Recipe for Chateau Clarke Menu August 17, 1996 
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Yield:
2 Servings
Ingredients:
Amount Ingredient
COCTAILS ----------------
Lemon lime soda
Maraschino cherries
----------------- FIRST COURSE ----------------
Warm dinner rolls
Seedless green grapes
----------------- MAIN COURSE ----------------
"Chicken in Pastry #2"
Salad-in-a-bag
Croutons
"Raspberry Dressing"
Minute rice
----------------- DESSERT ----------------
"Three Berry Sauce"
Vanilla ice cream
Chocolate cake
Chocolate icing
Candles
Vanilla icing
Instructions:
Instructions: Neils 30th Birthday - a romantic dinner for two, with dessert for possibly more, if visitors drop by.

Have dinner on the back porch. Use the Waterford and the Lenox. Have colorful summer flowers & tall candlesticks. Use a pale green tablecloth & decorate with white Christmas lights. Dinner should be late, so that the candlelight & Christmas lights have an effect.

For Coctails: Serve soda with a maraschino cherry & some cherry juice.

For the First Course: Warm the dinner rolls in the oven for a few minutes & serve in a bread basket. Serve the washed grapes on a nice plate in the center of the table.

For the Main Course: Serve the chicken, rice, & salad all on the same plate, so that the salad dressing can dribble over onto the chicken. Its good that way.

For Dessert: Presumably there will be more people at this point, so serve dessert buffet-style. Depending on how many people there are, the good china may not be a good idea... Have a kettle of hot water, and then a variety of coffee, tea bags, & hot chocolate. Serve the ice cream with three berry sauce dribbled on top. The cake should be a regular cake-mix, cooked in a heart-shaped pan & frosted with regular chocolate frosting. Use vanilla & pink & purple food coloring to write a happy birthday message.

97

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