½ cup mayonnaise 1 clove minced garlic
1 ½ T. lemon juice 1 T. olive oil
1 T. red wine vinegar ¼ tsp. black pepper
½ tsp. Worcestershire ¼ tsp. sugar
4 cups torn Romaine lettuce
Shaved Parmesan cheese
Directions: In a small bowl, whisk together mayonnaise, and the next 7 ingredients.
Place Romaine lettuce in a large bowl. Drizzle with dressing, tossing gently to coat.
Top with shaved Parmesan, if desired.
Comment:
2 tomatoes, cored and cut into ½ inch pieces
Salt and Pepper
2 scallions, sliced thin
1½ T. white wine vinegar
5 ears corn, kernels cut from cops
1 avocado, cut into bit-size pieces
¼ cup finely minced fresh parsley
Directions: Toss tomatoes and ½ tsp. salt in a bowl. Transfer to a colander and set
over bowl and let drain for 30 minutes.
Combine scallions, vinegar, ¾ tsp. salt, and ½ tsp. pepper in a large bowl. Slowly
whisk in1½ T. oil.
Meanwhile, heat remaining 1 T. oil in 12” nonstick skillet over medium-high heat
until shimmering. Add corn and cook, stirring occasionally, until spotty brown, 5 to
7 minutes. Transfer corn to bowl with vinaigrette, tossing to coat, and cool to room
temperature, about 20 minutes.
Stir in drained tomatoes, avocado, and fresh parsley. Let sit until flavors meld, about
30 minutes. Season with salt and pepper to taste. Serve.
Salad can be refrigerated for up to two days.
Comment: Good for summer cookouts.
1 egg, beaten 2 T. sugar
2 T. lemon juice 1 T. butter
Dash salt 8 oz. Cool Whip
1 cup pineapple tidbits 1 cup Mandarin oranges
1 cup white grapes, halved
1 cup mini-marshmallows
1 cup sliced bananas
Directions: Over a double boiler, mix beaten egg, lemon juice, salt, and sugar. Stir
until thick and smooth. Add butter. Cool. Place fruit and mini0marshmallows in
bowl (except bananas). Gently add egg mixture. Stir to coat fruits. Fold in whipped
cream. Chill overnight. Add bananas just before serving.
Comment:
Head of cauliflower Head of broccoli
Head of lettuce
Small red onion, thinly sliced
Bacon pieces Crutons
Dressing:
2 cups mayonnaise ½ cup parmesan cheese
½ tsp. basil ¼ cup sugar
Salt to taste
Directions: Make dressing first. Combine dressing ingredients and refrigerate.
Clean and chop vegetables into bite-size pieces. About 4 cups of each vegetable.
When ready to serve, combine all ingredients and toss with dressing.
Comment: Nancy doubles the cauliflower; hence the name. Change vegetables to
meet family tastes.
8 oz. Parmesan Cheese
1 cup toasted pine nuts
5 oz. fresh Basil
1 bunch fresh parsley
1¼ cups Olive Oil
16 oz. Fusilli pasta
1½ lbs. fresh shrimp, cooked and peeled
1 pint grape tomatoes, halved
1 cup ricotta cheese
¼ cup white wine vinegar
Garnish, fresh basil
Directions: Stem Basil and parsley. Cook pasta per package directions.
In the work bowl of a food processor, pulse together Parmesan and pine nuts until a
coarse paste forms. Add half of the basil, parsley and ½ cup olive oil, pulsing until
finely chopped. Add remaining basic and ¾ cup olive oil, pulsing until finely
In a large bowl, stir together the basic mixture, pasta, and the next four ingredients.
Garnish with basil, if desired.
Comment: Better if refrigerated for a few hours for flavors to meld.
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