INGREDIENTS

INSTRUCTIONS

INFO ONLY
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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