By Watt Fiona
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Additional info for Gateaux et biscuits
21 Dilly of a Potato Salad 4 1 1 ¹⁄₃ 1 1 1 ¹⁄₂ 1 large, unpeeled Idaho potatoes, cooked and cut in thin slices. large white onion cut in very thin slices cup low-fat mayonnaise cup lemon juice teaspoon sugar teaspoon dill teaspoon dill seed teaspoon salt tablespoon white vinegar Place potatoes and onions in a large mixing bowl. Mix remaining ingredients in another large bowl. Taste and adjust to your own liking. Using a ladle, pour the dressing mixture over the sliced potatoes and onions. Mix thoroughly and chill for 30 minutes.
Cover the mixture and let it sit for about one hour. Immediately before serving, add vinegar to taste, then add the bread and toss with the vegetable mixture until the bread is moist. Serves 6. FOOD EXCHANGES: Carbohydrate: 5; Protein: 1; Fat: 3 48 REAL STYLE Presentation supplies: • White paper, cotton, or linen napkins and tablecloth • Empty olive oil bottle • White or clear paper or plastic dishes • Fresh flowers or greenery • Old jewelry for vase and napkin rings • Three to five votive candles This hearty Italian salad pairs well with a broth-based soup, fish, or a baked chicken entree.
Guest Tables: Guest tables are round and covered with solid fabric and skirted. Place one small box, with a four-to-six-inch whole cut in it, in the middle of each table. Cover the box with one yard of printed tropical fabric per center with all ends tucked under about four inches. Spray pineapples with adhesive spray and sprinkle clear glitter over the entire pineapple top to bottom. Set pineapples securely in box whole, over fabric. Place sticky floral clay in the top center of pineapple leaves.
Gateaux et biscuits by Watt Fiona