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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. -
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. -
Lois' Sweet Potatoes
Lois' Sweet Potatoes
Boil 6 Sweet Potatoes
Peel
in Sauce pan:
3 tbsp Butter
1/2 c Brown Sugar
3 tbsp Orange Juice
1/2 tsp Cinnamon
1/2 tsp Salt
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bring to boil, Cook for
5 minutes.
Pour on Sliced potatoes.
Bake 30" at 350°
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# Lois' Sweet Potatoes
## Ingredients
- 6 sweet potatoes
- 3 Tbsp butter
- 1/2 cup brown sugar
- 3 Tbsp orange juice
- 1/2 tsp cinnamon
- 1/2 tsp salt
## Instructions
1. Boil 6 sweet potatoes. Peel and slice.
2. In a saucepan, combine butter, brown sugar, orange juice, cinnamon, and salt.
3. Bring to a boil and cook for 5 minutes.
4. Pour over sliced potatoes.
5. Bake 30 minutes at 350°. -
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. -
Lime-Pineapple Fluff
Lime-Pineapple Fluff
Sugared raspberries atop add just the
right flavor bouquet for this tangy gela-
tin whip—
1 No. 2 can (2½ cups) crushed
pineapple
• • •
1 envelope (1 tablespoon) un-
flavored gelatin
⅓ cup sugar
Dash salt
• • •
¼ cup lime juice
• • •
1 cup heavy cream, whipped
Few drops green food coloring
Drain pineapple and add enough
water to syrup to make 1½ cups.
Combine gelatin, sugar, and salt;
add syrup. Heat and stir till gela-
tin dissolves. Remove from heat;
add lime juice. Chill till partially
set; beat with rotary or electric
beater till light and fluffy. Fold in
drained pineapple and whipped
cream. Tint pale green with few
drops food coloring. Pour into 1-
quart mold. Chill till firm. Un-
mold. Top with additional whipped
cream and sweetened red raspber-
ries; or pass a bowl of thawed
frozen raspberries (a few crystals
Makes 6 to
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remaining) for a sauce. Makes 6 to
8 servings.
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# Lime-Pineapple Fluff
*Sugared raspberries atop add just the right flavor bouquet for this tangy gelatin whip—*
## Ingredients
- 1 No. 2 can (2 1/2 cups) crushed pineapple
- 1 envelope (1 Tbsp) unflavored gelatin
- 1/3 cup sugar
- Dash salt
- 1/4 cup lime juice
- 1 cup heavy cream, whipped
- Few drops green food coloring
## Instructions
1. Drain pineapple and add enough water to syrup to make 1 1/2 cups.
2. Combine gelatin, sugar, and salt; add syrup.
3. Heat and stir till gelatin dissolves.
4. Remove from heat; add lime juice.
5. Chill till partially set; beat with rotary or electric beater till light and fluffy.
6. Fold in drained pineapple and whipped cream.
7. Tint pale green with few drops food coloring.
8. Pour into 1-quart mold. Chill till firm.
9. Unmold. Top with additional whipped cream and sweetened red raspberries; or pass a bowl of thawed frozen raspberries (a few crystals remaining) for a sauce.
Makes 6 to 8 servings. -
Lime Pickles
Lime Pickles
Slice 7 - 10# cucumbers or zucchini. Soak 24 hours
in 1 cup hydrated lime to a gallon of cold water.
Rinse well, let soak 4 hours changing water
each hour. Boil and pour over cucumbers.
10 c. sugar
1½ tbsp. salt
1 tbsp. mixed spices
2 qts. white vinegar
1 tsp. whole clove
1 tsp. celery seed
Food coloring
Set 24 hours.
Boil 1 hour - can.
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# Lime Pickles
## Ingredients
- 7–10 lbs cucumbers or zucchini, sliced
- 1 cup hydrated lime
- 1 gallon cold water *(for lime soak)*
**Brine:**
- 10 cups sugar
- 1 1/2 Tbsp salt
- 1 Tbsp mixed spices
- 2 qts white vinegar
- 1 tsp whole cloves
- 1 tsp celery seed
- Food coloring
## Instructions
1. Slice 7–10 lbs of cucumbers or zucchini.
2. Soak slices for 24 hours in a solution of 1 cup hydrated lime to 1 gallon of cold water.
3. Rinse well, then let soak 4 hours, changing the water each hour.
4. Combine all brine ingredients (sugar, salt, mixed spices, white vinegar, whole cloves, celery seed, and food coloring) and bring to a boil.
