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"RE: Pre-prep" Posted by arkiegrl on 03-17-10 at 09:05 AM
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Yes, the sauces could definitely be made ahead of time. The walnutpecan sauce is not heated, so I would probably set it out a few minutes before serving to let it get back to room temperature. The mole tasted fine, after being nuked about 3 times for the leftovers.I'm not sure how well the stuffing would hold up if made too far ahead of time and refrigerated - the apples weren't as crisp in the leftovers after a couple of days. I do plan on trying to freeze some next time I make it, to see how it holds up. Another thing I want to try is perhaps subsituting other dried fruits for the raisins. I'm leaning towards apricots. The author of the recipe for the corn included a note that he/she makes up a large batch at a time, freezes it, and just heats what is needed each time.
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