INGREDIENTS

INSTRUCTIONS

From:    Pam and KerryAnn Cobb <priss@AMARANTH.COM>
Date:    Fri, 9 Aug 1996 07:57:22 -0500
Yesterday In the Pensacola News Journal there was an article about some
students from the Junior College taking their final exams for this year.
They still have 2 years to go before graduating and becoming chefs. They
were given a box with 12 ingredients in it. They had 3 hours to prepare a
meal.  I thought I'd send the 3 recipes the paper printed. By the way, the
ingredients were: 1 duck, 1 flounder, 1 pork tenderloin, 10 ounces Swiss
cheese, 8 ounces of semi-sweet chocolate, 1/2 pint of cream, 1 mango, 1
bunch of leeks, 8 ounces of mushrooms, 6 ounces of chicory, 2 oranges, and
2 ounces of cilantro. They were allowed to use some other ingredients also,
but these 12 had to be used in the 3 course meal. See recipes "Orange and
Mango Salsa", "Sauteed Pork Tenderloin In Pecan Crust Stuffed Duck Breast"
and "Chocolate Mousse" in this cookbook.
Heat 1/3 cup milk in small saucepan, add 2 tablespoons sugar and stir until
dissolved.  Remove from heat when milk reaches boil.  Pour warm milk
mixture over 7 ounces chopped semi-sweet chocolate, stir until smooth
consistency is reached. Let stand. In mixing bowl, whip heavy cream until
soft peaks are formed. When chocolate mixture is cool (do not chill) fold
whipped cream (small amounts at a time) into chocolate mixture. Continue
until all whipped cream is gone. Chill immediately. Then serve.
EAT-L Digest  8 August 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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