Lemon Gelatin
Ingredients| 1 package sweetened lemon flavored gelatin 1 cup cold water 1 cup boiling water 1 cup diced fruit 1 few grains salt |
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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.
Servings:
6
Also see ...
Lemon Gelato
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 (Upload by user)
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 (Upload by user)
Lemon Ginger Marmalade
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 (Upload by user)
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 (Upload by user)
Lemon Ginger Sauce
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 (Upload by user)
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 (Upload by user)
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Lemon Ginger Syllabubs
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 (Upload by user)
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 (Upload by user)
Lemon Granita
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 (Upload by user)
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 (Upload by user)
Lemon Grass Substitute
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 (Upload by user)
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 (Upload by user)
Lemon Haze English
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 (Upload by user)
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 (Upload by user)
Lemon Hazelnut Torte
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 (Upload by user)
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 (Upload by user)
Lemon Herb Butter
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 (Upload by user)
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 (Upload by user)
Lemon Herb Quinoa
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 (Upload by user)
TAG: quinoa, lemon, minutes, ,
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 (Upload by user)
TAG: quinoa, lemon, minutes, ,
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Lemon Honey Spread
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 (Upload by user)
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 (Upload by user)
Lemon Ice Nxmb21a
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 (Upload by user)
TAG: freeze, nxmb21a, lemon, ,
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 (Upload by user)
TAG: freeze, nxmb21a, lemon, ,
Lemon Ice Box Pie
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 (Upload by user)
TAG: lemon, ,
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 (Upload by user)
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