Update my dinner status, I'm making this tonight.
Servings: 1 Schedule
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
INFO ONLY
Preparation
Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote Up to 3 days ahead: - make Mushroom and Leet Pate Up to 2 days ahead: - make Ricotta Cheesecake Up to 1 day ahead: ~ wash, spin-dry, then wrap and refrigerate lettuce for Make-Ahead Seafood Salad ~ set Cornish hens on rimmed tray to thaw in refrigerator ~ organize serving platters, bowls and utensils ~ set table Up to 8 hours ahead: ~ prepare Cornish hens up to seasoning; cover with damp paper towel and plastic wrap and refrigerate ~ dice red pepper and onions for Seafood Salad and Two-Rice and Sweet Pepper Pilaf, refrigerate ~ slice and drain zucchini for Zucchini Ribbons ~ cook shrimp and refrigerate and make dressing for Seafood Salad ~ partially bake squash for Squash Cresents ~ make citrus compote up to 1-1/2 hours ahead: ~ make sauce for Maple Orange Cornish Hens; let cool. Brush hens with sauce to glaze and have ready to roast so hens are finished cooking just as guests finish first course. ~ according to serving time, cook Two-Rice and Sweet Pepper Pilaf. Up to 1 hour ahead: ~ assemble individual Seafood Salad plates without adding dressing; cover with plastic wrap and refrigerate. To serve: ~ dress Seafood Salad ~ finish cooking Squash Crescents and Zucchini Ribbons Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
