Angela's Salad de Maison

Juice of 1 lemon
3 cloves garlic, crushed
1 t. salt
1/2 t. pepper
3/4 c. vegetable oil
1/4 lb. bacon, diced
2 heads romaine lettuce, torn in small pieces
2 cups cherry tomatoes, halved
1 cup coarsely grated Swiss cheese
2/3 cup slivered almonds, toasted
1/3 cup grated Parmesan cheese
Salt and pepper to taste
1 cup croutons

 Make dressing. Combine lemon juice, salt and pepper. Beating continuously with a fork, slowly add vegetable oil in a stream. Let stand 3 hours. Sauté diced bacon until crisp. Drain on paper towels. In a salad bowl, combine romaine lettuce, tomatoes, Swiss cheese, almonds and bacon. Toss with dressing, Parmesan cheese, salt and pepper. Garnish with croutons. Yield: 8 servings.

Megan's Cream Cheese Pound Cake

1 1/2 cups butter
3 cups sugar
1 package cream cheese
6 eggs
3 cups cake flour
1 t. vanilla

 Cream butter, sugar and cream cheese together. Add eggs and flour, alternate and beat between each addition. Add vanilla. Bake in a buttered and floured bundt cake pan at 300 degrees for 1 hour and 45 minutes.