Special Catfish Remoulade

Catfish Remoulade

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Materials:

1 Cup Nonfat Mayonnaise

1 Tablespoon Worcestershire Sauce

1/3 Cup Fresh Horseradish

8 Catfish Fillets

1 Quart Water

2 Teaspoon Old Bay Seasoning

4 Drop Tabasco

2 Beefsteak Tomatoes; cut into wedges

Parsley

1/2 Teaspoon Cayenne Pepper

1 Head Butter Lettuce; torn into bite-sized pieces

1 Tablespoon Onion; grated

1/3 Cup Creole Mustard

1 Tablespoon Lemon Juice

2 Bay Leaves

Preparation:

Mix first seven ingredients in a glass jar; cover and refrigerate overnight.

Cut catfish fillets into bite-sized pieces.

Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets.

Cook until the meat flakes, about 10 minutes.

Remove from heat, cover and let the fish cool in the cooking liquid.

Refrigerate until serving time.

To serve, drain the catfish fillets and place them on a lettuce-lined platter.

Place the remoulade sauce in a bowl and nestle it in the center of the

serving platter and serve.


Garnish with tomato wedges and parsley.

Recipe Catfish - Special

Catfish a la Don

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Materials:

8 Large catfish filets

2 Tablespoon Chopped scallion greens

2 Tablespoon Fresh ground black pepper

2 Garlic cloves finely minced

1/2 Cup Chablis wine

1 Teaspoon Basil crushed

2 Tablespoon Cider vinegar

1 Cup Lime/lemon juice fresh squeezed

1-1/2 Tablespoon Cayenne pepper flakes

1/4 Cup Corn or peanut oil

1/2 Teaspoon Dried tarragon

Preparation:

• Rinse the filets, pat dry, and place flat in a large glass baking pan.
• Mix all other ingredients together and pour over the filets.
• Cover and refrigerate for 8-24 hours.
• Turn every 4-6 hours. You may either broil these in your oven or upon your grill.

Boiled Alligator Tail with Lemon

Broiled Alligator Tail with Lemon

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Materials for  Lemon Butter Sauce

1-1/2 Teaspoon Salt

1/4 Pound Butter/margarine

1 Tablespoon Parsley; fresh choped

1-1/2 Teaspoon Parsley; dried

Cayenne pepper to taste

1-1/2 Teaspoon Lemon juice

1/2 Teaspoon Onion powder

PREPARATION LEMON BUTTER: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients;

DON'T LET IT BOIL.

Let heat through,

then serve immediately. : Yield: About 1/2 cup :

PREPARATION BROILED ALLIGATOR TAIL:

Lay alligator slices on a flat broiler pan, and

place about 6 inches from the heating element.

Broil for 10 to 15 minutes or

until done.

Remove the pan from the oven and brush the top of the meat with

the lemon-butter sauce, making sure to coat the entire surface.

Serve

immediately.

Boiled Crawfish

Boiled Crawfish

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Materials:

4 Boxes salt

6 Pouches crab boil

9 Lemons

8 Ounce Cayenne pepper

5 Pound Small white onions

Garlic

24 Small potatoes

Smoked sausage

Corn

50 Pound Live crawfish

Preparation:

Bring seasonings to boil for 10 minutes.

Add potatoes, corn, and smoked sausage.

Boil for another 10 minutes.

Add crawfish. Bring back to boil.

Cut fire off immediately.

Let soak for 20 to 30 minutes.

Drain, Peel and eat.

While water is coming to a boil, cull and clean crawfish.

Rinse well withgarden hose and remove any dead ones.

Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.

Boiled Crabs

Boiled Crabs Recipe

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Materials:

4 Small ears fresh corn

1/2 Cup Ground white pepper

1/2 Cup Ground black pepper

12 Live blue crabs

4 Small yellow onions

1 Cup Salt

2 Lemons, quartered

8 New red potatoes

1/2 Cup Ground red pepper

Preparation:

Fill a large [10-quart] stockpot one-third full with water.

