{"product_id":"2940014393379","title":"Generations of Recipes","description":"Contents\u003cbr\u003e\u003cbr\u003eWeights and Measures\u003cbr\u003eAbbreviations\u003cbr\u003eEquivalents\u003cbr\u003eQuantities to Serve 100 People\u003cbr\u003eTo Remove Stains from Washables\u003cbr\u003eFirst Aid in Household Emergencies\u003cbr\u003eGeneral Directions for First Aid\u003cbr\u003eTry Saying \"Good Morning\" as Though You Really Meant It\u003cbr\u003eWorth Remembering\u003cbr\u003eSalad and Salad Dressings\u003cbr\u003eFruit Combinations\u003cbr\u003eFruit and Vegetable Combinations\u003cbr\u003eVegetable Combinations\u003cbr\u003eTips to the Carver\u003cbr\u003eTips to the Hostess\u003cbr\u003eHow to Carve Turkey\u003cbr\u003eKitchen Ideas\u003cbr\u003eSize of Pans and Baking Dishes\u003cbr\u003eAppetizers\u003cbr\u003eDrinks\u003cbr\u003eBreads\u003cbr\u003eSalads‚ Soups‚ Dressings \u0026amp; Sauces\u003cbr\u003eVegetables\u003cbr\u003eCasseroles \u0026amp; Main Dishes\u003cbr\u003eSweets \u003cbr\u003eFor Appeal To The Appetite\u003cbr\u003eChill ingredients before mixing - except for molded salads.\u003cbr\u003eProvide tartness in the body of salad or dressing.\u003cbr\u003eUse salad greens other than lettuce sometimes. Have you tried\u003cbr\u003echicory‚ escarole‚ endive‚ kale‚ spinach‚ dandelion greens‚\u003cbr\u003eromaine‚ watercress‚ and Chinese cabbage?\u003cbr\u003eSprinkle orange‚ lemon‚ lime‚ or pineapple juice on fruits that\u003cbr\u003emay turn dark - apples‚ peaches‚ and bananas‚ for instance.\u003cbr\u003eFor tossed green salads‚ tear greens in fairly large pieces or cut\u003cbr\u003ewith scissors. Larger pieces give more body to the salad.\u003cbr\u003ePrevent wilting and sogginess by drying the greens used in\u003cbr\u003esalads‚ draining canned foods well before adding to salad‚ using\u003cbr\u003ejust enough salad dressing to moisten. For raw vegetable salads‚\u003cbr\u003eadd dressing at the last minute.\u003cbr\u003e\u003cbr\u003eFruit Combinations\u003cbr\u003e1. Sliced pineapple‚ apricot halves‚ sweet red cherries.\u003cbr\u003e2. Watermelon balls‚ peach slices‚ orange slices.\u003cbr\u003e3. Grapefruit sections‚ banana slices‚ berries or cherries.\u003cbr\u003e4. Grapefruit sections‚ pared apple slices.\u003cbr\u003e5. Peach slices‚ pear slices‚ halves of red plums.\u003cbr\u003e6. Pineapple wedges‚ banana slices‚ strawberries.\u003cbr\u003e7. Cooked dried fruit‚ white cherries‚ red raspberries.\u003cbr\u003e\u003cbr\u003eFruit and Vegetable Combinations\u003cbr\u003e1. Shredded raw carrots‚ diced apples‚ raisins.\u003cbr\u003e2. Sliced or ground cranberries‚ diced celery and apples‚\u003cbr\u003eorange sections.\u003cbr\u003e3. Thin cucumber slices‚ pineapple cubes.\u003cbr\u003e4. Avocado and grapefruit sections‚ tomato slices.\u003cbr\u003e5. Shredded cabbage‚ orange sections‚ crushed pineapple.\u003cbr\u003e\u003cbr\u003eVegetable Combinations\u003cbr\u003e1. Grated carrots‚ diced celery‚ cucumber slices.\u003cbr\u003e2. Spinach‚ endive‚ or lettuce‚ with tomato wedges.\u003cbr\u003e3. Sliced raw cauliflower florets‚ chopped green pepper‚ celery‚\u003cbr\u003epimento.\u003cbr\u003e4. Shredded cabbage‚ cucumber cubes‚ slivers of celery.\u003cbr\u003e5. Cubed cooked beets‚ thinly sliced celery‚ sweet onions.\u003cbr\u003e6. Cooked whole-kernel corn and shredded snap beans‚ sweet\u003cbr\u003epickles‚ onion rings.\u003cbr\u003e\u003cbr\u003eTIPS TO THE CARVER\u003cbr\u003eConvention doesn't forbid your standing up to carve‚ so‚ if it's\u003cbr\u003eeasier‚ stand up.\u003cbr\u003eThe bones get in your way if you don't know where to expect\u003cbr\u003ethem; a little investigation tells you just where they are.\u003cbr\u003eCarving is unduly complicated by a dull knife.\u003cbr\u003eAnd remember the first rule of carving...\u003cbr\u003e\"Cut across the grain\"\u003cbr\u003eIf you cut with the grain‚ long meat fibers give a stringy texture to\u003cbr\u003ethe slice. Steaks are the exception.\u003cbr\u003e\u003cbr\u003eTIPS TO THE HOSTESS\u003cbr\u003eA large roast can be carved more easily after it stands for about\u003cbr\u003ethirty minutes.\u003cbr\u003eWhen garnishing‚ don't be overgenerous; leave space for the\u003cbr\u003ework to be done.\u003cbr\u003eServings cool quickly so plates and platter must be heated.\u003cbr\u003eAn inexperienced carver will appreciate a hostess who keeps the\u003cbr\u003eguests' attention diverted from the carving.\u003cbr\u003e\u003cbr\u003eHOW TO CARVE TURKEY\u003cbr\u003e1. Remove leg; Hold drumstick firmly‚ pulling gently away from\u003cbr\u003ebody. Cut skin between leg and body. Press leg downward\u003cbr\u003eand cut from body. Separate drumstick‚ thigh; slice meat from\u003cbr\u003eeach piece.\u003cbr\u003e2. Cut into white meat parallel to wing‚ making a cut deep into\u003cbr\u003ethe breast to the body frame‚ as close to the wing as possible.\u003cbr\u003e3. Slice white meat. Beginning at front starting half way up\u003cbr\u003ebreast‚ cut thin slices of white meat down to the cut. Continue\u003cbr\u003euntil enough meat has been carved for first servings. Carve\u003cbr\u003emore as needed.","brand":"Andrew eBooks","offers":[{"title":"Default Title","offer_id":47069240328432,"sku":"2940014393379","price":1.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014393379_p0.jpg?v=1763607569","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014393379","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}