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Salads & Sides

All About Stuffing

You’ll want to prepare about 3/4 cup stuffing for every 1 pound of poultry. Try using sauteed vegetables, cooked meats or egg substitute in place of fresh eggs. Begin stuffing preparation…

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Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.

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Camp Taco Salad

To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer…

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Cooking Dried Beans

When cooking dried navy or lima beans in a recipe with tomatoes, the acidity of the tomatoes slows down the cooking of dry beans. So tomato or tomato products should be added after the beans are…

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Crunchy Cucumbers

If you want the cucumbers in your salad to be cool and crunchy, just chill them overnight in ice water. You’ll be delighted with the results…and so will everyone else! —Ruby W., Bogalusa,…

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Jazzed-Up Black-Eyed Peas

To give our black-eyed peas pizzazz appropriate for our New Year’s celebration, I cooked them in V-8 juice and added some chili powder. They were quite a hit! —Susan E. Ellenwood, Georgia

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Keep Guacamole Fresh

I like to make guacamole ahead of time for my favorite chicken quesadillas. I’ve found that if the avocado pit is added to the guacamole and the dish is covered, the guacamole retains its pretty,…

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Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight…

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Making Dill Pickles

When making dill pickles, substitute whole dill seed for dried dill weed. The seeds have a stronger flavor and will hold up better in the brine. One tablespoon of dill seed is equivalent to 2…

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Making Fluffier Rice

For fluffy long grain white rice, combine 1 cup rice, 1 tablespoon butter or margarine, 1 teaspoon salt (if desired) and 2 cups water in a 2- to 3-quart saucepan. Heat to boiling, stirring once or…

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Making Macaroni Salad

For moist macaroni salad, remember that noodles are very absorbent, so either serve your salad right away or only add two-thirds of the dressing. Allow the flavors to blend by chilling the salad…

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More Flavorful Rice

From Delphi, Indiana, Shirley S. writes, “For extra flavorful rice to serve as a bed for sweet-sour stir-fries or other entrees, I substitute pineapple juice for some of the water to cook the…

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Quick Homemade Croutons

I hate to waste the heel from a loaf of bread or a few leftover hot dog or hamburger buns. So I cube them into a bowl, spray them with nonstick cooking spray and season with garlic powder, parsley…

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Salad Shake-Up

When making a salad for dinner, I tear the lettuce and chop the vegetables, then put them all in a clean plastic bag and shake. This mixes the ingredients better and easier than tossing in a bowl.…

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Salad-Size Lettuce

I cut head lettuce into salad-size pieces and store them in a container in the refrigerator covered in water. When I want to use some, I fish out a handful or two, drain it in a strainer and serve…

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Slicing Up Tomatoes for Salads

Fresh tomatoes sliced vertically rather than horizontally will stay firmer in your salad and help keep the dressing from getting watery. —Ruby W., Bogalusa, Louisiana

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Spring Mix

Often labeled mesclun greens, this mixture of small, tender young salad greens and often tender herbs is available year-round in supermarkets. The mix can include such salad green varieties as oak…

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Storing Bagged Salad Mix

Those packages of ready-to-eat lettuce are so convenient. To keep the contents crisp and fresh once a package is opened, I squeeze out all the extra air, fold down the top of the bag several times…

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