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Ingredients: 6 Eggs 6 Ounce(s) Castor sugar 1 Lemons; grated zest 5 Sheets gelatine;-=OR=- 1/2 Ounce(s) Gelatine; sponged in 2 Lemons; juice 1 Pinch(s) Lemon; juice 1 Pinch(s) Milk, sour Directions: If using leaf gelatine, place them, one by one in a large shallow dish of cold water. Allow to soften, then drain and place in small bowl with the lemon juice and continue as if using powdered gelatine that has been sponged. For powdered gelatine, put juice of the lemons in a small bowl, stir well and then sprinkle the gelatine over slowly enough to avoid forming a "knot" of powder. When "sponged", ie when the gelatine has absorbed the liquid and become a mass, place the bowl (or jug) in a pan of boiling water, and heat until the gelatine dissolves, when it can be added to the lemon rind/sugar/egg mixture before cooking. While the gelatine is sponging/softening, prepare the mousse base. Separate the eggs, placing whites in a large completely grease free bowl. Place yolks in the top half of a double saucepan or a basin capabale of being heated (best is a zabaglione pan). Add to the yolks, the grated zest of half the lemons (no need to use the rest) and add the castor sugar little by little while beating. When really thick, add the gelatine/lemon solution, and heat over simmering water. Do not stop beating for a moment, and make sure you reach all over the bottom of the bowl. When the mixture thickens again and becomes very light and mousse like, remove the bowl from the heat, put into cold water and cool, beating from time to time. While the mousse mixture is cooling, add the salt and tartar to the egg whites, and beat to the soft peak. Cut and fold the cool mousse mixture (don't let it set, of course) into the beaten egg white. Mix well, without being so vigorous that you lose the lightness of the mixture, and pour into a large serving bowl, or individual bowls. Level off gently and let set 4 hours minimum before serving. Don't keep too long, or the mousse can become very rubbery. Decorate just before serving with slices of lemon. Comments: This recipe can be made with limes, but adjust the number depending on their size.
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For the pastry cornets: ======================= Roll the pastry out onto a lightly floured work surface to 3" x 20" rectangle, 1/4" thick. Cut the rectangle into 4 long strips, each 3/4& Asparagus with lemon grass & shallot vinaigrette Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside in serving dish. Combine the remain Asparagus with egg garlic & lemon sauce * - stems peeled and fiberous ends removed. 1. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm. 2. Place asparagus in saucepan over medium heat. Add enough water to cov Cold asparagus with sesame-ginger vinaigrette *To toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden. Watch carefully. Break off any woody parts of the asparagus stalks. 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Strain the liquid into a large jug. Peel the lemons very thinly without any white pith. Remove the pith from the lemons & slice the fruit Cauliflower souffle Souffle de Chou-Fleur The fertile plains around Lac St. Jean produces excellent vegetables and supports thriving dairy farms. A strong cheddar cheese, made at St. Prime on the west side of the lake and aged up to 4 years, is one of the region& Crab custard with lemon butter sauce In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old sto Lemon parsley chicken and rice Brown chicken in hot oil in skillet. Add broth; bring to boil. Stir in rice. Return to boil Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Stir in parsley, lemon peel and pepper; cover. Let stand 5 minutes. Sprinkle wi Lemon cream dressing Place all ingredients in a blender and blend until the mixture is smooth. Cool and use as desired. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. : ISBN: 0-89815-377-8 : Typed for you by Karen Mintzias Chilled lemon soup Simmer the stock, coder & rice in a covered pot with salt, pepper & lemon rind for 40 minutes. Puree & return to the pot. Mix in the lemon juice & simmer gently. Cool & skim any fat that might appear on the surface. Chill Lemon rice stuffed sole In medium skillet cook celery and onion in 2 tablespoons butter until tender. Stir in rice, seasonings, and lemon juice. Place fillets in buttered shallow baking dish. Spoon rice mixture on lower portion of each fillet. Fold over to enclose Spanish pan souffle Cook contents of box according to package directions. When the rice is done, add the remaining ingredients except the cheese and stir. Sprinkle grated cheese on top and bake for 30-35 minutes at 325 F. Source: Arrowhead Mills "Quick Brow Lemon rice with cashews. Cook the rice in a pan of boiling water until tender, then drain. Add the remaining ingredients and stir over a low heat for three minutes for the flavours to mix. Lemon rice and peas In a medium saucepan, bring the water toa boil over high heat. Add the rice, cover, reduce