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FareShare Gazette Recipes -- December 2004 - L's
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* Exported from MasterCook *
Lemon Granita
Recipe By : The Ultimate Italian Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water -- (500 mL/16 fluid
ounces)
1/2 cup sugar -- (115 g/4 ounces)
2 large lemons [zest of one and juice of both]
Heat the water and sugar together over low heat until the sugar dissolves
then bring to the boil. Remove from the heat and allow to cool.
Scrub the lemons. Finely grate one of the lemons and extract the juice from
both of them.
Combine the zest and juice with the sugar syrup. Place in a shallow
container or freezer tray and freeze until solid.
Plunge the bottom of the container in very hot water for a few seconds then
turn the mixture out and chop into chunks. Place the chunks in a food
processor fitted with metal blades and process until it forms small
crystals.
Spoon into serving glasses.
Serves 4 to 5.
From The Ultimate Italian Cookbook by Carla Capalbo; (c)1994;
Anness Publishing Limited, London, UK. ISBN 1-85967-013 X
Hallie's notes: Rather than freezing the mixture in a tray you could freeze
it in cubes in an ice cube tray; that way it is already to go into the food
processor without chopping it by hand.
The more classical way of making a granita is to freeze the mixture until
it is not quite frozen then scratch it up with a fork to break it up into
crystals then return it to the freezer. If you do this several times during
the freezing process you will get finer crystals.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie in response to a request;
5 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 97 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 25g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 4mg
Sodium. Exchanges: 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Lemon Ice Cream
Recipe By : Helene Siegel and Karen Gillingham
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lemons
3/4 cup heavy cream
[whipping cream]
1 cup half-and-half
[light cream or cereal cream]
4 egg yolks
1/2 cup sugar
1 teaspoon vanilla
Wash the lemons well and grate all the zest. Squeeze the juice of two lemons.
Combine cream, half-and-half and lemon zest in a heavy saucepan. Bring to a
boil.
In a large bowl, whisk together egg yolks and sugar until pale and thick.
Pour in hot cream mixture, stirring constantly until combined and smooth.
Stir in lemon juice and vanilla. Strain into another bowl and chill. When
cold, pour into ice cream maker and follow manufacturer's instructions.
Store in a sealed container in the freezer.
Source : "Totally Lemons Cookbook"
S(MC Formatted by Dee): ""
Copyright : "©1999 Helene Siegel and Karen Gillingham; ISBN 0-89087-887-0"
Yield : "1 1/2 pints"
Contributed to the FareShare Gazette by Dee in response to a request;
14 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 325 Calories; 22g Fat (56.7% calories
from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 274mg Cholesterol;
26mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat;
1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Lemon Icebox Cookies
Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cookies:
1 1/2 cups flour
1 cup yellow cornmeal
1/2 teaspoon cardamom
1 cup butter -- softened
3/4 cup sugar
2 large egg yolks
1 teaspoon lemon peel -- grated
1 tablespoon fresh lemon juice
Lemon Icing:
1 1/2 cups sifted powdered sugar
5 tablespoons fresh lemon juice
3 teaspoons water -- (3 to 4)
1/3 cup shelled and finely chopped pistachio nuts
To Make Cookies:
Combine butter and sugar in a large bowl and with mixer on medium speed,
beat until light and fluffy. Beat in egg yolks, lemon peel and 1 tablespoon
lemon juice until well blended. With mixer on low speed, beat in dry
ingredients just until combined.
Divide dough in half. Shape each half into a 10-inch log. Wrap each log in
plastic wrap and freeze until firm, 1 hour.
Heat oven to 350 degrees F.
Unwrap and cut each log into 1/4-inch thick slices. Arrange slices 1 inch
apart on ungreased cookie sheets. Bake 10 to 12 minutes or until cookies
are brown around the edges. Transfer to wire racks to cool completely.
Make Lemon Icing:
Whisk confectionery sugar, 5 tablespoons lemon juice and 3 teaspoons of the
water until smooth and spreadable, adding remaining 1 teaspoon water to
thin icing if necessary.
Spread top of each cookie with lemon icing, sprinkle with the chopped
pistachios. Let cookies stand until icing is set, 15 minutes or a little
more.
Yield : 6 dozen cookies
Contributed to the FareShare Gazette by Patty; 22 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 57 Calories; 3g Fat (42.8% calories
from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 13mg
Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Lemon Marmalade
Recipe By : Helene Siegel and Karen Gillingham
Serving Size : 7 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups lemons -- thinly sliced
5 1/2 cups sugar
7 cups water
Additional 7 cups fresh water
In large bowl, combine lemon slices and 7 cups water. Cover and let stand
24 hours. Drain.
In large sauce pan, combine lemon slices and 7 cups fresh water. Bring to a
boil and cook rapidly 25 minutes, stirring occasionally. Stir in sugar.
