Nov-dinner: Dinner Menu Planning Schedule

INGREDIENTS

INSTRUCTIONS

Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~
Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~
Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus
Compote  Up to 3 days ahead: - make Mushroom and Leet Pate  Up to 2
days ahead: - make Ricotta Cheesecake  Up to 1 day ahead: ~ wash,
spin-dry, then wrap and refrigerate  lettuce for Make-Ahead Seafood
Salad ~ set Cornish hens on rimmed  tray to thaw in refrigerator ~
organize serving platters, bowls and  utensils ~ set table  Up to 8
hours ahead: ~ prepare Cornish hens up to seasoning; cover  with damp
paper towel and plastic wrap and refrigerate ~ dice red  pepper and
onions for Seafood Salad and Two-Rice and Sweet Pepper  Pilaf,
refrigerate ~ slice and drain zucchini for Zucchini Ribbons ~  cook
shrimp and refrigerate and make dressing for Seafood Salad ~  partially
bake squash for Squash Cresents ~ make citrus compote  up to 1-1/2
hours ahead: ~ make sauce for Maple Orange Cornish Hens;  let cool.
Brush hens with sauce to glaze and have ready to roast so  hens are
finished cooking just as guests finish first course. ~  according to
serving time, cook Two-Rice and Sweet Pepper Pilaf.  Up to 1 hour
ahead: ~ assemble individual Seafood Salad plates without  adding
dressing; cover with plastic wrap and refrigerate.  To serve: ~ dress
Seafood Salad ~ finish cooking Squash Crescents and  Zucchini Ribbons
Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by
Canadian Living Test Kitchen  [-=PAM=-]   PA_Meadows@msn.com  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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