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Spring Menu, May 2001

Spring Menu, May 2001 — a community recipe on Potlikkr.

Method (preview)

1. 1

   Except for the Spinach and Japapeno Dip, this menu and all recipes, come from a cookbook by Betty Rosbottom who runs a cooking school in Lazarus Department Store in Columbus, Ohio : "Betty Rosbottom Cooking School Cookbook."

2. 2

   Wines: Because of the nature of this menu and the wines, I suggest that you offer both wines with the appetizers and with the main course. The red wine is actually the lighter of the two and will, I think, match nicely with the fish as well as the cheesy appetizers. The white wine is a fully mature white Burgundy with considerable bottle ripeness that may not appeal to everyone.