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Directions
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
Servings: 1 schedule
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Categories: Dinner
The History of Recipes
Historians have found proof that recipes existed way back into antiquity, certainly as far back into history as the ancient Egyptians, and possibly even further. Having said that, mostly, these old cook books were just primitive pictorial instructions for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by the Romans. He tells us how the roman meals were divided into hors d`oeuvre, main course and afters, a style of dining still practiced today. Additionally, he describes how the Roman chefs were skilled in the use of a wide range of herbs, including some that we all recognise for example thyme, rue and asafoetida. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed to serve up the most exotic meals, and as a result chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes of their peers. By the arrival of the 1900s, cookery books were highly popular mostly due to increased literacy, more spare time and a general increase in wealth. Like it or not, the introduction of television brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Nov Dinner_ Dinner Menu Planning Schedule recipe.
