LEMON RECIPES

Cheese - Egg Baby Food Recipe

2022-07-28T05:16:00.000-07:00

EASY CHEESE EGG BABY FOOD RECİPE

Materials:

1 Egg yolk

1 teaspoon extra virgin olive oil

1 teaspoon freshly grated parmesan cheese

Description:

Take the whites of the egg yolk. Put olive oil in a tiny teflon pan. Egg yolk and greated cheese, into a bowl and mix. Pour the mixture in a skillet. Front the omelette and back of the fry.

Then... preapare your baby's breakfast.

DOUBLE FUDGE KAHLUA BROWNİES RECİPE

2022-07-28T05:14:00.000-07:00

EASY FUDGE KAHLUA RECİPES

Ingredients

Batter:

4 (1 ounce) squares unsweetened chocolate

1 cup butter

3/4 teaspoon black pepper

4 large eggs

1 1/2 cups sugar

1 1/2 teaspoons vanilla

1/3 cup Kahlua

1 1/3 cups sifted all purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1 cup chopped walnuts or sliced toasted almonds

Kahlua Quick Fudge Frosting:

2 (1 ounce) squares unsweetened chocolate

1 (1 ounce) square semi-sweet chocolate

2 tablespoons butter

3 tablespoons Kahlua

2 tablespoons heavy cream

2 cups sifted powdered sugar

Directions

1. Conventional method: Line bottom of 13x9 inch baking pan with cooking parchment.

2. Preheat oven to 350 degrees F.

3. Melt chocolate and butter with pepper over low heat. Leave to cool.

4. Beat eggs with sugar and vanilla until blended. Stir in cooled chocolate mixture, then Kahlua.

5. Resift flour, salt and baking powder into mixture and stir well until blended and then add nuts and turn into baking pan.

6. Bake for approximately 25 minutes, until wooden pick inserted into center comes out clean. Be careful not to over bake.

7. Leave in pan to cool.

8. Prepare Kahlua Quick Fudge Frosting: Melt chocolates with butter over a low heat.

9. Heat Kahlua and heavy cream together.

10. Combine chocolate and Kahlua mixtures with powdered sugar and beat until well blended and thick. If necessary, beat in a little extra powdered sugar for good spreading consistency.

11. Frost brownies immediately as mixture stiffens upon cooling. Sprinkle with additional nuts, if desired.

12. Cut in about 30 squares or bars.

Easy Chicken Salad

2022-07-28T04:49:00.000-07:00

Chicken Salad Recipe

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Materials:

2 Cup Cooked chicken, chunked

1 Tablespoon Lemon juice

1 Teaspoon Cayenne pepper

1 Teaspoon Garlic powder

1/2 Teaspoon White pepper

1 Teaspoon Dried basil

1/4 Teaspoon Dried thyme leaves

2 Cup Iceberg lettuce, torn into i-inch pieces

1 Cup Romaine lettuce, torn into 1-inch pieces

1 Medium Green pepper, chopped

1 Cup Mushrooms, sliced

1 Cup Cauliflower flowerets

1 Cup Grated carrots

1/2 Cup Sunflower seeds

Preparation:

Combine chicken, lemon juice, cayenne pepper, garlic powder, white pepper,

basil and thyme in a medium-sized mixing bowl.

Mix well.

Cover and refrigerate for 1 hour.

Combine lettuces, green pepper, cauliflower, mushrooms and carrots in a large salad bowl.

Toss to distribute evenly.

Add chicken

Sprinkle with sunflower seeds.

Recipe for Lamb Creole Gumbo

2022-07-28T04:48:00.001-07:00

Lamb Creole Gumbo

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Materials:

Flour

1 Bay leaf

2 Pound Lamb riblets

1 Package Frozen sliced okra[10oz]

2 Tablespoon Vegetable oil

1 Can Black-eyed peas[15oz]

2 Can Stewed tomatoes[16oz]

1 Teaspoon Instant minced garlic

4 Cup Chicken broth

1 Cup White wine

1/2 Cup Chopped parsley

1/2 Lemon,sliced/seeded

2 Teaspoon Salt

1 Teaspoon Thyme

Preparation:

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all

sides in hot oil.

