Guest guest Posted December 27, 2000 Report Share Posted December 27, 2000 * Exported from MasterCook * Menu: Still Life with Cookbook, Menu 4 Recipe By : Still Life with Menu (1994), Mollie Katzen, page 24 Serving Size : 1 Preparation Time :0:00 Categories : Menus Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Puree of Yellow Squash Soup Corn-Rye Bread Avocado And Grapefruit on Greens with Grapefruit Vinaigrette Oatmeal Cookie Variations (See Separate Recipes) If you use frozen squash (directions are included with the recipe), this cheerful menu can be made any time of the year. The soup and bread are perfect partners. Serve them together, and let the salad be a course unto itself. Make a pot of the finest tea to accompany the cookies. 3 DAYS AHEAD: assemble bread dough; refrigerate the unbaked loaves (this can also be done 1 or 2 days ahead) 2 DAYS AHEAD: prepare soup, steps 1 through 4 1 DAY AHEAD: for the salad: make grapefruit sections, Grapefruit Vinaigrette, and clean and dry the greens / make cookie dough; bake immediately, or wait until tomorrow / bake bread SAME DAY: puree soup with milk, and heat gently: prepare optional topping. if desired / bake cookies, if you didn't yesterday / assemble salad - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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