Caprese Salad

Vine ripe tomatoes
Fresh Mozzarella
Pesto
Romaine Lettuce
Reduced balsamic or red wine vinegar
Salt and pepper

Directions for One Serving

On a salad plate, make a bed of chopped romaine from one or two leaves.

In center of lettuce bed, add a tomato slice, then sprinkle with balsamic vinegar or red wine vinegar. Dust with salt and pepper.

On top of tomato add a ¼” slice of mozzarella.

Spoon a teaspoon of pesto in the center of sliced cheese.

Macaroni and Cheese for 100 People

8 lb. elbow macaroni
8 lb. Velveeta cheese
1 1/2 lb. margarine
3 c. flour
1/2 gal. milk
8 tsp. salt
1 tsp. pepper
5 lb shredded Cheddar cheese
3 Steam Pans
3 Lids
Pam Spray

Directions:
Cook macaroni; rinse and set aside in long shallow pans prepped with cooking spray. Note: Add some milk to noodles to keep them loose if they become sticky

Melt margarine in a large pot, add flour, salt and pepper, then slowly add milk, stirring constantly until smooth.

Add Velveeta cheese and stir until well blended. Pour over macaroni and mix in.

Sprinkle with cheddar cheese and bake for 1 hour at 350 degrees.

MAKES THREE FULL SIZE PANS AND 150 servings