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" You will find this Meat Deli-styled Platter as One that will Matter for the Holiday Season..."


Deli-themed Dishes for the X'mas tabled Platters:

- Scones filled with Montreal Smoked Meat in Pesto sauce (see: this website for recipe to prepare).

- Roast beef (carved by the host) (consult a website like AllRecipes.com).

- Try from an Italian deli shop: roast beef, roast chicken loaf, roast turkey loaf.

- Deli-tray with dressed up salad greens in mint-ranch dressing (consult and adapted from AllRecipes.com).*

- Veggie-n-fruit relishes served on the side (consult and adapted from AllRecipes.com).^^

- Optional: try a Filipino cnr grocery store for what the Filipinos refer to as Acharra a picked delight of: gherkins, young papaya, baby onions, carved carrot slices and ripened and green olives (no pimiento).



*Minted El Rancho Dressing:

- Whisk or use a mixing spoon to combine thoroughly 1 1/3 c. mayonnaise, 1/3 c. sour cream, 1/3 c. buttermilk, 1tbsp finely minced fresh cilantro, 3 tsp. mint flakes, 1/2 tsp. dried dill weed, 1/4 tsp. garlic powder, and 1/4 tsp. onion powder.

- Cover and set for 4 hrs in fridge at 5 deg C then before serving with kale medium chopped season with 1/4 tsp. freshly ground black pepper, 1 pinch salt to taste.



^^Veggie-n-Fruit Relishes:

- Take 12 oz. cranberries chopped, 12 oz. chopped and pre-treated in lemon juice and 12 oz. of bell peppers, 1 c. white granulated sugar and 1 c. orange juice and set aside.

- Heat the stove top to MED. heat and proceed to dissolve sugar in the orange juice and stir in the fruit or veggie until cooked for about 10 mins. Place in a packet of pectin powder and dissolve completely until liquified and cool gradually until the relished gel thickens.



IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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