Recipe: Letter L Recipes (30) - 09-19-2000 Recipe Swap (updated)
Recipe Collections30 LETTER L RECIPES
Recipe Swap - September 19, 2000
RECIPES IN THIS FILE:
Mama's Lima Bean Bake
Nana's Infamous Lemon Cake
Microwave Lasagna
Leftover Yankee Pot Roast Vegetable Beef Soup
Lentil Soup
Loaves and Fishes Grilled Chicken Salad
Lemon Rice Pilaf (Serves 2)
Lebanese Lentils and Rice (Majudarrah)
Linguini with Tuna, Green Olives, Sun-Dried Tomatoes and Capers
Linguine Cold Picnic Pasta Salad
Maria Berlin's Ultimate Lasagna
Lemon-Lime Spring Salad
Lemon Pound Cake Dusted with Confectioner's Sugar
Lemon Verbena Pound Cake with Strawberries and Lemon Glaze
Leaf and Ladle's Peach Crisp
Lemon Thumbprint Cookies
Layered Fruits in Lemon-Pear Sauce
Lemon and Blueberry Tea Cake
Lolly's Meatloaf with Chili Grape Glaze
Lebanese Kibee in The Pan
Lobel's Classic Grilled Porterhouse Steak
Best-Ever Lemon Meringue Pie
Italian White Beans and Tuna Salad
Lentil Kielbasa Stew
Lima Bean, Leek and Corn Chowder
Lettuce Butter Saute
Lemony Asparagus and New Potatoes
Leeks Au Gratin
Lancaster County Lima Beans
Korean Lettuce Wraps
MAMA'S LIMA BEAN BAKE
From: Becky,LA , recipe by MOM
2 cans dry lima beans
1/2 pound bacon, cooked and crumbled
1 large onion, chopped
1 bell pepper, chopped
1 tablespoon flour
1 teaspoon seasoned salt
Ground black pepper
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 can tomatoes, drained and chopped
Cook beans according to package directions.
Cook bacon until crisp, then crumble; set aside.
Saute onion and pepper.
Stir flour into bean juice. Add to saute with all ingredients except bacon. Pour into baking dish. Top with bacon.
Bake at 375 degrees about 30 minutes.
NANA'S INFAMOUS LEMON CAKE
From: Becky,LA
Nana made about 200 of these cakes. For about 2 years every time we went to Nana and Nuden's house there was lemon cake.
FOR THE CAKE:
1 (2-layer-size) box lemon cake mix
1 cup apricot nectar
3/4 cup oil
1/2 cup sugar
4 large eggs
1 (4 ounce) package lemon instant pudding mix
FOR THE LEMON GLAZE:
1 cup powdered sugar
1 juice of lemon
TO MAKE THE CAKE:
Mix (dry) cake mix, nectar, oil and sugar together. Add eggs 1 at a time.
Bake in a greased tube pan at 325 degrees F for 1 hour.
TO MAKE THE GLAZE:
Mix sugar and lemon juice. Pour over cake while still warm to make glaze.
MICROWAVE LASAGNA
From: Becky,LA, recipe by Becky
1 pound lean ground beef
1 (32 oz) jar Ragu spaghetti sauce
1/4 cup water
1 (12 oz) carton cottage cheese
2 eggs
1/4 teaspoon black pepper
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
9 lasagna noodles (uncooked)
2 cups grated Mozzarella cheese
1/2 cup grated Parmesan cheese
In a (2 1/2 or 3 quart) microwave-safe dish, put ground beef. Microwave on HIGH 7 minutes. Drain off fat.
Add Ragu sauce and 1/4 cup water to ground beef. Microwave on HIGH 5 minutes.
In small bowl, mix cottage cheese, eggs, peppers and salt; set aside.
In (7x11-inch) oblong casserole, layer 1 1/2 cups tomato sauce, 3 lasagna noodles, 1/3 egg mixture, 3/4 cup Mozzarella cheese. Repeat two more times. (Reserve a little tomato sauce to top last layer of noodles). Top with Parmesan cheese.
Cover with double layer of plastic wrap. Microwave on HIGH 8 minutes, then on 50% power 30 minutes or until noodles are tender. Let stand 10-15 minutes.
LEFTOVER YANKEE POT ROAST VEGETABLE BEEF SOUP
From: Gina,Fla
THIS IS A WINNER FOLKS!!
Leftover Yankee pot roast and vegetables
1 quart water
1/2 can drained corn kernels
1/2 can drained cut green beans
1/4 cup tomato paste
Blend together the leftovers with the quart of water. Put on heat and bring to a simmer, skimming off fat.
Add the tomato paste and blend well. Add corn and beans, simmer for 45 minutes.
Serve with hunks of 5-grain bread.
LENTIL SOUP
From: Gina,Fla
Makes about 2 quarts
1 cup chopped onions
1 cup chopped carrots
1/2 cup chopped celery
1 clove garlic, minced
1 (16 oz.) can diced tomatoes
2 tomato cans water
1 (14 1/2 oz.) can chicken broth
2 cups lentils
1 tsp. parsley flakes
1 tsp. thyme
Tabasco, and ground black pepper, to taste
Salt, to taste
Spray a heavy pot with Pam, etc. Saute the onions, carrots, and celery for about 5 minutes.
Add everything else except salt. Bring to a boil and simmer about 1 hour or until lentils are tender. (You may need to add water more water as it cooks.)
Add salt to taste.
LOAVES AND FISHES GRILLED CHICKEN SALAD
Source: Country Weekend Entertaining: Seasonal recipes from Loaves and Fishes and the Bridgehampton Inn by Anna Pump with Glen LeRoy
From: Gina,Fla
Makes 6 servings
"One of our most popular salads at Loaves and Fishes. And one of the recipes most sought after by our friends, guests, and loyal customers. So, here it is."
2 pounds chicken breasts, halved, skin, bones, and fat removed
FOR THE MARINADE:
1 tablespoon toasted sesame oil
1 1/2 tablespoon soy sauce
Juice of 1/2 lemon
1/2 teaspoon red pepper flakes
2 teaspoons Dijon mustard
1/4 cup dry white wine
1 large garlic clove, minced
FOR THE DRESSING:
1 garlic clove
1 tablespoon toasted sesame oil
2 tablespoon soy sauce
2 tablespoons sherry vinegar
1/3 cup olive oil
FOR THE SALAD:
1/2 cup thinly sliced red onion rings
1 1/2 cups sugar snap peas
1/4 cup dried cranberries
1/2 teaspoon freshly ground black pepper
1 bunch fresh arugula leaves
TO MARINATE THE CHICKEN:
Place the chicken in a glass dish.
In a bowl, whisk together all the marinade ingredients and pour the marinade over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator.
TO COOK THE CHICKEN:
Grill the chicken over hot coals or under a broiler, turning the pieces until just cooked through, 4 to 5 minutes per side. Discard the marinade. Cut the grilled chicken into bite-size strips and place them in a large bowl.
TO MAKE THE DRESSING:
Using a food processor, puree the dressing ingredients until smooth.
TO MAKE THE SALAD:
Pour the dressing over the chicken. Add the onion rings, snap peas, cranberries, and pepper. Toss to blend. Add the arugula and toss lightly.
TO DOUBLE THIS RECIPE:
Increase by half both the marinade and the dressing ingredients. If you can't find dried cranberries, use dried cherries.
LEMON RICE PILAF (serves 2)
From: Gina,Fla
Makes 2 servings
Can be prepared in 45 minutes or less.
1/4 cup finely chopped onion
1/4 teaspoon ground coriander
1/8 teaspoon ground bay leaf
1 1/2 teaspoons unsalted butter, divided use
1/3 cup long-grain rice, uncooked
2/3 cup chicken broth
2 tablespoons lemon peel, chopped
2 tablespoons thinly sliced scallion greens
Salt and pepper (to taste)
In a small heavy saucepan cook the onion with the coriander and the ground bay leaf in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened.
Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender.
Stir in the chopped lemon peel and the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.
