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Lemon Chess Pie
Lemon Chess Pie
1 stick margarine
1 cup sugar
3 eggs
4 T lemon juice
mix all to-gether, beat
well, pour in unbaked
pie shell. Bake until
knife inserted in middle
comes out clean. Do not
over-bake
Card 1 Back: blank
---
# Lemon Chess Pie
## Ingredients
- 1 unbaked pie shell
- 1 stick margarine (1/2 cup)
- 1 cup sugar
- 3 eggs
- 4 Tbsp lemon juice
## Instructions
1. Mix all ingredients together and beat well.
2. Pour into the unbaked pie shell.
3. Bake at 325F until a knife inserted in the middle comes out clean (~45 minutes). Do not overbake.
## Editor's Notes
- **"Lemon Cheese Pie"**: The title is in faded blue ink and is partly hard to read. "Lemon Cheese Pie" is the best reading. The filling has no cheese. "Lemon cheese" is an old name for a lemon curd-style filling.
- **"4T"**: Read as 4 Tbsp (tablespoons), with the T raised. It is not a fraction.
- **"1 stick margarine"**: A stick of margarine is 1/2 cup (8 Tbsp).
- **"pie shell"**: The card does not give a size. A standard 9-inch shell is assumed. The card lists the shell only in the method, so it is added to the ingredients list.
- **Baking temperature** and **baking time** are not specified. The card says only to bake until a knife comes out clean. Many similar custard-style pies bake at about 350°F, but the card gives no figure.
- **Card structure**: "Recipe from" and "Serves" are blank. The back of the card is blank. The printed header reads "Here's what's cookin'" and has a fruit illustration.
- **Food safety**: The pie is baked until set, so the eggs are cooked through.
**Completeness tag:** `minor-gaps`
**Source type:** `personal` -
Lemon Cheese Logs
Lemon Cheese Logs
1 Cup sugar
1 Cup butter or margarine, softened
1 (3-oz) package cream cheese, soften
1 egg yolk
2 1/2 cups all-purpose flour
1 cup finely chopped walnuts
1/2 t. salt
1/2 t. grated lemon rind
1 (6-oz) Pkg semisweet chocolate
morsels.
Decorator candies
Back:
Combine sugar, butter, & cream
cheese; cream until light & fluffy.
Add egg yolk, beating well. Stir in
flour, walnuts, salt, & lemon
rind; mix well. Cover & chill
at least 2 hrs. - Shape dough by tsp into
2" logs by rolling between palms of hands. Place on ungreased
baking sheet 325° - 12 min Cool
melt chocolate morsels in a small saucepan over
low heat. Dip one end in chocolate & sprinkle with
decorator candies - Store on wax paper in airtight
container 12 doz.
---
# Lemon Cheese Logs
## Ingredients
- 1 cup sugar
- 1 cup butter or margarine, softened
- 1 (3 oz) package cream cheese, softened
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1 cup finely chopped walnuts
- 1/2 tsp salt
- 1/2 tsp grated lemon rind (zest)
- 1 (6 oz) package semisweet chocolate morsels
- Decorator candies
## Instructions
1. Combine sugar, butter, and cream cheese; cream until light and fluffy.
2. Add egg yolk, beating well.
3. Stir in flour, walnuts, salt, and lemon rind (zest); mix well.
4. Cover and chill at least 2 hours.
5. Shape dough by teaspoon into 2" logs by rolling between palms of hands.
6. Place on ungreased baking sheet and bake at 325° for 12 minutes.
7. Cool.
8. Melt chocolate morsels in a small saucepan over low heat.
9. Dip one end of each log in chocolate and sprinkle with decorator candies.
10. Store on wax paper in an airtight container.
Makes 12 dozen. -
Lemon Cake
Lemon Cake
1 Box Duncan Hines Supreme
Lemon Cake Mix
1 Pkg. Instant Lemon Pudding
Mix
4 Eggs unbeaten
1/2 cup oil
1 cup water
Put all ingredients in a
bowl and mix very well
Bake in a large greased tube
pan 50 - 60 min. 350° oven
Let cool in inverted pan.
