From: Pillsbury...
Beat until fluffy:
1 cup butter
2 cup sugar
Add:
1/4-1/2 cup lemon juice
3 lemon rinds
Mix & then add to the butter mixture. Alternate adding the flour mixture while adding 1 cup of sour cream:
4 cups flour
1/2 t salt
1/2 t soda
Beat/whip 5 eggs with 1 cup of sugar. Fold this into the butter mixture. Beat until fluffy.
Pour this into 2 large loaf pans that have been buttered and floured. Bake at 350 degrees for 1 hour.
Glaze:
powdered sugar
little vanilla
milk, cream or lemon juice
Boil this in a sauce pan until smooth, brush over the loaves.
Sunday, March 11, 2012
Layered green salad
From: Mom...
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1 head of lettuce typically ice berg chopped
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup green onions chopped
1/2 cup green pepper chopped
1 cup diced fresh mushrooms (optional)
1 10 oz. package frozen green peas
1/2 cup cauliflower chopped
1/2 cup broccoli chopped
1 1/2 cups miracle whip or mayonnaise
1/2 cup sour cream
2 T sugar
1/4 t salt
1/8 t pepper
1/2 t season salt
1 t lemon juice
1/2 cup cheddar cheese grated
5 strips of bacon cooked crisp and crumbled
After all of the vegetables are prepared, layer them in the order listed (using a glass bowl will show the beauty of the layering in this salad). Spread each layer out evenly, being careful to not mix them all. In a separate bowl combine the miracle whip, sour cream, sugar, salt, season salt lemon juice and pepper. Mix well. Carefully spread this mixture over the top of the vegetable layers. Sprinkle the layer of cheddar cheese on next. Then top the salad off by sprinkling the crumbled bacon on top of it. Close tightly and refrigerate for several hours before serving.
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1 head of lettuce typically ice berg chopped
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup green onions chopped
1/2 cup green pepper chopped
1 cup diced fresh mushrooms (optional)
1 10 oz. package frozen green peas
1/2 cup cauliflower chopped
1/2 cup broccoli chopped
1 1/2 cups miracle whip or mayonnaise
1/2 cup sour cream
2 T sugar
1/4 t salt
1/8 t pepper
1/2 t season salt
1 t lemon juice
1/2 cup cheddar cheese grated
5 strips of bacon cooked crisp and crumbled
After all of the vegetables are prepared, layer them in the order listed (using a glass bowl will show the beauty of the layering in this salad). Spread each layer out evenly, being careful to not mix them all. In a separate bowl combine the miracle whip, sour cream, sugar, salt, season salt lemon juice and pepper. Mix well. Carefully spread this mixture over the top of the vegetable layers. Sprinkle the layer of cheddar cheese on next. Then top the salad off by sprinkling the crumbled bacon on top of it. Close tightly and refrigerate for several hours before serving.
Lemon butter cookies
From: Martha Stewart Living...
zest of one lemon
2 sticks of unsalted butter
1/2 cup powdered sugar
1 egg yolk
2 t vanilla
1 cup flour
Beat butter in an electric mixer until well combined. Add zest, powdered sugar, egg yolk, and vanilla. Slowly add flour, mix only until combined. Scrap the bowl with a spatula. Divide the batter into two even parts and flatten to a disk and refrigerate half hour. Remove from fridge and roll into a sausage looking shape and put into a paper towel inner, and refrigerate for another half hour.
Whisk one egg yolk and spread evenly over dough. On wax paper sprinkle sugar (decorative colors for the appropriate season). Roll dough into the sugar, and cut into 1/4 inch pieces. Bake at 350 degrees for 12-14 min. Do not allow them to get any color, remove them before they brown.
zest of one lemon
2 sticks of unsalted butter
1/2 cup powdered sugar
1 egg yolk
2 t vanilla
1 cup flour
Beat butter in an electric mixer until well combined. Add zest, powdered sugar, egg yolk, and vanilla. Slowly add flour, mix only until combined. Scrap the bowl with a spatula. Divide the batter into two even parts and flatten to a disk and refrigerate half hour. Remove from fridge and roll into a sausage looking shape and put into a paper towel inner, and refrigerate for another half hour.
Whisk one egg yolk and spread evenly over dough. On wax paper sprinkle sugar (decorative colors for the appropriate season). Roll dough into the sugar, and cut into 1/4 inch pieces. Bake at 350 degrees for 12-14 min. Do not allow them to get any color, remove them before they brown.
