Healthy Food Recipe

Archive for June, 2008

A pint and a half of cream, the juice of five oranges and grated rind of two, one large cupful of sugar, the yolks of six eggs, half a package of gelatine, half a cupful of cold water.

Soak the gelatine two hours in the cold water. Whip the cream, and skim off until there is less than half a pint unwhipped.

Grate the rind of the oranges on the gelatine, Squeeze and strain the orange juice, and add the sugar to it. Put the unwhipped cream in the double boiler. Beat the yolks of the eggs and add to the milk.

Stir this mixture until it begins to thicken, and add the gelatine. As soon as the gelatine is dissolved, take off, and place in a pan of ice water. Stir until it begins to cool (about two minutes), and add the orange juice and sugar. Beat about as thick as soft custard, and add the whipped cream. Stir until well mixed, and pour into the moulds.

Set away to harden. There will be about two quarts. Serve with whipped cream heaped around the orange cream.

CRUST

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup confectioner’s sugar

2 cups all purpose flour

LEMON TOPPING

4 large eggs

2 cups sugar

Dash salt

Lemon juice with pulp to equal 4 tablespoons (see note below)

For Crust: Preheat oven to 350° F. In a medium bowl, mix the butter,

confectioner’s sugar and flour with you hands just until blended, similar to a

pie crust dough. Pat into an ungreased 13×9x2-inch baking pan. Bake for 15

minutes. Remove from oven and cool almost completely before adding

topping.

For Lemon Topping: Mix together the eggs, sugar, salt, and lemon juice. Beat

with spoon or whisk until well blended and the sugar is dissolved. Pour over

partially cooled crust. Return to oven and bake 20 minutes or until top is set.

Cool on rack. Cut into bars. Store in refrigerator.

Note: It is important that you measure the lemon juice with the pulp added,

not before you add the pulp. Generally speaking, the amount of pulp that

naturally comes out of the lemon when it is reamed is sufficient. Don’t forget

to remove the seeds.

• Large potatoes ( 1 per
• Sour cream
• Salt and white pepper
• Buttered dry breadcrumbs
• Grated cheddar cheese (opt)

Peel potatoes and cook until tender. Drain and place over low heat, shaking pan gently to dry. Mash potatoes until smooth, adding enough sour cream (about 1/2 cup per 5 or 6 potatoes) to make a creamy consistency. Season to taste with salt and white pepper.

Transfer potatoes to buttered casserole and sprinkle top with buttered crumbs and grated cheese if using.
Refrigerate. Bring to room temperature about 30 minutes before reheating.
Reheat, uncovered, in 325?F oven for 35 to 40 minutes