1 pt. mayonnaise
3 raw eggs
½ tsp curry powder
¼ tsp garlic powder
½ pack Lipton® Onion Soup Mix
½ c parmesan cheese
1 tsp anchovy paste
Mix all ingredients well. Refrigerate several hours before serving. Serve over romaine. Add croutons. I usually make my croutons - butter slices of bread, sprinkle with garlic powder, cut into cubes, toast slowly in oven at about 300°F
This recipe is from Ramoa's, a restaurant in Cocoa Beach that my mom and I frequented. Mother begged for the recioe. Delicious! -Karen McElveen

6 cups lettuce, shredded
1 medium onion, chopped
1 medium green pepper, chopped
6 hard boiled eggs, sliced
2 cans peas, drained or frozen
½ lb bacon
1 c cheddar cheese, shredded mayonnaise to cover
parmesan cheese and paprika to trim salt and pepper to taste
Place lettuce in a 9x13 inch casserole or trifle dish. Fry bacon until crisp and crumble. Layer on onion, pepper, peas, cheese, bacon and ending with eggs. Add salt and pepper. Cover with mayonnaise, sealing all sides. Top with parmesan and paprika, if desired. Cover well and refrigerate overnight.
Photo: Matt's Mom Kathy and Grandmother Catherine Furlow in Abeline, TX

½ fresh pineapple
1 mango, peeled and diced
2 kiwi fruit, peeled and diced
1 small tomato, peeled and diced
2 tbsp brown sugar
4 sprigs fresh cilantro, finely chopped
1 tbsp virgin olive oil
juice of 1 lime
Remove seeds from tomato and kiwi. Slice pineapple in 1/4" slices lengthwise, and grill. Then dice the pineapple. Blend all ingredients and allow time for flavors to marry. Serve chilled or at room temperature.
This is a great accompaniment with grilled or nut encrusted fish. -Karen McElveen
Photo: Steve and family as the Magic first arrives to America

12 oz. Cool Whip®
16 oz. can crushed pinapple, drained
1 small bag miniature marshmellows
1 pkg. instant pistachio pudding mix
1 c milk
½ c pecans
Mix pudding and milk. Add Cool Whip. Add the other ingredients and mix. Refrigerate.
Tracy's favorite!
Photo: Steve with his brother and sisters