Add the lemons, potatoes, corn, onions, salt, and peppers.

Cover and bring to a boil over high heat.

Let boil for 10 minutes.

Add the crabs, [if blue crabs are not available, substitute other small to medium crabs], cover, and return to boil.

Once steam starts to escape from under the cover, let cook for 15

Blackened Arctic Char

Today's recipe is Blackened Arctic Char. It s a delicious food

Materials:

6 Tablespoon Butter

1 Tablespoon Cajun Spice

2 Pounds Arctic Char

2 Lemons, Cut Into Wedges

How to Make?

Fillet the Char [fresh or thawed] about 25 mm thick [1-1/2"]. Don't be

afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or

fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan

over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in

pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on

each side. Serve with remaining lemon wedges and pan drippings.


Good Appetit

Barbecue Sauce Recipe

Sauce Recipe

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Materials

1-1/2 Teaspoon Black pepper

1 Teaspoon Garlic powder

1/2 Teaspoon White pepper

1 Teaspoon Salt

1/2 Teaspoon Ground cayenne pepper

1 Teaspoon Onion powder

1/2 Pound Bacon, minced

2 Teaspoon Minced garlic

2 Teaspoon Lemon juice [1/4 lemon]

Rind & pulp from 1/4 lemon

1 Teaspoon Tabasco sauce

4 Teaspoon Unsalted butter

1-1/2 Cup Chopped onions

5 Teaspoon Orange juice [1/2 orange]

Rind & pulp from 1/2 orange

2 Cup Pork, beef or chicken stock

1-1/2 Cup Bottled chili sauce

1 Cup Honey

3/4 Cup Dry roasted pecans, chopped

Preparation:

Combine the seasoning mix ingredients in a small bowl and set aside.

In a 2-quart saucepan fry the bacon over high heat until crisp.

Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not

burned, about 8 to 10 minutes, stirring occasionally.

Stir in the seasoning

mix and cook about 1 minute.

Add the stock, chili sauce, honey, pecans,

orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and

Tobasco, stirring well.

Reduce heat to low; continue cooking about 10

minutes, stirring frequently.

Remove orange and lemon rinds.

Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the

butter and stir until melted.

Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs.

Makes about 5 Cups.

Peppered Shrimp

Peppered Shrimp

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Materials:

1.   5 Garlic cloves, minced
2.   1 Pound Butter
3.   2 Teaspoon Fresh basil, chopped
4.   1 Bay leaf, crumbled
5.   Salt
6.   4 Pound Large raw shrimp in shells
7.   1/2 Cup Lemon juice
8.   2 Teaspoon Cayenne pepper
9.   1/2 Cup Black pepper, finely ground
10.   2 Teaspoon Fresh oregano, chopped

Preparation:

• The shrimp should be of a size to number 30-35 per pound.
• Melt the Butter in a large deep-sided frying pan or iron skillet over low heat.
• When melted, raise the heat, and add the remaining ingredients except the shrimp.
• Cook, stirring often, until browned to a rich mahogany color, about 10 minutes.
• Add the shrimp, stir- ring and turning to coat well with the seasoned Butter.
• Cook until the shrimp have turned a rich deep pink, about 10 minutes.
• Serve the shrimp in their shells, peeling them at the table.

Quick Lemon Dessert

Recipe for lemon dessert

• Biscuit mix
• Milk or water
• Honey

Follow the directions on the biscuit box, using a little less water than called for. Twist

the dough around the end of a green stick. Hold and slowly rotate over hot coals until

cooked. Dip into honey and enjoy. Honey can be substituted with butter and jam or

other favorite topping.

