Graduation Menu & Tips (Ew) Recipe

Ingredients:

MENU

Mango Splash
Rolled Stuffed Turkey Breast
-& Creamy Basil Sauce
Fennel a la grecque
Couscous With Currants
Roasted Asparagus
Salad of Mixed Greens
Crusty Rolls
Lemon Tartlets
Basket of Strawberries

Instructions:

Advanced Preparations -

Mango Splash: Make the mango puree up to 8 hours ahead and
refrigerate

Rolled Stuffed Turkey Breast & Creamy Basil Sauce: The turkey breast
should be made 1 to 2 days before serving to allow time for chilling.
Make sauce up to 2 days ahead and refrigerate.

Fennel a la grecque: Prepare up to 2 days ahead and refrigerate.

Roasted Asparagus: Roast the asparagus up to 2 hours ahead.

Salad of Mixed Greens: Make the vinaigrette up to 1 day ahead and
refrigerate.

Crusty Rolls: Make the rolls up to 3 months ahead and freeze.

Lemon Tartlets: Make the pastry shells up to 1 month ahead and
freeze. Make the lemon curd up to 2 days ahead and refrigerate.

Recipes to follow if my fingers don't give out <G>. Chardonnays would
be good with this meal.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The
Magazine of Food and Health (tm) ISSN 1064-16399

Servings: 1