Graduation Menu and Tips

Graduation Menu and Tips Ingredients

MENU	Roasted Asparagus
Mango Splash	Salad of Mixed Greens
Rolled Stuffed Turkey Breast	Crusty Rolls
Fennel a la grecque	Lemon Tartlets
Couscous With Currants	Basket of Strawberries

Instructions for Graduation Menu and Tips

Advanced Preparations - Mango Splash: Make the mango puree up to 8 hours ahead and refrigerate Rolled Stuffed Turkey Breast & Creamy Basil Sauce: The turkey breast should be made 1 to 2 days before serving to allow time for chilling. Make sauce up to 2 days ahead and refrigerate. Fennel a la grecque: Prepare up to 2 days ahead and refrigerate. Roasted Asparagus: Roast the asparagus up to 2 hours ahead. Salad of Mixed Greens: Make the vinaigrette up to 1 day ahead and refrigerate. Crusty Rolls: Make the rolls up to 3 months ahead and freeze. Lemon Tartlets: Make the pastry shells up to 1 month ahead and freeze. Make the lemon curd up to 2 days ahead and refrigerate. Recipes to follow if my fingers dont give out . Chardonnays would be good with this meal. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

More like this...

Graduation Punch

Chateau Clarke Menu August 17, 1996

Christmas Lite Menu

Pesto Chicken Salad with Menu (Drake)

Quick Summer Menu

Ingredient Insight - look inside this recipe

Asparagus	Couscous	Fennel	Greens
Lemon	Mango	Strawberries	Turkey

Tips Asparagus Lemon

for flavor and categorization

Recent searches:   miso mirin   squash tomatoes   cherry beer   cooked caramel frosting   dry lemon pepper wings   salad pea black-eyed   sauted green beans   chicken beans crock pot   cake blackout chocolate   tomato diced   sauted spinach   peach pineapple jam   catfish fillets   shrimp stir-fry   corn starch thickening   kugelis   sauteed green beans   crumb coffee cake made yeast   kabocha   collar greens