Limoncello Recipe

Guess where this recipe came from?...straight from Florence.

 

 

 

(makes 1.5 liters or about 6 cups)

10 medium-large lemons

4 cups of high percentage alcohol

1 cup of sugar

4 cups of water

Wash the lemons very well using natural products. Peel the rinds being careful not to cut into the white part of the lemon. Cut the rinds into skinny strips and seal them in a glass container with all of the alcohol for 15 days.

After 15 days, make a simple syrup using the sugar and water. (Melting the sugar into the water over low temperature until all sugar has dissolved.) Turn off and cool to room temperature.

Add the alcohol to the simple syrup mixture by using a filter to avoid adding the lemon peels. Run the limoncello through the filter three times and wring out the lemon peels into the alcohol.

Store the limoncello in a glass bottle and keep in a dry pantry until opened. Prior to drinking, place it in the freezer to chill and store in freezer after it is opened.

Crock pot mexican chicken

Chicken breasts
sack of frozen corn
jar of picante sauce
drained can of black beans

cook all together in crock pot, 4-6 hrs.
you can add 1/2 to 1 brick cream cheese or not.
serve over white rice with cheddar cheese on top.

Pam's Chicken and Rice

This recipe is in here for my daughter Kate.  She called time and again  for this recipe, all through college
and law school..
It can also be made with Lipton onion soup mix and more water.

4-6 chicken breasts
1 stick margarine
1 cup rice (Minute Rice)
1 can cream of mushroom soup
1 can French onion soup
1 "soup can" water

Melt margarine, add soups, water, rice, and chicken. Bake at 325 degrees for 2 hours uncovered.

Southwest cornbread salad

Don't ask when this was served, just trust me that its good.
Lorraine



Ingredients
1 (6-ounce) package Mexican cornbread mix
1 (1-ounce) envelope buttermilk Ranch salad dressing mix
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn with red and green peppers, drained
1 (8-ounce) package shredded Mexican four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped

Preparation
Prepare cornbread according to package directions; cool and crumble. Set aside.
Prepare salad dressing according to package directions.
Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients;
spoon half of dressing evenly over top. Repeat layers with remaining ingredients
and dressing. Cover and chill at least 2 hours.

Bridal Luncheon

Eva had a Bridal Luncheon for Norie when she and Brad got married.
When I was typing in the memorial day menu a few days ago I thought it
would be nice to include several other typical menus and this one
came to mind.
Eva served her chicken salad with her mother's Challah bread, with macaroons
and strawberries dipped in chocolate for dessert. Recipes for Challah bread, Chicken salad and Macaroons are in the blog.

Chicken Salad

1 8 oz pineapple chunks

2/3 C Mayo

1 t Dijon Mustard

1/3 C raisins

1/8 t salt

 ¼ C celery thinly slicked

2 T green onions

 ½ C slivered almonds

¾ t curry powder

4 C cooked chicken

Combine 2 T pineapple juice, with mayo, curry, mustard and salt for dressing.  Combine ingredients with dressing.  Refrigerate l hour.  I serve with fresh pineapple chunks. Eva

Coconut Macaroons

ingredients

1 14-ounce package sweetened flaked coconut

1 14-ounce can sweetened condensed milk

1 teaspoon vanilla extract

2 large egg whites

1/4 teaspoon salt

preparation

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Combine flaked coconut, sweetened condensed milk and vanilla extract in large bowl. Using electric mixer, beat egg whites and salt in medium bowl to medium-firm peaks. Fold 1/3 of egg whites into coconut mixture to lighten, then fold in remaining egg whites. Drop half of coconut mixture by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Top each with a second level tablespoonful coconut mixture. Bake until golden, about 25 minutes. Cool macaroons on parchment paper. Slide metal spatula under macaroons to remove. (Macaroons can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)