INGREDIENTS

INSTRUCTIONS

From:    Pam and KerryAnn Cobb <priss@AMARANTH.COM>  Date:    Fri, 9
Aug 1996 07:57:22 -0500 Yesterday In the Pensacola  News Journal there
was an article about some students from the Junior  College taking
their final exams for this year. They still have 2  years to go before
graduating and becoming chefs. They were given a  box with 12
ingredients in it. They had 3 hours to prepare a meal.  I  thought I'd
send the 3 recipes the paper printed. By the way, the  ingredients
were: 1 duck, 1 flounder, 1 pork tenderloin, 10 ounces  Swiss cheese, 8
ounces of semi-sweet chocolate, 1/2 pint of cream, 1  mango, 1 bunch of
leeks, 8 ounces of mushrooms, 6 ounces of chicory,  2 oranges, and 2
ounces of cilantro. They were allowed to use some  other ingredients
also, but these 12 had to be used in the 3 course  meal. See recipes
"Orange and Mango Salsa", "Sauteed Pork Tenderloin  In Pecan Crust
Stuffed Duck Breast" and "Chocolate Mousse" in this  cookbook.  Peel,
seed and chop one orange, one mango,1/2 yellow onion, three  jalapenos.
Combine them in a bowl with the juice of two lemons,1/2 cup  cilantro
and 1/4 cup white wine vinegar. Mix, cover and chill. Can be  served
over pork, poultry or fish.  EAT-L Digest  8 August 96  From the EAT-L
recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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