Chateau Clarke Menu August 17, 1996

2 Servings

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Chateau Clarke Menu August 17, 1996 Ingredients

COCTAILS	"Raspberry Dressing"
Lemon lime soda	Minute rice
Maraschino cherries	DESSERT
FIRST COURSE	"Three Berry Sauce"
Warm dinner rolls	Vanilla ice cream
Seedless green grapes	Chocolate cake
MAIN COURSE	Chocolate icing
"Chicken in Pastry #2"	Candles
Salad-in-a-bag	Vanilla icing
Croutons	Various hot drinks

Instructions for Chateau Clarke Menu August 17, 1996

Neils 30th Birthday - a romantic dinner for two, with dessert for possibly more, if visitors drop by. Have dinner on the back porch. Use the Waterford and the Lenox. Have colorful summer flowers & tall candlesticks. Use a pale green tablecloth & decorate with white Christmas lights. Dinner should be late, so that the candlelight & Christmas lights have an effect. For Coctails: Serve soda with a maraschino cherry & some cherry juice. For the First Course: Warm the dinner rolls in the oven for a few minutes & serve in a bread basket. Serve the washed grapes on a nice plate in the center of the table. For the Main Course: Serve the chicken, rice, & salad all on the same plate, so that the salad dressing can dribble over onto the chicken. Its good that way. For Dessert: Presumably there will be more people at this point, so serve dessert buffet-style. Depending on how many people there are, the good china may not be a good idea... Have a kettle of hot water, and then a variety of coffee, tea bags, & hot chocolate. Serve the ice cream with three berry sauce dribbled on top. The cake should be a regular cake-mix, cooked in a heart-shaped pan & frosted with regular chocolate frosting. Use vanilla & pink & purple food coloring to write a happy birthday message. Source: Lisa Clarke From: Lisa Date: 08-19-96 (18:14) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627 Posted to MC-Recipe Digest V1 #712 by Lisa Clarke on Aug 1, 97

Main Ingredient: ChickenCuisine: Uncategorized

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