INGREDIENTS

INSTRUCTIONS

Even the quickest dinners need a certain amount of organization! In
this case you'll have to cheat a little, making the meringue [Fall
Feast - Pavlova} a day or two ahead of time.  Keep it in a cool place,
but not in the fridge, since refrigeration  makes the meringue sticky.
The remainder of the mean can be prepared in under one hour.  First
dice the vegetables for the chowder and get the soup cooking.  Then
dice the vegetables for the pork dish, saut the pork and  vegetables
and place them in the oven, as directed.  While the meat cooks, prepare
the homestyle potatoes.  Finish by garnishing the dessert.  The pork
and the potatoes will be ready at the same time, so keep  them warm
while you finish the sauce for the pork. The soup and  potatoes reheat
well, but the pork is best served as soon as it is  cooked.  Drinks  A
cocktail to start the proceedings: Keglevish [sweetened lemon vodka]
mixed with cranberry juice and topped up with soda, or a glass of
semi-dry Riesling.  First course [soup]: Chardonnay, California Fetzer
Sundial, Australian  Koonunga Hill, Sauvignon Blanc, or Belgian lambic
beer.  Main Course [Pork]: Chardonnay, Pinot Noir - California Calera
Central  Coast, or Burgundy - Latour Pinot Noir, or Beaujolais.
Dessert [Meringue]: Suaternes, Fontanafredda Asti  with coffee:
Calvados VSOP - a French apple brandy.  Source: Food & Drink magazine,
Autumn 94, by Liquor Control Board of  Ontario, Canada. Article by Lucy
Waverman  Fall Feast menu: [recipe names as uploaded] Fall Feast - Corn
Chowder  Fall Feast - Pork Tenderloin with Fall Vegetables Fall Feast -
Homestyle Potatoes Fall Feast - Pavlova  [-=PAM=-]   PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Suffering from truth decay? Brush up on your Bible.”