5. Pour the boiling brine over the cucumbers.
6. Let sit (set) 24 hours.
7. Boil 1 hour, then can.
## Editor's Notes
- **"hydrated lime"** — This is calcium hydroxide (pickling lime, also called slaked lime), used to firm pickles. It is distinct from citrus lime. Modern food safety guidance from the USDA cautions that excess lime must be thoroughly rinsed away before canning, as residual lime can affect the acidity needed for safe preservation. The recipe's instruction to rinse well and soak with water changes for 4 hours addresses this, but modern canners are advised to consult current USDA canning guidelines. -
Lime Jello Salad
Delicious
and easy Lime Jello Salad
2 sm pkg. lime jello - dissolve in
2 cups boiling water and
refrig. until starts to jell
meanwhile 2 pkg. dream whip
in large bowl according to directions
when jello is ready - mix following
in Dream whip
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No 2 can crushed pineapple drained
4 tsp. real lemon
½ cup small marshmallows
2 cups creamed cottage cheese
(sm. curd)
1 cup broken pecans
pinch salt
mix in jello now and pour
in loaf pan or oblong casserole
dish.
Terrific for company, Christmas,
desert, etc.
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# Lime Jello Salad
## Ingredients
- 2 small pkg. lime jello
- 2 cups boiling water
- 2 pkg. Dream Whip
- 1 No. 2 can crushed pineapple, drained (~2 cups)
- 4 tsp. real lemon
- 1/2 cup small marshmallows
- 2 cups creamed cottage cheese (small curd)
- 1 cup broken pecans
- Pinch salt
## Instructions
1. Dissolve 2 pkg. lime jello in 2 cups boiling water and refrigerate until it starts to jell.
2. Meanwhile, whip 2 pkg. Dream Whip in a large bowl according to directions.
3. When jello is ready, mix the following into Dream Whip.
4. Add drained crushed pineapple, real lemon, marshmallows, creamed cottage cheese, broken pecans, and pinch of salt.
5. Mix in jello now and pour into a loaf pan or oblong casserole dish.
6. Refrigerate until set.
7. Terrific for company, Christmas, dessert, etc. -
Lillian's Cresents
Lillian's Cresents
1/4 lb Butter softened and creamed
with 2 rounded tbsp. Powdered sugar
Add 1 cup flour sifted before measuring
1 tsp Vanilla
1/2 cup nut meats (chopped)
Shape with fingers into small cakes
and form into crescents. Grease cookie
tin and bake at 300° until very light
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brown. Remove from oven and roll
in powdered sugar immediately.
Makes about 30 cookies.
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# Lillian's Cresents
## Ingredients
- 1/4 lb butter, softened
- 2 rounded Tbsp powdered sugar
- 1 cup flour, sifted before measuring
- 1 tsp vanilla
- 1/2 cup nut meats, chopped
- Powdered sugar (for rolling)
## Instructions
1. Cream butter with 2 rounded Tbsp powdered sugar.
2. Add sifted flour, vanilla, and chopped nut meats.
3. Shape with fingers into small cakes and form into crescents.
4. Grease a cookie tin and bake at 300° until very light brown.
5. Remove from oven and roll in powdered sugar immediately.
6. Makes about 30 cookies. -
Lillian's Crescents
Lillian's Crescents
1/4 lb butter softened & creamed with 2 tbsp
powdered sugar.
Add 1 C flour sifted before measuring
1 tsp vanilla
1/2 C nut meats chopped
Shape with fingers into small cakes &
form into crescents. Grease Cookie tin & bake
at 300° until very light brown
Remove from oven & roll in powdered sugar
immediately. Makes about 30 cookies
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# Lillian's Crescents
## Ingredients
- 1/4 lb butter, softened & creamed with 2 Tbsp powdered sugar
- 1 cup flour, sifted before measuring
- 1 tsp vanilla
- 1/2 cup nut meats, chopped
## Instructions
1. Cream butter with 2 Tbsp powdered sugar.
2. Add 1 cup flour sifted before measuring, vanilla, and chopped nut meats. Mix together.
3. Shape with fingers into small cakes and form into crescents.
4. Grease cookie tin and bake at 300° until very light brown.
5. Remove from oven and roll in powdered sugar immediately.
6. Makes about 30 cookies. -
Lightning Layer Cake
Lightning Layer Cake
2 eggs.
3½ cups flour. 2 eggs unbeaten
2 tsps. Calumet. soft shortening as req.
1 " salt 1 cup milk
1 " vanilla 2 " sugar.
sift flour add B. powder and salt. Break eggs
in cup and add enough shortening to fill
cup. Put all ingredients into mixing
bowl and beat vigorously 2 minutes. Bake
in three - 9 - Pan. 375. 25 minutes (over)
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Spread soft Chocolate frosting between
layers and on top of cake.
