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Linguini & Clam Sauce
Linguini & clam Sauce Try This
one! It
8 oz linguine is the Best
3/4 cube lite margarine
2 or 3 garlic cloves minced
1 T minced parsley
2 tsp. lemon juice
pepper
1/4 C white wine
1 Package frozen clams run thru Blender (& Big
Parmeson for top Grazons)
Put all ing except pasta & parmeson in
saucepan & cook Same amt of time as pasta
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# Linguini & Clam Sauce
## Ingredients
- 8 oz linguine
- 3/4 cube lite margarine (~6 Tbsp)
- 2 or 3 garlic cloves, minced
- 1 Tbsp minced parsley
- 2 tsp lemon juice
- Pepper
- 1/4 cup white wine
- 1 package frozen clams (8 big razor clams), run through blender
- Parmesan, for top
## Instructions
1. Run frozen clams through blender.
2. Put all ingredients except pasta and Parmesan into a saucepan.
3. Cook for the same amount of time as the pasta.
4. Serve sauce over cooked linguine and top with Parmesan. -
Cheddar Cheese and Pea Salad
CHEDDAR CHEESE AND
PEA SALAD
Makes 4 servings at 45¢ each.
4 ounces Cheddar cheese, shredded
(1 cup)
2 cups Sugar Snap peas, washed,
strung and cut into 1-inch pieces
¼ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon chopped green onion
1. Combine cheese, peas, mayonnaise,
lemon juice and onion in medium-size
bowl; toss to mix; chill.
2. Serve on lettuce or in scooped out
tomatoes.
NOTE: You can store Sugar Snap peas
unwashed in plastic bags in the refrig-
erator. To freeze: Blanch peas for two
minutes; chill in ice for five minutes;
freeze on individual trays. When com-
pletely frozen, transfer to plastic bags
for storing. Do not can sugar snaps—
they do not stand up to the requisite
cooking time.
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# Cheddar Cheese and Pea Salad
*Makes 4 servings at 45¢ each*
## Ingredients
- 4 oz Cheddar cheese, shredded (1 cup)
- 2 cups Sugar Snap peas, washed, strung, and cut into 1-inch pieces
- 1/4 cup mayonnaise
- 2 Tbsp lemon juice
- 1 Tbsp chopped green onion
## Instructions
1. Combine cheese, peas, mayonnaise, lemon juice, and onion in a medium-size bowl; toss to mix; chill.
2. Serve on lettuce or in scooped-out tomatoes.
> **Note:** You can store Sugar Snap peas unwashed in plastic bags in the refrigerator. *To freeze:* Blanch peas for two minutes; chill in ice for five minutes; freeze on individual trays. When completely frozen, transfer to plastic bags for storing. Do not can sugar snaps — they do not stand up to the requisite cooking time. -
Lemony Fried Fish Fillets
LEMONY FRIED FISH FILLETS
1/2 pound haddock or any white fish
fillets
1/4 cup freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon
peel
1/4 teaspoon garlic salt
1/4 cup flour
1/2 teaspoon paprika
1/4 teaspoon salt
1 to 1 1/2 tablespoons butter or
margarine
If fish is frozen, thaw completely. Plac
fillets in shallow marinating dish; pour
lemon juice over, sprinkle with lemon peel
and garlic salt. Cover and marinate n re-
frigerator for 2 to 3 hours.
Combine flour, paprika and salt. Re-
move fish fillets from marinade, drain and
dredge in flour mixture. Saute in butter
over medium heat until golden brown on
both sides, about 15 minutes. Serves 2.
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# Lemony Fried Fish Fillets
*Serves 2*
## Ingredients
- 1/2 pound haddock or any white fish fillets
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon freshly grated lemon peel
- 1/4 teaspoon garlic salt
- 1/4 cup flour
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 to 1 1/2 tablespoons butter or margarine
## Instructions
1. If fish is frozen, thaw completely.
2. Place fillets in a shallow marinating dish. Pour lemon juice over, sprinkle with lemon peel and garlic salt. Cover and marinate in refrigerator for 2 to 3 hours.