Sprinkle with powdered sugar
or ice
Back:
vacation now. I hope he
went to visit Nell & Glenn. A
vacation alone would be a
terrible thing - especially this
year.
This is all for this time
Take care of yourselves and
Love,
Mar
— Over —
---
# Lemon Cake
## Ingredients
- 1 box Duncan Hines Supreme Lemon Cake Mix
- 1 pkg instant Lemon Pudding Mix
- 4 eggs, unbeaten
- 1/2 cup oil
- 1 cup water
## Instructions
1. Put all ingredients in a bowl and mix very well.
2. Bake in a large greased tube pan for 50–60 minutes at 350°F.
3. Let cool in inverted pan.
4. Sprinkle with powdered sugar or ice. -
Lemon Cake
LEMON CAKE
Mix 1 box Duncan Hines Lemon Supreme Cake Mix with
1 box Instant Jello Pudding
Add 4 eggs
½ cup salad oil
3/4 cup water
Place all ingredients in mixer, turn on low and beat two m
minutes. Pour into long loaf pan (greased and floured)
and bake 35 minutes at 350 degrees. When cake is done tak
take ice pick and pick holes in top of cake.
Glaze: 2 tablespoons melted butter
2 cups powdered sugar
1/3 cup orange juice
Back:
Mix and spoon over cake filling the holes. Put back
in oven and bake 5 minutes.
---
# Lemon Cake
## Ingredients
- 1 box Duncan Hines Lemon Supreme Cake Mix
- 1 box Instant Jello Pudding (Lemon)
- 4 eggs
- 1/2 cup salad oil
- 3/4 cup water
## Instructions
1. Place all ingredients in mixer, turn on low and beat two minutes.
2. Pour into long loaf pan (greased and floured) and bake 35 minutes at 350 degrees.
3. When cake is done, take ice pick and pick holes in top of cake.
4. Mix glaze ingredients and spoon over cake filling the holes.
5. Put back in oven and bake 5 minutes.
## Glaze
- 2 Tbsp melted butter
- 2 cups powdered sugar
- 1/3 cup orange juice -
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.
Back: blank
---
# 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. -
Lemon Bread
Lemon Bread
We like it and hope you will
too —
1 cup shortening ) cream
1 1/2 cups sugar )
4 eggs beaten one at a time
3 cups flour, 2 teaspoons baking
powder, 1 teaspoon salt sifted to-
gether.
1 cup milk added alternately
with the flour. Grated rind of
2 lemons. 1 cup nuts. Bake at
350 from 40 to 50 minutes
Remove from oven and im-
mediately pour over the follow-
ing mixture making fork holes
through the loaves so it goes
into the bread. 1/2 cup sugar and
juice from 2 lemons. Let stand
in pans for at least 1/2 hour before
removing the loaves. Makes 3 loaves
Back:
1/2 receipt Lemon Bread.
1/2 C. shortening ) cream.
3/4 C. sugar )
2 eggs beaten one at a time
1 1/2 C. flour 1 tsp baking powder
1/2 tsp salt sifted together
1/2 C milk added alternately with flour
Grated rind of one lemon. 1/2 C nuts.
Bake at 350° from 40 to 50 min.
Remove from oven and immediately
pour over the following mixture
making fork holes through the
loaves so it goes into the bread.
1/2 C. sugar and juice from
one lemon. Let stand in pans
for at least 1/2 hr. before re-
moving the loaves. Makes one
good size loaf.
---
# Lemon Bread
*"We like it and hope you will too."*
---
## Full Recipe
*Makes 3 loaves*
### Ingredients
#### Batter
- 1 cup shortening
- 1 1/2 cups sugar
- 4 eggs, beaten in one at a time
- 3 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- Grated rind of 2 lemons
- 1 cup chopped nuts
#### Lemon Glaze
- 1/2 cup sugar
- Juice of 2 lemons
### Instructions
1. Preheat oven to 350°F. Grease three loaf pans.
2. Cream shortening and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Sift together flour, baking powder, and salt.
