Lemon Cooler Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lemon Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter; room temp.
1/2 cup sugar
1 1/2 tablespoons grated lemon peel
1 egg yolk
1 teaspoon lemon extract
1/4 teaspoon salt
2 1/2 cups flour
sugar
powdered sugar

Preheat oven to 375 degrees. Using electric mixer, cream butter in medium bowl
until light. Gradually add 1/2 cup sugar and beat until fluffy, stopping occasi
onally to scrape down sides of bowl. Beat in lemon peel, yolk, extract and salt
. Add flour and beat just until blended (if dough is very stiff, beat with a wo
oden spoon). Roll dough by tablespoonfuls into balls. Set dough balls on ungrea
sed heavy baking sheets, spacing 3 inches apart. Dip bottom of 2-1/2"-round gla
ss into sugar. Press down onto 1 dough ball, flattening into 1/4″ thick round.
Repeat with remaining dough balls. Bake until cookie edges begin to brown, abou
t 10 inutes. Transfer cookies to racks and cool. Sift powdered sugar over tops.
(Can be prepared 3 days ahead. Store at room temperature in airtight container
. )

]]]]]

busted by sooz

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Title: Linguine with Scallops
Categories: Low-cal Seafood Pasta Main dish
Servings: 6

1 lb Fresh or frozen Scallops 12 oz Linguine
1 t Margarine 1 t Olive Oil or cooking oil
1 1/2 c Chicken Broth 3/4 c Dry white wine (or
vermouth)
3 T Lemon Juice 3/4 c Sliced green Onion
3/4 c Snipped fresh Parsley 1 t Dried dillweed
2 T Capers, drained 1/4 t Pepper

Thaw scallops, if frozen. Halve any large scallops; set aside. Cook
linguine, according to package directions.
Meanwhile, in a large skillet heat margarine and oil over medium-high
heat. Add scallops; cook and stir about 2 minutes or till opaque. Remove
scallops with a slotted spoon, leaving juices in skillet.
Stir broth, white wine or vermouth, and lemon juice into skillet. Bring
to boiling. Boil for 10-12 minutes or till liquid is reduced to about 1
cup. Stir in onion, parsley, capers, and dillweed. Reduce heat and simmer,
uncovered, for 1 minute. Add scallops, stirring till just heated through.
Pour over ingredients, toss gently.
**************************************************
Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40
mg cholesterol, 407 mg sodium, 619 mg potassium.

—————————————————————————–

Cappuccino Chocolate Cheesecake

Recipe By : COOKING RIGHT SHOW #CR9711
Serving Size : 12 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 Cups chocolate wafers — crushed*
1/8 Teaspoon ground cinnamon
1 Pkg light cream cheese — (8 ounces)
1 Cup sugar
1 Cup unsweetened cocoa powder
1/2 Cup nonfat egg substitute** (= to 2 eggs)
2 1/2 Cups nonfat sour cream substitute
2 Tablespoons coffee liqueur
1 tsp vanilla
–Garnish–
Cocoa powder for dusting

Preheat oven to 325° F.

Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch
springform pan. Beat cream cheese until light and fluffy. Beat in sugar and
cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute,
coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30
minutes, or until set..

Spread remaining 1/2 cup sour cream substitute evenly over top. Return to
oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly,
covered. Remove from springform pan. Just before serving, dust top with
cocoa powder in decorative pattern, if desired.

Yield:12-16 servings

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NOTES : * Approximately 20 wafers. **Thawed or frozen

Title: LEMON LIME MARMALADE
Categories: Toppings, Preserves
Yield: 1 servings

3 c Thinly Sliced Unpeeled Limes
1 c Thinly Sliced Lemons,
Unpeeled, Seeded
3 qt Water
9 c Sugar

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 sheets off spoon or to 221 degrees on candy
thermometer. Pour boiling hot into hot sterilized jars and seal.
Makes 6 to 8 half-pints. 1992 The Los Angeles Times

MMMMM

Roasted Garlic Bread Spread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spreads Breads
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Whole bulb roasted garlic
2 lg Cloves of raw garlic
4 tb Virgin olive oil
2 tb Butter
1/2 ts Salt
1 t Paprika
1/2 ts White pepper
1 t Dried thyme (optional)
4 tb Locatelli Romano, grated

Remove the roasted cloves of garlic and place in a blender with the
remaining ingredients. Make sure the everything is at room
temperature. Process until smooth and creamy. Spread on Italian or
French bread. Top with grated cheese and broil until golden brown.