3. Combine flour, paprika, and salt.
4. Remove fish fillets from marinade, drain, and dredge in flour mixture.
5. Saute in butter over medium heat until golden brown on both sides, about 15 minutes. -
Lemon Butter Frosting
Lemon butter frosting
2 tbsp butter
1/2 c sugar.
yolks of 2 eggs.
Beat lightly put
in double boiler
boil & cook until
thick add 2 tbsp
lemon juice and
spread on cake.
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# Lemon Butter Frosting
## Ingredients
- 2 Tbsp butter
- 1/2 c sugar
- Yolks of 2 eggs
- 2 Tbsp lemon juice
## Instructions
1. Beat ingredients lightly and put in double boiler.
2. Boil and cook until thick.
3. Add 3 Tbsp lemon juice.
4. Spread on cake. -
Broiled North Sea Kabobs
broiled North Sea kabobs
2 pounds frozen cod or 1 tablespoon brown sugar
haddock fillets 2 tablespoons minced onion
1/3 cup butter or margarine 1 teaspoon dry mustard
1/3 cup lemon juice Freshly ground pepper
Let frozen blocks of fish stand at room temperature for 20 minutes. Cut each
block in half the long way, then crosswise into eight two-inch cubes. Thread
four squares on each of four skewers, leaving space between. Place on lightly
oiled rack in broiling pan. Melt butter; combine with remaining ingredients.
Brush fish with butter sauce; broil about eight inches from heat for 20 minutes;
every five minutes give skewers a quarter turn and baste with butter sauce.
Serve with any remaining sauce. Makes four servings. FROM PARADE'S TEST KITCHEN
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# Broiled North Sea Kabobs
*Parade's Test Kitchen*
*Makes 4 servings*
## Ingredients
- 2 pounds frozen cod or haddock fillets
- 1/3 cup butter or margarine
- 1/3 cup lemon juice
- 1 Tbsp brown sugar
- 2 Tbsp minced onion
- 1 tsp dry mustard
- Freshly ground pepper
## Instructions
1. Let frozen blocks of fish stand at room temperature for 20 minutes.
2. Cut each block in half lengthwise, then crosswise into eight 2-inch cubes.
3. Thread four squares on each of four skewers, leaving space between pieces.
4. Place skewers on a lightly oiled rack in a broiling pan.
5. Melt butter; combine with remaining ingredients to make the basting sauce.
6. Brush fish with butter sauce; broil about 8 inches from heat for 20 minutes, giving skewers a quarter turn and basting with butter sauce every 5 minutes.
7. Serve with any remaining sauce. -
Orange Dessert
Berns
receipt
Orange Dessert.
Dissolve 1 envelope Knox
gelatine in 1/4 C. cold water
Add 1/2 C. boiling water & stir
Then add 1C. strained orange
juice, juice of 1 lemon and
1C. sugar. Stir until sugar
is dissolved. Let stand in cool
place until set about 1hr.
Beat one pint whipping cream
stiff & fold in. Line a long
cake pan with wax paper
Slice an angle food cake
into 32 pieces. Add 1/2 of
gelatine mixture, then
the other half of cake and
rest of mixture. Let
stand in refrigerator over
nite. Serve with whipped
cream and cherry.