Ranch style eggs

• 10 Eggs

• 4 oz Diced green Chile peppers

• 1 Small onion cut into small wedges

• 8 oz Sliced Swiss cheese

• 2 Cloves garlic finely chopped

• 16 oz Garden style salsa

• 2 tbs Vegetable oil

• 1 Package flour tortillas (optional)

• 1 Small green pepper finely sliced

Heat vegetable oil in large skillet over medium hot coals. Add onions, bell peppers

and garlic, cook, stirring occasionally for three to four minutes until vegetables are

tender crisp. Add beaten eggs and chiles, Cook stirring occasionally until eggs are

firm. Top with slices of Swiss cheese and cover momentarily until cheese melts.

Serve with warm tortillas. Substitute tortillas for toast or other favorite bread.

For the Grill

1 Can (10 ¾ oz) Campbell’s Tomato Soup

2 tblsp. Each packed brown sugar, lemon juice, and vegetable oil.

1 tblsp. Worchester sauce.

1 tsp. Garlic powder.

¼ tsp. Dried thyme leaves crushed.

1 ½ lb Boneless beef sirloin steak, ¾ “ thick.

Mix soup, sugar, lemon juice, oil, Worchester, garlic and thyme. Grill steak to desired

doneness (15min. for medium) , turning once and brushing often with soup mixture.

Heat remaining soup mixture to a boil and serve with steak.

Yield: serves 6

Another grill favorite

1 Steak (your favorite cut).

1/8 lb blue cheese (2 oz).

1 Tbsp fresh lemon juice.

Grill the steak to desired doneness. Just before the steak is ready, heat the cheese and

lemon juice together over low heat to make a sauce. Place steak on serving plate, pour

sauce over top and serve immediately.

Yield: 1 serving

Chocolate Ice Cream Recipe

Metarials:

• 6 packets artificial sweetener (equivalent to 1/4 cup sugar)
• 4 cups evaporated milk
• 2 Tablespoons baking cocoa
• 4 ounces light frozen whipped topping, thawed
• 1 teaspoon vanilla extract
• 1 package (1.5 ounces) sugar−free instant chocolate pudding mix

Preparation:

1. In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on

low until smooth.

2. Fold in the whipped topping until smooth.

3. Pour into a shallow 2−quart freezer container.

4. Cover and freeze for 30 minutes.

5. Stir with a wire whisk; return to freezervuntil ready to serve.

Servising: 12 person

Cheesecake With Lemon

Materials:

3 cups vanilla wafer crumbs

1/3 to 1/2 cup NutraSweet® Spoonful

1 pint blueberries

1 cup skim milk

2 pints raspberries1

3 Tablespoons NutraSweet® Spoonful

1 envelope (1/4 ounce) unflavored gelatin

2 teaspoons vanilla

2 packages (8 ounces each) reduced fat cream cheese, softened

1 package (3 ounces) reduced fat cream cheese, softened

2 Tablespoons lemon juice4 Tablespoons margarine, metled

1 Tablespoon grated lemon rind

Preparation:

• Mix crumbs, margarine and 3 Tablespoons NutraSweet® Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 by 10 inches.

• Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.

• Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful. Pour mixture over crust;

• refrigerate until set, 3 to 4 hours.

• Before serving, decorate to look like an American flag, using blueberries for the stars and the raspberries for the stripes.

   

Vegetable Pizza with Tomatoes

Materials:

• 2 button mushrooms, thinly sliced
• 1/2 teaspoon garlic powder, or to taste
• 1 tablespoon grated Parmesan cheese
• 1/2 cup grated part−skim mozzarella cheese
• 1/2 green bell pepper, 3 ounces, chopped
• olive oil vegetable spray
• 1 small yellow summer squash, 3 ounces, thinly sliced
• 2 (4−ounce) fresh pizza bread shells
• 2 tablespoons fresh basil chopped
• 1 plum tomato, 3 ounces, thinly sliced

Vegetable pizza

Preparation:

Preheat oven to 450F. Place the pizza shells on a pizza stone or heavy non−stick

cookie sheet. Lightly coat shells with cooking spray and sprinkle each shell with

1/8 teaspoon of the garlic powder. Sprinkle each shell with 1/4 cup mozzarella cheese.

