Salad - Caesar Salad

In a large bowl place oil, lemon juice and garlic, press garlic into bowl with a wooden spoon to distribute. Whisk ingredients together. Tear (don’t cut) lettuce into small pieces, put in bowl on top of dressing, When you are ready to serve toss salad and add romano and toss again.

Anchovies optional

Each serving has 191 calories, 4.2g carbs, 14.6g fat, 10.5g protein and 1.4g fiber

Entree - Bev's Beef Brisket

Combine all ingredients except the beef in a zip locked bag, shake to mix. Add beef and marinate for 3 31/2 hours in refrigerator or 1 hour at room temperature. Roast brisket covered in a 300 degree oven for 30 minutes with the marinade. Remove from oven, slice thinly across on bias and return to ovenproof pan. Skim fat off remaining juices, pour over meat and return, covered, to a 350 degree oven for 15minutes. Serve with pan juices.

Great for large Sunday night gatherings.

Each serving has 179 calories, 7.1g fat, 4.5g carbs, 24.5g protein and .2g fiber

Dad's Mashed Potatoes

Peel potatoes, cook in large pot with salted water to cover until fork tender. Remove, drain and place in large bowl. Cut butter into small pieces. Add butter and sour cream to bowl. Using an electric mixture, mix until all lumps and gone. Salt and pepper to taste.


Note: Never use a food processor for potatoes, as they will turn to glue in the processor

Carrot Cake

Cream sugar, eggs and
oil.
Mix in flour, baking soda
and powder, cinnamon
and salt. Add grated
carrots, nuts and raisins.
Bake in greased tube pan
or (2) 9 inch cake pans for
40- 50 minutes at 350
degrees.
Cover with cream cheese
icing. *

Note * See cream cheese
icing for recipe.

This recipe serves 12. If
you scale the recipe to 8
or less bake 20 minutes
less.
Shown here as a 3layer
cake.

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