Recipes for the Home Chef
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RecipeFaire - Recipes for the Home Chef


  • Buy the freshest salad greens possible, wash them, dry thoroughly, and store in refrigerator in the vegetable compartment or bag or in a damp towel until ready to serve. Fresh, clean, crisp, tender greens are the basis of a good green salad.
  • All ingredients should be well drained before they are combined with the dressing, to avoid giving the dressing a watery consistency. Dry greens thoroughly by patting with a towel.
  • Use a variety of greens. Try shredded cabbage, endive, watercress, and romaine as a change from head or leaf lettuce. Tear lettuce into bite-size pieces instead of cutting. Outer leaves of lettuce should be discarded only when they are bruised.
  • When mixing salads, toss ingredients gently until mixed. Don't stir vigorously.
  • Add the dressing to salads at serving time to avoid wilting the greens, or, better still, serve the dressing from a separate bowl. People differ in the amount of dressing they prefer.
  • Use leftover vegetables in salad bowls.
  • The flavor of some salads, especially those containing cooked vegetables or meats, is improved by marinating the ingredients in a favorite dressing. To do this, let foods stand in the dressing in a cool place until they are well seasoned. Drain before serving.
  • Wooden salad bowls should not be soaked in water. Wipe clean with a cold damp cloth. Before using, season with warm salad oil, followed by rubbing the bowl with a cut clove of garlic.
  • Use a variety of dressings. It is not necessary to make a dressing for each salad. Most dressings keep well in the refrigerator.
  • Avoid too much garnish. Depend upon the natural color and flavor of foods for an attractive appetizing salad. Arrange salads lightly and attractively.


Suitable garnishings for meat and vegetable salads are: sliced cucumbers, quartered and sliced tomatoes, canned beets cut into cubes, sticks, or slices, sliced or quartered hard-cooked eggs, green and red pepper, pimiento, stuffed olives, carrot sticks, sliced or diced pickles, cheese strips, cubes, or slices, and other suggested garnishes. Fruit salads may be garnished with maraschino cherries, melon balls, mint leaves, herbs, strawberries, dark fruits, ripe olives, nuts, coconut, shredded dates, figs, and pitted prunes.

Asparagus Tips:  Marinate small cooked or canned tips in favorite dressing. Sprinkle ends with paprika.

Calla Lilies:  Pare a white turnip. Cut into thin lengthwise slices. Chill in ice water until they curl and resemble calla -lilies. Form stems from carrot strips.

Carrot Curls:  Slice carrot paper-thin lengthwise. Roll up each slice and fasten with wooden pick. Crisp in ice water. Remove pick.

Carrot Stick Bundles:  Slice carrot lengthwise into small strips. Cut pits from large olives. Push 3 or 4 strips through openings in olives.

Carrot Strips:  Wash and scrape young, tender carrots. Cut into thin strips lengthwise. Chill in ice water.

Cheese Balls:  Shape cream cheese into tiny balls. Sprinkle with paprika or roll in finely chopped nuts or olives.

Cucumber and Onion Slices:  Peel and slice cucumbers and small white onions. Cover with equal amounts of vinegar and water. Let stand about 1 hour. Drain. Sprinkle with salt and water.

Cucumber Balls:  With a French vegetable cutter, cut large cucumbers into balls. Marinate in dressing. Sprinkle with paprika.

Cucumber Strips:  Peel cucumber and cut in half. Remove seeds and cut solid part into narrow strips about 3 inches long. Cover with damp cloth. Chill well before serving. Sprinkle with paprika.

Fluted Cucumbers:  Cucumbers may be left unpeeled or peeled. Run a fork down the length of cucumber, repeating completely around the cucumber. Slice.

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