MARYJANE L.

GIGANTE
BSHRM 3104

SALAD’S

1. CEASAR SALAD SUPREME 2. POTATO SALAD

 6 cloves garlic, peeled, divided  6 medium potatoes

 3/4 cup mayonnaise  1 small onion, finely chopped
 5 anchovy fillets, minced  1 cup celery, chopped
 6 tablespoons grated Parmesan cheese, divided  1 teaspoon salt
 1 teaspoon Worcestershire sauce  6 hard-cooked eggs, diced
 1 teaspoon Dijon mustard  2 eggs, beaten 1
 1 tablespoon lemon juice or more to taste  /2 cup white sugar
 salt to taste ground black pepper to taste  1 teaspoon cornstarch
 1/4 cup olive oil  salt to taste
 4 cups day-old bread, cubed  1/2 cup vinegar
 1 head romaine lettuce, torn into bite-size pieces  1 (5 ounce) can evaporated milk
 1 teaspoon prepared yellow mustard
Soup  1/4 cup butter
 1 cup mayonnaise

3. Thick soup (Cauliflower Potato Soup)

4. Clear (egg drop soup)
 1 head cauliflower, stemmed and chopped
 1 egg
 2 large red potatoes, cut into 1-inch pieces
 1/4 teaspoon salt
 5 baby carrots, cut into 1/2-inch slices, or more to taste
 1/4 cup cold water
 2 teaspoons dried onion flakes, or to taste
 4 cups chicken broth
 Chicken stock
 1/8 teaspoon ground ginger
 Evaporated Milk
 1/8 teaspoon minced fresh garlic
 Bacon bits
 2 tablespoons chopped green onion
 Cream cheese
 1 pinch white pepper (optional)
 Cheddar cheese
 Onion leaves

HOT SANDWICH

5. Cheesy Bacon Sandwich 6.

 Lettuce
 Bacon sliced
 Cheddar Cheese
 Sliced pineapple