------------------------------------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 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 . 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