This issue "L"   03-29-2012

 A CraftELady Mailing

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Hi Everyone!
I hope you enjoy the recipes!
 

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Index
1. Lemon Custard Cupcakes
2. Lemon Pepper Pasta
3. Linguine in Egg Sauce
4. Low Calorie Dressing
5. Lyonnaise Potatoes
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1. Lemon Custard Cupcakes

Perfect for your next picnic


From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

1 cup sugar
2 Tablespoons softened butter or margarine
2 eggs, separated
1-1/2 cups milk
5 Tablespoons lemon juice
2 teaspoons grated lemon rind
1/8 teaspoon salt
4 Tablespoons all-purpose flour

TO PREPARE:

Preheat oven to 325 degrees.  While preheating, place a pan of water with six medium or eight small custard cups in it into the oven.  In bowl, mix all ingredients except egg whites.  Beat egg whites until stiff and fold into mixture.  Pour mixture evenly into warm custard cups.  Bake 20 to 25 minutes or until knife inserted into center returns clean.  Turn out onto individual plates.  The top will be baked custard and the bottom will be cake.  Serve hot or cold.  May garnish with whipped cream and a cherry.

SERVINGS:  6 - 8Copyright 1997 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/shop/ProductList.aspx?CategoryID=9) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
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2. Lemon Pepper Pasta
Serves 4

Ingredients
1 lb. spaghetti
2 tablespoons olive oil
3 tablespoons lemon juice, to taste
1 tablespoon basil
Ground black pepper to taste

Preparation

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until done; drain.
In a small bowl, combine olive oil, lemon juice, basil and black pepper. Mix well and toss with the pasta. Serve hot or cold.


Calories 484
Total fat 8.5g
Cholesterol 0mg
Sodium 8mg
Carbohydrates 85.8g

Source: Christus Health
http://recipes/christushealth.org

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3. Linguine in Egg Sauce

Try something new after work tonight


From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox Newsletter.

INGREDIENTS:

1 pound uncooked linguine or noodles
8 slices bacon, diced
3 eggs at room temperature, slightly beaten
1 cup grated Romano or Parmesan cheese
Freshly ground pepper
1/4 cup butter

TO PREPARE:

Cook linguine in boiling salted water 8-10 minutes.  Drain, season with salt, and return to pan to keep warm.  Fry bacon until crisp, drain, and keep hot.  Reserve bacon drippings and keep hot.  Add eggs, cheese, pepper, hot bacon pieces and hot bacon dripping to linguine.  Mix well.  If eggs are not entirely set, mixture may be heated slightly.  Place in heated serving dish and top with slices of butter.  If all ingredients are mixed while very hot, the eggs will be set and the linguine ready to serve when the slices of butter have melted.

SERVES:  4 - 6

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4. Low Calorie Dressing


Categories: Salads

Yield: 1 Servings      
     
      1 c  Cottage cheese
      1 cn Condensed tomato soup
      1 tb Sweet pickle relish
      1 tb Lemon juice
      1 pn Grated lemon rind


Whisk together ingredients in a small bowl. Recipe by: Family Circle-Dec-96

Source: FreeGroups.net
 
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5. Lyonnaise Potatoes

Lyonnaise potatoes recipe is sliced cooked potatoes and onions and butter cooked with seasonings and parsley.
Ingredients:


1 cup chopped onion
6 tablespoons butter
3 cups cooked sliced potatoes
1 teaspoon salt
1/8 teaspoon pepper
chopped fresh parsley

Preparation:

In a large heavy skillet, heat butter over low heat; add onions and sauté until golden brown. Add cooked sliced potatoes to the browned onions. Cook for 3 to 4 minutes, stirring frequently. Add salt and pepper. Sprinkle with chopped parsley.

Lyonnaise potatoes serves 6.

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