Recipe Page 14, New Spring/Summer 05 Catalogue

Click For Summary

Discussion Overview

This thread centers around inquiries and discussions about a specific recipe featured in the Spring/Summer '05 catalogue, particularly focusing on the dish associated with the Lift & Serve item. Participants share their experiences and seek information regarding the recipe and its presentation.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant inquires about the recipe on page 14 of the catalogue, expressing a desire to make it for a guest at an upcoming show.
  • Another participant identifies the recipe as the Chicken Club Wreath, referencing its location in the All The Best cookbook and suggesting a resource on the company website for further details.
  • One participant notes the absence of the Catalogue Recipe Index on the Canadian site and requests assistance in obtaining it via email.
  • A participant shares a question about the presentation of the dish, specifically regarding the arrangement of the triangles in the recipe.
  • Another participant discusses their experience with a similar recipe, mentioning challenges with spacing and presentation of the crescent rolls.
  • One participant reflects on a previous attempt at making the dish, noting that despite imperfections, guests appreciated the effort put into it.
  • A participant expresses enthusiasm for the Lift & Serve dish, highlighting its appeal for gatherings and suggesting it may encourage bookings for shows.

Areas of Agreement / Disagreement

Views differ on the specifics of the recipe and its presentation, with no clear consensus emerging regarding the arrangement of the dish or the availability of resources across different regions.

Contextual Notes

Participants share personal experiences and challenges related to preparing and presenting the recipe, reflecting a variety of perspectives on cooking and hosting.

Who May Find This Useful

Consultants looking for insights on recipe presentation and community experiences related to the Spring/Summer '05 catalogue may find this discussion relevant.

S
Stephanie S
Messages
202
Does anyone know what recipe is featured on page 14 or the new spring/summer '05 catalogue. The item on the Lift & Serve (D). One of my guests has asked what dish this is and I would like to be able to offer to make it for her at her show (try to get her to book a show). :p
 
My catalog (US version?) has the lift & serve on p. 31. The recipe shown is the Chicken Club Wreath, which is found in the All The Best cookbook (pg. 81).

On the company website, under "Downloads", you can select the "Catalog Recipe Index, Spring/Summer '05" and then find the page you want or the picture of the product and it will tell you the recipe and where to find it.

hope this helps!
maria
 
  • Thread starter
  • #3
I don't think we have the Catalogue Recipe Index option on the Canadian Site. I can't find it anyways. Are you able to e-mail it to me?

[email protected]

Thanks for all of your help!
Steph
 
I was looking at the pic of that ring the other day, and don't have the recipe, and had a question.... did they alternate every other triangle inward? Or is it just me? Dumb, I know, but enquiring minds want to know!!!

Paula in TN
 
I think the lemon herb chicken ring is similar to this style, I leave all of the cresent rolls facing one way (you get the diagonal strip across that way), but I never seem to space them evenly to use both packages of the rolls...I'd love to use 1.5 packages, but I fell like I'm wasting the host's groceries...
 
Even if you got them spaced evenly, the triangles never end up the same size anyway, so it isn't going to be perfectly even. :D I had a dog-ugly ring the other night, and one of the guests said how pretty it was, so I guess the effort shows no matter what!

Paula in TN
 
pelamm said:
Even if you got them spaced evenly, the triangles never end up the same size anyway, so it isn't going to be perfectly even. :D I had a dog-ugly ring the other night, and one of the guests said how pretty it was, so I guess the effort shows no matter what!

Paula in TN
Click to expand...


Gotta love guests like that!
 
Hi there! I'm so glad you asked about the recipe on page 14 of the new Spring/Summer '05 catalogue. It's actually a delicious dish called Lift & Serve (D). It's a great option for any gathering or party, and I highly recommend trying it out at your next show. Not only will it impress your guests, but it may even convince your friend to book a show of her own! Happy cooking!
 

Frequently Asked Questions

What is featured on Recipe Page 14 of the New Spring/Summer 05 Catalogue?

Recipe Page 14 showcases a variety of seasonal recipes that highlight fresh ingredients and easy-to-use Pampered Chef tools. It includes step-by-step instructions for preparing delicious dishes perfect for spring and summer gatherings.

Are the recipes on Page 14 suitable for beginners?

Yes, the recipes featured on Page 14 are designed to be user-friendly, making them suitable for cooks of all skill levels. Each recipe includes clear instructions and tips to help beginners feel confident in the kitchen.

Can I find nutritional information for the recipes on this page?

The recipes on Recipe Page 14 do not typically include nutritional information. However, you can modify the ingredients to suit your dietary needs or use online tools to calculate the nutritional content based on the ingredients used.

Are the recipes on Page 14 adaptable for dietary restrictions?

Many of the recipes can be easily adapted to accommodate dietary restrictions. You can substitute ingredients to make them gluten-free, dairy-free, or vegetarian, depending on your needs. Always check the ingredients list and modify as necessary.

How can I purchase the ingredients for the recipes on Page 14?

You can purchase the ingredients for the recipes on Page 14 at your local grocery store or through online grocery delivery services. Additionally, Pampered Chef offers some specialty ingredients and tools that can enhance your cooking experience.

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