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Make The Difference: Salads
Make The Difference: Salads
SALADS
Make the Difference
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By
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AGNES M. KOLSHORN, Extension Nutrition Specialist
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Oregon State College
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Salads make meals attractive, appetizing, and the raw food some canned or frozen fruit or
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well-balanced. canned or cooked frozen vegetables.
Raw vegetables or fruits are favorites for mak- Occasionally salads may be made of all cooked
ing salads; they give color, crisp texture, and zest or canned foods. Such salads usually lack the crisp
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to the meal. They furnish minerals and vitamins pleasing texture and do not balance the meal as
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that you need in your meals. well as those with some raw vegetables or fruits.
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You can have fresh vegetables many months if For variety, your family probably enjoys a
you plan your garden planting and store vegetables relish plate. Include slices or wedges of some raw
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properly. fruits or vegetables, without salad dressing.
You can make salads, too, by combining with Vary your salad; vary your salad dressings.
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Salad Dressing
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One of the easiest ways to get variety in salads French dressing is often used to season cooked
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is to use different dressings or to modify your salad vegetables, meat, or fish before they are put
favorite dressing. into the salad. This is often called "marinating"
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What kind of dressings does your family like? the salad ingredients.
The type of dressing to use with a certain salad The basic recipe below can be changed to be
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is largely custom. Do not follow custom too closely. more or less tart and more or less highly-seasoned.
Get variety by using different dressings. Choose
dressings that will give the appearance and flavor French Dressing Recipe
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sauce. Use small amounts of your fresh garden Combine all ingredients in a bottle or glass jar.
herbs or dried herbs to give pleasing variation in
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vinegar Salt and pepper
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Celery Seed Fruit Dressing
£ c sugar 3 T vinegar or lemon 1. Combine ingredients in a jar with a tightly
1 t dry mustard juice fitted cover. Shake well before using.
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1 t salt 1 c salad oil 2. For variety, add other low calorie ingredients
i t finely chopped £ t celery seed (or such as chopped parsley, chives, green pepper,
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onion more) horseradish, mustard, celery salt.
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1. Mix sugar, mustard, salt, chopped onion.
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2. Add the oil slowly, alternately with the vinegar Cooked Salad Dressing
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or lemon juice.
3. Add celery seed. Cooked Salad Dressing Recipe
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3 T flour 1 egg or 2 egg yolks
Tomato French Dressing 3 T sugar or more $ c vinegar or lemon
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1 can tomato soup 1 t salt 2 t dry mustard juice
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1 c salad oil 1 T Worcestershire 1 t salt 1 T butter
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i c vinegar* Sauce 1 c milk or water
2 T sugar £ small onion, finely 1. Mix flour, sugar, mustard, and salt in saucepan.
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1 t dry mustard chopped 2. Slowly add milk or water. Mix until smooth.
1 t paprika 3. Cook over low heat, stirring constantly until
thickened.
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stand in vinegar for about i hour and remove garlic be- 5. Cook over low heat, stirring, for about three
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the catsup.
2. Beat slowly into the mayonnaise. the following finely chopped: 3 tablespoons
3. Gradually beat in the lemon juice and the re- cucumber pickle, 2 tablespoons onion, and
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juice from fresh
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or canned fruit
(about $ cup) Thrifty Dressing
1. Measure lemon and orange juice, and add Oil and egg are the most expensive ingredients
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enough fruit juice to make 1 cup juice. in mayonnaise. You can make a tasty, less expen-
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2. Mix sugar, salt, and flour. Add to fruit juice. sive dressing by using a cooked flour and water
3. Cook until thickened. Add a small amount to paste with the usual mayonnaise ingredients as
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the slightly beaten egg or yolks. Stir this into
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shown in the following recipe.
the remaining hot mixture.
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4. Return to heat and cook slowly with stirring Tasty, Thrifty Modified Mayonnaise
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to cook egg in the mixture. Dressing Recipe
5. Remove from heat and add butter.
i c flour 1 c water
6. When the dressing is cold, whipped cream may
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1 T sugar % c vinegar or lemon
be folded into it.
