CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
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Info |
1 |
Menu |
INGREDIENTS
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Mango Splash |
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Rolled Stuffed Turkey Breast |
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& Creamy Basil Sauce |
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Fennel a la grecque |
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Couscous With Currants |
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Roasted Asparagus |
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Salad of Mixed Greens |
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Crusty Rolls |
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Lemon Tartlets |
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Basket of Strawberries |
INSTRUCTIONS
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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