Recipes From D - G

Taken from Hibbard Lodge #249,

Located in Brighton, Illinois 62012.

SERVING SIZE 20-25

3 lbs Fettucine Noodles
3 jars Ragu Alfredo Sauce
6 gal. Water
Garlic Salt
White Pepper
Oregano
Sage

(Optional)
2 bags Frozen Chopped Broccoli
6 Boneless Chicken Breasts (Cooked and Chopped)

Bring water to a rapid boil over high heat. Place noodles into the water and heat until tender, approx. fifteen (15) min.. While noodles are cooking, add the entire contents of the jars of sauce to saucepan. Season to taste. Heat on high heat until hot. Drain off water from noodles. Mix sauce and noodles thoroughly.

(Optional)
Do not heat broccoli as per cooking instructions based on bags, instead empty content of both bags of broccoli into the sauce as it is being heated along with the chicken. Mix with noodles as above.

Taken from Hibbard Lodge #249,

Located in Brighton, Illinois 62012.

SERVING SIZE 20-25

(Salad)
5 heads Romaine Lettuce (Torn)
2 1/2 heads Iceberg Lettuce (Torn)
3 lg. Red Onion (Sliced)
3 12 oz. cans Artichoke Hearts (Drained & Quartered)
3 16 oz. jars Pepperochini Peppers (Drained)
3 12 oz. cans Pitted Medium Black Olives (Drained)
2 4 oz. jars Pimentos

(Dressing)
5 2/3 cups Vegetable Oil
3 3/4 cups White Distilled Vinegar
1 2/3 cups Water
10 tsp. Garlic Salt
10 tsp. Cavenders All Purpose Greek Seasoning
7 1/2 tsp. Italian Seasoning
5 tsp. Dried Chopped Onions
5 tsp. Salt
2 1/2 cup Grated Parmesan Cheese

Mix vinegar, oil, and water in a salad dressing container. Add spices and parmesan cheese. Mix with wire wisk. Shake well before serving. Add all salad ingredients to large bowl. Add dressing and toss. Top with extra Grated Parmesan Cheese if desired.