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HINTS FOR SALADS

Started by Etta Sue, July 30, 2004, 01:55:27 PM

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Etta Sue

July 30, 2004, 01:55:27 PM Last Edit: July 31, 2004, 05:27:31 PM by Etta Sue
                                    HINTS FOR SALADS

  • When buying grapefruit, judge it by its weight.  The heavier ones are juicier.
  • Add ¼ teaspoon soda to cranberries while cooking and they will not require as much sugar.
  • Frosted Grapes:  Beat 2 egg whites and 2 tablespoons water slightly.  Dip small clusters of grapes into the mixture.  Sprinkly with granulated sugar.  Dry on waxed paper.
  • Lemons that are heated before squeezing will give almost twice the quantity of juice.
  • Grease the salad mold with salad dressing, mayonnaise or salad oil and it will help the salad slip out easily.
  • Save sweet pickle juice.  Store it in the refrigerator and use small amounts to thin dressings for salads.
  • Soak hard-cooked eggs in beet pickle juice for in interesting taste and colorful garnish.
  • To make a hard-cooked egg flower:  Cut white from the small end of the egg about ¾ of the way down, petal fashion, being careful not to cut yolk.  When spread apart, these white petals should show yolk as a round ball, daisy fashion.  Slice green pepper for leaves.  Nice for potato salad.
  • Marshmallows will cut easily if the blades of the scissors are buttered.
  • Try putting marshmallows in the refrigerator and they won't stick to the scissors.
  • Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soaking it for an hour in the refrigerator.
  • The darker, outer leaves of lettuce are higher in calcium, iron and Vitamin A.
  • Do not add salt to a lettuce salad until just before serving; salt makes the lettuce wilt and become tough.
  • Toss salads well so you can use less dressing which is healthier.
  • Prepare ingredients such as greens, chopped onions, celery, carrots and radishes ahead of time.  Store in separate airtight containers for quick use in a tossed salad.
  • When you will be doing extra cooking, keep shredded cheese, bread crumbs, and chopped onion on hand for use in salads, casseroles and vegetables.
  • Before grating cheese, brush vegetable oil on the grater and it will clean easier.
  • Remove the tops of carrots before storing.  Tops absorb moisture and nutrients from the carrots.
  • It is easy to remove the white membraine from oranges - for fancy desserts or salads - by soaking them in boiling water for 5 minutes before you peel them.
  • Lemon Jello, dissolved in 2 cups of hot apricot nectar with 1 teaspoon of grated lemon added for zip, makes a perfect base for jelled fruit salad.



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