| | -Waldine Van Geffen VGHC42A |
| 12 | | Mussels |
| 8 | | Clams |
| 12 | | Shrimp |
| 8 | | Scallops |
| 4 | | Pasta pancakes |
| 8 | oz | Ginger-pepper sauce |
| | Kiwi puree |
| | GINGER-PEPPER SAUCE |
| 1 | oz | Ginger root; chopped |
| 4 | oz | Yellow, green and red peppers; chopped |
| 1/2 | c | Marsala wine |
| 1/4 | c | Light brown sugar |
| 1 | oz | Soy sauce |
| 1 | | Lemon; juice only |
| 2 1/2 | c | Rich veal demi-glace or beef broth |
| | KIWI PUREE |
| 4 | | Ripe kiwis |
| 1/2 | c | Sugar |
| 1/4 | c | White wine |
| 1/4 | c | Water |
| | PASTA PANCAKES |
| 1/4 | c | Cappellini |
| 2 | oz | Fresh basiil |
| 1 | oz | Green onion; chopped |
| 1/2 | oz | Pimentos |
| 1/2 | oz | Dried anise |
| | Salt and pepper to taste |
| 4 | | Eggs |
| 4 | oz | Parmesan cheese |
| 4 | oz | Bread crumbs |