Arrange the mushroom slices around the outside of the shell. Cover the shell with squash

slices and then, tomato slices and bell pepper. Top with fresh basil, the remaining garlic

powder, the remaining mozzarella cheese, and the Parmesan cheese. Coat again with

cooking spray.

Bake for 12 −15 minutes until vegetables are cooked and cheeses have melted. Cut in

half and serve immediately. Makes 4 servings.

Diabetic exchanges: 2 1/2 carbohydrate (2 bread/starch, 1 vegetable), 1 fat

Per serving: 260 calories (30% calories from fat), 6 g protein, 8 g total fat

(2.6 g saturated fat),

36 g carbohydrates, 4 g dietary fiber, 9 mg cholesterol, 233 mg sodium

 

Summer Fruit Dessert with Milk

Makes 12 servings.

Materials:

• 2 to 3 Tablespoons NutraSweet® Spoonful
• 1 pint blueberries
• Light whipped topping
• Milk Custard (recipe below)
• 1 1/3 cups water
• 1 cup raspberries
• 2 cups sliced strawberries
• 2 nectarines or peaches, sliced
• 1 package (18.25 ounces) yellow cake mix
• 3 egg whites
• 1 medium banana, sliced

Milk Custard

• 1/4 teaspoon ground nutmeg
• 1 cup skim milk
•  2 Tablespoons flour
• 3 to 4 Tablespoons NutraSweet
• 2 eggs

Preparation:

Make cake mix according to package directions, using water and egg whites; bake in a

13 by 9−inch baking pan. Cool on wire rack. Cut half the cake into 1−inch cubes (freeze

or reserve remaining cake for another use).

Process strawberries in blender or food processor until smooth; stir in NutraSweet®

Spoonful. Layer 1/3 of the cake cubes in bottom of 2−quart glass serving bowl. Spoon

1/3 of the Milk Custard and strawberry puree over cake and top with 1/3 of the raspberries, nectarines, banana and blueberries. Repeat layers 2 times. Refrigerate at least 1 hour before serving.

Garnish with whipped topping.

Then for Milk Custard

Heat milk just to boiling in small saucepan; remove from heat. Mix eggs and flour in

small bowl. Stir in 1/4 cup hot milk into egg mixture; stir egg mixture into milk in

saucepan.

Cook over low heat, stirring constantly, until thickened. Cool until warm; stir in nutmeg

Summer Fruit Trifle 25

and NutraSweet® Spoonful. Refrigerate until chilled.

Makes about 1 1/2 cups.

Lemon Delight Recipe

Materials:

• 2 tablespoons finely grated lemon rind
• 2 tablespoons water
• 1/4 cup lemon juice or the juice of 2 lemons
• 1/2 teaspoon cream of tartar
• Graham cracker crumbs
• 4 egg yolks
• 4 egg whites
• 1 1/4 cup Splenda® granular
• 1/3 cup all−purpose flour

Lemon Delight

Crust:

• 1/4 cup Splenda® granular
• 1 cup graham cracker crumbs
• 1/4 cup diet margarine

Preparation:

1. In a heavy saucepan or double boiler, combine the flour, second amount of Splenda®
Granular, water, egg yolks, lemon juice and grated lemon rind. With a wooden spoon, stir constantly over very low heat for about 5 minutes.

2. Beat the egg whites for 30 seconds until frothy, then add the cream of tartar and beat for a further 1/2 minutes.

3. Fold the stiffly beaten egg whites into the lemon sauce and spread over the

cooled crust. Sprinkle with graham cracker crumbs. Bake at 350ºF for approximately 15 minutes.

