Archive for January, 2014

Lemon Squares

Recipe

1 Jan

Title: Lemon Squares
Categories: Desserts, Cookies
Yield: 16 squares

1 c Flour
1/2 c Butter
1/4 c Powdered sugar
2 ea Eggs
2 tb Fresh lemon juice
1 c Granulated sugar
2 tb Flour
1/2 ts Baking powder
Grated rind from 1 lemon
Sifted powdered sugar

Blend flour, butter and powdered sugar. Pat into 8 inch square pan.
Place in refrigerator for 20 minutes before baking at 350 degrees
for 15 minutes. Blend other ingredients and spread on top of first
mixture. Bake at 350 for 25 minutes more. As soon as you remove it
from the oven, sprinkle with powdered sugar, shaken through a small
strainer. Cool, then cut into squares.

Recipe from The Three Rivers Cookbook (Vol.1)
From Sandy Gamble

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Filed under: Chinese, Vegetables

Hollandaise Sauce/Low-Fat

Recipe

1 Jan

Title: Hollandaise Sauce/Low-Fat
Categories: Sauces, Low-fat, Butter buds, Egg beaters
Yield: 6 servings

MMMMM———————LIZ JONES VXRF36B————————–
2 tb Liquid Butter Buds
1 c Boiling water
12 ts Lite salt; opt
1 tb Flour
2 ea Egg Beaters; beaten
1 x Juice of 1/2 lemon

Combine Butter Buds and flour in a sauce pan. Add
boiling water, stirring constantly. Cook over low
heat. Beat Egg Beaters, salt and lemon juice together.
Add some of the first mixture to this before slowly
adding to the Butter Buds, flour, and water. Cook
until the spoon is well coated. This is delicious,
easy to make, and will keep well. It is just as good
warmed over as it is fresh off the stove.
Yields: 1 1/2 cups = 6- 1/2 cup servings.
Per serving: Fat: 0g; Calories: 12; Protien: 1.2g;
Cholesterol: 0mg; Carbohydrate: 1.47g; Sodium: 16mg
Source: “Butter Busters” by Pam Mycoskie – 1992

MMMMM

Filed under: Sally, Vegetables

Citrus Salad with Raspberry Vinaigrette

Recipe

1 Jan

Title: Citrus Salad with Raspberry Vinaigrette
Categories: Salads, Chinese, Fruit
Yield: 2 salads

———————————–SALAD———————————–
1 lg Asian pear Water chestnut, slices
1 lg Orange, navel Onion, purple, sliced
1 lg Grapefruit, pink Ginger, candied
Mixed greens Walnuts, roasted

———————————-DRESSING———————————-
2 tb Oil, sesame 1 ts Honey OR
2 tb Oil, walnut 1 ts Sugar, brown
4 tb Veinegar, raspberry

The orange, grapefruit, and asian pear should be peeled, sectioned and
all of the membrane should be removed.

Any mixed greens that you would like to eat “raw” can be mixed and
placed in a mound in the middle of a round plate (individual serving).
Around this mound of greens, arrange alternating slices of pear, orange and
grapefruit.

To add a variety of flavors and textures to the salad, toss in any
desired amount of any or all of the following: thin slices of water
chestnut, julienne strips of purple onion, little bits of candied ginger,
and toasted walnuts.

For the dressing, mix all of the ingredients together in a blender, or
whisk them together vigorously. If you like a little sweetness to your
vinaigrette dressings, add a little honey, or a little brown sugar and mix
in thoroughly.

Drizzle the dressing over the salad and serve.

Source: “Yan Can Cook,” Martin Yan : PBS Series, 11/8/94

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Filed under: Condiments, Creole, Sauces

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Archive for January, 2014

Lemon Squares

Hollandaise Sauce/Low-Fat

Citrus Salad with Raspberry Vinaigrette

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