Recipes Included On This Page Lebanese Wraps (Minted Crepes) Lemon Buttermilk Pound Cake Lemon Cranberry Loaves Lemon Thins Lobster and Rice - Henry IV's Coronation Feast,1399 Lovely Herb Jelly Luby's Tetrazzini (Chicken) Luncheon Veggie Pasta Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lebanese Wraps (Minted Crepes) Recipe By : www.berndes.com/recipes Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Volume 2, Nov. '98 Cheese Cucumbers Pancakes/Waffles Sandwiches/Wraps Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** WRAP INGREDIENTS*** 8 medium plum tomatoes -- seeded,coarsely -- chopped 1 medium red onion -- sliced 2 large cucumbers -- peeled, seeded, coarsely chopped 1/4 cup extra virgin olive oil 4 tablespoons red wine vinegar 1 cup crumbled feta cheese 1/2 cup pitted Kalamata olives 1 cup hummus Salt and pepper to taste Mint crepes -- (recipe follows) ***MINT CREPE BATTER*** 1 cup all-purpose flour 1/2 teaspoon salt 2 tablespoons chopped fresh mint 3 large eggs 3/4 cup milk Directions for Wraps: Combine all ingredients except hummus and toss to coat. Allow to sit for 15 minutes. Spread a layer of hummus in the crepe and fill with tomato mixture and roll. Mint Crepes: In a blender blend the flour, salt and mint until well-mixed. Add the eggs one at a time; then add the milk slowly until all is incorporated. Continue to mix for 30 seconds. More milk may be added if the mixture is too thick. Refrigerate for one hour before use. Makes batter for 8 large crepes. To Make Crepes: Preheat non-stick Berndes crepe pan for 30 seconds using medium heat. Have crepe batter as thick as heavy cream, in a pitcher or measuring cup. If batter is too thick, add 1-teaspoon water or milk and stir well. Holding the handle of the pan with one hand, pour about 2 tablespoons of the batter into the center of the heated pan. Tilt and turn the pan until the batter covers the entire bottom of the pan. Cook for 30 seconds or until nicely browned. Remove pan from the heat. Using a spatula, lift the crepe and flip to the other side. Cook second side 15 - 20 seconds. Second side becomes the filled side. Slide cooked crepe onto a parchment or waxed paper covered surface and cool. Number of Servings: 4 Kitpath/Pellegrino 11/98 to Fareshare 11/21/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Buttermilk Pound Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Cakes Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter: 16 T unsalted butter at room temp -- (2 sticks) 2 cups sugar 2 1/2 cups all-purpose flour 2 t baking powder 4 large eggs 3 egg yolks 1/2 cup buttermilk 1 T grated lemon zest 1 T strained lemon juice 1 teaspoon vanilla extract Lemon Glaze: 1/2 cup water 1/2 cup sugar 1/3 cup lemon juice 2 t vanilla extract This moist, lemony cake is a perfect brunch or picnic cake. Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 12 cup Bundt pan and flour the buttered surface, shaking out the excess. Combine: butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition. Scrape batter into prepared pan rind bake for about one hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan. For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. (Use up every bit of the glaze.) Cool and wrap for storage. Recipe courtesy of Nick Malgieri (my friend really loves this one. It has a perfect taste of lemon.- and it's EASY to make. Posted on FareShare 11-98 by Gayle <ddmmom@popalex1.linknet.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Cranberry Loaves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Cream Cheese Desserts Nuts Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Duncan Hines Lemon Cake Mix 1 1/4 cups fresh cranberries -- finely chopped 1/2 cup walnuts -- finely chopped 1/4 cup sugar 3 ounces cream cheese -- softened 3/4 cup milk 4 eggs confectioner's sugar Preheat oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 inch loaf pans. Stir together cranberries, walnuts and sugar in large bowl; set aside. Combine cake mix, cream cheese, and milk in large bowl. Beat at medium speed with electric mixer for 2 minutes. Add eggs, one at a time, beating for an additional 2 minutes. Fold in cranberry mixture. Pour into pans. Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Loosen loaves from pans. Invert onto cooling rack. Turn right side up. Cool completely. Dust with confectioner's sugar. Makes 24 slices. NOTES : To quickly chop cranberries pulse cranberries in food processor fitted with steel blade. Baked in mini-loaf pans, these would make nice gifts. Posted on FareShare 11-98 by AcaGordie<gordon@acanet.com.mx> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Thins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable shortening at room temp 2 tablespoons unsalted butter -- softened 1 cup sugar 1/2 teaspoon vanilla 1/2 teaspoon lemon extract 1 1/2 tablespoons freshly grated lemon zest 1/4 cup fresh lemon juice (about 1 lemon) 1 1/2 cups all-purpose flour 1 1/2 teaspoons double-acting baking