When mixture returns to boil, cook, stirring frequently, until thermometer
registers 220 degrees F., about 30 minutes. Skim off foam and pour into
hot, sterilized 1/2-pint jars to within 1/2 inch of top. Wipe rims clean,
and seal with lids and screw bands. Place jars in large pan with water to
cover. Boil for 10 minutes. Cool and store in a cool place.
Source : "Totally Lemons Cookbook"
S(MC Formatted by Dee): ""
Copyright : "©1999 Helene Siegel and Karen Gillingham; ISBN 0-89087-887-0"
Yield : "7 jars"
Contributed to the FareShare Gazette by Dee in response to a request;
15 December 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 633 Calories; trace Fat (0.5% calories
from fat); 1g Protein; 170g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
12mg Sodium. Exchanges: 1/2 Fruit; 10 1/2 Other Carbohydrates.
* Exported from MasterCook *
Lemon Oil Drizzle
Recipe By : Copyright © 1995 by Heidi Rabel
Serving Size : 16 Preparation Time :0:05
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces extra virgin olive oil
1 ounce fresh lemon juice -- strained for seeds
1/8 teaspoon kosher salt
1/8 teaspoon cracked black pepper
Lemon Caper Sauce:
2 teaspoons fresh Italian parsley -- finely chopped
2 tablespoons capers
1/4 teaspoon crushed red pepper flakes
Add the lemon juice to the oil and mix. Add the salt and pepper (herbs,
capers etc.) and drizzle over steamed vegetables.
Lemon Caper Sauce:
2 tsp. fresh Italian parsley, finely chopped
2 tbsp. capers
1/4 tsp. crushed red pepper flakes
Add capers, herbs, and pepper flakes. Let flavors set up for 5 minutes
before serving.
NOTES : This incredibly simple sauce transforms cooked vegetables. The
lemon brings out subtle flavors and the oil provides just enough sheen. I
add the salt, pepper, herbs or capers just before or as I put it on the
vegetables.
Make a pint or so at a time and keep it in the refrigerator. Microwave it
for 10 seconds to liquefy the oil.
Contributed to the FareShare Gazette by Robin in response to a request;
7 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 110 Calories; 12g Fat (99.3% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit;
2 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Lemon Olive Oil
Recipe By : Helene Siegel and Karen Gillingham
Serving Size : Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lemons
1 1/2 cups olive oil
1 strip lemon zest -- optional
Slice lemons and finely chop, including peel. Transfer to a bowl and add
oil. Let stand.
Set strainer lined with two layers of cheesecloth over the bowl. Pour oil
through strainer. Gather up cheesecloth, and squeeze to extract as much oil
as possible. Let stand until oil and lemon juice have separated.
Spoon off oil into a jar or bottle and carefully draw oil into turkey
baster and transfer to a bottle. Discard lemon juice. Add length of lemon
zest, if desired and seal.
Store in refrigerator.
Yield : "1 1/2 cups"
Source : "Totally Lemons Cookbook"
S(MC Formatted by Dee): ""
Copyright : "©1999 Helene Siegel and Karen Gillingham; ISBN 0-89087-887-0"
Contributed to the FareShare Gazette by Dee in response to a request;
15 December 2004.
www.fareshare.net
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* Exported from MasterCook *
Lemon Pecan Tea Bread
Recipe By : Helene Siegel and Karen Gillingham
Serving Size : Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound butter -- room temperature
[1/2 cup/1 stick]
1 cup sugar
2 eggs -- lightly beaten
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
2 1/2 teaspoons lemon zest -- grated
1/2 cup lemon juice -- plus
1 tablespoon lemon juice
3/4 cup pecans -- finely chopped
3/4 cup confectioners' sugar
Pecan halves for decorating
Preheat oven to 350F. Grease and flour 9 x 5 x 3-inch loaf pan.
Beat butter in a large mixing bowl until smooth. Gradually add sugar,
beating until light. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda and
salt. Sprinkle about half of flour mixture over butter mixture and gently
beat until blended.
In a separate bowl, combine vanilla, 2 teaspoons lemon zest and 1/2 cup
juice. Beat half of liquid mixture into batter. Add remaining dry
ingredients and liquid and beat into batter to blend well. Stir in chopped
nuts.
Pour into prepared pan. Bake about 45 minutes or until toothpick inserted
in center comes out clean. Cool in the pan on a rack 10 minutes, then turn
bread out and cool completely.
In a small bowl, combine powdered sugar with remaining tablespoon lemon
juice and 1/2 teaspoon zest. Stir until smooth. Pour over cooled loaf.
Decorate with pecan halves.
Source : "Totally Lemons Cookbook"
S(MC Formatted by Dee): ""
Copyright : "©1999 Helene Siegel and Karen Gillingham; ISBN 0-89087-887-0"
Contributed to the FareShare Gazette by Dee in response to a request;
16 December 2004.
www.fareshare.net
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* Exported from MasterCook *
Lemon Tea Bread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter -- melted
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon salt
3/4 cup fresh lemon juice
2 tablespoons lemon zest -- grated
1/2 cup powdered sugar -- sifted
Stir sugar into melted butter. Beat in eggs. Stir in flour and salt until
just blended. Add 1/2 cup lemon juice and one tablespoon lemon zest.
