| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Salads, Italian |
6 |
Servings |
INGREDIENTS
|
|
-Deidre-Anne Penrod, FGGT98B —INGREDIENTS—– |
|
|
Carrots |
|
|
Celery |
|
|
Radishes |
|
|
Salami, polish ham, cold |
|
|
Cuts, cut in halves or in |
|
|
Triangles |
|
|
Cream cheese |
|
|
Cherry tomatoes |
|
|
Tuna or deviled ham salad |
|
|
Olives, black and green |
|
|
Green onions |
|
|
Whatever else you want |
INSTRUCTIONS
THIS IS BASICLY AN ANTIPASTO SALAD, MORE OR LESS
Get out a beautiful glass serving tray or any other large serving tray
and arrang carefully the following:
Make carrot curls. Use a potato peeler to give you long, thin stirps. Roll
up strips and crowd, side by side, in a deep bowl. Cover with water and
chill.
For celery branches, cut vcelery stalk in 3-inch lengths and make small
slices on each end--not quite trhough to the middle. Place in bowl, cover
with water and chill.
For radishes, make many "almost through" slices on the tip. They will open
after they've been placed in a bowl, covered with water and chilled.
(Carrots will curl, radishes will open, and celery will turn into miniature
branches if, after they are cut, they are submerged into a bowl of cold
water and refrigerated a few hours or overnight.)
(CONTINUED IN PART 2)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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