powder 1/2 teaspoon baking soda confectioners' sugar for dusting In a bowl with an electric mixer cream together the shortening, butter, and sugar, add the vanilla, lemon extract, zest, and juice, beating, and beat the mixture until it is smooth. Into the bowl sift together the flour, baking powder, baking soda, and salt and blend the dough well. On a piece of wax paper form the dough into a log 1-1/2 inches in diameter, using the paper as a guide. Chill the log, wrapped in wax paper and foil, for 2 hours. The dough may be made up to 3 months in advance and kept wrapped well and frozen. Cut the log into 1/8-inch slices with a sharp knife and bake the cookies 2 inches apart on ungreased baking sheets in the middle of a preheated 350°F. oven for 8 to 10 minutes, or until the edges are just golden. Transfer the cookies immediately with a metal spatula to racks, let them cool, and sift the confectioners' sugar lightly over the lemon thins. Makes about 50 cookies. Gourmet April 1990 Contributed to FareShare by Aleeda Crawley 11/10/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lobster and Rice - Henry IV's Coronation Feast,1399 Recipe By : English 14th Century Recipe Serving Size : 2 Preparation Time :0:00 Categories : Medieval Volume 2, Nov. '98 Lobster Rice Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Cold boiled rice 1/2 cup Almond milk 1 teaspoon Ground ginger 3/4 pound Cooked lobster -- cold Served at the Coronation Feast of Henry IV October 13, 1399. Blend the rice, milk, and ginger well. Toss lightly with the lobster, then cover and refrigerate covered for 1 hour before serving. The original recipe: Blamanger of Fyshe Take rys, an sethe hem tylle they brekyn & late hem kele; than caste ther-to mylke of Almaundys; nym Perche or Lobstere, & do ther-to, & melle it; than nym Sugre with pouder Gyngere, & caste ther-to, & make it chargeaunt, an than serue it forth. From "Two Fifteenth Century Cookery Books" in _Seven Centuries of English Cooking_ by Maxime de la Falaise Grove Press, 1992 ISBN 0-8021-3296-0 Typos by Jeff Pruett Posted on FareShare 11-98 by Bright <bright@twave.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lovely Herb Jelly Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Condiments/Seasonings Jams/Jellies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fruit juice or infusion 1 cup fresh herb 2 tbs lemon juice or vinegar 1 pk powdered pectin 4 cups sugar 1/2 tsp. butter 1 fresh herb sprig per jar Mix the prepared infusion with lemon juice or vinegar, pectin, and butter. Mix well. Over high heat, stirring, bring mixture to full rolling boil that cannot be stirred down. Mix in sugar, return to full boil, and boil for one minute; remove from heat. Stir and skim off foam. Pour immediately into hot, sterilized jars, add herb sprig and seal. Lemon Balm/Red Grape Juice Marjoram/Grape Fruit Juice Rosemary/Orange Juice Sage/Cider Tarragon/White Wine Thyme/Grape Juice Recipe from http://home.earthlink.net/~herbhaus/Recipes.htm Posted on FareShare 11-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Luby's Tetrazzini (Chicken) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Cheese Chicken Main Dishes Onions Pasta/Noodles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces spaghetti 1 1/2 tsp vegetable oil 1/2 tsp salt 1 1/2 T butter 1/4 c chopped onion 1 minced garlic clove 2 cans cream of mushroom soup -- (10 3/4 oz.) 1 c chicken broth 1 tsp seasoned salt 3 c shredded American Cheese 4 c diced cooked chicken 2 tsp chopped parsley 2 T diced pimento Heat oven 350 degrees. Cook spaghetti according to pkg. directions, adding oil and salt. Drain. In large Dutch oven, melt butter over medium heat. Add onion and garlic. Cook, stirring for 2 minutes. Add soup, broth, salt and 1-1/2 c of the cheese. Cook and stir until smooth and melted. Add spaghetti and chicken, mixing well. Transfer to 2 qt. baking dish, covering with foil. Bake for 30 minutes. Remove foil, sprinkle with rest of cheese.Bake until cheese melts, then sprinkle with parsley and pimento. Recipe found at http://forums.dallasnews.com:81/webx?13@^2146@.ee6bdce Posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Luncheon Veggie Pasta Salad Recipe By : Federal Crest Inn Bed & Breakfast, Lynchburg, Virginia Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Cucumbers Onions Pasta/Noodles Peppers Salads Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 oz. small shell pasta cooked, rinsed and drained 16 oz. Wishbone Italian dressing (use 8 oz.) 1 bottle McCormick salad supreme (use 1/2 of bottle) 2 medium cucumbers -- chopped 3 medium tomatoes -- chopped 2 small onions, chopped -- or 1 large red 2 medium green peppers -- chopped 1 small can ripe olives -- halved Combine all ingredients and marinate overnight. Recipe found at http://www.bboline.com/va/federalcrest/recipe4.html Federal Crest Inn Bed & Breakfast, Lynchburg, Virginia Posted on FareShare 11-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.