2 t dry mustard juice
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li t salt 1 egg
Mayonnaise Dressing
i t paprika 1 c or more salad oil
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Mayonnaise Dressing Recipe £ t pepper
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i t sugar 2 T lemon juice or 1. Mix dry ingredients. Add 2 tablespoons oil and
i t salt vinegar mix well.
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£ t mustard 1 c salad oil 2. Add water. Stir and cook over low flame until
1 egg yolk thickened. Cool slightly.
1. Mix dry ingredients with egg and 1 tablespoon 3. Stir in the vinegar.
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lemon juice (or vinegar). 4. Put the egg into a mixing bowl. Beat the
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2. Beat just enough to combine ingredients. cooked mixture into the egg.
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3. Add 5 teaspoons oil, one at a time, beating vig- 5. Beat in the oil, adding ^ to £ cup at a time.
orously after each addition. 6. Taste and add additional seasoning as desired.
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Salads
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Select the Type to Fit the Meal tercress, Chinese cabbage, kale, spinach, dandelion
Serve the salad that will make the meal appe- greens, chives, parsley, green onion tops, celery
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fruits. When a lunch or supper needs more pro- them fresh when they come from the garden or
tein, use a salad that includes protein-rich foods grocery store. Don't let them wilt in the sunshine
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such as eggs, fish, meat, cheese, or dry beans. or a warm room. Wash them in cold water. Drain.
Wrap loosely in wax paper or put in plastic bag
Keep Salads Simple or covered dish. Store them in a refrigerator or
It's easier to get variety from day to day if cool place.
salads include only a few well-seasoned foods. To separate leaves of lettuce from a head—
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Simple salads can be crisp and attractive. Simple Cut out core with a sharp knife. Hold head
salads save time in meal preparation. under running water, or in a pan of cold
water. Separate each leaf carefully. Lay the
Salad Greens leaves down so they will drain dry.
Plant a variety of salad greens in your garden. Arrange the best pieces to form cups for the
Look for a variety of salad greens in your store. salad. Do not flatten the leaf. Break or cut the
Have you used these greens in your salads: wa- other pieces. Put in bottom of lettuce cups.
Hints for Attractive Salads Green and White Salad
► Keep fruits and tomatoes and cooked vegetables i pound fresh spinach 2 medium dry
in moderately large pieces. This saves time. ^ head lettuce or onions
You'll have an attractive salad. leaf lettuce French dressing
► Shred cabbage or raw carrots fine. 1. Shred spinach and lettuce.
► To reduce loss of Vitamin C, shred cabbage 2. Cut onions in fine rings.
shortly before serving. 3. Toss lightly with French dressing.
► To retard darkening of light fruit, such as
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Kidney Bean and Frankfurter Salad
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apples or bananas, add lemon juice or pine-
apple juice or salad dressing. 2 c drained cooked or J c chopped onion
canned kidney beans £ c sliced cucumber
► Salt in dressing wilts salad greens. Add French
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1 c sliced cooked pickle
dressing to salad greens just before serving.
frankfurters £ c French dressing
► Salt does not wilt cooked vegetables. Cooked
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vegetables may be mixed with salad dressing. 1. Mix cold ingredients lightly with French dress-
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Let them stand about a half hour to blend ing. Let stand to blend flavor.
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flavors. See potato salad recipe. 2. Arrange on lettuce, or shredded cabbage, or
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other greens.
► Frozen fruit should still be icy cold when
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served in salad. Potato Salad
► Drain canned or frozen fruit well before you 3 medium potatoes Any or all of these:
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use it in a salad.
