ADVERTISEMENT
- Real Recipes from Real People -

ISO: Lemon Angel Halo Cookies

Misc.
This is a 3 layer cookie, shortbread-type base,of base w/ a meringue middle, indented w/lemon curd dot on top. It came from a large encyclopedia type cookbook, small green and white gingham hardcover. My mother made these in 1974-77 until we had a flood and lost the cookbook. Please help!
Thanks for the effort, Jackie.
MsgID: 013861
Shared by: Jackie in Halifax
Board: Vintage Recipes at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Jackie in Halifax
2
  Betsy at TKL
3
  Jackie in Halifax
4
  Betsy at TKL
5
  Tricia in MA
6
  lou NY
7
  Susan in Lawrence
8
  Jean - Sioux City
9
  Halyna - NY
ADVERTISEMENT
Random Recipes
  • Coq au Vin (Better Homes and Gardens, 1970's)
  • COQ AU VIN 4 slices bacon, cut in small pieces 2 tablespoons chopped onion 1 (2 1/2 - to 3-pound) broiler-fryer chicken, cut up 8 shallots or small whole onions 1/2 cup coarsely chopped carrot 1 clove garlic, mince...
  • Better Potato Butter (using Tabasco sauce)
  • BETTER POTATO BUTTER "The measure of Tabasco sauce in the recipe subtly brings out the flavor of the butter and the potato. Add a few more drops of TABASCO if desired." 1/4 cup melted butter or margarine (or use soft...
  • Balsamic Pork Scallopine (serves 1)
  • BALSAMIC PORK SCALLOPINE "This recipe is for one serving. Feel free to double if there are two in your household or if you want leftovers. A small tenderloin makes two to three servings." 6 ounces pork tenderloin, cu...
  • Pesto Rolls
  • PESTO ROLLS "Bits of green pesto fleck these flavorful cloverleaf rolls, and shreds of pungent Parmesan crown the tops. The rolls are delicious with minestrone or lasagna." 4 1/2 to 5 cups all-purpose flour 2 pkg. ac...
ADVERTISEMENT
  • Maple and Mustard Glazed Chicken (broiled)
  • MAPLE AND MUSTARD GLAZED CHICKEN 2 tablespoons Dijon mustard 2 tablespoons maple syrup 3 tablespoon butter, melted 2 tablespoons butter, melted 1/8 teaspoon salt 1/8 teaspoon pepper 4 split chicken breasts with ribs, ...
  • Ice Cream Made with Pudding
  • If you have an ice cream maker that produces only 1 or 1 1/2 quarts, you'll need to quarter this recipe. JEANNE'S ICE CREAM (made with pudding) Makes 1 gallon 2 quarts half and half 2 cups sugar 8 ounces frozen whipp...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Lemon Angel Halo Cookies
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!