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CFMOSS Posts: 6,568
4/17/14 3:01 P

Thanks for the response. You're right lemon juice is great to avoid that browning. I may be switching up to small bites so to speak; will reconnoiter with son this weekend. Thanks again.

Carolyn
western Pennsylvania
BLC 30 Scarlet Rebel Alliance, captain
BLC 25, 26,27,28,29 Scarlet SEALS, captain
BLC 23, 24 Scarlet SEALS
BANANNAPHANT Posts: 39
4/17/14 12:49 P

If I were you, I'd do the fruit and any uncooked veg the day before; cooked filling I'd do two days before.

Remember that a little lemon juice will keep uncooked food from browning.

Best of luck!

CFMOSS Posts: 6,568
4/14/14 8:24 A

I'm working on food for my son's graduation -- and the schedule is going to be very tight - planning on doing this at home to keep budget under control too. Had a brilliant idea, but need some thoughts - I want to do a crepe bar - crepes can be made in advance - it's the fillings, particularly savory fillings I'm thinking about - I made some yummy crepes last night - sauteed vegetables with a mushroom wine sauce - how much in advance can I prep a sauce and the veggies...and what do you think the timing on reheating innards would be. Thanks for any input.

Carolyn
western Pennsylvania
BLC 30 Scarlet Rebel Alliance, captain
BLC 25, 26,27,28,29 Scarlet SEALS, captain
BLC 23, 24 Scarlet SEALS
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