| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Info | 1 | Menu | |
INGREDIENTS
| Mango Splash | ||
| Rolled Stuffed Turkey Breast & Creamy Basil Sauce | ||
| Fennel a la grecque | ||
| Couscous With Currants | ||
| Roasted Asparagus | ||
| Salad of Mixed Greens | ||
| Crusty Rolls | ||
| Lemon Tartlets | ||
| Basket of Strawberries |
INSTRUCTIONS
MENU 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 don't give out <G>. 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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