5. Add sifted dry ingredients alternately with milk, beginning and ending with flour.
6. Fold in grated lemon rind and chopped nuts.
7. Divide batter evenly among prepared loaf pans.
8. Bake at 350°F for 40 to 50 minutes until a toothpick inserted in the center comes out clean.
9. Remove from oven. Immediately poke fork holes through the top of each loaf.
10. Combine sugar and lemon juice for glaze; pour evenly over hot loaves, allowing it to soak into the holes.
11. Let stand in pans for at least 30 minutes before removing.
---
## Half Recipe
*Makes 1 good size loaf*
### Ingredients
#### Batter
- 1/2 cup shortening
- 3/4 cup sugar
- 2 eggs, beaten in one at a time
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- Grated rind of 1 lemon
- 1/2 cup chopped nuts
#### Lemon Glaze
- 1/4 cup sugar
- Juice of 1 lemon
### Instructions
Follow full recipe instructions above using a single loaf pan. -
Lefsa
Lefsa
1cup marg.
1C. sugar Beat good
1C white syrup
3C. B. milk
3 Table B. soda like
1 teasp. salt bread
10 C flour
small balls - roll
out.
Back:
---
# Lefsa
## Ingredients
- 1 cup margarine
- 1 cup sugar
- 1 cup white syrup
- 3 cups buttermilk
- 3 Tbsp baking soda
- 1 tsp salt
- 10 cups flour
## Instructions
1. Combine margarine, sugar, and white syrup. Beat well.
2. Add buttermilk, baking soda, salt, and flour. Mix like bread dough.
3. Form into small balls and roll out. -
Lazy Daisy Oatmeal Cake
LAZY DAISY OATMEAL CAKE
Makes one 9-inch square cake
Cake:
1¼ cups boiling water
1 cup Quaker Oats
(quick or old fashioned,
uncooked)
½ cup butter or margarine, softened
1 cup granulated sugar
1 cup firmly-packed brown sugar
1 teaspoon vanilla
2 eggs
1½ cups sifted all-purpose flour
1 teaspoon soda
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon nutmeg
Lazy Daisy Frosting:
¼ cup butter or margarine, melted
½ cup firmly-packed brown sugar
3 tablespoons half and half
1/3 cup chopped nutmeats
¾ cup shredded or flaked coconut
For cake, pour boiling water over oats; cover and let stand 20 minutes. Beat
butter until creamy; gradually add sugars and beat until fluffy. Blend in
vanilla and eggs. Add oats mixture; mix well. Sift together flour, soda, salt,
cinnamon and nutmeg. Add to creamed mixture. Mix well. Pour batter into
well-greased and floured 9-inch square pan. Bake in preheated moderate oven
(350°F.) for 50 to 55 minutes. Do not remove cake from pan.
For frosting, combine all ingredients. Spread evenly over cake. Broil until
frosting becomes bubbly. Cake may be served warm or cold.
Back: blank
---
# Lazy Daisy Oatmeal Cake
*Makes one 9-inch square cake*
## Ingredients
- 1 1/4 cups boiling water
- 1 cup Quaker Oats (quick or old fashioned, uncooked)
- 1/2 cup butter or margarine, softened
- 1 cup granulated sugar
- 1 cup firmly-packed brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups sifted all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
## Instructions
1. Pour boiling water over oats; cover and let stand 20 minutes.
2. Beat butter until creamy; gradually add sugars and beat until fluffy.
3. Blend in vanilla and eggs.
4. Add oats mixture; mix well.
5. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Mix well.