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boiled in jackets, or £ medium onion,
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other cold, boiled po- chopped fine
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Caution for Use of Home-Canned Vegetables,
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tatoes £ c sliced sweet
Meat, and Fish
£ c cooked salad dress- pickles
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All home-canned vegetables or meat or fish ing or mayonnaise £ c finely diced
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should be removed from jar and brought to and i c milk or thin cream celery
maintained at a "rolling boil" for 10 minutes be- Salt and other season- 1 or 2 hard-cooked
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fore using in salads. Exceptions to this recom- ings, such as celery eggs, sliced
mendation are when the food is in large pieces or salt, garlic salt, to IT chopped chives
at high altitudes, in which case the boiling time taste
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should be increased to 15 minutes. Either cover 1. Dice cold peeled cooked potatoes into f inch
the pan or stir the product to break up the lumps
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cubes.
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to insure even distribution of heat. Cool thor- 2. Mix £ cup mayonnaise or cooked salad dressing
oughly before combining with other ingredients with i cup milk or thin cream.
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salad platter arrangements with the potatoes. Add remaining salad dress-
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Vegetable Salad Recipes Add diced cooked ham or sliced cooked frank-
furters.
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£ to 1 medium onion, ing to taste
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or Tomato Hot Sauce Salad, below. finely chopped i c cooked salad dress-
1 cup mixed raw or cooked vegetables. 1£ c cooked potatoes, ing or mayonnaise
Prepare tomato salad mixture. diced Lettuce or parsley
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Let stand until thick enough to hold vegetables
in place. Mix with vegetables. 1. Break fish into small pieces, or dice meat.
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Pour into molds or shallow pan. 2. Mix all ingredients lightly with two forks.
3. Arrange lettuce leaves around side of a salad
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bowl. Or garnish salad with parsley after
Tomato Jelly Ring with Green
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salad is in bowl.
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Pepper Cole Slaw 4. Pour salad mixture into salad bowl.
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Prepare Jellied Tomato Salad, page 4, using
2 or 3 times the recipe or Tomato Sauce Lunch or Supper Salad Platter
Salad, below.
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Turn tomato mixture into a ring mold which 6 thick slices from 6 eggs cut in half and
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has been lightly oiled with salad oil. large tomatoes deviled
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Chill until firm. Just before serving, remove 1 c canned tuna fish Cooked or mayonnaise
into large serving plate. or cottage cheese dressing
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Fill center with a cole slaw recipe given below, 1 T chopped onion or Lettuce or other greens
or a modification of it. cucumber pickle or cabbage
2 c cooked green beans
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or asparagus
Cole Slaw
1. Arrange lettuce or shredded cabbage on platter
2 c finely shredded T sugar or large plate.
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green pepper or £ ing _ 3. Moisten tuna or cottage cheese with salad dress-
cup chopped pickles T vinegar
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dressing. slices.
3. Combine vegetables and dressing lightly. 6. Arrange the deviled eggs around the outer edge.
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1. Dissolve lemon flavored gelatin in the hot water. 1 t finely chopped T chopped celery
2. Add remaining ingredients and stir. Additional onion T sliced pimiento
seasoning may be added, such as celery salt, Salt to taste
Worcestershire sauce, Tabasco sauce, or horse- 1. Sprinkle gelatin on water and soak a few min-
radish. utes. Dissolve in hot broth.
3. Pour into mold, or pan, or 4 to 5 individual 2. Add onion juice, salt, and vinegar or lemon
molds. juice.
3. Chill until thick enough to hold solid food in 1. Cook, drain, pit, and chill prunes.
place. 2. Combine cottage cheese, orange rind, nuts, and
4. Stir in meat, peas, celery, and pimiento. salt. Moisten this mixture with salad dressing.
5. Pour into small loaf pan or individual molds, 3. Stuff prunes, letting some of the stuffing show.
and chill until firm. 4. Serve on salad greens.
Jellied Fish Salad
Red Apple Salad
1 envelope (IT) 1 T vinegar or lemon
juice
4 firm tart apples ■£ c cottage cheese, or
plain gelatin
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1 c sugar 3 to 4 ounces cream
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£ c cold water 1 c flaked cooked or
canned fish i t salt cheese
| c hot liquid (this
i c cooked or canned £ c red cinnamon i c chopped green
may be water or to-
candies pepper
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mato juice or liquid peas
2 c water
from canned sal- £ c chopped cucumber
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mon) or celery, or pickle 1. Pare, quarter, and core apples.
