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Homemade Lemonade
Recipe By :Bon Appetit Magazine
1 part simple Sugar Syrup -- *see Note
1 part fresh squeezed lemon juice
3 parts water
Combine all. Chill and serve with lemon slices.
Source:
"June 1999, page 75"
Per Serving (excluding unknown items): 774 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 200g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 37mg Sodium. Exchanges: 13 1/2 Fruit; 13 1/2 Other
Carbohydrates.
NOTES : To make Simple Sugar Syrup:
combine equal parts water and sugar in a saucepan, stirring until sugar
is dissolved. Bring to a boil, remove from heat and chill.
Nutr. Assoc. : 0 0 0
Printable Version
Bbq: Smoke-Grilled Salmon
Serving Size : 4
1 t grated lime rind
1/4 c lime juice
1 tb vegetable oil
1 t Dijon mustard
1 pn pepper
4 salmon steaks, 1-inch thick
-[1-1/2
1/3 c toasted sesame seed [optl]
In shallow dish, combine lime rind and juice, oil, mustard and pepper;
add
fish, turning to coat. Cover and marinate at room temperature for 30
minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed. Place on
greased grill directly over medium heat. Add soaked wood chips. Cover
and
cook, turning and basting with marinade halfway through, for 16-20
minutes
or until fish flakes easily when tested with fork.
Per serving: about 225 calories, 30 g protein, 10 g fat, trace
carbohydrate.
Source: Canadian Living magazine [Jul 95]
Presented in an article by Margaret Fraser "More From Your Barbecue:
Smoky Grilling"
Printable Version
Beau Monde Dip for Veggies
1 cup mayonnaise
1 cup sour cream
1 tablespoon grated onion
1 tablespoon dried parsley
1 tablespoon dry dill weed
2 teaspoons Beau Monde seasoning (or 2 teaspoons celery salt)
1. Mix all together in a bowl. Refrigerate for several hours to allow
flavors
to blend.
2. Serve with assorted vegetables or crackers.
***Note: This is great for a "gathering" because you can make it many days
in
advance and keep it in the refrigerator. Our favorites with this are
cucumber
slices, rye bread chunks, baby carrots, and cauliflower.
Printable
Version
The Frye Family's Favorite Squash
Casserole
1 pound chopped yellow squash (about four small)
1 small onion, chopped
3 tablespoons butter or margarine
2 beaten eggs
1 cup shredded cheddar cheese
1 cup milk
1 cup cracker crumbs (saltines)
dash of pepper
1. Preheat oven to 375 degrees. Combine squash, onion, and butter in a
large
skillet. Sauté until squash is tender, then coarsely mash with a fork.
2. Add all of remaining ingredients. Pour into a greased casserole
dish...about 2 quarts. Top with additional cheddar, if desired. 3. Bake, covered, about 30 minutes at 375 degrees or until a knife
inserted
near the center comes out clean. Let sit 5 minutes before serving.
Notes: This can be prepared to the baking point then frozen. Defrost
before
baking. Leftovers reheat well.
I never "measure" the squash. I just slice what I think I'll need. This
recipe is very forgiving on any of the measures.
You can make this to the baking stage a day or two before actually baking.
Good to make ahead and bake just before serving time. Keep refrigerated if
prepared in advance.
Printable
Version
Fried Green Tomatoes
3-4 large green tomatoes (no pink showing....)
1/2 cup sugar
1 1/2 cups flour
2 tablespoons sugar, additional
1/2 teaspoon pepper
1/2 teaspoon salt
oil and margarine, for frying
1. About an hour before frying, wash and core the tomatoes, and slice into
desired thickness. Place in a colander. Cover with the half-cup of sugar
and
toss to coat. Let stand for about an hour; drain.
2. Heat equal parts of oil and margarine in an electric skillet to
350
degrees. Mix together flour, pepper, and salt. Dredge each tomato slice in
the flour mixture until well coated.
3. Place slices in skillet in a single layer. Sprinkle with about 1
tablespoon sugar. When tomatoes are brown, turn and fry other side,
sprinkling remaining tablespoon of sugar over the second side.
4. When completely brown on both sides, remove from skillet and drain on
paper towels.
Usually Rebekah does not add the 2 tablespoons additional sugar when
frying.
She says the 1/2 cup that coats the slices is enough.
This was one of my Appalachian Granny's best recipes...and one Rebekah
makes
because she loves it. She's introduced her Northern Virginia friends to a
verrrry Southern delicacy.
She was making dinner for several of their friends tonight....and on the
menu
was "Fried Green Tomatoes." Seems that her friends like them as much as
she
does.....
Printable Version
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