4. Turn off the oven and leave the pan inside for a further 5 minutes or until the squares are set.

5. Allow to cool; loosen the edges and slice.



Preheat oven to 350ºF. Melt the margarine and stir it into a mixture of the graham cracker

crumbs and Splenda® Granular. Press into an 8−inch square pan. Bake for 10 minutes.

Set aside to cool.

Chicken and Rice with Lemon

Serves 6 person

Materials:

Chicken rice with lemon

• 2 tablespoons cornstarch
• 1/2 teaspoon salt, optional
• 1 medium onion, chopped
• 1 lb. boneless, skinless chicken breasts, cut into strips
• 2 tablespoons lemon juice
• 1 large carrot, thinly sliced
• 1 1/2 cup uncooked instant rice
• 2 garlic cloves, minced
• 1 (14 1/2 oz.) can chicken broth
• 1 cup frozen peas
• 2 tablespoons butter or margarine

Preparation:

1. In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no

longer pink. In a bowl combine cornstarch, broth, lemon juice and salt if desired until

smooth. Add to skillet and bring to a boil.

2. Then cook and stir for 2 minutes or until thickened. After add rice and peas.  Finally remove from the heat; cover and let stand for 5 minutes.

3. Nutritional Analysis: One serving (prepared with reduced−fat margarine and low sodium chicken broth and w/o salt) equals: 235 calories, 156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein, 5 gm fat

Good Appetit

 

Cheese Cake with Lemon Joice

Serving size: 1

Yield: 16

Materials:

• 3 cups vanilla wafer crumbs
• 1 cup skim milk
• 1 package (3 ounces) reduced fat cream cheese, softened
• 2 pints raspberries
• 1 envelope (1/4 ounce) unflavored gelatin
• 2 Tablespoons lemon juice
• 1 pint blueberries
• 4 Tablespoons margarine, metled
• 1 Tablespoon grated lemon rind
• 3 Tablespoons NutraSweet® Spoonful
• 2 teaspoons vanilla
• 2 packages (8 ounces each) reduced fat cream cheese, softened
• 1/3 to 1/2 cup NutraSweet® Spoonful

Preparation:

1. Mix crumbs, margarine and 3 Tablespoons NutraSweet® Spoonful in medium bowl;

pat evenly on bottom of jelly roll pan, 15 by 10 inches.

2. Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium

3. low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.

4. Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2 cup NutraSweet® Spoonful. Pour mixture over crust; refrigerate until set, 3 to 4 hours.

5. Before serving, decorate to look like an American flag, using blueberries for the stars and the raspberries for the stripes.

 

Lemon Curd Recipes

Materials:

1/4 teaspoon salt

4 lemons (zest one of them)

2 eggs

6 Tbsp. cold unsalted butter, cut into small cubes

2 Tbsp milk

1/3 c. sugar

3 egg yolks

Lemon Curd

Preparation:

1. Zest one of the lemons, save the zest.  Juice all four lemons – there should be about 1/2 c. juice.

2. Next beat together in a non-reactive saucepan the eggs, yolks, milk, sugar, and salt until just mixed. Stir in the lemon juice and zest, then add the cold butter cubes. 

3. Turn the heat on medium low and slowly heat the mixture, stirring constantly, until it is thick enough to coat a spoon.  Do not overheat or stop stirring or the eggs will curdle.  If the mixture begins to look grainy, or unsmooth in anyway, take it off the heat immediately and stir vigorously to cool it down and prevent curdling.