2. Add sugar, salt, and candies to the water. Put
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1 t finely chopped Salt to taste
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onion over heat and stir until dissolved.
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3. Cook apple quarters slowly in this syrup in
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1. Sprinkle gelatin on water and soak a few min-
utes. Dissolve in hot liquid. covered pan until just tender, turning occasion-
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2. Add onion, salt, and vinegar or lemon juice. ally to color evenly. Drain and chill.
4. Mix cheese with green pepper.
3. Chill until thick enough to hold solid food in
5. Arrange apple sections on salad greens. Add a
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spoon of cheese mixture.
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4. Stir in other ingredients.
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5. Pour into small loaf pan, lightly oiled with
salad oil, or into oiled individual molds. Spiced Peach Salad
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6. Chill until firm. 1 pint jar or 1 pound Few pieces broken
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7. Serve with cooked or mayonnaise dressing or can sliced peaches stick cinnamon
cucumber dressing. £ c vinegar 1 package orange-fla-
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!•£ cups.
1 c hot water £ c diced cucumber or
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Dissolve 1 package lemon flavored gelatin in 1 6. Mix with peaches. Put into individual or quart
cup hot water. molds.
Add cold water, lemon juice or vinegar, mayon-
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mash or strain.
Prune-Nut Salad 2. Add soaked gelatin and sugar. Heat with stir-
12 cooked prunes Salt to taste ing until gelatin and sugar are dissolved. Add
■J c cottage cheese Cooked or mayonnaise salt.
1 t grated orange rind dressing 3. Cool cranberry mixture until thickened enough
(may omit) Salad greens to hold celery, if used.
2 T chopped nuts 4. Pour into molds or shallow pan.
Cranberry-Orange Salad Stuffed Celery Round Slices
1 package cherry fla- £ to 1 c Orange Cran- Separate stalks of a celery heart. Fill hollows
vored gelatin berry Relish (See of stalks with a type of cheese spread which will
i c hot water recipe, below.) be very firm when chilled. Fit the stalks together
$ c canned, crushed £ c broken walnut cylinder-shaped, letting them overlap. Wrap in
pineapple meats oiled paper, and chill for several hours or over-
Combine gelatin and water. Stir until dissolved. night. With a sharp knife, cut into about i inch
Allow to chill until it is partially thickened. Add slices. Keep slices chilled until served.
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pineapple, relish, and nuts.
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Celery Curls Celery Sticks
Turnip Round Slices with Parsley
Orange-Cranberry Relish Turnip Sticks
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1 bag cranberries 2 oranges Carrot Curls Carrot Sticks
(1 lb.) 2 c sugar Carrot Lattice Slices Carrot Round Slices
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Radishes Whole Radishes Radish Slices
Wash and grind using all of orange, then add
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sugar and allow to stand 24 hours.
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Radish Roses
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Cut the skin from top toward stem end. Make
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Frozen Fruit Salad one row of long petals or several rows of short
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2 c fresh, frozen, or Dash of salt petals. Chill.
canned fruit $ c whipping cream Radish Pompons
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1 t unflavored gelatin i to i c sugar, accord-
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2 T lemon juice or ' ing to fruit Slice radish from top to near bottom, as thinly
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as possible, first in parallel rows and then in
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other fruit juice
i c mayonnaise or (may omit) another row at right angles. Chill.
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cooked fruit juice Radish Twirls
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dressing Lay radish on one side and slice diagonally in
1. Dice or slice fruit if in large pieces. thin parallel rows, almost through the radish.
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freezing dish that has been oiled with salad oil. Roll balls in finely chopped chives, parsley,
5. Freezing may require about 4 hours. nuts, or olives.
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garnish.
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