Put spinach, celery tops, onion tops, garlic, parsley, lemon juice, butter and sauces in blender or processor a small amount at a time and blend thoroughly. Put rock salt (ice cream salt) in pie pans and place shells around in pans. (The salt keeps oysters hot a long time.) Put raw oysters in shells and sprinkle with salt, pepper and lemon juice. Cover with spinach mixture then with cracker crumbs. Dot with butter and bake in 375-400 degree oven 15 minutes. Serve with French bread. Place lettuce in salad bowl. Arrange next 4 ingredients over. Before serving, toss salad with croutons, Bacos and Parmesan cheese. Toss with dressing. Cook and drain noodles. Keep warm. To make Alfredo sauce, heat butter and cream in saucepan till butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper. Stir until smooth. Add to warm noodles, tossing until well coated. Sprinkle with remaining cheese and parsley. Serve at once. Wipe veal with damp paper towels. Dip cutlets in eggs, then in bread crumbs. In skillet, heat 1/4 cup oil. Brown veal slices on both sides a few at a time adding more oil as needed. Remove to a 10 x 6" baking dish. Add half the Tomato Sauce and half the cheese. Repeat layers, ending with Parmesan cheese. Cover with foil. Bake 30 minutes, or until bubbly. In hot oil in skillet, saute onion and garlic till clear. Add remaining ingredients. Mix well, mashing tomatoes with fork. Bring to boiling, then lower heat. Simmer, covered, 10 minutes. Soak gelatin in water. In double boiler, cook sugar, lime juice, salt, and beaten egg yolks until consistency of custard. Add coloring and grated limerind. When custard begins to congeal, whip with wire whisk until fluffy. Fold in egg whites carefully. Make pie shell by combining wafers and meltedbutter. Press into a 9" pie pan. Pour in filling and chill. Top with thinlayer of whipped cream and shave chocolate over. Beautiful!