LEBANESE LENTILS AND RICE (MAJUDARRAH)
From: Gina,Fla, 09-19-2000
Makes 4-6 servings
An absolutely delicious dish.
2 medium to large onions, cut julienned style
1 cup lentils, uncooked
3 1/2 cups water
Salt and pepper to taste
1 cup white or brown rice, uncooked
2 garlic cloves, pressed
1/4 cup olive oil
1/2 tsp. allspice
1/4 tsp. ground cumin
FOR SERVING:
Pita bread
Tzatziki (cucumbers in sour cream with garlic) - see recipe
Tzatziki (cucumbers in sour cream with garlic)
A very simple but very delicious dish. The key is in the onions: peel and slice or dice them, then fry them slowly in some olive oil with the garlic until they are golden brown. They will shrink considerably, so always start with more than you think you need.
If you're using white rice, start by adding the lentils, 3 1/2 cups water and salt and pepper in a saucepot and boil for 15 minutes. Then add the white rice, garlic, spices and onions and cover the pot and finish cooking by simmering for 20 minutes.
If you're using brown rice, add it to the pot at the same time as the lentils.
When the rice is cooked, stir to mix in the onions (they'll all be on the top).
Serve with pita bread and Tzatziki. Wonderful with meat or chicken.
LINGUINI WITH TUNA, GREEN OLIVES, SUN-DRIED TOMATOES AND CAPERS
From: Gina,Fla
Makes 4 servings
12 oz. linguini pasta
2 tsp. salt
1/4 cup olive oil
6 garlic cloves, pressed
1/4 tsp. crushed red pepper flakes
1 cup chicken stock (I use Superior Touch)
1/2 cup white wine, like Chardonnay
1/2 cup coarsely chopped pimiento-stuffed green olives
1/2 cup coarsely chopped drained oil-packed sun-dried tomatoes
2 Tbsp. drained small capers (nonpareil)
1 (6 to 8 oz.) tuna steak, cooked (or one 6 oz. can white albacore tuna, well drained)
1/3 cup finely chopped parsley
Freshly grated Parmesan (for serving)
Bring a large pot of water to boil, add the linguini and salt, partially cover and cook according to package directions. Stir often till tender about 11 minutes.
Meanwhile, in a skillet over low heat, warm the oil, add the garlic and crushed red pepper; cover and cook without browning the garlic, stirring once or twice for 5 minutes.
Add the stock, wine, olives, tomatoes and capers to the skillet and bring to a simmer; cook 1 minute.
Drain the pasta. Immediately add to the skillet.
Break the tuna into chunks and scatter on top, tossing and stirring so that it absorbs the liquid and everything is nice and hot. Stir in the parsley. Serve immediately passing the Parmesan.
LINGUINE COLD PICNIC PASTA SALAD
From: Gina,Fla
1 lb. linguine, cooked al dente
A few chopped tomatoes
1 bunch scallions, chopped
1 small can black olives, sliced
Few dashes paprika
A dribble of olive oil
A few shakes of black pepper
Many shakes of Parmesan cheese
A lot of Kraft's Zesty Italian Salad Dressing
Rinse and dry the cooked linguini. Add all the remaining ingredients and toss with fork to blend. Chill till ready to serve.
MARIA BERLIN'S ULTIMATE LASAGNA
From: Gina,Fla
Makes 9 servings
FOR THE SAUCE:
1 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 (28 oz.) can tomatoes, cut up
1 (12 oz.) can tomato paste
1 1/2 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. ground black pepper
FOR THE LASAGNA:
1 lb. cooked lasagna noodles
4 cups ricotta cheese
1/2 cup grated Parmesan cheese
3 eggs, beaten
2 Tbsp. chopped fresh parsley
1 1/2 tsp. salt
1 lb. mozzarella cheese, thinly sliced
Brown beef; drain. Add onions and garlic. Add tomatoes and tomato paste, 1 1/2 teaspoons salt, basil, oregano and pepper. Simmer 30 minutes, stirring occasionally.
Trim noodles to fit pan.
Combine ricotta, parmesan, eggs, parsley and 1 1/2 teaspoons salt. Layer noodles with ricotta, sauce and mozzarella. Repeat layers.
Bake at 375 degrees F for 30 minutes. Let stand 10 minutes before cutting into 3-inch squares.
LEMON-LIME SPRING SALAD
From: Gina,Fla
1 (3 oz.) pkg. lemon Jell-O
1 cup boiling water
1 (3 oz.) pkg. cream cheese
1 envelope dry whipped topping mix
1 (8 oz.) can crushed pineapple, don't drain
1 cup lemon-lime soda
1 cup chopped pecans
Dissolve Jell-O in 1 cup boiling water.
In another bowl, mix cream cheese and dry whipped topping mix. Mix in the pineapple. Slowly mix in the Jell-O mixture. When blended well, slowly mix in lemon-lime soda.
Pour into the serving bowl, cover top with the chopped pecans and refrigerate till set.
LEMON POUND CAKE DUSTED WITH CONFECTIONER'S SUGAR
From: Gina,Fla
3 cups sugar
2 sticks (1 cup) butter, softened
6 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. lemon peel
3 cups flour
1 (8 oz.) container sour cream
1/4 tsp. baking soda
Confectioner's sugar (for dusting)
Preheat oven to 350 degrees F. Grease and flour a Bundt or tube pan.
Cream the sugar and butter together. Add eggs, one at a time, blending well after each addition. Add the extracts and the lemon peel, and mix well. Set aside.
In a large mixing bowl, mix the baking soda and sour cream together. Add flour alternately with the sour cream mixture, beginning and ending with flour. Pour batter into prepared pan.
Bake at 350 degrees F for 1 hour and 15 minutes. Let cool in pan for 15 minutes then invert on rack and let cool completely before dusting with confectioner's sugar.
LEMON VERBENA POUND CAKE WITH STRAWBERRIES AND LEMON GLAZE
Source: Gourmet magazine, April 1996
From: Gina,Fla
Makes 12 to 14 servings
FOR THE CAKE:
Butter and flour for greasing and dusting pans
1 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon freshly grated lemon zest
3 tablespoons finely chopped fresh lemon verbena (or 1 additional tablespoon lemon zest)
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 eggs
3/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juice
FOR THE GLAZE:
1/2 cup plus 1 tablespoon powdered sugar
1 tablespoons fresh lemon juice
TO GARNISH:
4 cups sliced strawberries, or more if desired
Preheat oven to 325 degrees. Grease 2 loaf pans with butter and dust with flour. Invert pans and tap out excess flour.
TO PREPARE THE CAKE:
In medium bowl, whisk flour, baking powder, salt, zest and verbena.
In large bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition; add vanilla and beat until blended. Beat in half flour mixture. Beat in milk and lemon juice. Beat in remaining flour mixture until just combined.
Spoon batter into pans, smoothing top.
Bake in middle of preheated oven 35 to 45 minutes or until golden brown on top and a toothpick comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.
PREPARE GLAZE WHILE CAKE IS BAKING:
In small bowl, whisk powdered sugar, a little at a time, into lemon juice, whisking until smooth and thick.
When cake is completely cooled, drizzle glaze over cake and let it drip down sides. (Cake can be prepared 1 day ahead and chilled, covered.)
TO SERVE:
Cut room-temperature cake into slices. Top each slice with strawberries. If desired, sweeten strawberries with a little sugar and allow to sit 10 minutes before using.
LEAF AND LADLE'S PEACH CRISP
From: Gina,Fla, 09-19-2000
FOR THE CRUMBLED TOPPING:
1 1/2 cups flour
1 1/2 cups oatmeal, uncooked
2 cups brown sugar
2 sticks (1 cup) butter or margarine, softened
2 tbsp. ground cinnamon
FOR THE PEACHES:
10 to 12 fresh ripe peaches, peeled and sliced
1 cup sugar
1/2 cup flour
1 tsp. ground cinnamon
FOR SERVING:
Vanilla Ice Cream
TO PREPARE THE CRUMBLED TOPPING:
Blend the above well till crumbly. Set aside.
