LEMON ICE CREAM

LEMON ICE CREAM

Makes 1 gal

In a large mixing bowl combine:

6 eggs - lightly beaten
3 cups light karo
3 cups sugar
6 cups heavy cream
2 cups lemon juice (about 8 lemons)
3/4 tsp salt
6 tsp vanilla

Mix well and pour into your ice cream freezer. Then add up to 7 1/2 cups whole milk  - enough until you hit your machine's "full line".  Stir well to integrate the milk into your mixture. Freeze according to your usual ice cream maker directions.

CHICKEN WINGS

CHICKEN WING RECIPE

4 lbs bag of frozen chicken wings 

23 oz bottle of Franks Red Hot Sauce or Texas Pete's Hot Sauce

4 TBS Soy Sauce

2 tsp onion powder

2 tsp garlic powder

Pam Spray

Thaw and drain the wings. 

Mix soy sauce and spices into the hot sauce in a bowl.

Pour half of the prepared sauce over the wings and marinate for at least 30 minutes up to overnight. And mix it around once in a while for even distribution. Reserve remaining sauce.

When ready to bake: Pre-heat oven to 450. Cover cookie sheets with heavy Aluminum foil and spay generously with Pam. Arrange wings on tray (this is 2-3 trays worth depending on tray size). Baste with 1/2 of reserved sauce. (Throw out the sauce it was marinated in - bacteria!) Cook 30 minutes, flip over each wing with tongs, baste again with remaining sauce, swap trays bottom rack to top and top rack to bottom. Cook 30 minutes.

Serve with your favorite blue cheese dip and celery sticks.

Zucchini Relish

·          

     Zucchini Relish 

      Based on a recipe from the Greenjacket Ranch

      Prep time: 12 hours 

      Cooking time: 15 minutes

      Makes 4 Quarts 

    

    Shredded Zucchini  (approx. 12 cups) could be 6 small or 1 extremely large

·         4 Med Onions - shredded

·         4 Bell Peppers ( 2 red and 2 green)  - small dice

·         2 Carrots - shredded

·         5 TBS Salt

·         2 ½ Cups White Vinegar

·         6 Cups Sugar

·          1 tsp Nutmeg*

       1 tsp Turmeric

·         1 tsp Dry Mustard

·         1 tsp Celery Seed

·         ½ tsp Pepper

·         4 TBS Cornstarch

Grate/shred zucchini and onions. Sprinkle with 5 TBS of salt and let sit about 12 hours.  

Rinse off salt, and drain. 

In a large kettle: mix sugar, vinegar, turmeric, dry mustard. Bring to boil.

Add zucchini, onions, and bell peppers (chopped fine), and finely grated carrots.

Boil for 2 minutes. 

(While boiling, prepare cornstarch first with cool water, then temper with some of the hot zucchini mixture.)

Add celery seed and pepper.

Add corn starch mixture, stirring constantly to avoid lumps.

Boil for approx. 10 minutes. 

 Cool slightly, then spoon into glass jars. If canning for food storage, follow your usual canning directions from this point.  Or store in glass jars in the refrigerator. It stays good for a few weeks (but rarely lasts that long!)

* optional I skip this because my husband is allergic to it.

Lemon Ailoi


1 Cup Mayonnaise
3 TBS Lemon Juice
2 TSP Stone Ground Mustard
2 TSP Minced Garlic
Salt & Pepper to Taste

Mix well, serve chilled.

ChickenShawarma

Chicken Shawarma

1 teaspoon ground coriander

1 teaspoon ground cumin

1/8 teaspoon ground cinnamon

2 tablespoons fresh lemon juice

1 package (about 1 ½ pounds) boneless, skinless chicken breasts

In a small bowl, combine coriander, cumin, paprika, cinnamon, salt and pepper. Stir in lemon juice and

garlic to make a paste. Rub all over chicken thighs (breasts cut in half). Marinate at least 1 hour or overnight.

Grill and then slice into strips. Serve on pita with tahziki, hummus, onion, tomato and cucumber

HERMITS

HERMITS
recipe by Linda Turner White

CREAM TOGETHER:
3 sticks margarine
2 cups sugar
1/4 cup molasses
1/4 cup honey

ADD:
2 eggs

ADD:
1/2 tsp salt
4 tsp baking soda
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon

ADD:
1 cup chopped walnuts
1 cup raisins

ADD:
2 1/2 cups flour
2 1/2 cups wheat flour

Form dough into 1 inch logs on un-greased cookie sheet. You may put up to 3 logs on one pan.
Bake at 375 for 15 minutes (cookies will have soft cracks)
cut into bars and cool on racks Makes about 2 1/2 dozen cookies

Lemon Basil Cake

Lemon Basil Layer Cake with Lemon Cream Frosting

 Based on a recipe by the Redd party


 For the cake: 2 c flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1/2 c whole milk, 2 ½ TBS fresh lemon juice, 1/2 c sour cream, 1/2 c butter, softened, 1 c granulated sugar, 2 large eggs, 1/3 c chopped fresh basil

 For the frosting: 1 1/4 c heavy whipping cream, 1/2 c confectioner's sugar, 1 jar of Lemon curd (8-12 oz)

Cakes: Preheat oven to 375 degrees. Coat two 8-inch round cake pans with Pam. Sift together flour, baking soda, baking powder, and salt. Stir together lemon juice and milk (milk will curdle). Beat butter in bowl of electric mixer until creamy. Gradually add sugar and beat till pale and fluffy. Add eggs one at a time, beating well after each addition. Alternating, add flour mixture, milk mixture, and sour cream in batches, mixing at low speed. Begin and end with flour mixture. Add basil and mix on low till incorporated. Divide batter between pans. Bake for 19 to 22 minutes or until tester comes out clean. Cool in pans on rack for 5 minutes, then invert onto racks.

Frosting: Beat cream and confectioner's sugar until stiff peaks form. Fold one third of whipped cream into lemon curd to lighten, then add the remaining cream and fold in gently.

Assembly: Put one layer, rounded side up, on a cake plate and spread 1/4 of the frosting and spread. Top with second layer, rounded side down, and spread frosting on top and sides. Garnish with lemon wedges and basil leaves.

This is also a terrific vanilla cake – omit the basil, add 1 ½ tsp vanilla and use whatever flavor frosting you’d like to top it off. I like it with strawberry cream cheese frosting…