4. When thick, pour through a strainer to remove any errant curdles. Store in glass jars in the fridge.

Easy Lemon Curd Recipe

Materials: 3 lemons preferably unwaxed or organic
7 oz   Superfine / caster sugar
4 oz Unsalted butter diced
2 large eggs
2 large egg yolks  Lemon Curd Preparation: 1.  Dice butter, grate the lemon rind and squeeze the juice and slowly Cooker 2.  Pour about 2 inches/5 cm of very hot water into the ceramic part of your slow cooker and turn it onto high heat. Put the lemon juice, lemon rind, sugar and butter into the largest heatproof bowl which will fit inside your cooker. Put the bowl into the slow cooker and pour enough near-boiling water to come halfway up the sides. 3. Leave the mixture in the cooker for about 15 minutes stirring occasionally until the sugar has dissolved and the butter has melted. Take the bowl out of the cooker and leave to cool for a few minutes, then turn the cooker to a low heat.        4. Beat the eggs and egg yolks together and then strain them into the lemon curd mixture and whisk well until it is combined.  Cover the bowl with foil and put it back into the cooker.     5. Cook the lemon curd on a low heat for 1 hour or until it is thick enough to cover the back of the wooden spoon as in the picture, stirring every 15 minutes.      6. Pour the lemon curd into a small warmed sterilized jar, cover and seal. You can store this in a cool place or ideally in the fridge and it will keep for 3 months.  Once the jar is opened then it must be kept in the fridge.

Lemon Curd Without Egg

Materials:

1/4 c. fresh lemon juice shopping list                                             

1/4 c. cold water shopping list                                      

Pinch of salt shopping list                                             

3 Tbs. cornstarch shopping list                                                     

1/2 c. sugar shopping list

2 tsp. finely grated lemon zest shopping list

Preparation:

Lemon Curd

1.  In a saucepan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.

2.  Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens.

3.  Reduce heat to low and cook for another minute, stirring constantly.

4.  Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.

5.  Allow to cool and thicken at room temperature.

6. Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.

Good Appetit

Recipe Lemon Curd

 

Makes about 2 lbs (900 g) of Lemon Curd.

 

Materials:

• 1 lb (450 g) caster sugar
• 4 ozs (112 g) butter

• 4 large lemons
• 6 eggs

Preparation:

• Ones, wash the lemons and remove very thin strips of rind from two of them.

• Then cut in half and squeeze out the juice, removing any pips.

• After, cut the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.

• Continue cooking until the mixture thickens.

• Remove the rind.

• Turn into hot clean jars and seal at once.

Lemon Curd Recipe

Materials:

2 large egg yolks      

2 large eggs

2/3 cup fresh lemon juice          

3 oz. (6 Tbs.) unsalted butter, softened at room temperature                      

1 cup sugar

1 tsp. grated lemon zest

Preparation:

1. In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

Lemon Curd

2. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.

3. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Note: For lime curd, substitute fresh lime juice and zest for lemon.

Bon Appetit

Apple Lemon Studrel Recipe

•  Cooking Time: 30 minutes
• Preparation Time: 40 minutes
• Serving Size: 1 piece
• Makes: 10 servings            

Materials:

1 1/2	Tbsp.	light butter, melted
1/2	cup	Splenda brown sugar, divided
2	Tbsp.	dry plain breadcrumbs
3/4	tsp.	cinnamon
4	cups	thinly sliced and peeled apples (any except Red Delicious)
1/4	cup	raisins or currants
1/2	tsp.	grated lemon zest
8		sheets (9" × 14", not the larger 18" × 14" size) frozen phyllo pastry, thawed (thaw at room temperature for 2 hours)
		Cooking spray
		sugar 1/2 tsp. Directions Preheat the oven to 350ºF. Pour the butter into a small bowl or custard cup. Combine the breadcrumbs, cinnamon, and half of the brown sugar in a small bowl. Toss the apples, 1/4 cup brown sugar, raisins or currants, and lemon zest in a large bowl. Place 2 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying out), covered with parchment paper for easier clean up, and lightly brush with the melted butter. Sprinkle with 2 Tbsp. of the breadcrumb mixture. Repeat the layers with the remaining phyllo, melted butter mixture, and breadcrumbs, ending with phyllo. Lightly coat the top phyllo sheet with cooking spray. Arrange the apple mixture over the phyllo, leaving a 2-inch border. Be careful not to use any of the liquid at the bottom of the bowl or the strudel will become soggy. Starting at the short edge, roll up the phyllo jelly-roll style. Do not roll too tightly or the phyllo will split. Place the strudel, seam-side down, on a baking sheet coated with cooking spray or covered with parchment paper. Lightly spray strudel with cooking spray, and sprinkle with remaining brown sugar. Bake for 30 minutes or until golden. Cool for 10 minutes and remove from the pan. Cut with a serrated knife.