2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and

seasonings.

3. Cover and simmer 1 1/2 hours.

4. Add okra and peas; cook, covered, 10 to 15 minutes.

Easy Grilled Catfish with Lemon

2022-07-28T04:48:00.000-07:00

Grilled Catfish

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Materials:

1 Teaspoon White pepper

4 Catfish fillets [1-1/3 lbs]

1 Teaspoon Creole seasoning

1 Teaspoon Blackened fish seasoning

Vegetable cooking spray

Garnishes: lemon wedges, celery tops

2 Tablespoon Lemon juice

1 Teaspoon Lemon-pepper seasoning

Preparation:

Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and

seasoning mixture on both sides of fish.

Spray a wire fish basket with cooking spray; place fish in basket.

Grill fish, covered, over medium coals [400F] for 7 to 10 minutes on each side or until fish flakes easily when tested with a fork.

Remove fish from basket; place on a serving platter.

Garnish, if desired.

Candied Yams With Lemon Juice

2022-07-28T04:46:00.000-07:00

Creole Candied Yams

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Materials:

1 Can Whole yams [30 oz.]

1/4 Cup Seedless raisins

Juice from 1 lemon

1 Teaspoon Cinnamon

2 Tablespoon margarine

1 Apple, cored and sliced

2 Peaches, peeled and sliced

1/2 Cup Dark brown sugar

1/2 Cup White sugar

Preparation:

Remove yams and place in casserole dish.

Pour liquid from yams into bowl.

Add white sugar, brown sugar, and cinnamon, and mix until dissolved.

Pour over yams.

Mix fruit together; add to yams and liquid.

Dot with margarine.

Bake in 400 F. oven for about 45 min. or until syrup has thickened slightly and yams look

glazed.

Variation: Substitute oranges for peaches.

Homemade Creole Rabbit Recipe

2022-07-28T04:45:00.000-07:00

Creole Rabbit Recipe

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Materials:

1/2 Cup Flour

3/4 Cup Chicken broth

3 Large Onions, sliced in rings

1 Cup Diced celery [2 large ribs]

1 Cup Diced scallions [2 bunches] including about 1" of green portion

1/2 Teaspoon Salt Oil for frying

1 Large Or 2 small rabbits, disjointed

3 Lemons quartered

1/4 Teaspoon Basil

6 Cloves garlic, diced fine

4 Bay leaves

Salt

pepper

Preparation:

Wash and pat dry rabbit parts.

Combine flour and salt and dredge rabbit parts in it.

Heat oil to 360 degrees and fry rabbit 3-4 minutes per side until crisp.

Remove, drain on paper towels, and place in a large [5-6 quart] covered casserole.

Preheat oven to 350 degrees.

Spread all remaining ingredients on top of rabbit, squeezing each lemon quarter, then including rind.

Cover and bake one hour.

Remove cover of casserole, stir ingredients gently, then return to oven,

uncovered.

Turn heat up to 500 degrees.

Bake 15 minutes, or until rabbit is well browned.

Discard lemons and bay leaves. Add salt and pepper to taste.

Serve over rice.

Good Appetit

Special Catfish Remoulade

2014-06-17T05:04:00.000-07:00

Catfish Remoulade

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Materials:

1 Cup Nonfat Mayonnaise

1 Tablespoon Worcestershire Sauce

1/3 Cup Fresh Horseradish

8 Catfish Fillets

1 Quart Water

2 Teaspoon Old Bay Seasoning

4 Drop Tabasco

2 Beefsteak Tomatoes; cut into wedges

Parsley

1/2 Teaspoon Cayenne Pepper

1 Head Butter Lettuce; torn into bite-sized pieces

1 Tablespoon Onion; grated

1/3 Cup Creole Mustard

1 Tablespoon Lemon Juice

2 Bay Leaves

Preparation:

Mix first seven ingredients in a glass jar; cover and refrigerate overnight.

