Soften lemon ice slightly.
Beat in lemon rind and Strega liqueur.
Chill.
Cut lemons in half.
Discard seeds.
With a melon baller, cut scoops or balls from melons and replace them in the melons.
Top with generous portions of lemon ice.
Dissolve sugar in water and let cool to room temperature.
Add cream of tartar and lemon juice.
Mix; pour into large bowl and place in freezer for 2 hours.
Freeze until mushy, stirring 2 or 3 times.
Beat egg whites until stiff and add to mixture.
Continue freezing, stirring occasionally, until mixture has a snowy consistency.
Boil water and sugar together for 5 minutes.
Cool.
Stir in juice and peel.
Pour into shallow bowl and put in freezer.
As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
Do about every half hour -MUST DO!.
When real slushy, stop and freeze overnight.
To serve, you must scrape very thin layers of the slush off the top.
I use a big spoon with sharp edges moving it sideways.
Puree peaches in blender with lemon juice.
Boil water and sugar together for 5 minutes.
Cool.
Stir in juice and peel.
Pour into shallow bowl and put in freezer.
As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
Do about every half hour -MUST DO!.
When real slushy, stop and freeze overnight.
To serve, you must scrape very thin layers of the slush off the top.
I use a big spoon with sharp edges moving it sideways.
Dissolve icebreaker sours into 7 up until completely dissolved.
Add Hawaiian Punch mix, sugar to solution, adding water to dissolve completely.
Freeze in cups or other suitable containers for 1 to 3 hours, stirring solution every half our to prevent settling of solutes.
Melt sugar in hot water, add lemon juice and rind
Add beans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
hilled bowl and beat until ice particles break up. Return to
Combine 2 cups of the water with the sugar in a
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
Combine sugar and water in medium saucepan.
Heat and stir until sugar dissolves; boil 5 minutes.
Cool.
Force strawberries through food mill or blend in electric blender; strain to remove seeds.
Blend strawberry puree, lemon and orange juices into cool syrup.
Pour into ice cube trays.
Wrap trays in aluminum foil. Freeze until firm.
Twenty minutes before serving, remove from freezer to soften slightly.
Serve in sherbet glasses with champagne.
Yields 8 to 10 servings.
Place the apples, rose water and sugar in a medium saucepan on medium-low heat. Cook, stirring, until just soft and pulpy. Cool slightly.
Line two 1/2-cup freezerproof dishes with plastic wrap. Process the apple mixture in a food processor until smooth. Cool. Spoon into the prepared dishes. Freeze for about 4 hours.
Remove the apple ice from the freezer 10 mins before serving. Invert onto a bed of salad leaves. Garnish with rose petals and serve immediately.
tSoak the rabbit in salted water for 24 hours in the
he oil and the cold water until the flour is all
Soften gelatin in 1/4 cup cold water.
Boil 4 cups water and sugar together for 5 minutes.
Remove from heat and add lemon juice. Add softened gelatin to syrup and stir until dissolved. Put in individual cups and freeze 3 hours.
he mixer bowl. Add the water.
Using the dough hook
Combine sugar, peel, gelatin and water in saucepan.
Stir until sugar is dissolved.
Boil 3 minutes; cool.
Add tangerine juice and pulp, orange and lemon juices.
Press through sieve, then freeze in tray until mixture is snowy and frothy.
Serve in tall glasses.
Good for a hot summer day.
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Add an inch of water to the bottom half of