TO PREPARE THE PEACHES:
Toss the peaches with the white sugar, 1/2 cup flour and 1 teaspoon cinnamon to combine well.
Mound the peaches and juice in a buttered 9x13-inch pan. Top with the crumbled topping.
Bake at 350 degrees F for 30 minutes.
Serve with vanilla ice-cream.
LEMON THUMBPRINT COOKIES
From: Gina,Fla
Makes about 36 cookies
2 stick (1/2 cup) butter, softened
1/2 cup sugar
2 large egg yolks
3 Tbsp. fresh lemon peel
1 Tbsp. fresh lemon juice
2 1/2 cups flour
6 Tbsp. jam (any flavor)
Preheat oven to 350 degrees F. Lightly butter 2 baking sheets.
Cream butter and sugar. Beat in yolks, lemon peel and juice. Add flour slowly and beat till just blended.
Gather dough together to bind and form into 1-inch balls. Place the balls on prepared baking sheets about 1-inch apart. Using your finger, make an indentation in center.
Bake about 22 minutes. Remove from oven and immediately fill indentation with about 1/2 tsp. jam. Transfer to racks to cool.
Store between sheets of waxed paper in air-tight containers.
LAYERED FRUITS IN LEMON-PEAR SAUCE
From: Gina,Fla
Makes 8-10 servings
1 (29 oz.) can pear halves in heavy syrup
1 egg, beaten
2 Tbsp. flour
1 tsp. butter
2 tsp. lemon juice
1 cup heavy whipping cream, whipped with 2 Tbsp. powdered sugar
1 (16 oz.) can pineapple chunks, drained
1 medium banana, sliced
1 pint strawberries, sliced
1 (11 oz.) can mandarin oranges, drained
2 kiwis, chilled, peeled and sliced (for garnish)
1/4 cup slivered almonds or pecans (for garnish)
Drain the pears, reserve 1 cup juice.
Combine the 1 cup pear juice, egg and flour in a saucepan. Cook till thickened. Stir in butter and lime juice. Cool thoroughly and then fold in whipped cream sweetened with the powdered sugar.
Cut 4 pear halves in half lengthwise and reserve. Dice remaining pears.
Layer diced pears, pineapple, bananas, strawberries and oranges in a large glass bowl. Spread the cooled topping over. Cover and chill overnight.
Just before serving decorate with the peeled and sliced kiwis and reserved pear slices. Sprinkle with the nuts.
LEMON AND BLUEBERRY TEA CAKE
Adapted from source: Emeril Lagasse
From: Gina,Fla, 09-19-2000
1 1/2 cups white granulated sugar, divided use
1/4 cup brown sugar
2 1/3 cups flour, divided use
8 tablespoons butter, room temperature, divided use
1 teaspoon ground cinnamon, divided use
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon juice
Preheat the oven to 375 degrees F. Grease a 9x5-inch loaf pan.
For the topping, in a small mixing bowl, combine 1/4 cup of the white sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon.
Using an electric mixer, cream the remaining 1 1/4 cups white sugar and remaining 4 tablespoons butter together. Add the egg, half and half, sour cream and lemon juice; blend until smooth. Set aside.
In a mixing bowl, sift the remaining 2 cups flour, baking powder, salt and remaining 1/2 teaspoon cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated.
Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter.
Bake for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove from the pan and cool on a wire rack. Slice and serve.
LOLLY'S MEATLOAF WITH CHILI GRAPE GLAZE
From: Gina,Fla
FOR THE GLAZE:
4 Tbsp. chili sauce
2 Tbsp. grape jelly
FOR THE MEATLOAF:
1 lb. ground sirloin
1 lb. ground beef
2 large eggs, beaten
1 1/2 cups Italian Bread crumbs
1/2 cup grated Parmesan cheese
1 medium onion, chopped
1 medium green bell pepper, chopped
1 large garlic clove
4 springs fresh parsley
4 fresh basil leaves
3/4 cup ketchup
1/3 cup A1 Bold Steak Sauce
1 tsp. salt
1/4 tsp. ground black pepper
TO PREPARE THE GLAZE:
Place chili sauce and grape jelly in a bowl and whisk to blend well. Set aside.
TO PREPARE THE MEATLOAF:
Place beef in large glass bowl. Mix with eggs, crumbs and Parmesan cheese. Blend with a wooden spoon at first. Set aside.
Place the chopped onion, peppers, garlic, parsley and basil in food processor. Process till minced fine.
Add the onion mixture to the meat mixture along with the ketchup, steak sauce, salt and pepper. Shape into a loaf on a 13x9-inch baking pan.
Bake at 350 for 1 hour. After 40 minutes, glaze meatloaf and continue baking, glaze again 10 minutes later. When done, let sit for 10 minutes before cutting.
LEBANESE KIBEE IN THE PAN
From: Gina,Fla
1 lb ground lamb or beef
2 medium onions, chopped fine to medium
1/4 tsp ground allspice
1/8 tsp ground cinnamon
1 1/2 cups bulgur (ground wheat)
Warm water
1/3 cup flour (or more)
Salt
1/2 cup olive oil
1/2 cup pinenuts, optional
Paprika
In heavy pan, combine meat, onions, allspice and cinnamon on medium flame and cook until all the pink is gone. Keep pressing meat so pieces of onion disappear, about 10 minutes.
In a bowl, soak bulgur in warm water to cover. Cover bowl; let stand until all the water is absorbed, about 15-20 minutes. Drain all water (if any is left).
In bulgur, combine flour, salt and olive oil. Mix so that ingredients stick together.
Grease baking pan with oil. Spread half the bulgur mixture on bottom of pan. Put meat mixture on top; add pinenuts, if using. Top with rest of bulgur mixture. Cut into squares and sprinkle with paprika.
Bake for 30 minutes at 350 degrees F.
LOBEL'S CLASSIC GRILLED PORTERHOUSE STEAK
Source: Lobel's Prime Meats
Gina,Fla
Makes 4 to 5 servings
3 to 3 1/2 pounds porterhouse steak, about 2-inches thick
Metal or wooden skewer
1/2 lemon
2 tablespoons olive oil
2 cloves garlic, crushed
2 scallions, white parts only, finely chopped
Salt and pepper
Vegetable oil cooking spray
Trim the outer fat from the steak (or ask the butcher to do so). Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).
Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.
WHEN READY TO COOK:
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.
BEST-EVER LEMON MERINGUE PIE
From: sugar/spiceTX
1 1/2 cups sugar
1/2 cup cornstarch
1/8 tsp. salt
4 egg yolks
1 3/4 cups water
1/2 cup lemon juice
3 Tbsp. butter or margarine
1 tsp. grated lemon peel
1 baked 9-inch pie shell
Meringue
Combine sugar, cornstarch and salt in a saucepan (off heat); set aside.
Combine egg yolks, 1 3/4 cups water and lemon juice; stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat.
Stir in butter and lemon peel. Spoon into pie shell. Top with meringue and brown in the oven.
ITALIAN WHITE BEANS AND TUNA SALAD
From: Kelly~WA
Makes 6 servings
1 (19 ounce) can white beans, drained and rinsed
2 cans (6 1/2 ounces each) light tuna packed in olive oil or vegetable oil
1/3 cup finely chopped fresh parsley
1 teaspoon crushed garlic
1/2 cup finely chopped scallions (white parts and 3-inches of green tops)
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
Wrapper of choice*
6 romaine or Boston lettuce leaves (omit if wrapping in lettuce cups)
3 plum tomatoes, cored, seeded and thinly sliced
Place the beans in a mixing bowl. Break the tuna into chunks and add it to the beans along with the oil in the can. Mix the remaining salad ingredients together well and gently fold into the beans and tuna. Season with salt and pepper to taste, and chill for 10 minutes.
IF USING PITA BREAD:
Line the thin side of a pita pocket with a lettuce leaf and a few tomato slices, and stuff the tuna and bean salad into the pita. Serve immediately.