Cut catfish fillets into bite-sized pieces.

Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets.

Cook until the meat flakes, about 10 minutes.

Remove from heat, cover and let the fish cool in the cooking liquid.

Refrigerate until serving time.

To serve, drain the catfish fillets and place them on a lettuce-lined platter.

Place the remoulade sauce in a bowl and nestle it in the center of the

serving platter and serve.

Garnish with tomato wedges and parsley.

Recipe Catfish - Special

2014-06-15T05:01:00.000-07:00

Catfish a la Don

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Materials:

8 Large catfish filets

2 Tablespoon Chopped scallion greens

2 Tablespoon Fresh ground black pepper

2 Garlic cloves finely minced

1/2 Cup Chablis wine

1 Teaspoon Basil crushed

2 Tablespoon Cider vinegar

1 Cup Lime/lemon juice fresh squeezed

1-1/2 Tablespoon Cayenne pepper flakes

1/4 Cup Corn or peanut oil

1/2 Teaspoon Dried tarragon

Preparation:

Rinse the filets, pat dry, and place flat in a large glass baking pan.
Mix all other ingredients together and pour over the filets.
Cover and refrigerate for 8-24 hours.
Turn every 4-6 hours. You may either broil these in your oven or upon your grill.

Boiled Alligator Tail with Lemon

2014-06-12T04:58:00.000-07:00

Broiled Alligator Tail with Lemon

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Materials for Lemon Butter Sauce

1-1/2 Teaspoon Salt

1/4 Pound Butter/margarine

1 Tablespoon Parsley; fresh choped

1-1/2 Teaspoon Parsley; dried

Cayenne pepper to taste

1-1/2 Teaspoon Lemon juice

1/2 Teaspoon Onion powder

PREPARATION LEMON BUTTER: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients;

DON'T LET IT BOIL.

Let heat through,

then serve immediately. : Yield: About 1/2 cup :

PREPARATION BROILED ALLIGATOR TAIL:

Lay alligator slices on a flat broiler pan, and

place about 6 inches from the heating element.

Broil for 10 to 15 minutes or

until done.

Remove the pan from the oven and brush the top of the meat with

the lemon-butter sauce, making sure to coat the entire surface.

Serve

immediately.

Boiled Crawfish

2014-06-10T04:54:00.000-07:00

Boiled Crawfish

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Materials:

4 Boxes salt

6 Pouches crab boil

9 Lemons

8 Ounce Cayenne pepper

5 Pound Small white onions

Garlic

24 Small potatoes

Smoked sausage

Corn

50 Pound Live crawfish

Preparation:

Bring seasonings to boil for 10 minutes.

Add potatoes, corn, and smoked sausage.

Boil for another 10 minutes.

Add crawfish. Bring back to boil.

Cut fire off immediately.

Let soak for 20 to 30 minutes.

Drain, Peel and eat.

While water is coming to a boil, cull and clean crawfish.

Rinse well withgarden hose and remove any dead ones.

Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.

Boiled Crabs

2014-06-08T04:49:00.000-07:00

Boiled Crabs Recipe

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Materials:

4 Small ears fresh corn

1/2 Cup Ground white pepper

1/2 Cup Ground black pepper

12 Live blue crabs

4 Small yellow onions

1 Cup Salt

2 Lemons, quartered

8 New red potatoes

1/2 Cup Ground red pepper

Preparation:

Fill a large [10-quart] stockpot one-third full with water.

Add the lemons, potatoes, corn, onions, salt, and peppers.

Cover and bring to a boil over high heat.

Let boil for 10 minutes.

