| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canadian | Info/tips | 1 | Schedule | |
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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