61.   Moisten chilled serving plate with water.

62.   Mound the salad on a serving plate and garnish with parsley.

63.   Mound on a serving plate and surround with additional pickled onions as a garnish.

64.   Mound the salad on cool serving plates.

65.   On a serving plate, fill the cavities with green gelatin and reattach.

66.   Once the turkey is out of the oven and resting on a serving plate, pour the juices off, ideally into a quart glass measuring pitcher.

67.   One nice serving plate or platter, in case of company.

68.   Place a bed of greens on each serving plate.

69.   Place a spoonful of avocado on each serving plate and top with marinated crab.

70.   Place acorn squash halves in the center of each serving plate.