat from oven. Let sit for 30 minutes before carving.

4 Molly s Beans Saute: 4 strips bacon, cut into ½- inch pieces 1 lb. bacon, cut into ½- inch pieces 1 onion, chopped 4 onions, chopped 1 small green pepper, chopped 4 green peppers, chopped 1 cup celery, chopped 6 cups celery, chopped Drain off liquid (save liquid) from the bean cans and add: 1 can baked beans 6 cans baked beans 1 can stewed tomatoes (with juice) 6 cans stewed tomatoes (with juice) 1 can (or frozen) green lima beans 6 cans (or frozen) green lima beans 1 can red kidney beans 6 cans red kidney beans To this add: 1 teaspoon dry mustard 2 tablespoons dry mustard ½ cup brown sugar 3 cups brown sugar ½ cup catsup 3 cups catsup 2 teaspoons sugar 4 tablespoons sugar If more liquid is needed, add juices reserved above. Bake in the oven, put in a crock pot or simmer on top of the stove for 1-2 hours to blend flavors. Can be made ahead, covered and refrigerated. Heat and serve.

5 Carrot Cake 2 cups sugar 6 cups flour 2 cups flour 6 cups sugar 2 teaspoons baking soda 2 tablespoons baking soda 1 teaspoon salt 3 teaspoons salt 3 teaspoons cinnamon 6 teaspoons cinnamon 1½ cups vegetable oil 4½ cups vegetable oil 4 eggs 12 eggs 3 cups carrots, grated 9 cups carrots, grated Frosting: 1 8 oz. package cream cheese 3 8 oz. package cream cheese 1 box (1 lb.) confectioners sugar 3 lbs. confectioners sugar 1 stick butter 3 sticks butter (¾ lb.) 1 teaspoon vanilla 3 teaspoons vanilla ½ cup walnuts 1½ cups walnuts 4 ounces coconut 1½ cups coconut Preheat oven to 325 degrees. (Use three 9 inch rounds or for large cake use three halfsheet pans, 12 inches by 17 inches.) Grease and flour pans or line bottoms with parchment and spray sides with pan spray. Sift together sugar, baking soda, salt, flour and cinnamon. Add remaining ingredients and mix well. Pour into prepared cake pans. Bake minutes until done. Cool and frost with cream cheese frosting. To easily handle the larger layers, line pans with parchment paper. This enables you to remove and position the layers before the paper is removed. For frosting, whip together first four ingredients until light and fluffy. Add a little milk, if needed, for desired consistency. Mix in nuts and coconut. Use one third of the frosting on each layer. Remove parchment before frosting. Spread frosting to the edges, allowing the frosting to peek out between the layers.