Add the crabs, [if blue crabs are not available, substitute other small to medium crabs], cover, and return to boil.

Once steam starts to escape from under the cover, let cook for 15

Blackened Arctic Char

2014-06-06T04:47:00.000-07:00

Today's recipe is Blackened Arctic Char. It s a delicious food

Materials:

6 Tablespoon Butter

1 Tablespoon Cajun Spice

2 Pounds Arctic Char

2 Lemons, Cut Into Wedges

How to Make?

Fillet the Char [fresh or thawed] about 25 mm thick [1-1/2"]. Don't be

afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or

fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan

over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in

pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on

each side. Serve with remaining lemon wedges and pan drippings.

Good Appetit

Barbecue Sauce Recipe

2014-06-04T04:44:00.000-07:00

Sauce Recipe

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Materials

1-1/2 Teaspoon Black pepper

1 Teaspoon Garlic powder

1/2 Teaspoon White pepper

1 Teaspoon Salt

1/2 Teaspoon Ground cayenne pepper

1 Teaspoon Onion powder

1/2 Pound Bacon, minced

2 Teaspoon Minced garlic

2 Teaspoon Lemon juice [1/4 lemon]

Rind & pulp from 1/4 lemon

1 Teaspoon Tabasco sauce

4 Teaspoon Unsalted butter

1-1/2 Cup Chopped onions

5 Teaspoon Orange juice [1/2 orange]

Rind & pulp from 1/2 orange

2 Cup Pork, beef or chicken stock

1-1/2 Cup Bottled chili sauce

1 Cup Honey

3/4 Cup Dry roasted pecans, chopped

Preparation:

Combine the seasoning mix ingredients in a small bowl and set aside.

In a 2-quart saucepan fry the bacon over high heat until crisp.

Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not

burned, about 8 to 10 minutes, stirring occasionally.

Stir in the seasoning

mix and cook about 1 minute.

Add the stock, chili sauce, honey, pecans,

orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and

Tobasco, stirring well.

Reduce heat to low; continue cooking about 10

minutes, stirring frequently.

Remove orange and lemon rinds.

Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the

butter and stir until melted.

Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs.

Makes about 5 Cups.

Peppered Shrimp

2014-06-02T04:39:00.000-07:00

Peppered Shrimp

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Materials:

5 Garlic cloves, minced
1 Pound Butter
2 Teaspoon Fresh basil, chopped
1 Bay leaf, crumbled
Salt
4 Pound Large raw shrimp in shells
1/2 Cup Lemon juice
2 Teaspoon Cayenne pepper
1/2 Cup Black pepper, finely ground
2 Teaspoon Fresh oregano, chopped

Preparation:

The shrimp should be of a size to number 30-35 per pound.
Melt the Butter in a large deep-sided frying pan or iron skillet over low heat.
When melted, raise the heat, and add the remaining ingredients except the shrimp.
Cook, stirring often, until browned to a rich mahogany color, about 10 minutes.
Add the shrimp, stir- ring and turning to coat well with the seasoned Butter.
Cook until the shrimp have turned a rich deep pink, about 10 minutes.
Serve the shrimp in their shells, peeling them at the table.

Quick Lemon Dessert

2014-05-31T04:35:00.000-07:00

Recipe for lemon dessert

Biscuit mix

Milk or water

Honey

Follow the directions on the biscuit box, using a little less water than called for. Twist

the dough around the end of a green stick. Hold and slowly rotate over hot coals until

cooked. Dip into honey and enjoy. Honey can be substituted with butter and jam or

other favorite topping.

Ranch style eggs

10 Eggs

4 oz Diced green Chile peppers

1 Small onion cut into small wedges

8 oz Sliced Swiss cheese

2 Cloves garlic finely chopped

16 oz Garden style salsa

2 tbs Vegetable oil

1 Package flour tortillas (optional)

1 Small green pepper finely sliced

Heat vegetable oil in large skillet over medium hot coals. Add onions, bell peppers

and garlic, cook, stirring occasionally for three to four minutes until vegetables are

tender crisp. Add beaten eggs and chiles, Cook stirring occasionally until eggs are

firm. Top with slices of Swiss cheese and cover momentarily until cheese melts.

