“Ooh La Lemon” recipes from the pages of ‘Taste of Home Magazine’

Taste of Home Magazine’ shows how easy it to use lemon to transform many basic dishes. Dana Elliot makes Lemon-Garlic Cream Fettuccine presents Lemon-Butter Brussels Sprouts, Macadamia Lemon Bars and Creamy Lemon Milk Shakes.

RMS#176759Recipe # 176759
Lemon-Garlic Cream Fettuccine

Prep: 25 min. Cook: 15 min.

 

 

3 teaspoons grated lemon peel

2 teaspoons minced fresh parsley

2 garlic cloves, minced

8 ounces uncooked fettuccine

SAUCE:

1/4 cup butter

1 small onion, chopped

2 garlic cloves, minced

1 teaspoon grated lemon peel

1/2 cup heavy whipping cream

1/4 teaspoon salt

1/8 teaspoon pepper

4 ounces cream cheese, cubed

2 tablespoons lemon juice

2 plum tomatoes, chopped

2 teaspoons minced fresh parsley

Grated Parmesan cheese, optional

In a small bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions; drain.

For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice.

Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan cheese. Yield: 4 servings.

Nutrition Facts: 1 cup (calculated without Parmesan cheese) equals 518 calories, 34 g fat (21 g saturated fat), 102 mg cholesterol, 346 mg sodium, 46 g carbohydrate, 3 g fiber, 11 g protein.

 

 

RMS#22815Recipe # 22815
Macadamia Lemon Bars

These bars enjoy a lot of compliments among my friends and family. I almost have to make them for all of our get-togethers. —Edie DeSpain, Logan, Utah

Prep: 25 min. Bake: 10 min. + cooling

 

1 cup all-purpose flour

1/4 cup confectioners’ sugar

1/2 cup butter, melted

1/4 cup chopped macadamia nuts

FILLING:

1 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

2 tablespoons lemon juice

2 teaspoons grated lemon peel

2 tablespoons chopped macadamia nuts

Confectioners’ sugar

Preheat oven to 350°. In a large bowl, mix flour, confectioners’ sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 in. up sides of a greased 8-in.-square baking dish. Bake 15-20 minutes or until light brown.

Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and lemon peel until blended.

Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners’ sugar. Refrigerate leftovers. Yield: 1 dozen.

 

 

RMS#160936Recipe # 160936
Broccoli Slaw with Lemon Dressing

Our family absolutely loves broccoli, so I’m so happy there’s finally a slaw mix in stores that uses broccoli stems. I like this slaw best after it’s 20 minutes or so for the flavors to meld. —Donna Marie Ryan, Topsfield, Massachusetts

Prep/Total Time: 15 min.

1/2 cup sour cream

3 tablespoons lemon juice

2 tablespoons mayonnaise

1 tablespoon white wine vinegar

2 teaspoons grated lemon peel

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 package (12 ounces) broccoli coleslaw mix

2 large red apples, juliennned

In a large bowl, mix the first eight ingredients. Add coleslaw mix and apples; toss to coat. Refrigerate, covered, until serving. Yield: 10 servings.

Nutrition Facts: 3/4 cup equals 79 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 152 mg sodium, 9 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Recipe # 165182

Creamy Lemon Milk Shakes

Several different recipes inspired the combination of ingredients I use in these shakes, and I’m glad they did! They’re so refreshing. —Carol Gillespie, Chambersburg, Pennsylvania

Prep/Total Time: 10 min.

2 tablespoons crushed lemon drop candies

1 teaspoon sugar

1/2 small lemon, cut into six slices, divided

1/2 cup 2% milk

2 cups vanilla ice cream

2 cups lemon sorbet

3 ounces cream cheese, softened

2 teaspoons grated lemon peel

1/2 teaspoon vanilla extract

In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of four glasses; dip rims into candy mixture.

Place remaining ingredients in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.Yield: 4 servings.

Nutrition Facts: 1 cup equals 361 calories, 15 g fat (10 g saturated fat), 55 mg cholesterol, 138 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.

 

 

 

 

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