Servings: 4 dozen bars
Ingredients:
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter or margarine (2 sticks)
14 oz Sweetened Condensed Milk (1 can)
4 eggs (large)
2/3 cup lemon juice
1 Tbs all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 drops yellow food coloring (optional)
1 Tbs grated lemon peel
Sifted powdered sugar (optional)
Directions:
PREHEAT oven to 350° F.
COMBINE flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan.
BAKE for 20 minutes.
BEAT sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in lemon peel; pour over crust.
BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for about 2 hours. Cut into bars; sprinkle with powdered sugar.
Showing posts with label Summer. Show all posts
Showing posts with label Summer. Show all posts
Saturday, May 10, 2014
Friday, October 15, 2010
Wisconsin-style Bratwurst
The wave of German immigrants to Wisconsin in the late 1800’s brought along their favorite foods and culture along with their farming and cheese-making skills. Today, polka bands, beer gardens, and an enthusiasm for the perfectly cooked bratwurst can be found across Wisconsin.Makes 10 Servings
Ingredients
•10 fresh bratwurst sausages
•2 tablespoons butter
•2 cups thinly sliced white onions
•60 ounces beer (5 bottles)
•10 hoagie buns
•Stone ground or brown mustard
Directions
Place bratwurst in a large stockpot with butter, onions and beer. Simmer gently for about 20 minutes. (Be careful not to boil them or the skins will burst.) Remove brats from the pot and put on a pre-heated grill, or under the broiler, for 10 to 15 minutes until nicely browned. (You don’t have to worry about cooking them; they are fully cooked at this stage.) Cover grill between turnings.
Ingredients
•10 fresh bratwurst sausages
•2 tablespoons butter
•2 cups thinly sliced white onions
•60 ounces beer (5 bottles)
•10 hoagie buns
•Stone ground or brown mustard
Directions
Place bratwurst in a large stockpot with butter, onions and beer. Simmer gently for about 20 minutes. (Be careful not to boil them or the skins will burst.) Remove brats from the pot and put on a pre-heated grill, or under the broiler, for 10 to 15 minutes until nicely browned. (You don’t have to worry about cooking them; they are fully cooked at this stage.) Cover grill between turnings.
Warm German Potato Salad
A warm bacon vinaigrette dressing on potatoes is a classic of the German kitchen. Serve this hearty salad, and Old World Sauerkraut, alongside brats or roast chicken with a stein of beer.Ingredients
•3 pounds small (2 - 3”) red boiling potatoes, scrubbed well
•6 bacon slices (5 oz), cut into 1/2-inch pieces
•2 celery ribs, cut into 1/4-inch dice (1 cup)
•1 1/4 cup chopped sweet onion such as Vidalia or red
•1/2 cup chopped fresh parsley
•3 tablespoons olive oil
•1/2 cup distilled white wine vinegar
•2 teaspoons sugar
•2 teaspoons coarse grained or Dijon mustard
•1 1/2 to 2 teaspoons salt
•3/4 teaspoon black pepper
Directions
Steam potatoes in a vegetable steamer, until tender when pierced with a paring knife, 15 to 20 minutes. Transfer to a cutting board. Cook bacon in a heavy skillet over moderate heat, stirring occasionally, 8 minutes. Then add onion into pan and continue cooking until bacon is golden and crisp, about 12 minutes total. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet. Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to a large bowl along with bacon, celery, onion and parsley. Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat. Serve warm.
•3 pounds small (2 - 3”) red boiling potatoes, scrubbed well
•6 bacon slices (5 oz), cut into 1/2-inch pieces
•2 celery ribs, cut into 1/4-inch dice (1 cup)
•1 1/4 cup chopped sweet onion such as Vidalia or red
•1/2 cup chopped fresh parsley
•3 tablespoons olive oil
•1/2 cup distilled white wine vinegar
•2 teaspoons sugar
•2 teaspoons coarse grained or Dijon mustard
•1 1/2 to 2 teaspoons salt
•3/4 teaspoon black pepper
Directions
Steam potatoes in a vegetable steamer, until tender when pierced with a paring knife, 15 to 20 minutes. Transfer to a cutting board. Cook bacon in a heavy skillet over moderate heat, stirring occasionally, 8 minutes. Then add onion into pan and continue cooking until bacon is golden and crisp, about 12 minutes total. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet. Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to a large bowl along with bacon, celery, onion and parsley. Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat. Serve warm.
Saturday, May 1, 2010
Crossiant Chicken Salad Sandwiches
This was something Charlie and I were talking about the other day. We've never made chicken salad sandwiches before. Heck we don't ever eat them either. I have them occasionally at showers or other get togethers when they are served but lately I've been craving them. So this is something I really want to try sometime soon, especially now that summer is coming up.
Ingredients:
6-8 plain croissants
3 cups cubed poached cooked chicken
1 1/2 cups grapes, sliced in half
4-5 diced spring onions
2 stalks celery, diced
8 fresh basil leaves, minced
3/4-1 cup mayonnaise or Miracle Whip
1/2 cup roughly chopped cashews (or sliced almonds if you prefer)
2 teaspoons fresh lemon juice
salt and pepper
lettuce leaf, to dress the sandwiches
havarti cheese, to dress the sandwiches
Directions:
Mix mayo, lemon juice, salt, pepper, and basil together till well incorporated. Fold in chicken, grapes, cashews,celery,and onions. Halve the croissants (you may wish to slightly toast them) and layer with salad, lettuce, and cheese if you wish. Serve immediately.
Ingredients:
6-8 plain croissants
3 cups cubed poached cooked chicken
1 1/2 cups grapes, sliced in half
4-5 diced spring onions
2 stalks celery, diced
8 fresh basil leaves, minced
3/4-1 cup mayonnaise or Miracle Whip
1/2 cup roughly chopped cashews (or sliced almonds if you prefer)
2 teaspoons fresh lemon juice
salt and pepper
lettuce leaf, to dress the sandwiches
havarti cheese, to dress the sandwiches
Directions:
Mix mayo, lemon juice, salt, pepper, and basil together till well incorporated. Fold in chicken, grapes, cashews,celery,and onions. Halve the croissants (you may wish to slightly toast them) and layer with salad, lettuce, and cheese if you wish. Serve immediately.
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