Serve with warm tortillas. Substitute tortillas for toast or other favorite bread.

For the Grill

1 Can (10 ¾ oz) Campbell’s Tomato Soup

2 tblsp. Each packed brown sugar, lemon juice, and vegetable oil.

1 tblsp. Worchester sauce.

1 tsp. Garlic powder.

¼ tsp. Dried thyme leaves crushed.

1 ½ lb Boneless beef sirloin steak, ¾ “ thick.

Mix soup, sugar, lemon juice, oil, Worchester, garlic and thyme. Grill steak to desired

doneness (15min. for medium) , turning once and brushing often with soup mixture.

Heat remaining soup mixture to a boil and serve with steak.

Yield: serves 6

Another grill favorite

1 Steak (your favorite cut).

1/8 lb blue cheese (2 oz).

1 Tbsp fresh lemon juice.

Grill the steak to desired doneness. Just before the steak is ready, heat the cheese and

lemon juice together over low heat to make a sauce. Place steak on serving plate, pour

sauce over top and serve immediately.

Yield: 1 serving

Chocolate Ice Cream Recipe

2014-03-17T14:35:00.000-07:00

Metarials:

6 packets artificial sweetener (equivalent to 1/4 cup sugar)

4 cups evaporated milk

2 Tablespoons baking cocoa

4 ounces light frozen whipped topping, thawed

1 teaspoon vanilla extract

1 package (1.5 ounces) sugar−free instant chocolate pudding mix

Preparation:

1. In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on

low until smooth.

2. Fold in the whipped topping until smooth.

3. Pour into a shallow 2−quart freezer container.

4. Cover and freeze for 30 minutes.

5. Stir with a wire whisk; return to freezervuntil ready to serve.

Servising: 12 person

Cheesecake With Lemon

2014-03-15T14:28:00.000-07:00

Materials:

3 cups vanilla wafer crumbs

1/3 to 1/2 cup NutraSweet® Spoonful

1 pint blueberries

1 cup skim milk

2 pints raspberries1

3 Tablespoons NutraSweet® Spoonful

1 envelope (1/4 ounce) unflavored gelatin

2 teaspoons vanilla

2 packages (8 ounces each) reduced fat cream cheese, softened

1 package (3 ounces) reduced fat cream cheese, softened

2 Tablespoons lemon juice4 Tablespoons margarine, metled

1 Tablespoon grated lemon rind

Preparation:

Mix crumbs, margarine and 3 Tablespoons NutraSweet® Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 by 10 inches.

Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.

Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful. Pour mixture over crust;

refrigerate until set, 3 to 4 hours.

Before serving, decorate to look like an American flag, using blueberries for the stars and the raspberries for the stripes.

Vegetable Pizza with Tomatoes

2014-03-13T14:12:00.000-07:00

Materials:

2 button mushrooms, thinly sliced
1/2 teaspoon garlic powder, or to taste
1 tablespoon grated Parmesan cheese
1/2 cup grated part−skim mozzarella cheese
1/2 green bell pepper, 3 ounces, chopped
olive oil vegetable spray
1 small yellow summer squash, 3 ounces, thinly sliced
2 (4−ounce) fresh pizza bread shells
2 tablespoons fresh basil chopped
1 plum tomato, 3 ounces, thinly sliced

Vegetable pizza

Preparation:

Preheat oven to 450F. Place the pizza shells on a pizza stone or heavy non−stick

cookie sheet. Lightly coat shells with cooking spray and sprinkle each shell with

1/8 teaspoon of the garlic powder. Sprinkle each shell with 1/4 cup mozzarella cheese.

