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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
Nov-Dinner: Dinner Menu Planning Schedule Recipe brought to you by Recipe Ideas
Categories: Dinner
The History of Recipes
Written recipes as an idea can be tracked far back into distant history, in truth as far as early Egypt, and maybe further still. In practice though, generally, these early records were just primitive hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to experts is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and dessert, a style of dining still practiced today. This early Roman chef tells us how the Roman chefs were skilled in the use of a good variety of herbs, including many that are still in use today for example basil, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, including parsley and basil. These new culinary innovations created an eruption in manuscripts on food, many of which still exist in private cookery archives. Over the succeeding few hundred years, the powerful and rich tried to lay on the most extravagent meals, and consequentially the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that formal cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, verifying, and recording recipes common in their social group. By the arrival of the 20th century, cooking publications were greatly in demand due to better eduction, more spare time and having more money to spend. Like it or not, the introduction of television brings us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Nov Dinner_ Dinner Menu Planning Schedule recipe.