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# Orange Dessert
*Recipe from the kitchen of Bern*
## Ingredients
- 1 envelope Knox gelatine
- 1/4 cup cold water
- 1/2 cup boiling water
- 1 cup strained orange juice
- Juice of 1 lemon
- 1 cup sugar
- 1 pint whipping cream
- 1 angel food cake
## Instructions
1. Dissolve 1 envelope Knox gelatine in 1/4 cup cold water.
2. Add 1/2 cup boiling water and stir.
3. Then add 1 cup strained orange juice, juice of 1 lemon, and 1 cup sugar.
4. Stir until sugar is dissolved.
5. Let stand in a cool place until set, about 1 hour.
6. Beat one pint whipping cream stiff and fold in to the gelatine mixture.
7. Line a long cake pan with wax paper.
8. Slice an angel food cake into 32 pieces.
9. Add half of the cake pieces to the pan, then pour half of the gelatine mixture over them.
10. Add the other half of the cake pieces, then pour the rest of the mixture over top.
11. Let stand in refrigerator overnight.
12. Serve with whipped cream and a cherry. -
Blueberry Sauce
BLUEBERRY SAUCE
This sauce can be used for French toast,
pancakes, waffles, over ice cream or cake,
layered with pudding in parfait glasses —
however you enjoy it.
2 cups fresh blueberries
½ cup water
6 tablespoons corn syrup
1 tablespoon lemon juice
1 tablespoon butter or margarine
Simmer 1 cup of blueberries with wa-
ter, corn syrup and lemon juice for 10 to
15 minutes. Remove from heat, add but-
ter, stir and let cool slightly. Stir in anoth-
er cup of blueberries. Serve warm or cold.
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# Blueberry Sauce
## Ingredients
- 2 cups fresh blueberries (divided)
- 1/2 cup water
- 6 Tbsp corn syrup
- 1 Tbsp lemon juice
- 1 Tbsp butter or margarine
## Instructions
1. Simmer 1 cup of the blueberries with the water, corn syrup, and lemon juice for 10 to 15 minutes.
2. Remove from heat, add butter, stir, and let cool slightly.
3. Stir in the remaining cup of blueberries.
4. Serve warm or cold. -
Strawberry Mile High Pie
Here's what's cookin': Strawberry Mile High Pie
Recipe from the kitchen of: Eleanor Campbell Serves:
1 C sugar
2 egg whites (room temp) Put out a
1 T lemon juice few minutes
Pinch Salt before serving
1 pkg 10 oz strawberries - thawed
1 1/2 C frozen Cool whip
2 baked pie shells - deep dish
Put egg whites, sugar, lemon juice
salt & strawberries in large
mixing bowl. Beat on high speed
15 min. Fold in Topping & pour into
shells. Freeze until served. Cover with
saran wrap after it freezes.
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# Strawberry Mile High Pie
*Recipe from the kitchen of Eleanor Campbell*
## Ingredients
- 1 cup sugar
- 2 egg whites (room temperature)
- 1 Tbsp lemon juice
- Pinch of salt
- 1 pkg (10 oz) strawberries, thawed
- 1 1/2 cups frozen Cool Whip
- 2 baked pie shells, deep dish
## Instructions
1. Put egg whites, sugar, lemon juice, salt, and strawberries in a large mixing bowl.
2. Beat on high speed for 15 minutes.
3. Fold in topping (Cool Whip) and pour into shells.
4. Freeze until served.
5. Cover with saran wrap after it freezes.
6. Put out a few minutes before serving. -
Double-Good Blueberry Pie
Double-Good Blueberry Pie
It really is double-good! And it's easy to do, too.
You will need a 9-inch baked pie shell. Combine
together in a saucepan:
3 tablespoons cornstarch
3/4 cup sugar
1/8 teaspoon salt
1/4 cup water
2 cups blueberries
Cook over medium heat, stirring constantly, until
the mixture comes to a boil and has thickened.
Cook an additional 2 or 3 minutes until the sauce
has a shiny look. The mixture will be quite thick.
Remove from the heat and stir in:
1 tablespoon lemon juice
1 tablespoon butter
Set to cool. When sauce is cooled, stir in 2 cups
fresh, raw blueberries. Fill pie shell and chill.
Serve with generous dollop of whipped cream.
Double-good blueberry pie is always a popular
addition to any family picnic or gathering.
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# Double-Good Blueberry Pie
## Ingredients
- 1 9-inch baked pie shell
- 3 Tbsp cornstarch
- 3/4 cup sugar
- 1/8 tsp salt
- 1/4 cup water
- 2 cups blueberries (cooked)
- 1 Tbsp lemon juice
- 1 Tbsp butter
- 2 cups fresh, raw blueberries
- Whipped cream, for serving
## Instructions
1. Combine cornstarch, sugar, salt, water, and 2 cups blueberries together in a saucepan.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil and has thickened.