Pour batter into a greased and floured loaf pan. Bake at 350F. for 50
minutes. Remove from oven and cool ten minutes.
Mix powdered sugar with remaining 1/4 cup lemon juice and one tablespoon
zest.
Remove bread from pan and pour glaze over top.
NOTES : Keeps well, serve toasted.
Contributed to the FareShare Gazette by Robin in response to a request;
7 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 272 Calories; 6g Fat (18.3% calories
from fat); 4g Protein; 53g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol;
325mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 2
Other Carbohydrates.
* Exported from MasterCook *
Lemon-Cherry Layered Salad
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cherry or raspberry gelatin mix
1 cup boiling water
21 ounces cherry pie filling
3 ounces gelatin -- lemon
1 cup boiling water
3 ounces cream cheese
1/3 cup mayonnaise
8 ounces crushed pineapple
1 cup marshmallows -- optional
2 tablespoons nuts -- chopped
1/2 cup heavy whipping cream
Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in the
cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill until
thickened partially.
Dissolve lemon gelatin in 1 cup boiling water.
Beat the cream cheese and mayonnaise together and stir in the unchilled
lemon gelatin mixture to this. Blend in the undrained pineapple.
Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon mixture
and add the marshmallows if desired. Spread this mixture on top of the
cherry pie mixture that has been chilling. Sprinkle the chopped nuts over
top and let chill until completely set.
Serving Ideas : A pretty salad for Thanksgiving or Christmas dinner.
Contributed to the FareShare Gazette by Robin in response to a request;
9 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 2965 Calories; 148g Fat (42.7% calories
from fat); 22g Protein; 424g Carbohydrate; 7g Dietary Fiber; 282mg Cholesterol;
932mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Fruit; 1/2
Non-Fat Milk; 21 1/2 Fat; 24 1/2 Other Carbohydrates.
* Exported from MasterCook *
Lemonade Fried Chicken
Recipe By : Retro Food Fiascos - A Collection of Curious Concoctions
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces frozen lemonade concentrate
1 cup water
2 1/2 pound fryer -- cut up
1/4 cup flour -- unbleached
1 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
2 tablespoons butter -- melted
Mix lemonade concentrate and water in a small bowl.
Pour over chicken in larger bowl. Refrigerate 2 hours or longer.
Drain chicken and reserve liquid.
Mix together the flour, salt, and pepper in a small paper bag. Add well-
drained chicken, one piece at a time, and shake to coat evenly.
Heat oil in large skillet over moderate heat. Add floured chicken; cook
until evenly browned, turning pieces over carefully.
Remove chicken and arrange in a single layer in a shallow baking pan. Brush
chicken with melted butter; add reserved lemonade. Bake in preheated 350-
degree-F. oven uncovered about 1 hour, basting chicken with lemonade from
pan every 15 minutes.
About 15 minutes before chicken is done, drain off excess juice from pan.
Serve hot.
From "Retro Food Fiascos."
35 minutes to make
60 minutes to bake
Does not include marinating time
Cuisine : "Elvis"
Source : "The Detroit News, Apr. 22, 2004"
S(Formatted by Chupa): "10.24.04"
"Retro Food Fiascos - A Collection of Curious Concoctions" by Kathy Casey
(Collectors Press Inc., $16.95).
Contributed to the FareShare Gazette by Chupababi; 12 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 561 Calories; 60g Fat (95.1% calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol;
593mg Sodium. Exchanges: 1/2 Grain(Starch); 12 Fat.
* Exported from MasterCook *
Linguine with Lemon Cream Sauce
Recipe By : Helene Siegel and Karen Gillingham
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
3 lemons
-- zested in threads and juiced
3/4 cup heavy cream
1 tablespoon fresh mint -- minced
salt
freshly ground pepper
1 pound linguine or spaghetti
-- cooked and drained
1/2 cup grated Parmesan cheese
-- plus extra for sprinkling
Melt the butter in a large skillet over medium-low heat. Add the lemon zest
threads and juice and boil about 2 minutes. Reduce heat to low, add cream
and mint; cook 5 to 8 minutes to blend flavors and thicken slightly. Season
generously with salt and pepper.
Place hot pasta in serving bowl. Top with sauce and 1/2 cup Parmesan. Toss
well and serve hot with additional Parmesan.
Source : "Totally Lemons Cookbook"
S(MC Formatted by Dee): ""
Copyright : "©1999 Helene Siegel and Karen Gillingham; ISBN 0-89087-887-0"
Contributed to the FareShare Gazette by Dee in response to a request;
16 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 260 Calories; 25g Fat (82.6% calories
from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol;
263mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat
Milk; 4 1/2 Fat.
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