Recipes Included On This Page Lemon Grass and Sesame Crusted Salmon Lemon Grass-Shrimp Soup Lemon Pie Filling Mix Light Cinnamon Vanilla Breakfast Biscuits Luscious Lemon Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lemon Grass and Sesame Crusted Salmon Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 stalks lemon grass 1/2 cup black sesame seeds 1/2 cup white sesame seeds 2 tablespoons olive oil -- or butter 4 six-ounce salmon fillets Finely mince the soft inner portion of the lemon grass then mix with the sesame seeds. Set aside. In a sauté pan, heat the oil or butter on medium heat. Dredge one side of the fillets in the mixture and place crusted side down in the pan. Cook 3 minutes, turn, cook another 3 minutes until medium. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 12 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 7g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1 1/2 Fat. * Exported from MasterCook * Lemon Grass-Shrimp Soup Recipe By :Wandee Young and Byron Ayanoglu Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1 stick lemon grass 4 lime leaves or 2 tablespoons lime juice 1 piece galangal root -- (1 inch) or ginger root 2 fresh hot chilies 3 tablespoons fish sauce 1 teaspoon sugar 1 1/2 teaspoons chili paste 2 ounces button mushrooms, quartered 16 large shrimps -- shelled and deveined -- (10 oz) 3 tablespoons lime juice Fresh coriander leaves 1. Heat 4 cups water in a soup pot to boiling. 2. Smash lemon grass with the flat of a chef's knife once, and then cut into 1-inch pieces; tear lime leaves into thirds; and slice galangal into thin rounds. Reserve these ingredients together. 3. Crush the fresh chilies and cut in half. Reserve separately. 4. When water has boiled, add the reserved lemon grass/galangal/lime leaves. Boil for 1 minute. Add fish sauce, sugar and chili paste. Boil for another 2 minutes. Add mushrooms and boil for 2 minutes. Add shrimps and lime juice (3 tablespoons plus the other 2 tablespoons if you haven't used the lime leaves) and lower heat to medium-high. Cook for 2 minutes, just until the shrimps have turned white and springy. Transfer to a soup tureen, decorate with fresh coriander leaves and serve immediately. NOTES : Quick and easy, this soup depends on its aromatics for its ethereal allure. The barely poached (definitely undercooked) shrimps, however are what make it a treat. A note about this and other soups: lemon grass, galangal root and lime leaves, the trio of flavors that give many Thai soups their distinctive taste are unchewable, but form dictates that they be left in the soup. It is then up to the soup slurpers to avoid eating them. Furthermore, though lemon grass is easy to find, galangal root and lime leaves are not so easy. They can be substituted with ginger root and lime juice respectively as indicated in the recipes. Recipe from: "Simply Thai Cooking" Wandee Young and Byron Ayanoglu Robert Rose, Inc. March 1996, ISBN 1-896503-18-7 Notes : As I have mentioned before (I think), we have a great lemon grass plant in our herb garden this year. If you would like to see a photo of the plant, click on this link: http://fareshare.net/lemongrass.html You will find this recipe on that page also. Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 31 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; 2g Fat (42.8% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 19mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Lemon Pie Filling Mix Recipe By :Make-A-Mix Cookery Serving Size : 4 Preparation Time :0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups presweetened powdered lemonade mix 1 cup cornstarch -- plus 2 tablespoons cornstarch 1 1/4 cups sugar or more for sweeter flavor 1 teaspoon salt In a medium bowl, combine lemonade mix, cornstarch, sugar and salt. Mix well. Put in a 1 quart airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups. Contributed to the FareShare Gazette by Dee; 20 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; trace Fat (0.0% calories from fat); trace Protein; 95g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 2 Grain(Starch); 4 Other Carbohydrates. * Exported from MasterCook * Light Cinnamon Vanilla Breakfast Biscuits (Eggless) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups original Bisquick baking mix 2 tablespoons sugar -- (2 to 3) [I use 2] 1/2 teaspoon ground cinnamon 2/3 cup milk 1/2 teaspoon vanilla extract cooking spray Makes 16 two and a half-inch biscuits 1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). 2. Combine Bisquick, sugar and cinnamon in a medium bowl. 3. Stir in milk and vanilla and mix well. 4. Spray a baking sheet lightly with cooking spray (a nonstick baking sheet works best; you don't need cooking spray then) and drop the batter onto it by heaping teaspoons, 1 inch apart. 5. Bake for 12 to 15 minutes, or until golden brown. 6.Serve warm with a pat of butter or maple syrup. posted by Anu 6/24/2002: I made this adapting the recipe for biscuits on the Bisquick box, and really enjoyed the results. This is not a particularly sweet biscuit recipe, which makes it a wonderful accompaniment for your morning cuppa! You can experiment by adding chocolate chips in the batter for added sweetness, or increase the amount of sugar. This tastes best served warm with a pat of butter or maple syrup. Recipezaar.com Contributed to the FareShare Gazette by Gary; 8 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; trace Fat (23.7% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Luscious Lemon Pie Recipe By : Make-A-Mix Cookery Serving Size : 8 Preparation Time :0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch pie crust -- baked 1 1/4 cups lemon pie filling mix (See Below) 2 1/2 cups water 3 egg yolks 2 tablespoons butter or margarine sweetened whipped cream In a large saucepan, combine lemon pie filling mix, 1/2 cup of the water and egg yolks. Mix until smooth. Add remaining 2 cups water. Cook over medium heat, about 4-5 minutes, stirring constantly, until mixture is thick and bubbly. Remove from heat. Add butter or margarine. Stir until melted. Cover and let cool 5 minutes. Stir. Pour into baked pie crust. Cover and refrigerate 3 hours. Top with whipped cream before serving. Makes one 9 inch pie. LEMON PIE FILLING MIX: 2 1/2 cups presweetened powdered lemonade mix 1 cup cornstarch -- plus 2 tablespoons cornstarch 1 1/4 cups sugar or more for sweeter flavor 1 teaspoon salt In a medium bowl, combine lemonade mix, cornstarch, sugar and salt. Mix well. Put in a 1 quart airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 and 1/4 cups. Make-A-Mix Cookery by Karine Eliason, Nevada Harward & Madeline Westover Copyright © 1978 Fisher Publishing, Inc. Contributed to the FareShare Gazette by Dee; 20 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 11g Fat (66.0% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 180mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat.

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