Arrange the mushroom slices around the outside of the shell. Cover the shell with squash

slices and then, tomato slices and bell pepper. Top with fresh basil, the remaining garlic

powder, the remaining mozzarella cheese, and the Parmesan cheese. Coat again with

cooking spray.

Bake for 12 −15 minutes until vegetables are cooked and cheeses have melted. Cut in

half and serve immediately. Makes 4 servings.

Diabetic exchanges: 2 1/2 carbohydrate (2 bread/starch, 1 vegetable), 1 fat

Per serving: 260 calories (30% calories from fat), 6 g protein, 8 g total fat

(2.6 g saturated fat),

36 g carbohydrates, 4 g dietary fiber, 9 mg cholesterol, 233 mg sodium

Summer Fruit Dessert with Milk

2014-03-11T14:04:00.000-07:00

Makes 12 servings.

Materials:

2 to 3 Tablespoons NutraSweet® Spoonful
1 pint blueberries
Light whipped topping
Milk Custard (recipe below)
1 1/3 cups water
1 cup raspberries
2 cups sliced strawberries
2 nectarines or peaches, sliced
1 package (18.25 ounces) yellow cake mix
3 egg whites
1 medium banana, sliced

Milk Custard

1/4 teaspoon ground nutmeg
1 cup skim milk
2 Tablespoons flour
3 to 4 Tablespoons NutraSweet
2 eggs

Preparation:

Make cake mix according to package directions, using water and egg whites; bake in a

13 by 9−inch baking pan. Cool on wire rack. Cut half the cake into 1−inch cubes (freeze

or reserve remaining cake for another use).

Process strawberries in blender or food processor until smooth; stir in NutraSweet®

Spoonful. Layer 1/3 of the cake cubes in bottom of 2−quart glass serving bowl. Spoon

1/3 of the Milk Custard and strawberry puree over cake and top with 1/3 of the raspberries, nectarines, banana and blueberries. Repeat layers 2 times. Refrigerate at least 1 hour before serving.

Garnish with whipped topping.

Then for Milk Custard

Heat milk just to boiling in small saucepan; remove from heat. Mix eggs and flour in

small bowl. Stir in 1/4 cup hot milk into egg mixture; stir egg mixture into milk in

saucepan.

Cook over low heat, stirring constantly, until thickened. Cool until warm; stir in nutmeg

Summer Fruit Trifle 25

and NutraSweet® Spoonful. Refrigerate until chilled.

Makes about 1 1/2 cups.

Lemon Delight Recipe

2014-03-09T13:49:00.000-07:00

Materials:

2 tablespoons finely grated lemon rind
2 tablespoons water
1/4 cup lemon juice or the juice of 2 lemons
1/2 teaspoon cream of tartar
Graham cracker crumbs
4 egg yolks
4 egg whites
1 1/4 cup Splenda® granular
1/3 cup all−purpose flour

Lemon Delight

Crust:

1/4 cup Splenda® granular
1 cup graham cracker crumbs
1/4 cup diet margarine

Preparation:

1. In a heavy saucepan or double boiler, combine the flour, second amount of Splenda®
Granular, water, egg yolks, lemon juice and grated lemon rind. With a wooden spoon, stir constantly over very low heat for about 5 minutes.

2. Beat the egg whites for 30 seconds until frothy, then add the cream of tartar and beat for a further 1/2 minutes.

3. Fold the stiffly beaten egg whites into the lemon sauce and spread over the

cooled crust. Sprinkle with graham cracker crumbs. Bake at 350ºF for approximately 15 minutes.

4. Turn off the oven and leave the pan inside for a further 5 minutes or until the squares are set.

5. Allow to cool; loosen the edges and slice.

Preheat oven to 350ºF. Melt the margarine and stir it into a mixture of the graham cracker

crumbs and Splenda® Granular. Press into an 8−inch square pan. Bake for 10 minutes.

Set aside to cool.