IF USING FLOUR TORTILLAS:
Place a lettuce leaf along one edge, leaving a 1 1/2-inch margin on both sides. Top the lettuce with some tomato slices and a portion of salad. Tuck in the sides to enclose the filling, and roll the tortilla firmly but gently, beginning with the filled edge. Cut in half and serve immediately.
IF USING LETTUCE CUPS:
Place a portion of salad in the center of each, and top with a few tomato slices. The salad can be prepared up to 2 days in advance and refrigerated, tightly covered with plastic wrap. Allow it to reach room temperature before serving.
*Suggested wrappers: pita bread; 8-inch flour tortillas; Boston or iceberg lettuce leaves.
LENTIL KIELBASA STEW
From: Kelly~WA
Makes 4 servings
2 bacon slices, chopped
3 medium onions, chopped
1 1/2 quarts beef broth
2 cups dried lentils
1 cup chopped carrots
1 bay leaf
1 pinch thyme
2 pound kielbasa, sliced thinly, divided use
Salt and pepper, to taste
Fry bacon and onion in skillet; drain.
Place all ingredients except for 1/2 pound of the kielbasa into a large stockpot. Bring to a boil and simmer for about 1 hour.
Add remaining keilbasa and cook 10 minutes more. Season to taste.
LIMA BEAN, LEEK AND CORN CHOWDER
From: Kelly~WA
Makes 6 servings
FOR THE BEANS:
2 cups dry lima beans, soaked 2 to 4 hours
4 cups water
1 sprig fresh rosemary (or 1/4 tsp dried rosemary)
FOR THE STOCK:
3 medium leeks
8 cups water
5 ears of corn (4 to 5 cups corn kernels)
1 sprig fresh rosemary (or 1/4 tsp dried rosemary)
3 tbsp white miso or salt to taste
TO PREPARE THE BEANS:
Drain and rinse beans. Place beans in a 2-quart saucepan and cover with water. Bring to a boil over medium heat. Add rosemary sprig or dried rosemary, place lid ajar, lower heat and gently simmer for 45 minutes to 1 hour, until beans are soft and creamy. Stir occasionally. Add more water if needed to cover beans as they cook.
TO PREPARE THE STOCK:
Slice leeks in half lengthwise. Cut off and discard root end. Slice off dark green tops; chop into 2-inch pieces and set aside. Chop white and light green leek into 1/2-inch pieces; set aside.
Slice corn off cobs; reserve fresh kernels. Place corncobs, corn silk and inner light-green corn husks in a large soup pot. Add leek tops. Cover with water and add rosemary sprig or dried rosemary. Bring to a boil, lower heat and simmer for about 20 minutes.
Place colander or large strainer into another pot or large bowl and strain stock; discard corncobs, silks, husks, and leek tops.
In soup pot, place white and light green leeks and a tablespoon of stock. Sprinkle with a large pinch of salt. Over medium-low heat, stir leeks, then cover so leeks "sweat" and reduce in volume by half. If leeks stick, add a little more stock. Stir occasionally.
Drain lima beans; add beans and fresh corn kernels to soup pot with leeks. Add stock. Simmer uncovered until corn is tender, about 10 to 15 minutes. If seasoning with miso instead of salt, mix miso with 3 to 4 tablespoons of hot stock in a small bowl or cup, then add miso mixture back into chowder; stir to blend.
TO SERVE:
Garnish with a tablespoon of salsa or chopped roasted red peppers, or a teaspoon of a fresh herb or pesto. Serves 6.
VARIATION:
Use 3 cups chopped onions instead of leeks, and make stock with 1 chopped onion, 1 chopped celery stalk, a few sprigs parsley and the corncobs.
LETTUCE BUTTER SAUTE
From: Kelly~WA
Makes 4 servings
1 head leaf lettuce
2 tbsp butter
1/2 small garlic clove, crushed
2 tbsp sour cream or table cream
1 dash freshly ground nutmeg
Separate the lettuce leaves. Wash and dry. Cut into bite sized pieces. (Lettuce will measure about 8 cups).
Melt the butter in a wide saucepan, over medium heat. Add the garlic and stir for a minute. Stir in lettuce just until evenly coated with butter. Add the sour cream and nutmeg and stir over medium heat until lettuce is warm but still crunchy.
LEMONY ASPARAGUS AND NEW POTATOES
From: Kelly~WA, 09-19-2000
Makes 4 side dish servings
This has a light, citrus flavor.
12 oz asparagus spears
8 whole tiny new potatoes, unpeeled, cut in quarters (about 10 oz)
2 tsp olive oil (or any cooking oil)
1/2 tsp finely shredded lemon peel
1/4 tsp salt
1/4 tsp dried thyme, crushed
Lemon peel curl (optional, for garnish)
Fresh thyme (optional, for garnish)
Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.
Cook potatoes, covered, in a small amount of boiling water in a 2 quart saucepan for 10 minutes. Add asparagus. Cook, covered, about 8 minutes more or until asparagus is crisp-tender and potatoes are tender. Drain. Transfer vegetables to a serving bowl.
For the dressing, combine the oil, lemon peel, salt and thyme. Add to the vegetables; toss gently to coat. If desired, garnish with a lemon peel curl and fresh thyme. Serve warm.
LEEKS AU GRATIN
From: Kelly~WA
Makes 4 servings
2 lb leeks with tops, cut into 1/2-inch pieces
1 tbsp butter or margarine
1 tbsp all-purpose flour
1 tsp all-purpose flour
1/4 tsp salt
1 dash fresh ground black pepper
2/3 cup fat free milk
1/4 cup Gruyere cheese
FOR THE CRUMB TOPPING:
2 tbsp dry bread crumbs
1 tsp butter or margarine, melted
Heat 1-inch water to boiling in 2-quart saucepan. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
Heat oven to 325 degrees F. Spray shallow 1-quart casserole with nonstick cooking spray.
Heat 1 tablespoon butter in 2-quart saucepan over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until margarine is absorbed. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly.
Stir in cheese until melted. Stir in leeks. Pour into prepared casserole.
For the crumb topping, combine the bread crumbs and melted butter until the bread crumbs are moistened. Sprinkle over the casserole.
Bake uncovered about 25 minutes, or until heated through.
LANCASTER COUNTY LIMA BEANS
From: Kelly~WA
"This makes a very good dish and the cost is low."
1 lb dried lima beans
4 or 5 potatoes, diced
2 cups milk
2 tbsp butter
Salt and pepper, to taste
Boil the beans until nearly soft.
Add the potatoes and continue cooking until both are soft.
Drain off the water and add the milk and butter. Season to taste with salt and pepper and serve.
KOREAN LETTUCE WRAPS
From: Kelly~WA
Makes 3-4 servings
1 package tofu, firm style
1 tbsp vegetable oil
1 lb pork, fresh ground
1/2 tsp garlic, minced
6 stalks scallions, washed and sliced thin
3 tbsp Hoisin sauce
2 tbsp soy sauce (plus additional for serving)
1 tbsp sesame oil
1/2 tsp hot chile paste
FOR SERVING:
4 cups hot cooked rice
1 head iceberg lettuce, leaves separated, washed and drained
Drain the tofu and place it in a strainer for 30 minutes.
Heat a wok or no-stick pan over high heat. Add oil; coat wok or pan. Add pork, scallions and garlic. Stir-fry for 3-4 minutes or until brown.
Crumble in the tofu, add the Hoisin sauce, and soy sauce. Heat through, remove from the heat and stir in the sesame oil and chile paste.
To serve, spoon some pork mixture and rice onto lettuce leaves; wrap to enclose. Eat with a little soy as dipping sauce.