6. Pour batter into well-greased and floured 9-inch square pan.
7. Bake in preheated moderate oven (350°F) for 50 to 55 minutes.
8. Do not remove cake from pan.
## Lazy Daisy Frosting
## Ingredients
- 1/4 cup butter or margarine, melted
- 1/2 cup firmly-packed brown sugar
- 3 Tbsp half and half
- 1/3 cup chopped nutmeats
- 3/4 cup shredded or flaked coconut
## Instructions
1. Combine all ingredients.
2. Spread evenly over cake.
3. Broil until frosting becomes bubbly.
4. Cake may be served warm or cold. -
Lazy Daisy Cake
Lazy Daisy Cake.
Edna Molden.
Beat 4 eggs all together.
2 cups sugar. add to eggs beat
well.
2 cups of flour sifted with
2 teaspoons Baking Powder.
1/2 teaspoon salt.
1 teaspoon vanila.
Beat very good.
2 tablespoons. of butter or
shorting.
1 cup sweet milk.
Heat the milk. with butter in
do not boil and pour over
cake batter and. stir till
smoth.
When baked. Pour over.
6 table spoons. Butter
10 table spoons. Brown sugar
4 table spoons. cream.
2 cups coconut.
Put under. oven in broiler
and. Brown.
over.
Back:
While you are mixing your
cake. prepare this frosting
set on top of oven so it well
melt. and stir once in a while
during the time your cake is
baking.
While the frosting is broing
watch very close as it only
takes a few seconds. and
burns. very easy.
This makes a very large cake.
so some times I take just
half. the amount.
---
# Lazy Daisy Cake
*Edna Molden*
## Ingredients
- 4 eggs
- 2 cups sugar
- 2 cups flour, sifted with:
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 2 Tbsp butter or shortening
- 1 cup sweet milk
## Topping
- 6 Tbsp butter
- 10 Tbsp brown sugar
- 4 Tbsp cream
- 2 cups coconut
## Instructions
1. Beat 4 eggs all together.
2. Add 2 cups sugar to eggs; beat well.
3. Sift together flour, baking powder, and salt; add to egg mixture.
4. Add vanilla. Beat very good.
5. Heat the milk with butter; do not boil. Pour over cake batter and stir until smooth.
6. Bake cake.
## Topping
1. While you are mixing your cake, prepare the frosting: set on top of oven so it will melt, and stir once in a while during the time your cake is baking.
2. When cake is baked, combine butter, brown sugar, cream, and coconut; pour over cake.
3. Put under oven broiler and brown.
4. While the frosting is browning, watch very closely as it only takes a few seconds and burns very easily.
*Note: This makes a very large cake; some times I take just half the amount.* -
Layered Vegetable-Cheese Bake
Eggplant, onion, pepper, mushroom, Tomato bake
LAYERED VEGETABLE-
CHEESE BAKE
1 tablespoon
vegetable oil
1 large onion,
coarsely chopped
1 large green
pepper, seeded,
cut into 1-inch
squares
1 small eggplant,
pared, cut into
1-inch cubes
1/2 pound fresh
mushrooms,
sliced.
1 large tomato,
chopped
1 teaspoon salt
3/4 teaspoon dried
leaf thyme
1/8 teaspoon pepper
1 cup packaged
herb seasoned
stuffing mix
2 cups (8 ounces)
shredded Swiss
cheese, divided
In a large skillet, heat oil
over medium heat. Add on-
ion and green pepper;
saute 3 minutes. Add egg-
plant, mushrooms; saute 3
minutes, stirring constant-
ly. Add tomato, salt, thyme
and pepper; cook 1 minute.
Spread stuffing mix over
bottom of buttered 2-quart
casserole. Layer half the
vegetable mixture and 1
cup shredded cheese over
the stuffing mix. Top with
remaining vegetables.
Bake in a 350-degree
oven 30 minutes. Sprinkle
with remaining cheese,
bake, uncovered, 10 min-
utes longer or until cheese
melts. Yields 6 side dish
servings, 4 main dish.
