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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

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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