Recipe Swap - September 19, 2000
RECIPES IN THIS FILE:
Mama's Lima Bean Bake
Nana's Infamous Lemon Cake
Microwave Lasagna
Leftover Yankee Pot Roast Vegetable Beef Soup
Lentil Soup
Loaves and Fishes Grilled Chicken Salad
Lemon Rice Pilaf (Serves 2)
Lebanese Lentils and Rice (Majudarrah)
Linguini with Tuna, Green Olives, Sun-Dried Tomatoes and Capers
Linguine Cold Picnic Pasta Salad
Maria Berlin's Ultimate Lasagna
Lemon-Lime Spring Salad
Lemon Pound Cake Dusted with Confectioner's Sugar
Lemon Verbena Pound Cake with Strawberries and Lemon Glaze
Leaf and Ladle's Peach Crisp
Lemon Thumbprint Cookies
Layered Fruits in Lemon-Pear Sauce
Lemon and Blueberry Tea Cake
Lolly's Meatloaf with Chili Grape Glaze
Lebanese Kibee in The Pan
Lobel's Classic Grilled Porterhouse Steak
Best-Ever Lemon Meringue Pie
Italian White Beans and Tuna Salad
Lentil Kielbasa Stew
Lima Bean, Leek and Corn Chowder
Lettuce Butter Saute
Lemony Asparagus and New Potatoes
Leeks Au Gratin
Lancaster County Lima Beans
Korean Lettuce Wraps
MAMA'S LIMA BEAN BAKE
From: Becky,LA , recipe by MOM
2 cans dry lima beans
1/2 pound bacon, cooked and crumbled
1 large onion, chopped
1 bell pepper, chopped
1 tablespoon flour
1 teaspoon seasoned salt
Ground black pepper
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 can tomatoes, drained and chopped
Cook beans according to package directions.
Cook bacon until crisp, then crumble; set aside.
Saute onion and pepper.
Stir flour into bean juice. Add to saute with all ingredients except bacon. Pour into baking dish. Top with bacon.
Bake at 375 degrees about 30 minutes.
NANA'S INFAMOUS LEMON CAKE
From: Becky,LA
Nana made about 200 of these cakes. For about 2 years every time we went to Nana and Nuden's house there was lemon cake.
FOR THE CAKE:
1 (2-layer-size) box lemon cake mix
1 cup apricot nectar
3/4 cup oil
1/2 cup sugar
4 large eggs
1 (4 ounce) package lemon instant pudding mix
FOR THE LEMON GLAZE:
1 cup powdered sugar
1 juice of lemon
TO MAKE THE CAKE:
Mix (dry) cake mix, nectar, oil and sugar together. Add eggs 1 at a time.
Bake in a greased tube pan at 325 degrees F for 1 hour.
TO MAKE THE GLAZE:
Mix sugar and lemon juice. Pour over cake while still warm to make glaze.
MICROWAVE LASAGNA
From: Becky,LA, recipe by Becky
1 pound lean ground beef
1 (32 oz) jar Ragu spaghetti sauce
1/4 cup water
1 (12 oz) carton cottage cheese
2 eggs
1/4 teaspoon black pepper
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
9 lasagna noodles (uncooked)
2 cups grated Mozzarella cheese
1/2 cup grated Parmesan cheese
In a (2 1/2 or 3 quart) microwave-safe dish, put ground beef. Microwave on HIGH 7 minutes. Drain off fat.
Add Ragu sauce and 1/4 cup water to ground beef. Microwave on HIGH 5 minutes.
In small bowl, mix cottage cheese, eggs, peppers and salt; set aside.
In (7x11-inch) oblong casserole, layer 1 1/2 cups tomato sauce, 3 lasagna noodles, 1/3 egg mixture, 3/4 cup Mozzarella cheese. Repeat two more times. (Reserve a little tomato sauce to top last layer of noodles). Top with Parmesan cheese.
Cover with double layer of plastic wrap. Microwave on HIGH 8 minutes, then on 50% power 30 minutes or until noodles are tender. Let stand 10-15 minutes.
LEFTOVER YANKEE POT ROAST VEGETABLE BEEF SOUP
From: Gina,Fla
THIS IS A WINNER FOLKS!!
Leftover Yankee pot roast and vegetables
1 quart water
1/2 can drained corn kernels
1/2 can drained cut green beans
1/4 cup tomato paste
Blend together the leftovers with the quart of water. Put on heat and bring to a simmer, skimming off fat.
Add the tomato paste and blend well. Add corn and beans, simmer for 45 minutes.
Serve with hunks of 5-grain bread.
LENTIL SOUP
From: Gina,Fla
Makes about 2 quarts
1 cup chopped onions
1 cup chopped carrots
1/2 cup chopped celery
1 clove garlic, minced
1 (16 oz.) can diced tomatoes
2 tomato cans water
1 (14 1/2 oz.) can chicken broth
2 cups lentils
1 tsp. parsley flakes
1 tsp. thyme
Tabasco, and ground black pepper, to taste
Salt, to taste
Spray a heavy pot with Pam, etc. Saute the onions, carrots, and celery for about 5 minutes.
Add everything else except salt. Bring to a boil and simmer about 1 hour or until lentils are tender. (You may need to add water more water as it cooks.)
Add salt to taste.
LOAVES AND FISHES GRILLED CHICKEN SALAD
Source: Country Weekend Entertaining: Seasonal recipes from Loaves and Fishes and the Bridgehampton Inn by Anna Pump with Glen LeRoy
From: Gina,Fla
Makes 6 servings
"One of our most popular salads at Loaves and Fishes. And one of the recipes most sought after by our friends, guests, and loyal customers. So, here it is."
2 pounds chicken breasts, halved, skin, bones, and fat removed
FOR THE MARINADE:
1 tablespoon toasted sesame oil
1 1/2 tablespoon soy sauce
Juice of 1/2 lemon
1/2 teaspoon red pepper flakes
2 teaspoons Dijon mustard
1/4 cup dry white wine
1 large garlic clove, minced
FOR THE DRESSING:
1 garlic clove
1 tablespoon toasted sesame oil
2 tablespoon soy sauce
2 tablespoons sherry vinegar
1/3 cup olive oil
FOR THE SALAD:
1/2 cup thinly sliced red onion rings
1 1/2 cups sugar snap peas
1/4 cup dried cranberries
1/2 teaspoon freshly ground black pepper
1 bunch fresh arugula leaves
TO MARINATE THE CHICKEN:
Place the chicken in a glass dish.
In a bowl, whisk together all the marinade ingredients and pour the marinade over the chicken. Marinate, covered, for at least 3 hours or overnight in the refrigerator.
TO COOK THE CHICKEN:
Grill the chicken over hot coals or under a broiler, turning the pieces until just cooked through, 4 to 5 minutes per side. Discard the marinade. Cut the grilled chicken into bite-size strips and place them in a large bowl.
TO MAKE THE DRESSING:
Using a food processor, puree the dressing ingredients until smooth.
TO MAKE THE SALAD:
Pour the dressing over the chicken. Add the onion rings, snap peas, cranberries, and pepper. Toss to blend. Add the arugula and toss lightly.
TO DOUBLE THIS RECIPE:
Increase by half both the marinade and the dressing ingredients. If you can't find dried cranberries, use dried cherries.
LEMON RICE PILAF (serves 2)
From: Gina,Fla
Makes 2 servings
Can be prepared in 45 minutes or less.
1/4 cup finely chopped onion
1/4 teaspoon ground coriander
1/8 teaspoon ground bay leaf
1 1/2 teaspoons unsalted butter, divided use
1/3 cup long-grain rice, uncooked
2/3 cup chicken broth
2 tablespoons lemon peel, chopped
2 tablespoons thinly sliced scallion greens
Salt and pepper (to taste)
In a small heavy saucepan cook the onion with the coriander and the ground bay leaf in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened.
Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender.
Stir in the chopped lemon peel and the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.
LEBANESE LENTILS AND RICE (MAJUDARRAH)
From: Gina,Fla, 09-19-2000
Makes 4-6 servings
An absolutely delicious dish.