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# Lightning Layer Cake
## Ingredients
- 3 1/2 cups flour
- 2 tsp Calumet baking powder
- 1 tsp salt
- 1 tsp vanilla
- 2 eggs, unbeaten
- Soft shortening, enough to fill cup (with eggs)
- 1 cup milk
- 2 cups sugar
## Instructions
1. Sift flour, add baking powder and salt.
2. Break eggs into a measuring cup and add enough soft shortening to fill the cup (1 cup total).
3. Put all ingredients into mixing bowl and beat vigorously 2 minutes.
4. Bake in three 9-inch pans at 375° for 25 minutes.
## Frosting
1. Spread soft chocolate frosting between layers and on top of cake. -
Lighter Banana Bread
LIGHTER BANANA BREAD THE TAMPA TRIBUNE
3 ripe bananas ½ tsp. ground nutmeg
1 TB. lemon juice ½ tsp. ground cloves
2 cups flour 1 egg and 2 egg whites
1½ tsp. baking powder 3/4 cup sugar
½ tsp. baking soda ½ cup vegetable oil
½ teaspoon salt 2 TB. buttermilk
Spray a 9x95" loaf pan with cooking spray. Line
the pan with wax paper and spray again. Puree
bananas with lemon juice. Stir together the
flour, baking powder, soda, salt, nutmeg and
cloves. Beat together the egg, egg whites,
sugar, oil and buttermilk. Beat in the banana.
Slowly add the flour mixture, mixing just until
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blended. Transfer to the prepared pan and bake
in a preheated 350-degree oven for 1 hour.
Let cool in the pan 5 minutes before unmolding.
Cool on a rack before cutting.
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# Lighter Banana Bread
*The Tampa Tribune*
## Ingredients
- 3 ripe bananas
- 1 Tbsp. lemon juice
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1 egg and 2 egg whites
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 Tbsp. buttermilk
## Instructions
1. Spray a 9x5" loaf pan with cooking spray. Line the pan with wax paper and spray again.
2. Puree bananas with lemon juice.
3. Stir together the flour, baking powder, baking soda, salt, nutmeg, and cloves.
4. Beat together the egg, egg whites, sugar, oil, and buttermilk.
5. Beat in the banana mixture.
6. Slowly add the flour mixture, mixing just until blended.
7. Transfer to the prepared pan and bake in a preheated 350°F oven for 1 hour.
8. Let cool in the pan 5 minutes before unmolding.
9. Cool on a rack before cutting. -
Light and Fluffy Yogurt Pancakes
Recipe: Cut out & save.
Light and Fluffy Yogurt Pancakes
(A before school or weekend treat)
1 egg 1 cup all-purpose flour
1 cup milk ½ teaspoon salt
2 rounded tablespoons plain or 1 tablespoon sugar
flavored yogurt 1 tablespoon baking power
2 tablespoons melted butter
Combine egg, milk, yogurt, and melted butter in mixing bowl or blender. Stir
until blended. Pour in dry ingredients. Beat with a wire whisk or mix with
blender until batter is smooth. Drop by tablespoonfuls onto hot, lightly
greased griddle. Brown on both sides. Makes 10 to 12 pancakes.
Left over batter can be refrigerated in covered container for several days.
For each cup batter, it may be necessary to add one or two tablespoons of
milk in which ½ teaspoon extra baking powder has been dissolved, just
before cooking pancakes.
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Educational Grants
from Puget Power
In addition to informational programs,
each year Puget Power offers education
grants to students living in communities
served by the Company. The grants are
based upon financial need, personal quali-
ties and individual achievement. We see
them as an investment to provide new
leaders and insure the economic future of
our area. The grants are given in several
subject areas such as, business adminis-
tration, communications, education, engi-
neering, environmental studies, home
economics and physics.
Coloring
Calendars
Combine Fun
with Learning
Last year Puget Power distributed 72,000
coloring calendars to elementary schools
in our service area. This year's calendar
will feature electrical safety and conser-
vation tips in fun pictures for coloring.
Films and
Brochures
Available
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# Light and Fluffy Yogurt Pancakes
*Puget Power promotional card*
*Makes 10 to 12 pancakes*
## Ingredients
- 1 egg
- 1 cup milk
- 2 rounded Tbsp plain or flavored yogurt
- 2 Tbsp melted butter
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 1 Tbsp baking powder
## Instructions
1. Combine egg, milk, yogurt, and melted butter in a mixing bowl or blender. Stir until blended.
2. Pour in dry ingredients. Beat with a wire whisk or mix with blender until batter is smooth.
3. Drop by tablespoonfuls onto a hot, lightly greased griddle.
4. Brown on both sides.
5. Leftover batter can be refrigerated in a covered container for several days. For each cup of batter, it may be necessary to add one or two tablespoons of milk in which 1/2 tsp extra baking powder has been dissolved, just before cooking pancakes.