Lettuce Wraps
From: Shelly...
6 teriyaki chicken breasts chopped finely
1/2 can chopped water chestnuts
1/2 cup chopped green onions
1 1/2 t grey pup-on mustard
1 cup yoshida gourmet sauce
1 t oyster sauce
garlic salt
pepper to taste
1/8 t seasoned rice vinegar
Simmer until liquid is mostly absorbed serve with crisp ice berg lettuce.
Sauce:
1 T sugar
2 T soy sauce
1 T water
1/2 t mustard
1/4 t chili sauce
1/4 t rice vinegar
1 drop of chili oil
6 teriyaki chicken breasts chopped finely
1/2 can chopped water chestnuts
1/2 cup chopped green onions
1 1/2 t grey pup-on mustard
1 cup yoshida gourmet sauce
1 t oyster sauce
garlic salt
pepper to taste
1/8 t seasoned rice vinegar
Simmer until liquid is mostly absorbed serve with crisp ice berg lettuce.
Sauce:
1 T sugar
2 T soy sauce
1 T water
1/2 t mustard
1/4 t chili sauce
1/4 t rice vinegar
1 drop of chili oil
Lasagna
From: Me...
12 lasagna noodles cooked
1 lb. sausage cooked
1-2 green peppers chopped (saute this with the onion)
1 small onion
1 jar of spaghetti sauce
12 oz. of cottage cheese
1/2-3/4 of a package of ricotta cheese
1 egg
Parmesan cheese
1/2 t garlic powder
1 T dried parsley flakes
2 cups mozzarella cheese (reserve 1 cup)
Cook sausage, saute green peppers & onions set aside. Mix cottage cheese, ricotta, 1 cup of mozzarella cheese, egg, Parmesan cheese, garlic and parsley. Spray a 9X13 dish, spread a couple of good spoonfuls of spaghetti sauce in the bottom. Place one layer of noodles down then 1/2 of your sausage pepper/onion mixture and 1/2 of your cheese mixture. Top this with 1/4 jar of spaghetti sauce and then noodles. Repeat this once more using of course the remaining cheese sauce, sausage. Top with noodles cover with remaining sauce and the 1 cup of mozzarella cheese that was set aside. Cover with foil and bake at 350 degrees for 45 min. uncovering it for the last 10 min. Let rest, serve. Serve with a green salad and toasted french bread. To toast the french bread cut it lengthwise spread melted butter down both sides of the bread, sprinkle this with garlic salt, parsley flakes and some Parmesan cheese. Put the two halves back together and wrap this in foil, I cook this alongside the lasagna so when the lasagna is done so is the bread (put it in when there is about 30 min. left on your timer)
12 lasagna noodles cooked
1 lb. sausage cooked
1-2 green peppers chopped (saute this with the onion)
1 small onion
1 jar of spaghetti sauce
12 oz. of cottage cheese
1/2-3/4 of a package of ricotta cheese
1 egg
Parmesan cheese
1/2 t garlic powder
1 T dried parsley flakes
2 cups mozzarella cheese (reserve 1 cup)
Cook sausage, saute green peppers & onions set aside. Mix cottage cheese, ricotta, 1 cup of mozzarella cheese, egg, Parmesan cheese, garlic and parsley. Spray a 9X13 dish, spread a couple of good spoonfuls of spaghetti sauce in the bottom. Place one layer of noodles down then 1/2 of your sausage pepper/onion mixture and 1/2 of your cheese mixture. Top this with 1/4 jar of spaghetti sauce and then noodles. Repeat this once more using of course the remaining cheese sauce, sausage. Top with noodles cover with remaining sauce and the 1 cup of mozzarella cheese that was set aside. Cover with foil and bake at 350 degrees for 45 min. uncovering it for the last 10 min. Let rest, serve. Serve with a green salad and toasted french bread. To toast the french bread cut it lengthwise spread melted butter down both sides of the bread, sprinkle this with garlic salt, parsley flakes and some Parmesan cheese. Put the two halves back together and wrap this in foil, I cook this alongside the lasagna so when the lasagna is done so is the bread (put it in when there is about 30 min. left on your timer)
Lemon Lush
From: Shelly...
