1/4 cup fresh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons
Refrigerate to set.
For the berry soup, place the sugar, 1
immer,and cover.
Cook for about 25 minutes, or until
ne piece (reserve remaining cabbage for another use).
Bring large
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
Combine broth and rice in 3-quart covered casserole.
Cook 10 to 12 minutes.
Let stand covered 20 minutes.
Combine lemon peel, lemon juice and egg.
Pour small amount of hot broth into egg mixture, stirring constantly.
Return to hot broth.
Heat in covered casserole, but do not boil, 5 to 6 minutes.
Serve immediately in individual soup bowls, topped with slice of lemon and garnished with parsley.
Dip chicken in egg and then flour.
In skillet, melt butter and brown chicken for 4 minutes, turning once.
Stir in Golden Herb with Lemon soup mix blended with water; arrange lemon on chicken. Bring to a boil.
Simmer, covered, 10 minutes or until chicken is done.
Makes 4 servings.
Serve with Lipton Golden Saute Chicken Broccoli angel hair pasta.
Into large saucepan, dissolve bouillon in water; add rice. Cover and simmer 25 minutes.
In small bowl, beat eggs and lemon juice.
Gradually stir about 1/2 cup hot bouillon mixture into eggs; stir into hot soup.
Serve immediately.
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
Dip chicken in egg, then flour.
Melt butter in skillet. Brown chicken over medium heat, 4 minutes, turning once.
Stir in golden herb lemon soup mix, blended with water.
Put lemon slice on each piece of chicken.
Bring to a boil, then simmer, covered, 10 minutes until sauce thickens and chicken is done. Serve over hot rice, spooning sauce over chicken.
Makes 4 servings. Very good!
For the fish stock, place all
Heat chicken stock in saucepan.
Add rice, cover and simmer until rice is cooked.
In a bowl, beat eggs and lemon juice together.
Add 1/2 cup hot stock, one tablespoon at a time, to the egg and lemon mixture, stirring constantly.
Pour into chicken stock.
Simmer garlic until tender in the beef broth.
Stir in the cooked rice and let broth come to a boil.
Combine the eggs and juice from the lemon in a large heatproof bowl.
Pour the boiling stock over the mixture; stir and add salt and pepper to taste.
If desired, garnish each serving with a wafer thin slice of lemon and minced parsley.
Makes 4 servings.
Preparation time:
30 minutes.
he oven to 300\u00b0F. For the lemon compote, thinly slice the
Bring broth to a boil; add rice and simmer until rice is done. Beat eggs and lemon juice separately with a little broth.
Then pour into chicken broth.
Season to taste.
Heat stock in saucepan.
Add rice.
Cover and simmer until rice is tender, about 25 minutes.
Beat eggs, lemon juice and 1/2 cup hot stock.
Season; serve.
Makes 1 quart.
Dip chicken in egg, then flour.
In skillet, melt butter and brown chicken 4 minutes, turning once.
Stir in golden herb with lemon soup mix, blended with water.
Arrange lemon on chicken. Bring to a boil.
Simmer, covered, 10 minutes or until chicken is done.
Makes 4 servings.
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
For the lemon curd, combine all ingredients in
Wrap in plastic wrap; refrigerate for 30 mins.
Preheat the