I have no measures for this. It is entirely up to the person making it. and depends on how many people you will serve.

1 layer lettuce - speaks for itself
1 layer tomato - sliced
1 layer onion - slice
1 layer carrotts - shredded
1 layer peas - canned
1 layer mayo - preferably Hellmans
1 layer bacon bits - any kind you like
Cover with plastic wrap and chill over night. It sounds like it won't taste like much, but believe me, it's alot better then it sounds.
__________________________________
Buy the Hersheys Cocoa for baking. Follow the directions on the can for Dark chocolate cake. Instead of adding oil, add 1 cup mayo. This will keep your cake fresh longer and it will be so moist!!
__________________________________

Dice up about 4 or 5 fresh garlic cloves. Put a little Olive Oil in the bottom of your pan and lightly brown the garlic. Get 4 to 5 - 48 oz cans of crushed tomato's and put them in. Add a good size handful of fresh basil. Brown some sausage really good, hot, mild, or sweet ( what ever you prefer ) As they are done cooking add them to your sauce. If you have left over steak, add that too! Add meatballs!

1 lb ground beef
Add some parsley, crushed garlic, salt, pepper, grated cheese, 1 egg. Mix well. Fry meatballs in the same pan you did your sausage in. Fry really good. As they get done add them to your sauce. Then when done frying add about 3 tablespoons of the oil used to fry the sausage and meatballs. Stir sauce, cover cook on very low. Only stir once in a while. Cook all day from some time between 9 am and noon time. Put in refrigerator. The next day take out and put back on stove about 2 or 3 hours before dinner time. Again, cook very low. Just enough you see a slight bubble, so you don't burn it. I do apologize for not having a measurement for all the ingrediants. But, I was taught by my Italian Grandmother how to make sauce----God rest her soul. She made many different sauces. This is just one of her recipes.

Persian1's Favs

1 cup chopped onions
1 1/2 pounds hamburger, browned
2 cloves garlic
1 large can diced tomatoes(1 pound, 12-ounce can)
1 6-ounce can tomato paste
2 stalks celery with tops, chopped
2 teaspoons salt
3 teaspoons dried oregano
1/4 teaspoon dried thyme
1 bay leaf (2 if you break them up)

Put all ingredients into a sauce pan. Stir thoroughly. Cover and cook on LOW for 4 to 5 hours, stirring occasionally. Makes about 2 1/2 quarts.

---------------------------

To make an Italian Chili: You can add chili beans to this to make it a chili. I add 3 cans myself, but you can add as many as you like. ;-)~ Add them during the last hour of cooking time, any more time and the beans may turn out mushy.

Hope you enjoy!

BullDog-70's Fav

1 head of cabbage, shredded
2-3 carrots, shredded
2-3 big spoons of mayonnaise (I use Hellman's)
3/4 to 1 cup sugar
a pinch or 2 salt
a pinch or 2 garlic
a pinch of pepper (optional)

Now that you have these ingredients together, throw it in a bowl and mix it up thoroughly. (I use my hands...lol) Make sure the mayo is "spread" evenly throughout the mix. Give it a taste test, and if it needs a little more of something, add it. This is enough for a small party.

I apologize if this is too vague, but when I make my slaw, I don't think about it, I just do like it says above, except, I MEASURE NOTHING...I just throw it in and go for it. So good luck and enjoy.

JJesquire's Fav

1 sm.bx Instant Vanilla pudding
1 c.buttermilk
16 oz can crushed pineapple,drained
8 oz Cool Whip
1 pkg Fudge Stripe Cookies,crumbled

Mix pudding and buttermilk. Add pineapple. Fold in Cool Whip and cookies. Enjoy! note: don't stir before serving, it "flattens" the cool whip

WmChas's Favs

1 lb. of softened cream cheese
1 lb. of fresh crabmeat
1 cup of mild salsa
1 sleeve of ritz crackers

Mix the pound of cream cheese with 1/2 pound of crab meat. Then shape on a plate. Then flake the rest of the crab meat over the top,and then pour the salsa over the top of everything. Put ritz crackers all around the outside...

