.ig
:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
..
.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SALAD-SALMON" "SL" "2/9/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SALMON SALAD" "salmon salad, with cucumbers, celery, onions and capers, bound with mayonnaise"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Good dish for use of leftover salmon or chicken.
.PP
Can be used to stuff tomatoes, etc.
.PP
From JBAM, page 66.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 4"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "2 cups" "flaked cold salmon,"
poached or otherwise prepared; or chicken
.IG "1 cup" "cucumbers,"
peeled, seeded, and sliced
.IG "1/2 cup" "celery,"
finely cut
.IG "1/2 cup" "green onions,"
finely cut
.IG "1 tsp" "capers"
.IG "1/4 cup" "each"
of \fIonions, red pepper, anaheim pepper,\fP or a selection of these; optional
.IG "" "salt, pepper"
to taste
.sp
.IG "ca 1 cup" "mayonnaise,"
the least amount needed to bind
.sp
.IG "" "greens,"
to arrange on salad plate
.IG "" "juice 1/2 lemon"
.IG "" "mayonnaise,"
additional; as garnish
.IG "" "hard-boiled eggs,"
sliced; as garnish
.IG "" "ripe olives,"
halved and sliced; as garnish
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Toss ingredients well with the mayonnaise.
.SK 2
Arrange salad on individual plates or on serving plate with greens.
Sprinkle with lemon juice.
Top with more mayonnaise.
Garnish with egg and olive slices.
.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Works well wtih chicken.
.PP
Use as filling for tomatoes.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
30 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