2 medium to large onions, cut julienned style
1 cup lentils, uncooked
3 1/2 cups water
Salt and pepper to taste
1 cup white or brown rice, uncooked
2 garlic cloves, pressed
1/4 cup olive oil
1/2 tsp. allspice
1/4 tsp. ground cumin
FOR SERVING:
Pita bread
Tzatziki (cucumbers in sour cream with garlic) - see recipe
Tzatziki (cucumbers in sour cream with garlic)
A very simple but very delicious dish. The key is in the onions: peel and slice or dice them, then fry them slowly in some olive oil with the garlic until they are golden brown. They will shrink considerably, so always start with more than you think you need.
If you're using white rice, start by adding the lentils, 3 1/2 cups water and salt and pepper in a saucepot and boil for 15 minutes. Then add the white rice, garlic, spices and onions and cover the pot and finish cooking by simmering for 20 minutes.
If you're using brown rice, add it to the pot at the same time as the lentils.
When the rice is cooked, stir to mix in the onions (they'll all be on the top).
Serve with pita bread and Tzatziki. Wonderful with meat or chicken.
LINGUINI WITH TUNA, GREEN OLIVES, SUN-DRIED TOMATOES AND CAPERS
From: Gina,Fla
Makes 4 servings
12 oz. linguini pasta
2 tsp. salt
1/4 cup olive oil
6 garlic cloves, pressed
1/4 tsp. crushed red pepper flakes
1 cup chicken stock (I use Superior Touch)
1/2 cup white wine, like Chardonnay
1/2 cup coarsely chopped pimiento-stuffed green olives
1/2 cup coarsely chopped drained oil-packed sun-dried tomatoes
2 Tbsp. drained small capers (nonpareil)
1 (6 to 8 oz.) tuna steak, cooked (or one 6 oz. can white albacore tuna, well drained)
1/3 cup finely chopped parsley
Freshly grated Parmesan (for serving)
Bring a large pot of water to boil, add the linguini and salt, partially cover and cook according to package directions. Stir often till tender about 11 minutes.
Meanwhile, in a skillet over low heat, warm the oil, add the garlic and crushed red pepper; cover and cook without browning the garlic, stirring once or twice for 5 minutes.
Add the stock, wine, olives, tomatoes and capers to the skillet and bring to a simmer; cook 1 minute.
Drain the pasta. Immediately add to the skillet.
Break the tuna into chunks and scatter on top, tossing and stirring so that it absorbs the liquid and everything is nice and hot. Stir in the parsley. Serve immediately passing the Parmesan.
LINGUINE COLD PICNIC PASTA SALAD
From: Gina,Fla
1 lb. linguine, cooked al dente
A few chopped tomatoes
1 bunch scallions, chopped
1 small can black olives, sliced
Few dashes paprika
A dribble of olive oil
A few shakes of black pepper
Many shakes of Parmesan cheese
A lot of Kraft's Zesty Italian Salad Dressing
Rinse and dry the cooked linguini. Add all the remaining ingredients and toss with fork to blend. Chill till ready to serve.
MARIA BERLIN'S ULTIMATE LASAGNA
From: Gina,Fla
Makes 9 servings
FOR THE SAUCE:
1 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 (28 oz.) can tomatoes, cut up
1 (12 oz.) can tomato paste
1 1/2 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. ground black pepper
FOR THE LASAGNA:
1 lb. cooked lasagna noodles
4 cups ricotta cheese
1/2 cup grated Parmesan cheese
3 eggs, beaten
2 Tbsp. chopped fresh parsley
1 1/2 tsp. salt
1 lb. mozzarella cheese, thinly sliced
Brown beef; drain. Add onions and garlic. Add tomatoes and tomato paste, 1 1/2 teaspoons salt, basil, oregano and pepper. Simmer 30 minutes, stirring occasionally.
Trim noodles to fit pan.
Combine ricotta, parmesan, eggs, parsley and 1 1/2 teaspoons salt. Layer noodles with ricotta, sauce and mozzarella. Repeat layers.
Bake at 375 degrees F for 30 minutes. Let stand 10 minutes before cutting into 3-inch squares.
LEMON-LIME SPRING SALAD
From: Gina,Fla
1 (3 oz.) pkg. lemon Jell-O
1 cup boiling water
1 (3 oz.) pkg. cream cheese
1 envelope dry whipped topping mix
1 (8 oz.) can crushed pineapple, don't drain
1 cup lemon-lime soda
1 cup chopped pecans
Dissolve Jell-O in 1 cup boiling water.
In another bowl, mix cream cheese and dry whipped topping mix. Mix in the pineapple. Slowly mix in the Jell-O mixture. When blended well, slowly mix in lemon-lime soda.
Pour into the serving bowl, cover top with the chopped pecans and refrigerate till set.
LEMON POUND CAKE DUSTED WITH CONFECTIONER'S SUGAR
From: Gina,Fla
3 cups sugar
2 sticks (1 cup) butter, softened
6 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. lemon peel
3 cups flour
1 (8 oz.) container sour cream
1/4 tsp. baking soda
Confectioner's sugar (for dusting)
Preheat oven to 350 degrees F. Grease and flour a Bundt or tube pan.
Cream the sugar and butter together. Add eggs, one at a time, blending well after each addition. Add the extracts and the lemon peel, and mix well. Set aside.
In a large mixing bowl, mix the baking soda and sour cream together. Add flour alternately with the sour cream mixture, beginning and ending with flour. Pour batter into prepared pan.
Bake at 350 degrees F for 1 hour and 15 minutes. Let cool in pan for 15 minutes then invert on rack and let cool completely before dusting with confectioner's sugar.
LEMON VERBENA POUND CAKE WITH STRAWBERRIES AND LEMON GLAZE
Source: Gourmet magazine, April 1996
From: Gina,Fla
Makes 12 to 14 servings
FOR THE CAKE:
Butter and flour for greasing and dusting pans
1 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon freshly grated lemon zest
3 tablespoons finely chopped fresh lemon verbena (or 1 additional tablespoon lemon zest)
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 eggs
3/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juice
FOR THE GLAZE:
1/2 cup plus 1 tablespoon powdered sugar
1 tablespoons fresh lemon juice
TO GARNISH:
4 cups sliced strawberries, or more if desired
Preheat oven to 325 degrees. Grease 2 loaf pans with butter and dust with flour. Invert pans and tap out excess flour.
TO PREPARE THE CAKE:
In medium bowl, whisk flour, baking powder, salt, zest and verbena.
In large bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition; add vanilla and beat until blended. Beat in half flour mixture. Beat in milk and lemon juice. Beat in remaining flour mixture until just combined.
Spoon batter into pans, smoothing top.
Bake in middle of preheated oven 35 to 45 minutes or until golden brown on top and a toothpick comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.
PREPARE GLAZE WHILE CAKE IS BAKING:
In small bowl, whisk powdered sugar, a little at a time, into lemon juice, whisking until smooth and thick.
When cake is completely cooled, drizzle glaze over cake and let it drip down sides. (Cake can be prepared 1 day ahead and chilled, covered.)
TO SERVE:
Cut room-temperature cake into slices. Top each slice with strawberries. If desired, sweeten strawberries with a little sugar and allow to sit 10 minutes before using.
LEAF AND LADLE'S PEACH CRISP
From: Gina,Fla, 09-19-2000
FOR THE CRUMBLED TOPPING:
1 1/2 cups flour
1 1/2 cups oatmeal, uncooked
2 cups brown sugar
2 sticks (1 cup) butter or margarine, softened
2 tbsp. ground cinnamon
FOR THE PEACHES:
10 to 12 fresh ripe peaches, peeled and sliced
1 cup sugar
1/2 cup flour
1 tsp. ground cinnamon
FOR SERVING:
Vanilla Ice Cream
TO PREPARE THE CRUMBLED TOPPING:
Blend the above well till crumbly. Set aside.
TO PREPARE THE PEACHES:
Toss the peaches with the white sugar, 1/2 cup flour and 1 teaspoon cinnamon to combine well.
Mound the peaches and juice in a buttered 9x13-inch pan. Top with the crumbled topping.
Bake at 350 degrees F for 30 minutes.
Serve with vanilla ice-cream.