Mix together, press into a 9X13 pan and bake for 20 min. at 350 degrees
1 cup flour
1/2 cup margarine
1/2 cup nuts
Beat until fluffy, once crust has cooled smooth this over the top:
8 oz. of softened cream cheese
1 cup powder sugar
1 cup cool whip
Mix & smooth over the top of your cream cheese mixture:
3 small packages of lemon instant pudding following pudding mixing instructions on the package. Top with cool whip, refrigerate for a couple of hours at least before serving. This is one of my favorite summer time treats:)
Mix together, press into a 9X13 pan and bake for 20 min. at 350 degrees
1 cup flour
1/2 cup margarine
1/2 cup nuts
Beat until fluffy, once crust has cooled smooth this over the top:
8 oz. of softened cream cheese
1 cup powder sugar
1 cup cool whip
Mix & smooth over the top of your cream cheese mixture:
3 small packages of lemon instant pudding following pudding mixing instructions on the package. Top with cool whip, refrigerate for a couple of hours at least before serving. This is one of my favorite summer time treats:)
Lime Rice (cafe rio like rice)
From: Andrea...
1 cup rice
2 cups chicken broth
1 T lime juice
1 T garlic powder
1 T dried onions
pinch of salt
Ingredients to add to the rice once it is finished cooking:
1 cup cilantro
1 T lime juice
1 can of green enchilada sauce
Cook the rice normally except do not add any additional water (the chicken broth is the liquid). When it is finished cooking add your 1 cup cilantro, 1 T lime juice & 1 can of green enchilada sauce.
1 cup rice
2 cups chicken broth
1 T lime juice
1 T garlic powder
1 T dried onions
pinch of salt
Ingredients to add to the rice once it is finished cooking:
1 cup cilantro
1 T lime juice
1 can of green enchilada sauce
Cook the rice normally except do not add any additional water (the chicken broth is the liquid). When it is finished cooking add your 1 cup cilantro, 1 T lime juice & 1 can of green enchilada sauce.
Hot Spiced Lemon Drink
From: Catherine...
2 1/2 qt. water
2 cup sugar
1 1/2 cup orange juice
1/4 cup pineapple juice
1/2 cup +2 T lemon juice
1 cinnamon stick
1/2 t. whole cloves
Combine water, sugar & juices. Place cinnamon stick and cloves on the double thick cheese cloth; bring up corners and tie with kitchen string. Place in liquid and cook on low until heated through. Discard spice bag before serving. You can put in slow cooker to keep warm. This also tastes great chilled, such a yummy treat for the holidays.
2 1/2 qt. water
2 cup sugar
1 1/2 cup orange juice
1/4 cup pineapple juice
1/2 cup +2 T lemon juice
1 cinnamon stick
1/2 t. whole cloves
Combine water, sugar & juices. Place cinnamon stick and cloves on the double thick cheese cloth; bring up corners and tie with kitchen string. Place in liquid and cook on low until heated through. Discard spice bag before serving. You can put in slow cooker to keep warm. This also tastes great chilled, such a yummy treat for the holidays.
Chicken Stir Fry
From: Karen...
2-3 chicken breasts
1 cup sliced carrots
1 cup sliced celery
1 medium onion sliced
1 small head of broccoli chopped
Sauce: Mix this and set aside
1 can of chicken broth
2 T corn starch
1 T soy sauce
1/2 t. ginger
1 clove of minced garlic
Stir fry the chicken using 2T vegetable oil, until chicken is light brown, remove chicken from pan. Add the vegetables and stir fry them for about 5 min. (make sure your stove is on high and your pan is very hot). Add the chicken back to the pan and add the sauce, stir this constantly until the mixture boils & thickens. Serve over rice or ramen noodles.
You can use whatever vegetables you would like to use, this is just what I usually have on hand.
2-3 chicken breasts
1 cup sliced carrots
1 cup sliced celery
1 medium onion sliced
1 small head of broccoli chopped
Sauce: Mix this and set aside
1 can of chicken broth
2 T corn starch
1 T soy sauce
1/2 t. ginger
1 clove of minced garlic
Stir fry the chicken using 2T vegetable oil, until chicken is light brown, remove chicken from pan. Add the vegetables and stir fry them for about 5 min. (make sure your stove is on high and your pan is very hot). Add the chicken back to the pan and add the sauce, stir this constantly until the mixture boils & thickens. Serve over rice or ramen noodles.
You can use whatever vegetables you would like to use, this is just what I usually have on hand.
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