heads

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  2. 6 heads cabbage...5 cups shredded carrots...1 head purple cabbage, chopped

    Shred cabbage and carrots and store in refrigerator until ready to serve. Add purple cabbage when you add the dressing.

    Dressing...1 gallon mayonnaise...2 packages ranch dressing mix...1/4 cup vinegar...

  3. 3 heads iceberg lettuce...1 bunch romaine...2 bunches radishes, sliced...2 large cucumbers, thinly sliced...1 large onion, chopped (optional)...1 pint French dressing ...2/3 cup sweet pickle relish ...

  4. Use as a spread for buttered, toasted French bread.

    4 large heads garlic...1/4 cup olive oil...1/8 to 1/4 teaspoon salt...1/8 to 1/4 teaspoon pepper...

  5. 4 large heads garlic (at least 2 1/2-inch diameter) ...1/3 cup olive oil ...1 teaspoon coarse salt ...4 (4 ounce) wheels brie cheese...

  6. Source: Linda Crouse, Drooling Dog Barbecue - Sacramento, California

    4 heads garlic, peeled ...1/4 cup olive oil ...1/2 cup butter, at room temperature ...

  7. 4 pounds small pickling cucumbers...4 1/4 cups water...4 cups white vinegar...6 tablespoons canning salt...Garlic cloves, chopped...Fresh dill or dill seed...Peppercorns...

  8. 2 heads romaine lettuce...2 filets of anchovies...1 egg yolk, hardboiled...1 teaspoon Worcestershire sauce...4 tablespoons virgin olive oil...4 tablespoons Dijon mustard...1/2 cup cheese croutons...

  9. 1 cup butter...1/2 cup olive oil...4 tablespoons minced garlic...1 tablespoon sweet basil  (dried will do, but fresh is best)...4 teaspoons salt...1 teaspoon lemon juice...5 tablespoons black pepper...