1 : c Uncooked rice
1 : ts Margarine; (optional)
1 : Clove garlic; minced
1 : ts Grated lemon peel
1/8 : ts Ground black pepper; (up to
-1/4) : -1/4)
2 : c Chicken broth
2 : tb Chopped fresh parsley
1 : qt Milk
1/2 : c Arborio rice
1 : Cinnamon stick
1 : Lemon
1/3 : c Sugar
1/2 : c Heavy cream, optional
2 : Lemons
1 : 3 lb chicken; rinsed and
-dried : -dried (3
To : To 3 1/2)
3 : lb Whole chicken
2 : Lemons
2 : tb Olive oil
2 : Cloves garlic whole
1 : ts Dried oregano
Or : Or
1 : tb Fresh oregano
1 : ts Dried marjoram
1/2 : Lemon
2 : oz Butter
1 : tb Ground peanuts
1 : pn Salt
1 : pn Black pepper
1/3 : lb Fettucine
1/2 : c Sugar
2 : tb Cornstarch
1/4 : c Lemon juice
1 : /4 c Water
1/2 : ts Lemon rind
5 : Whole eggs; slightly beaten
2 : c Sugar
1/4 : c Butter
Juice : Juice of 2 lemons
1 : c Whipping cream
Grated : Grated rind of 1 1/2 lemons
Angel : Angel food cake slices
1 : c Sugar
2 : tb Corn starch
1 : /2 c Hot water
1/2 : c Lemon juice
1/4 : c Butter; cut in small pieces
Grated : Grated rind of one lemon
1 : ga WATER; BOILING
1/4 : c LEMON RIND
1/2 : lb BUTTER PRINT SURE
2 : c LEMON FRESH
7 : oz STARCH EDIBLE CORN
4 : lb SUGAR; GRANULATED 10 LB
1 : /2 ts SALT TABLE 5LB
1/2 : c Sugar
2 : tb Cornstarch
1 : c Water
1 : Lemon; juice of
2 : ts Grated lemon rind
2 : tb Butter
2 : c Sugar
1 : c Butter or margarine; at room
-temp : -temp
2 : tb Lemon juice
2 : ts Lemon rind; finely grated
1 : ts Vanilla extract
5 : Eggs
2 : c Flour
1 : 3/4 c Flour
1/4 : c Cornstarch
1 : ts Baking soda
6 : tb Butter
8 : oz Lemon yogurt; lowfat
1/3 : c Golden raisins
2 : Eggs
4 : 1/2 ts Sugar
3 : oz Cream cheese
1 : c Sugar, divided
1 : ds Salt
1 : c Water
1/2 : c Light cream
1/2 : c Lemon juice
2 : Egg whites
1 : /4 c All-purpose flour
3 : tb Sugar
1 : tb Poppy seed
1/2 : c Butter; (no substitutes)
1 : ts Finely shredded lemon peel
1 : /4 c All-purpose flour
1/2 : c Confectioner's sugar
1/2 : ts Vanilla extract
1/2 : ts Lemon extract
1/2 : c Plus 2 T butter, at room
0: Combine 1 cup flour, sugar, undissolved yeast, dry milk & salt
1: Stir in water & baby food
2: Stir in egg whites, whole wheat flour & enough remaining all purpose flour to make a soft dough
3: On a lightly floured surface, knead until smooth & elastic, about 4-6 minutes
4: Cover; let rest on floured surface 10 minutes
5: Roll dough to 18 x 12 rectangle
6: Brush honey on dough; sprinkle evenly with brown sugar, cinnamon & raisins
7: Beginning at long end, roll up tightly; pinch seams to seal
8: Cut into 12 equal pieces
9: Place, cut sides up, in a greased 13 x 9 baking pan
10: Cover & let rise in a warm, draft-free place until doubled in size, about 30-45 minutes
11: Bake at 375F for 25-30 minutes or until done
12: Remove from pan; cool on wire rack
13: Drizzle with icing if desired
14: Icing: Combine 1 cup sifted powdered sugar, 3-4 tsp skim milk & 1/2 tsp vanilla extract
15: Mix until smooth
16: Per roll: 153 cal,
17: 4 g fat (2
18: 4%), 0 mg chol, 65 mg sod NOTES : I used a combination of raisins & craisins for the filling
19: Also substituted almond extract in the icing
20: Recipe by: American Dietetic Association Posted to Kitmailbox Digest by JusNeedlin@aol
21: com on Mar 5, 1997