Guest guest Posted December 26, 2000 Report Share Posted December 26, 2000 * Exported from MasterCook * Menu: Still Life with Cookbook, Menu 3 Recipe By : Still Life with Menu (1994), Mollie Katzen, page 20 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light Tomato Soup Jeweled Rice Salad Yogurt Scones (See Separate Recipes) No one will wonder where the main dish or dessert is, especially if this menu is served as a late summer lunch. The presence of grapes and pecans in the rice salad and the cakelike quality of the scones give a feeling of completeness. 2 DAYS AHEAD: make soup (this can also be done 1 day ahead) / cook rice for salad 1 DAY AHEAD: assemble salad / get scone ingredients ready: measure flour and combine dry ingredients SAME DAY: assemble and bake scones (baking can be done while you put together salad and heat soup) / reheat soup / garnish salad - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.