Preheat oven to 325 degrees F. Mix the well beaten egg with the sugar and salt. Add one half of scalded half and half in a very fine stream, stirring vigorously all the while. Mix the sour cream into the remaining half and half, and stir into the first mixture, along with t

Melt half of the chocolate in a double boiler (bain marie) and paint it on the bisquit layer. Beat wgg whites mixed with sugar until very stiff. Stir lemon juice, zest and dissolved gelatine carefully into the foam.. Put the foam onto the layer in the shape of half a ball.

Combine all ingredients in a food processor. Puree until smooth. Pour into a 9x9 inch metal baking dish and freeze for about 4 hours until solid. Yield: 2 servings Recipe By : HOW TO BOIL WATER SHOW BW8178 From: Meg Antczak Date: 06 18 96  

Glazed Lemon Slices: Bring 3 cups water to boiling in a medium saucepan. Remove from heat. Add lemon slices; let stand 5 minutes. Drain in colander. In same pan, boil sugar, corn syrup, and water. Add lemons; simmer 10 minutes. Remove from heat. Let stand overnight. Pas

until smooth. Refrigerate. Keeps well in refrigerator. : D/L from Prodigy 12 14 94. Recipe collection of Sue Smith. 1.80á Preparation Time: 0:15     strongServings:5/strong  

3 TB White Wine Vinegar 1 TB fresh lemon juice 2 ts Dijon style mustard 1/2 ts roasted garlic 1/2 ts kosher salt 1 TB light brown sugar or honey 1/2 c extra virgin olive oil In a bowl, whisk together all ingredients. Store any unused vinaigrette tightly cove

Dissolve gelatin in boiling water. Add cold water and salt. Mix thoroughly. Pour into mold. chill until partially set. Arrange fruit in gelatin. chill. Serve with cream and sugar, whipped cream, or soft custard. 6 servings. Elizabeth Shaffer, Albuquerque, N.M.  

PREPARATION: Grate the zest of 6 lemons and set aside in a bowl with the sugar. OR, use a vegetable peeler to remove 3/4 cup zest from the lemons and process the lemon strips with the sugar in a food processor until zest is minced, about 30 seconds. Set lemons aside. COOKIN

Cut off lemon ends. Cut lemons lengthwise into quarters, then cut crosswise into thin slices, removing and reserving seeds. Place lemon seeds in small bowl. Place lemon slices in medium bowl. Add 1/2 cup cold water to bowl with seeds and 3 cups cold water to bowl with lemon slic

Mix together ingredients until well blended; refrigerate. Serve over fresh fruit. Makes 1/2 c. Calories per 2 tb: 60 Fat: 1g Sodium: 370 Cholesterol: 0 Source: No Guilt Desserts     strongServings:1/strong  

Whip cream and sugar until cream begins to thicken. Add lemon peel and juice and whisk until thick and velvety. Fold in stem ginger. Whisk egg white stiffly and fold into cream mixture. Place kiwifruit in bottom of 4 glasses. Sprinkle with stem ginger syrup. Top with cream

PLACE A NON REACTIVE roasting pan or gratin dish in the freezer. Bring sugar and water to a boil in a saucepan, stirring occasionally to dissolve sugar. Cool the syrup. Stir in the lemon juice and pour through a fine strainer to eliminate any seeds or pulp. Pour into the prepare

In a pinch use above. Don t use frozen or dried. There s no flavor. Recipe By : Hugh Carpenter and Teri Sandison (1994: Fusion Cookbook) From: [email protected] Date: Mon, 15 Jul 1996 14:00:51 ~0400 (     strongServings:1/str

Dissolve the jelly in the 1/4 pint hot water and add the grated rind and juice of the lemons. Set aside until the jelly begins to thicken. Separate the yolks and whites of the eggs. Whisk the yolks with the sugar until light in colour. Add the jelly mixture and mix well. Wisk th

MERINGUE: Preheat oven to 200 degrees F. line two 17 x 11" cookie sheets with parchment. Using springform pan bottom as guide, trace 2 circles on each parchment sheet. Invert parchment. Finely grind nuts and 1 T sugar in processor. Beat whites in large bowl to soft peaks, G

Cream butter; add remaining ingredients, and mix well. Let stand at room temperature 3 hours. Serve on hot fish fillets or as a spread for chicken sandwiches. SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman    br

Whisk all ingredients to blend.     strongServings:1/strong  

Place the quinoa in a large bowl; fill with cold water. Drain into a strainer and repeat the rinsing and draining 4 more times. Over medium high heat, heat the oil in a 2 quart saucepan. Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping n

Use to season fish, chicken, turkey.     strongServings:1/strong  

MIX ALL INGREDIENTS WELL.     strongServings:1/strong  

Shared by Jo Schekman Finely grated rind and the juice from 4 lemons.(try to avoid the white part when grating, as this tends to be bitter), and strain the juice. 4 eggs Beat the eggs just a little, put all ingredients into a double boiler or a bowl standing in hot

Makes about 3 cups or 6 servings In saucepan boil sugar and water 5 minutes; cool. Pour into large bowl of mixer and stir in lemon peel and juice. Freeze until mushy. Beat until smooth. Freeze again, then beat again. Spread in chilled shallow 8" X 8" metal pan or 2 ice br

