Fri-dinner: Make-ahead Plan

INGREDIENTS

INSTRUCTIONS

Up to 12 hours before serving:  Make soup to point of adding shrimp.
Make sauce for noodles; cook  pasta and refrigerate. Make triangles and
reheat to serve. MAke salad  dressing; prepare greens, wrap in damp
towels, then plastic bag. Make  sauce for dessert; freeze scoops of ice
cream on waxed paper-lined  tray. Make chicken dish just before guests
arrive; keep warm. Finish  soup recipe and serve. Toss salad and serve
with Tortilla Triangles.  Serve chicken dish. Reheat dessert sauce; add
banadas and serve over  ice cream. Dinner Menu:  Hot-and-Sour Shrimp
Soup [above] Sesame Chive Tortilla Triangles  Stir-fry Noodles with
Chicken in Peanut Orange Sauce Exotic Green  Salad Bananas in Caramel
Sauce  Source: Canadian Living magazine [Mar 95] Presented in an
article by  Bonnie Stern Recipes from Canadian Living Test Kitchen
[-=PAM=-]    PA_Meadows@msn.com Submitted By "PAUL A. MEADOWS"
<AG441@CCN.CS.DAL.CA> On        FRI, 26 JAN 1996 001032 -0400  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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