Spinning Salad

romaine lettuce
iceburg lettuce
spinach
beets
hard-boiled eggs
croutons
fresh pepper
Lawry's seasoning salt

Salad dressing:
3 T cider vinegar
3 T water
2 T applesauce
2 t Worcestershire sauce
1.5 t dry sherry
1.5 t Lawry's seasoning salt
1 t sugar
1/2 t paprika
1/4 t garlic powder with parsley
dash of cayenne pepper
1/2 cup vegetable oil

Wash and tear the greens into bite size pieces. Peel and steam or roast the beets (or use canned), allow to cool, and cut into shoe strings (if it's to impress, if not, cut into small pieces). Slice eggs.

In a blender or using sufficiently large liquid measuring cup and immersion blender, blend the salad dressing ingredients.

The reason this salad is called spinning salad is that it is traditionally presented with all the ingredients except the salad dressing, seasoning salt, and pepper in a big metal salad bowl on a bed of ice (usually in a larger bowl). The metal bowl is then spun while the dressing is poured on top. The salad is tossed, and then spun again while the salt and pepper are added, if desired.

Very cheesy video: http://www.yumsugar.com/Lawry-Spinning-Salad-Recipe-Video-34206595

S'More Pie

2 cups graham cracker crumbs
8 T (1 stick) butter

3/4 cup heavy cream
3/4 cup milk
10 oz semi-sweet chocolate
pinch of salt
2 eggs
1 t vanilla extract
2 T sugar

large marshmallows

Heat oven to 325 degrees Fahrenheit. Pulverize graham crackers in food processor. Melt butter and mix into cracker crumbs. Press into deep pie pan and bake for 8-10 minutes to harden the crust.

In a medium saucepan, whisk cream and milk, and warm over medium-low heat. Add chocolate and stir until melted. Whisk the eggs, and temper them by adding a little of the milk mixture to the eggs while stirring vigorously. Add as much milk mixture as your container will allow, and then add the egg mixture to the saucepan. Pour slowly, and stir while adding. Tempering prevents the egg from being cooked by the hot milk mixture. Scrambled egg in chocolate custard is gross. Add the sugar and vanilla extract and stir until all is dissolved and mixed in. Pour into the pie pan, and bake until the custard is evenly puffed up in the center (15-30 minutes).

Cut the marshmallows in half. Place inside down on top of the pie, covering the pie completely. Set the oven to broil and toast the marshmallows. Watch it the whole time so you don't burn the marshmallows/pie- this only takes 2 minutes or so.

Chill for as long as you can take it. The warmer it is, the harder to cut and serve. The recipe suggests reheating in the microwave for 7-10 seconds, but ours never got cold enough to warrant that.

Requested by William O. Christmas 2011

Egg Casserole

20 eggs

½ cup flour

2 t baking powder

Dash salt

1 t dry mustard

1 ½ t thyme

32 oz cottage cheese

24 oz shredded cheddar cheese

2 medium zucchini, shredded

2 roasted red bell peppers

In a large mixing bowl, lightly beat the eggs. Add the flour, baking powder, salt, mustard and thyme, and blend well. Add the cheeses, chopped bell pepper and the zucchini and mix until just blended.

Grease two 9 x 13 pans and pour in the mixture. At this point you may refrigerate them overnight. Bake at 400 for 15 minutes, then reduce the heat to 350 and bake for 20 to 30 minutes more. Serves 20.