Mix graham crackers and margarine; spread evenly into 9" pie plate. Bake at 350 for 10 12 minutes. Cool. Prepare pudding according to package directions. Bring lemon juice and rind to a boil; dissolve jello in lemon juice. Add this mixture to pudding and mix well. Cool

To lemon juice, add sugar and water, in which the thin rind of three lemons has been allowed to stand until highly flavored; when partly frozen add egg whites, beaten to a stiff froth. Posted on GEnie by C.SVITEK [cathy], Nov 29, 1992 MM by Sylvia Steiger, GEnie THE.STEIGE

Slice the lemons, including the rind, seeds and all, thin, and place into a saucepan. Core the apples, but do not peel, and chop coarsely. Add the apples to the pan and pour in enough water to just cover the fruit. Cook over moderate heat, until the fruit becomes mushy. br

Place chickden in baking dish; sprinkle with lemon rind, onion, dill and nutmeg. Add lemon juice. Bake uncoverd in 350 degree oven for about 60 mins., or until done. MICROWAVE: Bake covered on high about 30 mins. I have not tried this recipe. It comes from a Kosher Emp

Combine half of the lemonade and half of the sherbet in a blender jar. Cover and blend, at high speed, until smooth. Pour into glasses. Repeat with the remaining ingredients. Makes Six 8 oz servings.     strongServings:6/strong &nbs

Combine lime and lemon slices and water in large kettle. Bring to boil and boil 20 minutes, or until peels are tender. Drain and measure liquid. Add enough water to make 3 quarts liquid, then combine liquid, fruit and sugar in kettle. Bring to boil and cook rapidly until mixture

Mix all in a medium bowl. Transfer to a jar with a tight fitting lid. Store in a cool dark place for 2 weeks, then refrigerate. Makes 2 tb per "serving" Recipe by Helene Sawyer in "Gourmet Mustards" ISBN 0 914667 07 6 Published by Culinary Arts Lt

Stir ingredients together, adjusting quantities to taste. Chill. Makes about 2/3 cup. * Timesaver Tip: Recipe can be prepared up to 3 days ahead and stored, covered, in refrigerator. Recipe By : the California Culinary Academy From:   br

From lemon, grate 1 tablespoon peel and squeeze 4 1/2 teaspoons lemon juice; set aside. In large bowl with fork, mix flour, baking powder, salt and 1 1/2 cups sugar. Cut in butter until mixture resembles coarse crumbs. Stir in peel. In small bowl with fork, beat eg

Combine crumbs, butter, sugar and cinnamon, press two thirds of the mixture into the base of a 1 1/2 quart dish, approximately 8x9 ", chill while preparing filling. Sprinkle gelatin over water and let soak for a few minutes. In a saucepan heat the lemon juice with the

MIX AND PRESS INTO A 9 X 13 PAN, THE MARGARINE, FLOUR AND NUTS. BAKE FOR 15 AT 400 F. AND COOL COMPLETELY. NEXT MIX THE CREAM CHEESE, COOL WHIP (1 CUP) AND THE SUGAR. SPREAD OVER THE BAKED SHELL. MIX THE PUDDING AND MILK TOGETHER AND SPREAD OVER THE CHEESE MIX SPREAD A THIN LAYE

Grease and flour 36 3 inch madeline molds and set aside. In medium mixing bowl beat with electric mixer butter, sugar, and lemon extract until light and fluffy. Add eggs and beat until combined. In medium bowl stir together flour, baking powder and 1/2 ts salt. Alternately add t

3/4 lb 1 pound fennel bulb 1/4 c fresh lemon juice or to : taste 1 1/2 TB extra virgin olive oil : Freshly ground black pepper 6 oz 8 ounces mild feta, drained : if necessary : at cool room temperature Trim away outer layer of fennel, reserving tender

Slice the lemons as thin as possible. Discard ends. Remove all seeds and tie them in a square of doubled cheesecloth. Put lemons and seed bag in a nonreactive bowl with enough water to cover. Let stand overnight. Measure the lemons and water into a wide, shallow, nonreactiv

In saucepan mix 1 1/2 cups sugar, cornstarch, flour and salt. Gradually blend in water. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook and stir for 8 minutes more. Remove from heat. Stir small amount hot mixture into egg yolks; retur

Preheat oven to 350 degrees. Combine 1/2 c water and cornstarch in saucepan. Add remaining water and Fruit Sweet. Stirring constantly over medium heat, cook, until mixture thickens and boils. Boil 1 minute. remove from heat. Stir half of mixture into egg yolks, then blend this

Mix 1/4 cup KINGSFORD S Corn Starch, 1/2 cup sugar and 1/4 teaspoon salt in double boiler top. Slowly stir in 1 1/2 cups water. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes, stirring occasional

Combine cornstarch, salt, sugar and 1/2 cup cold water in sauce pan. Grad ually add 1 1/2 cups hot water. Cook over medium heat stirring constantly until mixture comes to a boil and thickens. Boil for 1 min. Mix a little hot mixture into egg yolks. Blend egg yolks into sugar m