3. Cook an additional 2 or 3 minutes until the sauce has a shiny look. The mixture will be quite thick.
4. Remove from the heat and stir in the lemon juice and butter.
5. Set aside to cool.
6. When the sauce is cooled, stir in 2 cups fresh, raw blueberries.
7. Fill the baked pie shell with the blueberry mixture and chill.
8. Serve with a generous dollop of whipped cream. -
Low Calorie Dressing
Low Calorie Dressing
1/3 cup apple jelly - break up with egg beater.
add 2c orange juice
2 tablesp. lemon juice
2 " vinegar
2 " honey
Beat together until well blended.
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# Low Calorie Dressing
## Ingredients
- 1/3 cup apple jelly
- 2 cups orange juice
- 2 Tbsp lemon juice
- 2 Tbsp vinegar
- 2 Tbsp honey
## Instructions
1. Break up apple jelly with an egg beater.
2. Add orange juice, lemon juice, vinegar, and honey.
3. Beat together until well blended. -
Low Calorie Lemon French Dressing
LOW CALORIE
LEMON FRENCH DRESSING
1 teaspoon unflavored gelatin
1 tablespoon cold water
¼ cup boiling water
2 to 3 tablespoons sugar
½ teaspoon salt
1 teaspoon grated lemon peel
½ cup fresh lemon juice
¼ teaspoon garlic salt
⅛ teaspoon pepper
⅛ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
Soften gelatin in cold water. Add boiling water and stir until gelatin dissolves.
Stir in sugar and salt until dissolved. Combine mixture with grated lemon peel, lemon juice, garlic salt, pepper, dry mustard
and Worcestershire sauce. Shake well. Serve cool, but not chilled over salad greens.
This may be covered and stored in refrigerator. If so, before serving, place container of dressing in pan of hot water for
5 minutes to reliquefy the gelatin. Yields about 1 cup, 12 to 13 calories per tablespoon.
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# Low Calorie Lemon French Dressing
*Yields about 1 cup, 12 to 13 calories per tablespoon*
## Ingredients
- 1 tsp unflavored gelatin
- 1 Tbsp cold water
- 1/4 cup boiling water
- 2 to 3 Tbsp sugar
- 1/2 tsp salt
- 1 tsp grated lemon peel
- 1/2 cup fresh lemon juice
- 1/4 tsp garlic salt
- 1/8 tsp pepper
- 1/8 tsp dry mustard
- 1/4 tsp Worcestershire sauce
## Instructions
1. Soften gelatin in cold water.
2. Add boiling water and stir until gelatin dissolves.
3. Stir in sugar and salt until dissolved.
4. Combine mixture with grated lemon peel, lemon juice, garlic salt, pepper, dry mustard, and Worcestershire sauce.
5. Shake well.
6. Serve cool, but not chilled, over salad greens.
> **Storage:** This may be covered and stored in the refrigerator. Before serving, place the container of dressing in a pan of hot water for 5 minutes to reliquefy the gelatin. -
Straw-Raspberry Syrup
Straw- Raspberry Syrup
1 1/4 c juice
1 1/2 c sugar
1/4 c Corn Syrup
1 T lemon juice
Heat juice in Kettle, add sugar & stir to
dissolve. Bring to full rolling boil & boil
hard 1 min. Use 1/4 t. oil to prevent
spatters.
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# Straw-Raspberry Syrup
## Ingredients
- 1 1/4 cup juice
- 1 1/2 cup sugar
- 1/4 cup corn syrup
- 1 Tbsp lemon juice
- 1/4 tsp oil (to prevent spattering)
## Instructions
1. Heat juice in a kettle.
2. Add sugar and stir to dissolve.
3. Bring to a full rolling boil and boil hard for 1 minute.
4. Use 1/4 tsp oil to prevent spatters.