The recipes for many of the items served at her restaurant originated in those kitchens.

At a Thanksgiving table laden with many foods and courses, these recipes will serve more people than indicated by their separate yields.

All recipes serve 8-10 as part of a buffet.

These recipes serve about four, and in all, the addition of salt and pepper is taken for granted.

The recipe will serve six as a first course, four as a main dish.

The number of people that the accmpanying recipes will serve depends on how many dieters are in the group.

The following recipe should serve 20 to 24 people.

This may sound excessive, but since the recipe serves six people, it amounts to only a little over 1 tablespoon of cream per person.

Her recipe for endive, walnut and apple salad was one of the dishes served at the party.

The following recipes serve two people but they can be doubled or quadrupled easily for four or more.