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| | 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 |
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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)
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