This is a Maine favorite and it goes fast!!

Raven-hawk-1's Favs

10-12 corn tortillas
1/4th cup oil
1&1/2 - lbs ground beef (extra lean)
1&1/2 - cups of grated Monteray Jack or mild cheddar cheese
1 cup chopped onion
(2) 8oz cns tomato sauce
(1) 10oz cn rotel dice tomatoes and chilies
1 tsp of chile powder
1 tsp salt
1 tsp black pepper
1/2 tsp cumin
1/2 tsp garlic powder (or the easy way.. a package of enchilada seasoning mix)

Heat oil in large skillet, dip each tortilla in oil for 3-5 seconds to soften, drain on absorbent paper towel and set aside. In same skillet brown ground beef with about 1/2 cup of the onions.. cook till onions are translucid and meat is done..drain and place back on heat... add tomato sauce, rotel tomatoes and chilies, along with the seasonings ..stir constantly cook for 10-15 minutes on low heat....set aside to cool...

PREPARE ROLLED ENCHILADAS

Rolled enchiladas are tougher to assemble, but more authentic. Have ready a large baking pan, we always use an oblong Pyrex pan. One at a time, dip each tortilla in the meat sauce just enough to coat lightly ...Lay the tortilla flat in the baking pan, spoon about 3 tbls of the meat sauce in a line down the middle, top with about 1 tbls chopped onion and about 3 tbls of grated cheese. Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan. Repeat until the pan is full. This can get tricky (but it is possible) as the pan gets full. Assembling the enchilada outside of the pan is usually a messy disaster. Depending on the size of the pan and how tightly each enchilada is rolled, you can get 8-12 enchiladas in a pan. Spoon remaining sauce over the assembled enchiladas to thinly cover. Sprinkle generously with grated cheese. Bake at 425 degrees F. for 20 minutes. Serve with side dishes of spanish rice, refried beans, and guacamole.

Brandyy's Favs

1/2 cup peanut butter
3/4 cup honey
1 cup chocolate chips
1 tsp. vanilla
1 1/2 cups oatmeal
1 cup chopped peanuts

Boil peanut butter and honey, then add chocolate chips and vanilla. Add remaining ingredients and press into a greased 8 x8 pan.

1(20oz) pkg. pillsbury's best refrigerated peanut butter cookies (or if you can't get that there i just make ordinary peanut butter cookie dough)
1 package of miniature peanut butter cups candies unwrapped
1/3 c semi-sweet chocolate chips
1 teaspoon shortening

Heat oven to 350F wrap 1 piece of dough around each peanut butter cup, shaping into a ball. Place balls onto an ungreased cookie sheet, spaced evenly apart. Refrigerate remaining dough until ready to bake.   Bake at 350F for 11 to 15 minutes or until golden brown. Cool 1 minute, remove from cookie sheet. Cool completely. Repeat with remaining dough   In small saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Drizzle over cooled cookies in a crisscross pattern. Let stand until glaze is set.

Filling:
two 3-ounce packages cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon salt   
1/2cup semi-sweet chocolate morsels

Cake
1/2 cup semi-sweet chocolate morsels
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup water
confectioners'sugar

To make the Filling: In medium bowl, combine cream cheese,sugar, egg and salt; beat until creamy.Stir in 1/2 cup semi-sweet morsels. Set aside.

To make the Cake: Preheat oven to 350F Melt over hot(not boiling) water, remaining 1/2 cup semi-sweet morsels; stir until smooth.Remove from heat; set aside. In a small bowl, combine flour , baking soda, and salt; set aside. In large bowl, combine sugar, vegetable oil, egg and vanilla extract; beat well.Stir in melted morsels. Gradually beat in flour mixture alternately with water. Spoon 1/2 of batter into 16 paper-lined cupcake pans.Spoon 1 slightly rounded tablespoon Filling over batter. Spoon remaining batter over Filling. Bake at 350F for 23- 25 minutes. Cool 5 minutes; remove from pans. Cool completely on wire racks. Sprinkle with confectioners' sugar.

These are a few of my familys' favorites....Hope you enjoy!

>