Back: blank
---
# Layered Vegetable-Cheese Bake
*Eggplant, Onion, Pepper, Mushroom, Tomato Bake*
## Ingredients
- 1 Tbsp vegetable oil
- 1 large onion, coarsely chopped
- 1 large green pepper, seeded, cut into 1-inch squares
- 1 small eggplant, pared, cut into 1-inch cubes
- 1/2 pound fresh mushrooms, sliced
- 1 large tomato, chopped
- 1 tsp salt
- 3/4 tsp dried leaf thyme
- 1/8 tsp pepper
- 1 cup packaged herb seasoned stuffing mix
- 2 cups (8 ounces) shredded Swiss cheese, divided
## Instructions
1. In a large skillet, heat oil over medium heat. Add onion and green pepper; sauté 3 minutes.
2. Add eggplant and mushrooms; sauté 3 minutes, stirring constantly.
3. Add tomato, salt, thyme, and pepper; cook 1 minute.
4. Spread stuffing mix over the bottom of a buttered 2-quart casserole.
5. Layer half the vegetable mixture and 1 cup shredded cheese over the stuffing mix.
6. Top with remaining vegetables.
7. Bake in a 350-degree oven for 30 minutes.
8. Sprinkle with remaining cheese; bake, uncovered, 10 minutes longer or until cheese melts.
9. Yields 6 side dish servings, 4 main dish. -
Lasagne
sagne
Lasagne after boiling
½ lb hamburger
½ c. chopped onion
pinch oregano
shake of garlic salt
1 can tomato sauce
3 tablespoons catsup
1 tablespoon brown sugar
1 tablespoon vinegar
salt & pepper
8oz lasagne
cook lasagne in 1 qt water
until tender. Drain.
alternate lasagne &
sauce v. serve a can
bake 15 min. for 300°
sprinkle
Brown hamburger in greased
frying pan until all
kernals are separate.
add onions & orguin.
Brown. Add salt, pepper,
catsup, tomato
Back: blank
---
# Lasagne
## Ingredients
- 1/2 lb hamburger
- 1/2 cup chopped onion
- Pinch of oregano
- Shake of garlic salt
- 1 can tomato sauce
- 3 Tbsp catsup
- 1 Tbsp brown sugar
- 1 Tbsp vinegar
- Salt and pepper, to taste
- 8 oz lasagne noodles
## Instructions
1. Brown hamburger in a greased frying pan until all kernels are separate.
2. Add onions and oregano. Brown.
3. Add salt, pepper, catsup, and tomato sauce.
4. Add brown sugar and vinegar.
5. Cook lasagne noodles in 1 qt water until tender. Drain.
6. Alternate layers of lasagne noodles and sauce in a baking dish.
7. Bake 15 minutes at 300°F.
8. Sprinkle with cheese and/or chopped herbs -
Lasagna
20 oz can tomatoes
2 cans tom paste
1 1/2 tsp oregano
garlic salt
ground beef
onion
lasagna noodles
1/2 lb cottage cheese
1/2 lb mozzarella cheese
1/2 cup parmesan
cheese
pie
garlic bread
taco seasoning
fritos
Back: blank
---
# Lasagna
## Ingredients
- 20 oz can tomatoes
- 2 cans tomato paste
- 1 1/2 tsp oregano
- Garlic salt
- Ground beef
- Onion
- Lasagna noodles
- 1/2 lb cottage cheese
- 1/2 lb mozzarella cheese
- 1/2 cup parmesan cheese
## Instructions
1. Brown ground beef with onion.
2. Add canned tomatoes, tomato paste, oregano, and garlic salt. Simmer to make sauce.
3. Cook lasagna noodles according to package directions.
4. Layer noodles, meat sauce, cottage cheese, mozzarella, and parmesan cheese in a baking dish.
5. Repeat layers and top with remaining cheeses.
6. Bake until bubbly and golden.
7. Serve with garlic bread.