INGREDIENTS: 2 qts. water-divided, 6 individual tea bags, 1-2 mint sprigs, ½ oz. sugar-free lemonade soft drink mix (such as Crystal Light), 2 c. orange juice, ice cubes
DIRECTIONS: In Dutch oven bring 1 qt. water to a boil;. Add tea bags and mint. Cover and steep for 10 minutes. Strain; discard tea bags and mint. In container, combine lemonade mix and remaining water. Stir in the tea and orange juice. Cool. Serve over ice.
LEMON POPPY SEED MUFFINS
INGREDIENTS: 2 c. flour, ¾ c. sugar, ½ tsp. baking soda, ½ c. butter-softened, ½ tsp. salt, 2 eggs, ¼ tsp. baking powder, 1 c. buttermilk, 4 tsp. poppy seeds, 1 tsp. vanilla, 2 Tbs. grated lemon rind
DIRECTIONS: Preheat oven to 400°. Combine flour, baking soda, salt, baking powder, poppy seeds, and lemon rind. In large mixing bowl, beat sugar and butter until fluffy; beat in eggs until smooth. Add buttermilk and vanilla; mix well. Stir in flour mixture just until moistened. Fill paper cup-lined or greased muffin cups ¾ full. Bake 20 minutes or until golden brown.
RED POTATO CASSEROLE
INGREDIENTS: 2-1/2 lb. small red potatoes, ½ c. butter, 3 Tbs. flour, 1 tsp. salt, 2 c. water, 1 Tbs. lemon juice, fresh dill and chives, ¼ lb. bacon
DIRECTIONS: Fry the bacon til crisp. Remove from pan, cool and crumble. Set aside. Cook potatoes in salted water, leaving skins on. May quarter or half, if seem large. In pan over low heat melt butter; stir in flour, salt and pepper, then slowly whisk in water. Continue to cook until thickened. Add lemon juice and stir. Drain the potatoes when done and place in casserole dish. Pour sauce over potatoes. Bake @ 325° for 20 minutes. Top with bacon, minced dill and chopped chives before serving.
FRUITED LEMON GELATIN SALAD
INGREDIENTS: 1 pkg. (6 oz.) lemon Jell-O, 2 c. boiling water, 1 can (12 oz.) lemon-lime soda, 1 can (20 oz.) crushed pineapple, 1 can ( 15 oz.) mandarin oranges-drained, 2 c. halved green grapes, 1 egg, 1/3 c. sugar, 2 Tbs. flour, 1 Tbs. butter, 1 c. whipping cream-whipped, lettuce leaves-optional
DIRECTIONS: Dissolve Jell-O in boiling water. Stir in soda. Refrigerate until partially set. Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice, if necessary to measure 1 cup; set aside. Stir pineapple, oranges and grapes into Jell-O. Pour into 9x13” dish. Refrigerate. In saucepan over medium heat, combine egg, sugar, flour butter and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in whipped cream. Spread over Jell-O. Refrigerate until firm. Cut into squares; serve on lettuce, if desired.
LEMON ANGEL TORTE CAKE
INGREDIENTS: 1 pkg. white angel food cake mix, 1 Tbs. grated lemon zest LEMON CREAM FILLING & TOPPING: 1 c. heavy whipping cream, 1 Tbs. powdered sugar, 1 can prepared lemon pie filling, lemon twists-optional
DIRECTIONS: Heat oven to 325°. Add lemon zest to cake mix and prepare according to pkg. directions. Bake in ungreased 10-inch tube pan. Cool. With electric knife of long sharp serrated knife, cut cake horizontally into 3 layers. FOR THE FILLNG: In large mixing bowl, beat cream and powdered sugar to stiff peaks. Fold in pie filling, gently, but thoroughly. Place one cake layer, cut-side up on serving plate. Spread 1 c. of the filling on cake. Repeat with remaining cake layers and filling, ending with cake layer, cut-side down. Spread remaining filling on sides and top of cake. Chill at least 4 hours before serving. Garnish with lemon twists, if desired. Store leftover cake in refrigerator.
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