Recipes Included On This Page L.G.(Lazy Gourmet) Bars Lemony Pork Casserole Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * L.G.(Lazy Gourmet) Bars Recipe By :Ottawa Citizen via Edmonton Journal; 8 July 1998 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Layer One** 1/2 cup butter -- (125mL) 1/4 cup sugar -- (50 ml) 1 egg 1 teaspoon vanilla -- (5 ml) 2 cups vanilla wafer crumbs -- (500 ml) or graham wafer crumbs 1 cup desiccated coconut -- (250 ml) 1/2 cup chopped toasted hazelnuts -- (50 ml) **Layer Two** 1/4 cup soft butter -- (50 ml) 2 tablespoons milk -- (25 mL) 2 1/2 cups powdered sugar -- (750mL) 2 teaspoons instant coffee -- (10 mL) dissolved in 2 tablespoons hot coffee -- (25 mL) 1/4 cup cocoa -- (50 ml) **Layer Three** 6 ounces white chocolate -- (150 g) Layer One: Mix the butter, sugar, egg and vanilla together. Set over boiling water. Stir until slightly thickened. Combine the vanilla wafer crumbs, coconut and chopped hazelnuts. Add to the butter/egg mixture. Press into prepared pan making sure you spread it evenly. Set aside for 15 minutes. Layer Two: Mix the Layer Two ingredients together and spread over Layer One. Refrigerate for 15 minutes. Layer Three: Melt the white chocolate over hot (not boiling) water. Gently spread over Layer Two. Chill until just set. Cut into squares. L.G. stands for Lazy Gourmet, where this confection was "invented". From Katharine Fletcher in the Ottawa Citizen via the Edmonton Journal; 8 July 1998. Note - There is no mention of the pan size. The statement "prepared pan" probably means greased. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 26 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemony Pork Casserole Recipe By :Blue Flame Kitchen; Northwestern Utilities; 1996 Serving Size : 9 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 pounds pork shoulder -- cubed (1.5 kg) 1 1/2 tablespoons olive oil -- (25-50 mL) 1 Onion -- chopped 4 cloves garlic -- minced 1 tablespoon chili powder -- (15 mL) 2 teaspoons thyme -- (10 mL) 2 teaspoons cumin -- (10 mL) 2 tablespoons all-purpose flour -- (30 mL) 1 cup orange juice -- (250 mL) 1/2 cup lemon juice -- (125 mL) Grated rind of 1 lemon 3 Tomatoes -- coarsely chopped Salt -- to taste Freshly ground black pepper -- to taste 1/4 cup brandy -- or sherry (50 mL) 1/3 cup three-fruit marmalade -- (75 mL) Lemon slices -- for garnish Cut the meat in 2-inch [5cm] cubes. Brown in a frying pan in the olive oil. Do this in batches, adding more olive oil as needed. Place the browned meat in a large casserole or Dutch oven. Saute the onion and garlic (be careful with the garlic as it will burn and become bitter). Stir in the seasonings and the flour; cook for 2 to 3 minutes. Add the orange and lemon juice and the lemon peel. Heat to the boiling point and pour over the meat. Add the coarsely chopped tomatoes, salt and pepper. Cover and bake in a 325F [160C] oven for 1 1/2 to 2 hours, or until the meat is tender. Add the brandy or sherry and the marmalade; stir until the marmalade is melted. Garnish with the lemon slices. This can be refrigerated for up to 24 hours or frozen for up to 6 weeks. Serves 8 to 10. Notes : This is also good with lamb or young goat meat. Source - A recipe booklet issued each year just before Christmas by the staff of the Blue Flame Kitchen; Northwestern Utilities, 10035 - 105 Street, Edmonton, Alberta, Canada T5J 2V6. This is from the 1996 booklet. MC formatted and contributed to FareShare by Hallie. FareShare Gazette; 6 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 375 Calories (kcal); 25g Total Fat; (63% calories from at); 23g Protein; 10g Carbohydrate; 90mg Cholesterol; 96mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

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