New Castle News
NEW CASTLE —
The makers of a lemonade mix have one intention for their consumers — add water and enjoy.
Those fine people may be interested to know I found another use for the canister.
Physical therapy following shoulder surgery required me using one-pound weights to help get back my strength. The weights we have are heavier so I had to be resourceful. There aren’t too many canned goods in the cupboard either, because we don’t use them much, but the lemonade container is a great substitute for the weights I use at PT. I just didn’t tell Rob, my therapy guy what I’m using. Somehow, I think he would chuckle.
That aside, lemon is one of my favorite flavorings in just about everything from main dishes to desserts. It’s fresh, adds some zing and this time of year, there are plenty of ways to lighten up dishes with lemon. A little lemon juice and zest with oil and fresh herbs makes a great vinaigrette way for various types of greens.
Today, Culinary Conversation includes a drink and cookie bars. And who doesn’t love a lemon pie? There’s also a dessert called bisque. Usually that term refers to thick French soups but also is used to describe creamy refrigerator or frozen desserts.
Whatever your favorite light, summer recipes are, don’t keep them to yourself. Be our guest contributor at Culinary Conversation — a tasteful place to be.
Pour boiling water over gelatin in a bowl; stir until dissolved. Add honey, salt and lemon peel and juice; cool. Chill until mixture is slightly thickened, stirring occasionally.
Add thickened gelatin to whipped evaporated milk and blend thoroughly.
Spread half of the crushed vanilla wafers in bottom of a 13x9x2-inch pan. Pour lemon mixture over crumbs and spread evenly. Top with remaining half of crumbs. Chill overnight.
Cut and serve with sweetened whipped cream.
Stir the dry milk into the cold milk until blended. Stir in the sugar until dissolved. Add the lime juice and sherbet, and beat with hand rotary or electric beater until foamy.
Pour foamy beverage into a pitcher or individual glasses over part of the crushed ice. Garnish with lemon and/or lime slices and fresh mint leaves along with the remaining ice.
Cut butter into flour until thoroughly blended. Press evenly and firmly into an ungreased 13x9x2-inch baking pan. Bake at 350 for 10 minutes.
Meanwhile, beat eggs, lemon peel, extract and brown sugar until thick. Stir in coconut and pecans. Spread evenly over partially baked layer in pan.
Return to oven and bake about 20 minutes.
Make lemon glaze by blending 3⁄4 cup powdered sugar with 2 tbsps. lemon juice and immediately spread evenly over top. When cool, cut into bars or squares.
In the top of a double boiler, beat the egg yolks with the 2⁄3 cup sugar until thoroughly blended; beat in the lemon peel and juice.
Cook and stir over simmering water for 12 to 15 minutes or until mixture is very thick. Turn into a bowl; cool. Beat egg whites with salt until frothy; gradually add the 1⁄2 cup sugar, beating constantly until stiff peaks are formed.
Carefully spread egg-white mixture over the cooled lemon mixture and gently fold together. Turn filling into baked pie shell.
Bake at 450 five minutes or until filling is puffy and lightly browned. Serve while warm.