Gelatin Slurry Recipe:

3 T Knox type gelatins with 2 oz cold water. Let sit until gelatin is soaked and then stir; now add 2 oz of hot water and stir to dissolve. This makes 2/3 C.

Preparation:

1. In food processor, puree greens with salad dressing until a smooth consistency. Do not use carrots or red cabbage as it will turn the salad brown.       
2. Add gelatin slurry in quantity listed above and continue mixing.
3. Process to a smooth pudding consistency, moist not dry that stands alone on a plate. If color is pale, add food coloring to enhance appearance. For DM & DA chop fine and mix with dressing and serve #8 spoodle portion. Garnish with puree tomato slices see recipe and dribble salad dressing.
4. CCP: If product is between 41ºF and 135ºF it will have to be chilled to 41ºF or below using HACCP method.

Scoop Method:

1. Place mixture into hotel pan no more than 4 inches deep. Cover tightly with foil or plastic wrap and refrigerate until needed..
2. CCP & TCS: Product can be held 24 hours under refrigeration, in 2” deep pan, below 41ºF (use HACCP chill method) but it tastes better if served same day as      prepared.
3. At service, portion with # 10 scoop onto plate and garnish

Mold Method:

1. Portion 3 ounces of puree food into each sprayed mold, level product and cover with plastic wrap, date and label.         
2. CCP & TCS: Chill until solid about 1-2 hours in refrigerator below 41°F. or freeze until solid, about 2-3 hours, press out of mold and let thaw on plate.
3. CCP: Store in lexan bins, with parchment paper between each layer, in the freezer, cover, label and date. Store no longer than 30days if frozen in walk-in freezer. If using a blast chiller, follow manufacturer’s instructions for chilling and holding times.
4. CCP:  Pan or plate from frozen state into appropriate size pan or plates, keep frozen until time to serve.

Piping Method:

1. CCP: Using a pastry tube filled with chilled product below 41°F with tip of choice pipe 3 oz of puree product onto a plate lined with lettuce. Leftovers must be discarded after service time.
2. CCP: If plating cold for freezing, pipe unto parchment paper-liner sheet pans and cover tightly with plastic wrap; freeze solid about 1-2 hours.

NOTE:   COLD FOODS: in order for the product to be 45°F or below at service to the resident the temperature on tray line needs to be 41°F or below depending on product and quality assurance of product.

See section in front of book for HACCP guidelines and specifics.

This second recipe is from the book The Dysphagia Challenge, the book written primarily for family support:

Directions:

1. Prepare salad per your recipe.
2. Use processor to finely chop for Dysphagia Mechanical, or continue processing for a smooth puree texture.
3. Add salad dressing and thickener. Chill and serve.
4. You can add garnish and coloring for eye appeal.
5. If using high water content vegetables you may have to increase thickener to get the required consistency.

NOTE: Pureeing red cabbage or carrots will turn the salad brown, so you may want to experiment with different vegetables such as cucumbers, and spinach.

Diabetic:    1 vegetable exchange, 1 fat exchange.
Low Sodium:   Salt-free salad dressing.
Low Fat/Low Cholesterol:   Fat-free salad dressing.
Bland:   Only if tolerated.