2 lemons
grated rind of one lemon
3 eggs
1 cup sugar
2 Tbsps butter
First grate the rind from one lemon, then squeeze the juice from 2 lemons. Lightly beat eggs. Combine lemon juice, rind, eggs, sugar and butter in top of double boiler. Cook over boiling water, stirring occasionally until mixture thickens slightly, about ten minutes. The mixture will thicken as it cools.
Strain lemon curd into jars.
Keep in the refrigerator.
Lemon curd may be used as a topping pancakes, waffles or toast. It can be used as a filling for pastry and crepes.
Yield: approx one cup lemon curd.
Saturday, August 18, 2012
Friday, August 17, 2012
Southern Cole Slaw
Grate or chop up a quarter of a head of lettuce (a mixture of green and purple is fine if desired)
Chop up and add about a 1/4 cup of onion (also purple is good here if desired)
Grate a medium sized carrot and add
If desired, add 1/8 cup chopped green pepper
Sprinkle this mixture with salt, pepper and 1/8 cup sugar
Add 1/8 cup vinegar
Toss the mixture and allow to sit about 10 minutes.
Add 1/4 cup or less mayonaise (good quality)
Toss again and serve immediately.
Good cole slaw does not keep. It must be fresh.
Chop up and add about a 1/4 cup of onion (also purple is good here if desired)
Grate a medium sized carrot and add
If desired, add 1/8 cup chopped green pepper
Sprinkle this mixture with salt, pepper and 1/8 cup sugar
Add 1/8 cup vinegar
Toss the mixture and allow to sit about 10 minutes.
Add 1/4 cup or less mayonaise (good quality)
Toss again and serve immediately.
Good cole slaw does not keep. It must be fresh.
Monday, August 6, 2012
Hot Chicken Salad
1 large chicken
2 cups stock, reserved from chicken
1 cup rice
juice of one lemon
2 ounces butter
1/4 cup peanuts
1/2 cup raisins
zest of one lemon
zest of one orange
Cook the chicken until tender in seasoned stock. Remove meat from bones, cut into thick pieces and keep warm.
Add the lemon juice and rice to stock and cook 10 minutes. Add the remaining ingredients to the cooked rice. Place a layer of rice mixture in a serving dish, cover with the chicken pieces and place the remaining rice on top. If needed, reheat in a warm over. Serves 6.
2 cups stock, reserved from chicken
1 cup rice
juice of one lemon
2 ounces butter
1/4 cup peanuts
1/2 cup raisins
zest of one lemon
zest of one orange
Cook the chicken until tender in seasoned stock. Remove meat from bones, cut into thick pieces and keep warm.
Add the lemon juice and rice to stock and cook 10 minutes. Add the remaining ingredients to the cooked rice. Place a layer of rice mixture in a serving dish, cover with the chicken pieces and place the remaining rice on top. If needed, reheat in a warm over. Serves 6.
Wednesday, August 1, 2012
Deep Dish Peaches and Cream Pie
1 recipe pie pastry
4 fresh peaches, halved
1 1/4 cup sugar
1/2 cup packed brown sugar
1 stick butter
3 eggs, beaten
Line a deep pie plate with pastry and place the peaches, cut side up in pastry. Sprinkle 1 cup sugar over peaches. Bake at 400' until peaches are tender.
Cream remaining sugar, brown sugar and butter in a bowl. Add the eggs and mix well. Pour over peaches and bake until soft.
4 fresh peaches, halved
1 1/4 cup sugar
1/2 cup packed brown sugar
1 stick butter
3 eggs, beaten
Line a deep pie plate with pastry and place the peaches, cut side up in pastry. Sprinkle 1 cup sugar over peaches. Bake at 400' until peaches are tender.
Cream remaining sugar, brown sugar and butter in a bowl. Add the eggs and mix well. Pour over peaches and bake until soft.
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