Lemon Apple Ginger Cider Recipe

Materials:

1. a lemon
2. fresh ginger
3. star anise or allspice (optional)
4. a cinnamon stick
5. dried clove buds
6. jug of fresh apple cider (not from concentrate!)

Preparation:

• Warm a medium saucepan over medium heat. Add the cloves and the cinnamon stick. If you like star anise or allspice, you could add a couple of pieces of those too. Warm the spices for a minute and then add the apple cider.

• Scrub the lemon with soap and rinse it well. Cut the pithy ends off of it. Slice it into quarters. Score the inside of the lemon with a knife and squeeze each slice gently into the cider. You don’t need to juice it completely; just coax some of the juice out for now. Drop in the lemon slices and go to work on the ginger while everything warms up.

• Using the edge of a spoon, peel the ginger. If you want your cider super gingery, peel two fingers of it. One is probably enough for most people, but I like mine spicy. When the ginger’s clean, grate it into a small bowl. Squeeze any extra juice out into the bowl and include the pulp. (You could also blend it, but then you’d have to clean the blender.)

• Add all the ginger bits to the cider and bring it up to a simmer.

• Stir the cider and turn it down low. Taste it carefully to check the temperature and flavor. It can sit there for a while if you’re baking or waiting for friends. When you’re ready to serve it, ladle the cider through a small strainer into mugs.

Apple and Lemon Jello Salad

Materials:

1× 3-oz pkg	Lemon Gelatin
½ cup	Sugar
1× 20-oz can	Crushed Pineapple, undrained
1× 8-oz	Cream Cheese, chopped into small pieces
1× 8-oz	Carton Frozen Whipped Topping, thawed
2 cups	Chopped Golden Delicious Apples
1 cup	Chopped Pecans

        
Preparations:

1. Place pineapple with its liquid and sugar in a sauce pot over medium heat; bring almost to a boil.

2. Stir in the gelatin, then add the cream cheese, heating and stirring until well blended.

3. Remove from heat and let cool completely. Stir the nuts and apples into the cream cheese mixture.

4. Add the whipped topping and stir to mix well.

5. Place in a glass or plastic bowl, cover and chill overnight.

Mading Lemon Peel

Now you go to juice a lemon for a recipe, take an extra minute, grab a vegetable peeler and remove the flavorful outer layer of skin from your lemon. Lay these fragrant slivers on a place and perch the plate on a shelf or on top of a towering stack of cookbooks. if you want



Check them a day or two later, or whenever you remember. Soon enough, they should be quite dry but still fragrant and vividly colored. Place them in a jar with a tight-fitting lid and stash them in a dark corner. Once you have this little jar of dried lemon peels, here’s how you can use them.

1. Drop a sliver into brewing black tea. 
2. Pulverize a few strips with coarse salt and sprinkle over popcorn.
3. Crush them and whisk the bits into homemade vinaigrettes and marinades.
4. Float them in a water bottle.
5. Simmer these citrus ribbons in a pot of creamy rice pudding.
6. Use the jar as a day-brightening aromatherapy devise.

Recipe For Lemon Butter Fish

Materials:

• Salt and pepper
• 2 tbsp vegetable oil
• Fish fillets
• 1 small lemon
• 2 tbsp butter

Preparation:

Put butter on a large non-stick frying pan and heat over medium heat.  When the butter melts, add the oil.  Cut the lemon into quarters, and squeeze the juice from each quarter into the frying pan.  Mix lemon juice, butter and oil with a spatula.