LEMON THUMBPRINT COOKIES
From: Gina,Fla
Makes about 36 cookies
2 stick (1/2 cup) butter, softened
1/2 cup sugar
2 large egg yolks
3 Tbsp. fresh lemon peel
1 Tbsp. fresh lemon juice
2 1/2 cups flour
6 Tbsp. jam (any flavor)
Preheat oven to 350 degrees F. Lightly butter 2 baking sheets.
Cream butter and sugar. Beat in yolks, lemon peel and juice. Add flour slowly and beat till just blended.
Gather dough together to bind and form into 1-inch balls. Place the balls on prepared baking sheets about 1-inch apart. Using your finger, make an indentation in center.
Bake about 22 minutes. Remove from oven and immediately fill indentation with about 1/2 tsp. jam. Transfer to racks to cool.
Store between sheets of waxed paper in air-tight containers.
LAYERED FRUITS IN LEMON-PEAR SAUCE
From: Gina,Fla
Makes 8-10 servings
1 (29 oz.) can pear halves in heavy syrup
1 egg, beaten
2 Tbsp. flour
1 tsp. butter
2 tsp. lemon juice
1 cup heavy whipping cream, whipped with 2 Tbsp. powdered sugar
1 (16 oz.) can pineapple chunks, drained
1 medium banana, sliced
1 pint strawberries, sliced
1 (11 oz.) can mandarin oranges, drained
2 kiwis, chilled, peeled and sliced (for garnish)
1/4 cup slivered almonds or pecans (for garnish)
Drain the pears, reserve 1 cup juice.
Combine the 1 cup pear juice, egg and flour in a saucepan. Cook till thickened. Stir in butter and lime juice. Cool thoroughly and then fold in whipped cream sweetened with the powdered sugar.
Cut 4 pear halves in half lengthwise and reserve. Dice remaining pears.
Layer diced pears, pineapple, bananas, strawberries and oranges in a large glass bowl. Spread the cooled topping over. Cover and chill overnight.
Just before serving decorate with the peeled and sliced kiwis and reserved pear slices. Sprinkle with the nuts.
LEMON AND BLUEBERRY TEA CAKE
Adapted from source: Emeril Lagasse
From: Gina,Fla, 09-19-2000
1 1/2 cups white granulated sugar, divided use
1/4 cup brown sugar
2 1/3 cups flour, divided use
8 tablespoons butter, room temperature, divided use
1 teaspoon ground cinnamon, divided use
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon juice
Preheat the oven to 375 degrees F. Grease a 9x5-inch loaf pan.
For the topping, in a small mixing bowl, combine 1/4 cup of the white sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon.
Using an electric mixer, cream the remaining 1 1/4 cups white sugar and remaining 4 tablespoons butter together. Add the egg, half and half, sour cream and lemon juice; blend until smooth. Set aside.
In a mixing bowl, sift the remaining 2 cups flour, baking powder, salt and remaining 1/2 teaspoon cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated.
Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter.
Bake for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove from the pan and cool on a wire rack. Slice and serve.
LOLLY'S MEATLOAF WITH CHILI GRAPE GLAZE
From: Gina,Fla
FOR THE GLAZE:
4 Tbsp. chili sauce
2 Tbsp. grape jelly
FOR THE MEATLOAF:
1 lb. ground sirloin
1 lb. ground beef
2 large eggs, beaten
1 1/2 cups Italian Bread crumbs
1/2 cup grated Parmesan cheese
1 medium onion, chopped
1 medium green bell pepper, chopped
1 large garlic clove
4 springs fresh parsley
4 fresh basil leaves
3/4 cup ketchup
1/3 cup A1 Bold Steak Sauce
1 tsp. salt
1/4 tsp. ground black pepper
TO PREPARE THE GLAZE:
Place chili sauce and grape jelly in a bowl and whisk to blend well. Set aside.
TO PREPARE THE MEATLOAF:
Place beef in large glass bowl. Mix with eggs, crumbs and Parmesan cheese. Blend with a wooden spoon at first. Set aside.
Place the chopped onion, peppers, garlic, parsley and basil in food processor. Process till minced fine.
Add the onion mixture to the meat mixture along with the ketchup, steak sauce, salt and pepper. Shape into a loaf on a 13x9-inch baking pan.
Bake at 350 for 1 hour. After 40 minutes, glaze meatloaf and continue baking, glaze again 10 minutes later. When done, let sit for 10 minutes before cutting.
LEBANESE KIBEE IN THE PAN
From: Gina,Fla
1 lb ground lamb or beef
2 medium onions, chopped fine to medium
1/4 tsp ground allspice
1/8 tsp ground cinnamon
1 1/2 cups bulgur (ground wheat)
Warm water
1/3 cup flour (or more)
Salt
1/2 cup olive oil
1/2 cup pinenuts, optional
Paprika
In heavy pan, combine meat, onions, allspice and cinnamon on medium flame and cook until all the pink is gone. Keep pressing meat so pieces of onion disappear, about 10 minutes.
In a bowl, soak bulgur in warm water to cover. Cover bowl; let stand until all the water is absorbed, about 15-20 minutes. Drain all water (if any is left).
In bulgur, combine flour, salt and olive oil. Mix so that ingredients stick together.
Grease baking pan with oil. Spread half the bulgur mixture on bottom of pan. Put meat mixture on top; add pinenuts, if using. Top with rest of bulgur mixture. Cut into squares and sprinkle with paprika.
Bake for 30 minutes at 350 degrees F.
LOBEL'S CLASSIC GRILLED PORTERHOUSE STEAK
Source: Lobel's Prime Meats
Gina,Fla
Makes 4 to 5 servings
3 to 3 1/2 pounds porterhouse steak, about 2-inches thick
Metal or wooden skewer
1/2 lemon
2 tablespoons olive oil
2 cloves garlic, crushed
2 scallions, white parts only, finely chopped
Salt and pepper
Vegetable oil cooking spray
Trim the outer fat from the steak (or ask the butcher to do so). Rub the fat with the cut lemon to prevent burning and smoking. Score both sides of the tail of the steak and then fold it back towards the main body and attach it to the meat with a small metal skewer or sturdy wooden skewer. (If using a wooden skewer, soak it in water for about 20 minutes first).
Combine the olive oil, garlic, scallions, salt and pepper in a glass or ceramic dish. Put the steak in the dish and turn several times to coat. Cover and marinate at room temperature for 1 hour or in the refrigerator for as long as 4 hours. Turn the meat once or twice during marinating.
WHEN READY TO COOK:
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
Lift the steak from the marinade. Discard the marinade. Grill the steak, covered, for 10 to 12 minutes. Turn and grill, covered, for 10 to 12 minutes longer for medium-rare, or until it reaches the desired degree of doneness. Let the meat rest for a few minutes before serving.
BEST-EVER LEMON MERINGUE PIE
From: sugar/spiceTX
1 1/2 cups sugar
1/2 cup cornstarch
1/8 tsp. salt
4 egg yolks
1 3/4 cups water
1/2 cup lemon juice
3 Tbsp. butter or margarine
1 tsp. grated lemon peel
1 baked 9-inch pie shell
Meringue
Combine sugar, cornstarch and salt in a saucepan (off heat); set aside.
Combine egg yolks, 1 3/4 cups water and lemon juice; stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat.
Stir in butter and lemon peel. Spoon into pie shell. Top with meringue and brown in the oven.
ITALIAN WHITE BEANS AND TUNA SALAD
From: Kelly~WA
Makes 6 servings
1 (19 ounce) can white beans, drained and rinsed
2 cans (6 1/2 ounces each) light tuna packed in olive oil or vegetable oil
1/3 cup finely chopped fresh parsley
1 teaspoon crushed garlic
1/2 cup finely chopped scallions (white parts and 3-inches of green tops)
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
Wrapper of choice*
6 romaine or Boston lettuce leaves (omit if wrapping in lettuce cups)
3 plum tomatoes, cored, seeded and thinly sliced
Place the beans in a mixing bowl. Break the tuna into chunks and add it to the beans along with the oil in the can. Mix the remaining salad ingredients together well and gently fold into the beans and tuna. Season with salt and pepper to taste, and chill for 10 minutes.
