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Graduation Menu And Tips

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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

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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