the heat, and simmer until the water is absorbed, 30 to 40 minutes. Remove from the heat. Heat the olive oil in large skilet over medium heat. Cold clam dip Blen all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Mea Lemon, honey & walnut cheese In a medium bowl and using a wire whisk, beat together the cottage cheese, honey, lemon juice, zest, and cloves. Stir in the walnuts. Transfer to a container with a tight-fitting lid. Chill at least 1 hour before serving. The cheese keeps for Poppy seed-lemon bread DIRECTIONS: Place all ingredients in pan except water and yeast. Add water on top of other ingredients. Close lid. Place yeast in dispenser. Bake on Regular or RapidBake (3 hour mode) Recipe created for Panasonic 65. Adjust for other Chilled raspberry souffle with raspberry sauce Completely dissolve gelatin in boiling water. Place raspberries in blender container; cover. Blend until pureed; strain. Stir 1/2 cup raspberry puree into gelatin. Add cold water. Chill until slightly thickened. Gently stir in whipped topp Lovely lemon cheesecake Spray 8- or 9-inch springform pan or 9-inch pie plate lightly with non-stick cooking spray. Sprinkle side with half of the graham cracker crumbs. (If desired, omit graham cracker crumb garnish; sprinkle bottom of pan with remaining graham Sparkling lemon ice Completely dissolve gelatin in boiling water. Add seltzer, lemon juice and peel. Pour into 8- or 9-inch square pan; cover. Freeze until firm, about 3 hours. Remove from freezer; let stand at room temperature 10 minutes to soften slig Lemon filling #2 - diabetic SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978. ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. This fills an individual tart shell. Recipe can be doubled, tripled, etc. to accommodate whatever type p Lemon frosting SOURCE: Sugar Free...That's Me! by Judith S. Majors, copyright 1978, ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Melt butter. Add juice, dry milk powder and sweetner. Mix thoroughly and spread. Serves 4. 1 servi Broccoli in lemon sauce 1. Cook broccoli in a shallow, heat-resistant, non- metallic, 1 1/2-quart baking dish. Drain and set aside. 2. In a small, heat-resistant, non-metallic bowl melt butter or margarine in Microwave Oven 30 seconds. 3. Blend in flour with a fork un Lemon chicken Preheat oven to 400 degrees. Sprinkle chicken pieces with salt, pepper, and garlic powder. Place in a shallow baking pan with skin side down. Combine remaining ingredients except lemon slices and pour over chicken. Bake, uncovered, for 20 min Lemon chicken pailards Place chicken between two sheets of waxed paper and pround to 1/4" thickness. Season each side or chicken with saltand pepper. In a large non-stick skillet, heat half of Betty's Butter. Cook chicken over medium-high 3 minutes on ea Janet saylor lemon chicken Whish together the dipping sauce. Dip chicken into the liquid mixture, then into the starch. Place the chicken into glass dish whick has been sprayed with a non-stick spray. Repeat until dish is filled in a rectangle dish. Microwave on high Scallops in lemon butter On high power, melt butter or margerine in a glass dish (8" pan works well) with rosemary, basil and salt for one minute. Add scallops and lemon juice and stir well to coat. Reduce heat to medium (60%) power, cover with waxed paper and coo Corn souffle Preheat oven to 350. In a medium bowl, beat egg yolks until light. Stir in corn, milk, flour, sugar, onion flakes, and dry mustard. Beat egg white until stiff. Fold gently into corn mixture. Pour into a baking dish that has been sprayed with a Vermicelli in lemon sauce In a small saucepan, heat milk and butter. Meanwhile, bring a large kettle of water to boil and cook vermicelli until al dente, 8 to 10 minutes. Drain in a colander, rinse with warm water and turn into a serving bowl. Toss with lemon juice, ch Lemon ginger tea sparkler Combine tea concentrates, ginger and half the lemon slices in a pan and bring to boiling. Cover and chill until cold, at least 1 hour. Pour through a fine strainer into a pitcher and add ginger ale. Discard used lemon slices and ginger. Pour i Lemon-mustard chicken I use one of those cut-up chickens and I also usually double the amount of glaze. Rinse chicken; pat dry. Place chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or ti Kalter kartoffelsalat (cold potato salad) In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onio Cold potato salad * Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potat Grilled chicken breast with garlic lemon marinade Place chicken in shallow dish. Combine all ingredients, pour over both side of chicken. Cover and refrigderate, fish up to 2 hours and chicken overnigh if you wish. Grill covered or broil about 10 min. each side until done, ser immediately. Irish loin of pork with lemon and herbs Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roas Lemon and thyme marinade This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling Lemon basting sauce Combine all ingredients in a bowl. Makes about 3/4 cup