Chicken and Rice with Lemon

2014-03-07T15:38:00.000-08:00

Serves 6 person

Materials:

Chicken rice with lemon

2 tablespoons cornstarch
1/2 teaspoon salt, optional
1 medium onion, chopped
1 lb. boneless, skinless chicken breasts, cut into strips
2 tablespoons lemon juice
1 large carrot, thinly sliced
1 1/2 cup uncooked instant rice
2 garlic cloves, minced
1 (14 1/2 oz.) can chicken broth
1 cup frozen peas
2 tablespoons butter or margarine

Preparation:

1. In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no

longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until

smooth. Add to skillet and bring to a boil.

2. Then cook and stir for 2 minutes or until thickened. After add rice and peas. Finally remove from the heat; cover and let stand for 5 minutes.

3. Nutritional Analysis: One serving (prepared with reduced−fat margarine and low sodium chicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein, 5 gm fat

Good Appetit

Cheese Cake with Lemon Joice

2014-03-05T15:28:00.000-08:00

Serving size: 1

Yield: 16

Materials:

3 cups vanilla wafer crumbs
1 cup skim milk
1 package (3 ounces) reduced fat cream cheese, softened
2 pints raspberries
1 envelope (1/4 ounce) unflavored gelatin
2 Tablespoons lemon juice
1 pint blueberries
4 Tablespoons margarine, metled
1 Tablespoon grated lemon rind
3 Tablespoons NutraSweet® Spoonful
2 teaspoons vanilla
2 packages (8 ounces each) reduced fat cream cheese, softened
1/3 to 1/2 cup NutraSweet® Spoonful

Preparation:

1. Mix crumbs, margarine and 3 Tablespoons NutraSweet® Spoonful in medium bowl;

pat evenly on bottom of jelly roll pan, 15 by 10 inches.

2. Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium

3. low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.

4. Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful. Pour mixture over crust; refrigerate until set, 3 to 4 hours.

5. Before serving, decorate to look like an American flag, using blueberries for the stars and the raspberries for the stripes.

Lemon Curd Recipes

2014-03-03T05:20:00.000-08:00

Materials:

1/4 teaspoon salt

4 lemons (zest one of them)

2 eggs

6 Tbsp. cold unsalted butter, cut into small cubes

2 Tbsp milk

1/3 c. sugar

3 egg yolks

Lemon Curd

Preparation:

1. Zest one of the lemons, save the zest. Juice all four lemons – there should be about 1/2 c. juice.

2. Next beat together in a non-reactive saucepan the eggs, yolks, milk, sugar, and salt until just mixed. Stir in the lemon juice and zest, then add the cold butter cubes.

3. Turn the heat on medium low and slowly heat the mixture, stirring constantly, until it is thick enough to coat a spoon. Do not overheat or stop stirring or the eggs will curdle. If the mixture begins to look grainy, or unsmooth in anyway, take it off the heat immediately and stir vigorously to cool it down and prevent curdling.

4. When thick, pour through a strainer to remove any errant curdles. Store in glass jars in the fridge.

Easy Lemon Curd Recipe

2014-03-01T05:12:00.000-08:00

Materials:

3 lemons preferably unwaxed or organic

7 oz Superfine / caster sugar

4 oz Unsalted butter diced

2 large eggs

2 large egg yolks

Lemon Curd

Preparation:

1. Dice butter, grate the lemon rind and squeeze the juice and slowly Cooker

2. Pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides.

3. Leave the mixture in the cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.

4. Beat the eggs and egg yolks together and then strain them into the lemon curd mixture and whisk well until it is combined. Cover the bowl with foil and put it back into the cooker.

5. Cook the lemon curd on a low heat for 1 hour or until it is thick enough to cover the back of the wooden spoon as in the picture, stirring every 15 minutes.

6. Pour the lemon curd into a small warmed sterilized jar, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months. Once the jar is opened then it must be kept in the fridge.