Title: Lemon Honey Spread
Categories: Lemon, Sauces, Gift, Holiday, Topping
Yield: 6 servings

1 lb Sugar
4 oz Butter

Shared by Jo Schekman

Finely grated rind and the juice from 4 lemons.(try to avoid the
white part when grating, as this tends to be bitter), and strain the
juice. 4 eggs

Beat the eggs just a little, put all ingredients into a double boiler
or a bowl standing in hot water. Cook slowly until thick, checking
every now and then to make sure all the water in the bottom pan
hasn’t boiled away. Should be nice and thick and smooth. Put into HOT
jars, and cover when cold.

MMMMM

Popularity: 4% [?]

California Veggie Pizza

Recipe By : Fast and Healthy Magaizne, Jan. ’94/Bobb1744
Serving Size : 3 Preparation Time :0:00
Categories : Broccoli Cheese
Peppers Pizza
Sept23 Tomatoes
Using Frozen Bread Dough Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons cornmeal
1 loaf frozen honey wheat bread dough — thawed
1/4 cup water
1 1/2 cups small brococli florets
1 yellow bell pepper — in 1/8″ wide strips
3 tablespoons chopped red onion
2 cloves garlic — minced
3 Roma tomatoes — thinly sliced
1 tablespoon fresh basil — in thin strips
3/4 cup shredded Provolone cheese

Heat oven to 450 F. Spray cookie sheets with Pam. Sprinkle evenly with
cornmeal. Divide dough into thirds. Press or roll ech into a 7″ circle. Place
on coated cookie sheets. Prick crusts generously with fork. Bake at 450 F. for
8 minutes. (If crusts puff during baking, flatten slightly with spoon).
Meanwhile, bring water to a boil in nonstick medium skillet. Add broccoli,
bell pepper, onion and garlic. Return to a boil. Reduce heat. Cover and simmer
until vegetables are crisp-tender, 3-4 minutes. Set aside.
Top each partially baked crust with 1/3 of the tomatoes. Arrange vegetable
mixture evenly over tomatoes. Top with basil and cheese. Bake at 450 F. for an
additional 7-9 minutes or until cheese is melted and crusts are golden brown.

– - – - – - – - – - – - – - – - – -

NOTES : Per pizza: 470 calories, 12 g. fat, 24 mg. chol. If fresh basil in
unavailable use 1 tsp. dried.

Popularity: 4% [?]

Spaetzle

Recipe By : EAT-L
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups flour
3/4 cup water
2 eggs — beaten
1/2 teaspoon salt
1 chicken bouillon cube
3 tablespoons butter
1 tablespoon chopped parsley
1/4 cup parmesan cheese

Combine flour, water, eggs, and salt. Beat until smooth. Add bouillon to
6 cups boiling water. Using a spatula press 1/2 of the batter through
large holed colander into boiling bouillon. Cook until spaetzle float to
the top, remove with slotted spoon. Repeat with remaining batter. Toss
with butter and parsley. Add cheese and toss.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]