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
0: Preheat the oven to 350°
1: Butter a 9-by-5-inch loaf pan
2: In a large bowl with an electric mixer, beat the butter and sugar until well blended
3: Add the eggs, one at a time, and continue beating until the mixture is creamy
4: Stir in the mango puree
5: (The mixture will look "separated," but will come back together when the dry ingredients are added
6: ) In a small bowl, combine flour, baking soda and salt
7: Using a wooden spoon, stir the dry ingredients into the creamy mixture
8: Be careful not to overmix
9: Using a rubber spatula, gently fold in the crystallized ginger
10: Spoon the batter into the loaf pan
11: Bake for 1 hour
12: The cake should be golden brown and feel firm when lightly pressed with your fingertips
13: Let cool in the pan for 15 minutes, then transfer to a cooling rack
14: Per serving: 188 Calories; 2g Fat (9% calories from fat); 4g Protein; 37g Carbohydrate; 50mg Cholesterol; 169mg Sodium NOTES : The sunny flavors of the tropics are packed in this light quick bread, perfect for a foggy morning or a hot afternoon
15: Recipe by: Scones, Muffins & Tea Cakes Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix
16: netcom
17: com> on Nov 4, 1998, converted by MM_Buster v2
18: 0l
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