Add the fish to the frying pan, and increase the heat to medium-high.  Cook the fish for 4 minutes, then turn over with a spatula and cook on the other side for 4 minutes or until cooked through.  The fish is cooked through when the thickest part of the fillet flakes easily with a fork.  The exact cooking time depends on the thickness of the fillet.

Put the cooked fish on a plate.  Sprinkle with salt and pepper to taste.  Pour the lemon-butter sauce from the pan over the fish.

Red Lentil Soup With Lemon

Materials:

• 3 tablespoons olive oil, more for drizzling
• teaspoon ground cumin
• 2 garlic cloves, minced
• Juice of 1/2 lemon, more to taste
• 1 cup red lentils
• 1 tablespoon tomato paste
• 3 tablespoons chopped fresh cilantro.
• 1/4 teaspoon kosher salt, more to taste
• 1/4 teaspoon ground black pepper
• Pinch of ground chili powder or cayenne, more to taste
• 1 quart chicken or vegetable broth
• 1 large carrot, peeled and diced
• 1 large onion, chopped1

Preparation:

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

How to Make Greek Burgers

turkish cuisine...

Materials:

2 garlic cloves, minced

3 tablespoons fresh mint, chopped

1−1/2 cups non/lowfat yogurt

1−1/2 pounds ground turkey, lean

2−1/4 teaspoons feta cheese, crumbled

6 pita bread loaves, cut in half

1−1/2 tomatoes, sliced

1−1/2 red onions, sliced

fresh ground black pepper, to taste







Preparation:

Combine garlic and mint in a small bowl and mash. Add yogurt,

mix, and set aside. Combine turkey and feta cheese in a mixing

bowl. Form into 8 patties and sprinkle with pepper. Broil 5−10

minutes per side or until turkey is cooked through.

Serve in pita bread with tomatoes, onions and yogurt sauce.

Grilled Chicken Fingers

Materials:

1/4 cup soy sauce

3 tablespoons dry white wine

2 tablespoons lemon juice

2 tablespoons vegetable oil

3/4 teaspoon dried Italian−style seasoning

1 teaspoon grated fresh ginger root

1 clove garlic, crushed

1/4 teaspoon onion powder

1 pinch ground black pepper

8 skinless, boneless chicken breast halves − cut into strips

Preparation:

In a large, resealable plastic bag, combine the soy sauce, wine, lemon

juice, oil, Italian−style seasoning, ginger, garlic, onion powder and ground

black pepper. Place chicken in the bag. Seal and let marinate in the

refrigerator for at least 3 hours, or overnight. Preheat an outdoor grill

for medium−high heat, and lightly oil grate. Thread the chicken onto

skewers, and set aside. Pour marinade into a small saucepan, and bring to a

boil over high heat. Cook chicken on the prepared grill for approximately 5

minutes per side, basting with the sauce several times. Chicken is done when

no longer pink and juices run clear.

Roast Garlic Mashed Potatoes

Materials:

8 to 10 cloves garlic, peeled

1 cup olive oil

4 russet potatoes

2 tablespoons butter

1/3 to 1/2 cup heavy cream

1/4 cup Asiago cheese, grated

2 tablespoons Parmigiano−Reggiano cheese, grated

Salt and pepper, to taste

Preparation:

Put the garlic and olive oil in a heavy saucepan over lowest possible heat

and simmer until soft; 30 to 40 minutes. Drain off oil. Puree garlic; set

aside. Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1

hour, or until soft. While still hot, peel and mash, or pass through a

potato ricer. Melt butter in heavy cream; whisk in pureed garlic. Stir into

potatoes. Stir in cheeses and season with salt and pepper. Spoon into a

gratin dish. Place in a 400F oven for 12 to 15 minutes or until browned and

bubbling.