Ceasar Salad

1 clove garlic cut
1/2 c olive oil
3 large heads romaine
1/4 t freshly ground pepper
1 t salt
6-8 T grated Parmesan cheese
1 egg
Juice 2 lemons
2 c bread cubes

Soak the garlic in oil overnight. Wash, dry and chill the romaine. When ready to serve tear greens into bite size pieces and put in large salad bowl. Add 1/4 of the garlic flavored oil and pepper, salt and cheese. Drop the raw egg on top of the greens and put the lemon juice on the egg. Toss thoroughly. Before serving add the bread cubes which have been browned in the remaining garlic oil. Six to eigth servings.

Sour Cream Roquefort Dressing

1 (1 1/4 oz) wedge Roquefort cheese

1/2 c sour cream
2 T lemon juice
1/4 t salt
dash pepper

Crumble the Roquefort cheese and mix with the sour cream. Add lemon juice, salt and pepper.  Mix thoroughly. Yield: 3/4 cup.

Thousand Island Dressing

2 c mayonnaise
1/2 t dry mustard
2 T Worcestershire sauce
1/2 c finely chopped onion
1/2 c finely chopped green pepper
1/3 c finely chopped gherkin
3/4 c chili sauce
1/2 c catsup
1 t paprika

Mix all of the ingredients together. This makes a thick and quite interesting Thousand Island dressing. Yield: 1 quart.