Season By Adapting Menus To Cool Foods
Adapting menus for hot weather, the article urges preparing salads in cool morning hours to avoid leftovers. It promotes fresh greens and fruit combinations, making salads the main dish with hearty components like cold meats and eggs. Featured recipes include a Cranberry Cottage Cheese Salad and Stuffed Tomato Egg Salad, emphasizing color and protein content.
Vary Your Salads With Dressings and Tips
A Western Newspaper Union release describes lightening cottage cheese for dressings and options to thicken salads with corn starch. It includes tomato salad bases with cream cornstarch and vinegar, plus dressings folding in peas or sour cream and cottage cheese. It offers variations with olives, tuna, shrimp, or turkey, and details on a citrus Calavo half shell salad.
MENTIONED IN THIS ARTICLE
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Four Dressings for Crisp Delicious Salads
Four dressing ideas use cucumber green pepper and vinegar with mayonnaise to create crisp tasty sauces. Crisp bacon pieces in French or oil dressings enhance potato and vegetable salads. Mayonnaise blends with sour cream or cream cheese and fruit juice for fruit salads.
Crafting and maintenance tips for brushes and frames
Inexpensive paint brushes can imitate costly beveled edges. Harden glue on brushes, shape with sandpaper, then wash to finish. For buttonholes, stitch around, bore a hole, fill with plastic wood, insert nail, and dry before hanging frames. Gilt frames benefit from lemon oil sparingly. Use old soft wool as dusting cloths. Clean brushes with suitable solvent if painting is interrupted. Clip carrot leaves after harvest to preserve nutrition.
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