IF USING PITA BREAD:
Line the thin side of a pita pocket with a lettuce leaf and a few tomato slices, and stuff the tuna and bean salad into the pita. Serve immediately.
IF USING FLOUR TORTILLAS:
Place a lettuce leaf along one edge, leaving a 1 1/2-inch margin on both sides. Top the lettuce with some tomato slices and a portion of salad. Tuck in the sides to enclose the filling, and roll the tortilla firmly but gently, beginning with the filled edge. Cut in half and serve immediately.
IF USING LETTUCE CUPS:
Place a portion of salad in the center of each, and top with a few tomato slices. The salad can be prepared up to 2 days in advance and refrigerated, tightly covered with plastic wrap. Allow it to reach room temperature before serving.
*Suggested wrappers: pita bread; 8-inch flour tortillas; Boston or iceberg lettuce leaves.
LENTIL KIELBASA STEW
From: Kelly~WA
Makes 4 servings
2 bacon slices, chopped
3 medium onions, chopped
1 1/2 quarts beef broth
2 cups dried lentils
1 cup chopped carrots
1 bay leaf
1 pinch thyme
2 pound kielbasa, sliced thinly, divided use
Salt and pepper, to taste
Fry bacon and onion in skillet; drain.
Place all ingredients except for 1/2 pound of the kielbasa into a large stockpot. Bring to a boil and simmer for about 1 hour.
Add remaining keilbasa and cook 10 minutes more. Season to taste.
LIMA BEAN, LEEK AND CORN CHOWDER
From: Kelly~WA
Makes 6 servings
FOR THE BEANS:
2 cups dry lima beans, soaked 2 to 4 hours
4 cups water
1 sprig fresh rosemary (or 1/4 tsp dried rosemary)
FOR THE STOCK:
3 medium leeks
8 cups water
5 ears of corn (4 to 5 cups corn kernels)
1 sprig fresh rosemary (or 1/4 tsp dried rosemary)
3 tbsp white miso or salt to taste
TO PREPARE THE BEANS:
Drain and rinse beans. Place beans in a 2-quart saucepan and cover with water. Bring to a boil over medium heat. Add rosemary sprig or dried rosemary, place lid ajar, lower heat and gently simmer for 45 minutes to 1 hour, until beans are soft and creamy. Stir occasionally. Add more water if needed to cover beans as they cook.
TO PREPARE THE STOCK:
Slice leeks in half lengthwise. Cut off and discard root end. Slice off dark green tops; chop into 2-inch pieces and set aside. Chop white and light green leek into 1/2-inch pieces; set aside.
Slice corn off cobs; reserve fresh kernels. Place corncobs, corn silk and inner light-green corn husks in a large soup pot. Add leek tops. Cover with water and add rosemary sprig or dried rosemary. Bring to a boil, lower heat and simmer for about 20 minutes.
Place colander or large strainer into another pot or large bowl and strain stock; discard corncobs, silks, husks, and leek tops.
In soup pot, place white and light green leeks and a tablespoon of stock. Sprinkle with a large pinch of salt. Over medium-low heat, stir leeks, then cover so leeks "sweat" and reduce in volume by half. If leeks stick, add a little more stock. Stir occasionally.
Drain lima beans; add beans and fresh corn kernels to soup pot with leeks. Add stock. Simmer uncovered until corn is tender, about 10 to 15 minutes. If seasoning with miso instead of salt, mix miso with 3 to 4 tablespoons of hot stock in a small bowl or cup, then add miso mixture back into chowder; stir to blend.
TO SERVE:
Garnish with a tablespoon of salsa or chopped roasted red peppers, or a teaspoon of a fresh herb or pesto. Serves 6.
VARIATION:
Use 3 cups chopped onions instead of leeks, and make stock with 1 chopped onion, 1 chopped celery stalk, a few sprigs parsley and the corncobs.
LETTUCE BUTTER SAUTE
From: Kelly~WA
Makes 4 servings
1 head leaf lettuce
2 tbsp butter
1/2 small garlic clove, crushed
2 tbsp sour cream or table cream
1 dash freshly ground nutmeg
Separate the lettuce leaves. Wash and dry. Cut into bite sized pieces. (Lettuce will measure about 8 cups).
Melt the butter in a wide saucepan, over medium heat. Add the garlic and stir for a minute. Stir in lettuce just until evenly coated with butter. Add the sour cream and nutmeg and stir over medium heat until lettuce is warm but still crunchy.
LEMONY ASPARAGUS AND NEW POTATOES
From: Kelly~WA, 09-19-2000
Makes 4 side dish servings
This has a light, citrus flavor.
12 oz asparagus spears
8 whole tiny new potatoes, unpeeled, cut in quarters (about 10 oz)
2 tsp olive oil (or any cooking oil)
1/2 tsp finely shredded lemon peel
1/4 tsp salt
1/4 tsp dried thyme, crushed
Lemon peel curl (optional, for garnish)
Fresh thyme (optional, for garnish)
Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.
Cook potatoes, covered, in a small amount of boiling water in a 2 quart saucepan for 10 minutes. Add asparagus. Cook, covered, about 8 minutes more or until asparagus is crisp-tender and potatoes are tender. Drain. Transfer vegetables to a serving bowl.
For the dressing, combine the oil, lemon peel, salt and thyme. Add to the vegetables; toss gently to coat. If desired, garnish with a lemon peel curl and fresh thyme. Serve warm.
LEEKS AU GRATIN
From: Kelly~WA
Makes 4 servings
2 lb leeks with tops, cut into 1/2-inch pieces
1 tbsp butter or margarine
1 tbsp all-purpose flour
1 tsp all-purpose flour
1/4 tsp salt
1 dash fresh ground black pepper
2/3 cup fat free milk
1/4 cup Gruyere cheese
FOR THE CRUMB TOPPING:
2 tbsp dry bread crumbs
1 tsp butter or margarine, melted
Heat 1-inch water to boiling in 2-quart saucepan. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
Heat oven to 325 degrees F. Spray shallow 1-quart casserole with nonstick cooking spray.
Heat 1 tablespoon butter in 2-quart saucepan over low heat. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until margarine is absorbed. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly.
Stir in cheese until melted. Stir in leeks. Pour into prepared casserole.
For the crumb topping, combine the bread crumbs and melted butter until the bread crumbs are moistened. Sprinkle over the casserole.
Bake uncovered about 25 minutes, or until heated through.
LANCASTER COUNTY LIMA BEANS
From: Kelly~WA
"This makes a very good dish and the cost is low."
1 lb dried lima beans
4 or 5 potatoes, diced
2 cups milk
2 tbsp butter
Salt and pepper, to taste
Boil the beans until nearly soft.
Add the potatoes and continue cooking until both are soft.
Drain off the water and add the milk and butter. Season to taste with salt and pepper and serve.
KOREAN LETTUCE WRAPS
From: Kelly~WA
Makes 3-4 servings
1 package tofu, firm style
1 tbsp vegetable oil
1 lb pork, fresh ground
1/2 tsp garlic, minced
6 stalks scallions, washed and sliced thin
3 tbsp Hoisin sauce
2 tbsp soy sauce (plus additional for serving)
1 tbsp sesame oil
1/2 tsp hot chile paste
FOR SERVING:
4 cups hot cooked rice
1 head iceberg lettuce, leaves separated, washed and drained
Drain the tofu and place it in a strainer for 30 minutes.
Heat a wok or no-stick pan over high heat. Add oil; coat wok or pan. Add pork, scallions and garlic. Stir-fry for 3-4 minutes or until brown.
Crumble in the tofu, add the Hoisin sauce, and soy sauce. Heat through, remove from the heat and stir in the sesame oil and chile paste.
To serve, spoon some pork mixture and rice onto lettuce leaves; wrap to enclose. Eat with a little soy as dipping sauce.
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