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Title: BOBBIE’S MUSHROOM SPINACH FAJITAS
Categories: Low fat, Vegan, Vegetables
Yield: 2 servings

2 T Olive Oil
2 Portabello Mushrooms, sliced
8-10 Button Mushrooms, sliced
1 green pepper, sliced in strips
3 green onions, chopped, green ends too
2 cloves garlic, minced
2 stalks celery, chopped
2 t. Chili powder
1 T. dried parsley, or fresh cilantro
Bunch of spinach, whole leaves if stems are tender, or rip leaf from stalks
Tortillas
Salsa, Guacamole, Sour Cream

In frying pan with lid, saute garlic, onion, celery in olive oil until
almost tender. Add
mushrooms, green pepper and saute a little longer. Add 2 T. water,
cover and cook a few minutes. Add chili powder, and parsley, or fresh
cilantro to taste if you have it. Add spinach, replace cover, and turn
off heat. While mixture is sitting. Warm tortillas. I warm tortillas
a couple at a time by placing them on a small plate covered with a
wet paper towel for 30 seconds in the microwave. Scoop mixture onto
warm tortilla. Add salsa, guacamole, sour cream, if you have them. I
used Salsa, trying to keep it as low-fat as possible. Eat and enjoy!

Created and posted by Bobbie Beers

MMMMM

Egg Ribbon Soup (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6603
Serving Size : 4 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups chicken broth
4 eggs — lightly beaten
1/2 pound escarole — cut into chiffonade
–or fresh spinach
–or romaine lettuce
1/2 cup grated parmesan cheese

Bring broth to a boil. Add greens and bring back to a simmer

Right before serving, pour beaten eggs into soup; they should curdle into
ribbon shaped strands. Season to taste with salt and pepper and remove from
heat

Ladle into soup bowls and sprinkle Parmesan over top.

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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Title: Carpaccio and Artichoke Salad
Categories: Emeril, Salads, Meat/beef, Main dish
Yield: 4 servings

———————FOR THE CARPACCIO———————
4 oz Filet mignon; cut in 1 oz
-steaks
2 tb Olive oil
1 Lemon
Salt and pepper

——————–FOR ARTICHOKE SALAD——————–
1 c Artichoke hearts; julienne
3 tb Extra-virgin olive oil
1/2 ts Garlic; minced
Salt and pepper
4 c Arugula
3 tb Extra-virgin olive oil

————————–GARNISH————————–
3 oz Parmigiano_Reggiano cheese
2 tb Parsley; chopped
Black pepper

Pound the slices of filet between 2 sheets of plastic
wrap, with meat mallet.
For artichoke salad:
Combine all ingredients together in a small bowl, toss
well and season with salt and pepper. In another
mixing bowl toss the arugula with the extra-virgin
olive oil. Lay the carpaccio down on the plate.
Drizzle meat with olive oil and the juice of the
lemon. Season with salt and pepper. Mound the
arugula in the center of the meat. Sprinkle the
artichoke salad around the arugula. Garnish with
shaved Parmigianao-Reggiano cheese, black pepper and
parsley.

Source: Essence of Emeril, #2326, TVFN
formatted 4/28/96 by Lisa Crawford

—–

Title: Beefy Rice Casserole
Categories: Easy, Meats
Yield: 6 Servings

1 1/2 lb Lean ground beef
1/2 c Chopped onion
1 1/2 c Uncooked long grain rice
1 cn Cream of mushroom soup
1 cn Cream of celery soup
2 Soups cans water

Brown ground beef and onion; drain off fat. Put in
greased 2 quart casserole. Add rice. Combine soups
in mixing bowl; gradually stir in water until blended
and smooth. Pour over rice. Bake at 350 degrees for
1 hour and 15 minutes or unti liquid has been absorbed
and rice is tender. Makes 6 – 8 servings. Typed by
cjhartlin@msn.com Source: Six Ingredients or Less.

—–

Title: PICKLED SWEET PEPPERS
Categories: Canning
Yield: 8 pints

4 qt Sweet Peppers — Red,
-green or yellow
1 1/2 c Pickling Salt
2 Cloves Garlic
2 tb Prepared Horseradish
10 c Cider Vinegar
2 c Water
1/4 c Sugar

Cut two small slits in each pepper. Wear rubber gloves
for hot peppers to preven buring hands. Dissolve salt
in 4 quarts water. Pour over peppers and let stand 12
to 18 hours in a cool place. Drain; rinse and drain
thoroughly. Combine remaining ingredients; simmer 15
minutes. Remove garlic. Pack peppers into hot Ball
jars, leaving 1/4 inch headspace. Pour boiling hot
pickling liquid over peppers, leaving 1/4 inch
headspace. Adjust caps. Process half-pints and pints
10 minutes in boiling-water bath. Yields: about 8
pints.

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