Recipes Included On This Page Tangy Lemon Bars Tea Cakes The Famous Senate Dining Room Bean Soup Recipe Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tangy Lemon Bars Recipe By : Canadian Living ­ Holiday Best ­ 2001 Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter -- softened 1/2 cup granulated sugar 1/4 teaspoon salt 2 cups all-purpose flour Topping 4 eggs 1 1/4 cups granulated sugar 2 tablespoons finely grated lemon rind 1/2 cup lemon juice 1/4 cup all-purpose flour 1 teaspoon baking powder 1 tablespoon icing sugar Grease a 13 x 9-inch metal cake pan, lined with parchment paper. Set aside. In bowl, beat together butter, sugar and salt until light; stir in flour until blended. Press into prepared pan. Bake in centre of 325 F (160 C) oven until golden, about 25 minutes. Let cool completely in pan on rack. Topping: Meanwhile, in bowl, beat eggs with granulated sugar until pale and thickened. Add lemon rind and juice, flour and baking powder. Beat until smooth. Pour over base. Bake in centre of 325 F oven until set (25 to 30 minutes). Let cool completely in pan on rack. Dust with icing sugar. Cut into bars. Make ahead: Layer between waxed paper in airtight container refrigerate for up to 4 days or freeze for up to 1 month. Canadian Living ­ Holiday Best ­ 2001 Contributed to the FareShare Gazette by Claudia; 29 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tea Cakes Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup soft butter 1/2 cup sifted powdered sugar 1 teaspoon vanilla 2 1/4 cups all-purpose flour -- sifted 1/4 teaspoon salt 3/4 cup walnuts -- finely chopped Mix sugar and flour together; add vanilla. Stir in flour, salt and mix in walnuts. Chill dough. Roll into 1-inch balls. Place on ungreased baking sheet. Cookies do not spread. Bake in 400F. oven for 10 to 12 minutes or until set, but not brown. While still warm, roll in confectioner's sugar. Cool. Roll in sugar again. Makes about 4 dozen cookies. Contributed to the FareShare Gazette by Jennie; 28 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 4g Fat (54.8% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * The Famous Senate Dining Room Bean Soup Recipe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds dried navy beans 4 quarts hot water 1 1/2 pounds smoked ham hocks 1 onion -- chopped 2 tablespoons butter Salt and pepper to taste Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8. Source : www.senate.gov Bean soup is on the menu in the Senate's restaurant every day. There are several stories about the origin of that mandate, but none has been corroborated. According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho. Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903. The recipe attributed to Dubois includes mashed potatoes and makes a 5-gallon batch. The recipe served in the Senate today does not include mashed potatoes, but does include a braised onion. Contributed to the FareShare Gazette by Chupa in response to a request; 13 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 636 Calories; 20g Fat (28.6% calories from fat); 44g Protein; 70g Carbohydrate; 28g Dietary Fiber; 98mg Cholesterol; 113mg Sodium. Exchanges: 4 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 2 1/2 Fat.

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