from Jennifer L.’s book, North Branch , MN
Ingredients
1 egg; beaten
1/2 c. sugar
1 tbsp orange rind; grated
1 tsp lemon rind; grated
1 tbsp lemon juice
1 c. whipping cream; whipped
Preparation instructions
Cook egg, sugar, orange rind, lemon rind,and lemon juice; Stir over low heat for 5 minutes until thick.
Fold whipping cream into cooked mixture.
After it has cooled slightly, enjoy.
Mint leaves optional
Submitted by: Jennifer L
September 27, 2012 | Posted in:
London broil
by Sarah S.’s book, Milwaukee, WI
Ingredients
3 lbs. London Broil steak or sirloin steak (one large piece cut 1 1/2 inches thick)
MARINADE:
1/2 cup chopped onion
2 tsp. minced garlic
1 cup soy sauce
1/4 cup lemon juice
1/4 cup water
4 T. olive oil
Preparation instructions
Wash steak thoroughly and pat dry. Using a fork, poke many holes in one side of steak, flip over, and do the same on second side of steak.
Combine all marinade ingredients in a 9 x 13 inch glass pan; add entire steak to marinade mixture. Refrigerate for 4 hours, turning steak periodically.
Grill or broil steak over high heat approximately 10 – 15 minutes per side to desired doneness. Remove from heat and let rest for 5 minutes.
Cut steak into thin slices across the grain of the steak to maximize tenderness.
Submitted by: Sarah S
October 10, 2011 | Posted in:
Chicken broccoli casserole
from Jennifer L.’s book, North Branch , MN
Ingredients
2 pkgs. frozen broccoli or fresh to equal amount
3 c. cooked chicken breasts (2 whole breasts)
1/2 c. mayonnaise
2 can cream of chicken soup
1 tsp. lemon juice
1/2 c. shredded cheddar cheese
1/2 c. soft bread crumbs
1 (5 oz) water chestnuts
1 Tbsp melted butter.
Preparation instructions
1. Cook broccoli; drain
Grease 8×10 glass pan. Arrange broccoli with florets in middle of pan.
2. cover with cubed chicken.
3. Mix soup, lemon, mayonnaise, and chestnuts; pour over chicken ad broccoli. Sprinkle with chesse; top with bread crumbs and butter.
4. Bake 350° for 45 minutes
Serve over rice.
Submitted by: Jennifer L
September 30, 2011 | Posted in:
Pork roast oriental
from Mandy D.’s book, Colton, SD
Ingredients
1Tbls flour
1 tbls sugar
1/2 tsp ginger
1 clove garlic (minced) or 1/8 garlic powder
1/2 cup sherry cooking wine
1/4 cup lemon juice
1/4 soy sauce
1Tbls ketchup
5 to 7lb loin pork roast
Preparation instructions
Mix and marinate pork several hours. Then bake 2 1/2 to 3 hours.
Submitted by: Susan W
September 27, 2011 | Posted in:
Yummy yam salad
from Rebecca Y.’s book, Sautee-Nacoochee, GA
Ingredients
3 to 3-1/2 lbs. red sweet potatoes
1/2 cup chopped green pepper
1 cup chopped celery
1 cup sweet green onion with tops, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped sweet pickle relish
Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup lemon juice
1/2 tsp each of salt and ground white pepper
2 to 3 dashes tabasco sauce
Preparation instructions
Peel, wash and cut sweet potatoes into 1/2 inch cubes. They should measure 8 cups. Place cubes with 1 cup water into a microwave-proof dish. Cover with plastic wrap and cook on high, stirring 3 or 4 times, for 15 to 20 minutes or until just tender. Drain and cool. Add all other ingredients along with the dressing and toss gently.
Dressing:
Whisk mayonnaise, sour cream, lemon juice, salt, pepper and tabasco sauce until smooth. Makes one cup.
Submitted by: Rebecca Y