Nov-Dinner: Dinner Menu Planning Schedule Recipe

Ingredients


INFO ONLY



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


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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.

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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.

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We hope you enjoy this Nov Dinner_ Dinner Menu Planning Schedule recipe.

 


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