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Lemon Pie / Toasted Coconut Cream Pie
Bake 30 min - 325°
Lemon Pie
1 - Cooked pastry shell
or graham cracker crust
3 egg yolks
1 can Eagle Brand milk
1/2 Cup Real Lemon
Beat egg yolks - milk +
lemon juice to mix pour
into pastry crust
Toasted COCONUT
Cream Pie
1 Graham cracker crust
1 Can Eagle Brand milk
4 egg yolks
1/2 Water
1 pkg vanilla pudding
1 8oz sour cream at Room
Temperature (Over)
3/4 Cup toasted COCONUT
Card 1 Back:
In heavy pan combine
milk, egg yolks, Water
and pudding mix. Over
medium heat cook and
stir until thickened
and bubbly. Cool 15
Minute. Beat in sour
Cream. Stir in 1/2 cup
Coconut. Pour in pie
shell + Chill - Top
with whipped cream
Garnish with remaining
1/4 cup COCONUT.
---
# Lemon Pie and Toasted Coconut Cream Pie
*Two recipes on one card.*
---
## Lemon Pie
### Ingredients
- 1 cooked pastry shell or graham cracker crust
- 3 egg yolks
- 1 can Eagle Brand milk
- 1/2 cup Real Lemon
### Instructions
1. Beat the egg yolks, milk, and lemon juice to mix.
2. Pour into the pastry crust.
3. Bake at 325° for 30 minutes.
---
## Toasted Coconut Cream Pie
### Ingredients
- 1 graham cracker crust
- 1 can Eagle Brand milk
- 4 egg yolks
- 1/2 cup water
- 1 pkg vanilla pudding mix
- 1 (8 oz) sour cream, at room temperature
- 3/4 cup toasted coconut
### Instructions
1. In a heavy pan, combine the milk, egg yolks, water, and pudding mix.
2. Cook over medium heat, stirring, until thickened and bubbly.
3. Cool 15 minutes.
4. Beat in the sour cream.
5. Stir in 1/2 cup of the coconut.
6. Pour into the pie shell and chill.
7. Top with whipped cream and garnish with the remaining 1/4 cup coconut. -
Hawaiian Dream Cake / Creamy Golden Frosting
Card 1 Front:
HAWAIIAN DREAM CAKE CREAMY GOLDEN FROSTING
Bake Duncan Hines White or Yellow Cake in (Using 2 egg yolks)
layers as directed on package.
In medium bowl:
PINEAPPLE FILLING
1 Over low heat melt 4 tablespoons
Combine in small saucepan: butter, or other shortening, with 2 table-
spoons water. Remove from heat. (Add 1/8 tea-
2 cups crushed pineapple (with juice) spoon salt if unsalted shortening is used.)
1/2 cup sugar
4 tablespoons corn starch 2 Mix in 2 unbeaten egg yolks
1/4 teaspoon lemon extract
Cook over low heat (stir constantly) until clear.
Remove from heat. Stir in 2 teaspoons 3 Mix in 3 cups sifted powdered sugar,
lemon juice. 1 cup at a time. Beat until smooth and
creamy each time.
Split cooled layers — spread bottom part with
filling — replace top part — sift powdered sugar (If frosting is too stiff to spread easily, add
over top or frost with Creamy Lemon Frosting. teaspoon liquid.)
Enough filling for 2 layers — 1/2 recipe may be
used as filling between layers, then frosting over Start a Duncan Hines Recipe Collection.
top and sides. Watch for New recipes as they Appear
in Duncan Hines Cake Mix Packages.
---
# Hawaiian Dream Cake and Creamy Golden Frosting
*Recipes by Duncan Hines*
---
# Hawaiian Dream Cake
## Ingredients
### Cake Base
- 1 package Duncan Hines White or Yellow Cake Mix (prepared as directed on package)
### Pineapple Filling
- 2 cups crushed pineapple (with juice)
- 1/2 cup sugar
- 4 Tbsp corn starch
- 2 tsp lemon juice
## Instructions
### Cake Base
1. Bake Duncan Hines White or Yellow Cake in layers as directed on package.
### Pineapple Filling
1. Combine in small saucepan: crushed pineapple (with juice), sugar, and corn starch.
2. Cook over low heat, stirring constantly, until clear.
3. Remove from heat. Stir in 2 tsp lemon juice.
### Assembly
1. Split cooled layers. Spread bottom part with filling. Replace top part.
2. Sift powdered sugar over top, or frost with Creamy Lemon Frosting.
*Note: Enough filling for 2 layers. 1/2 recipe may be used as filling between layers, then frosting over top and sides.*
---
# Creamy Golden Frosting
## Ingredients
- 4 Tbsp butter or other shortening
- 2 Tbsp water
- 1/8 tsp salt (only if unsalted shortening is used)
- 2 unbeaten egg yolks
- 1/4 tsp lemon extract
- 3 cups sifted powdered sugar
## Instructions
1. In a medium bowl, over low heat, melt 4 Tbsp butter or other shortening with 2 Tbsp water. Remove from heat. (Add 1/8 tsp salt if unsalted shortening is used.)
2. Mix in 2 unbeaten egg yolks and 1/4 tsp lemon extract.
3. Mix in 3 cups sifted powdered sugar, 1 cup at a time. Beat until smooth and creamy each time.
4. If frosting is too stiff to spread easily, add a teaspoon of liquid. -
Sweet Bread
Card 1 Front:
Sweet Bread Bake @ 325° for 45 min.
until golden brown.
4 pkg. yeast
4 c. water
1 c. sugar
2 T. salt
4 c. flour
Sponge - Beat well, set aside to rise 30 mins. or more (til bubbly)
ADD
1 c. shortening melted - margarine or ½ butter
10 eggs, beat well, add
2 c. Sugar and beat again well
1 T. grated orange
1 t. vanilla
1 t. lemon
2 t. anise extract
few drops of yellow coloring
13 c. flour - let rise
Makes 4 loaves, large
Suggested variations: add orange marmalade, candied orangepeel,
candied fruit.
Card 1 Back: blank
---
# Sweet Bread
*Makes 4 loaves, large*
## Ingredients
### Sponge
- 4 pkg. yeast
- 4 c. water
- 1 c. sugar
- 2 Tbsp. salt
- 4 c. flour
### Main Dough
- 1 c. shortening, melted — margarine or 1/2 butter
- 10 eggs, beat well
- 2 c. sugar
- 1 Tbsp. grated orange
- 1 tsp. vanilla
- 1 tsp. lemon extract
- 2 tsp. anise extract
- Few drops of yellow food coloring
- 13 c. flour
## Instructions
### Sponge
1. Combine yeast, water, sugar, salt, and 4 c. flour.
2. Beat well; set aside to rise 30 minutes or more, until bubbly.
### Main Dough
1. Add melted shortening (margarine or 1/2 butter) to the sponge.
2. Beat 10 eggs well; add to the mixture.
3. Add 2 c. sugar and beat again well.
4. Add grated orange, vanilla, lemon extract, anise extract, and a few drops of yellow food coloring.
5. Add 13 c. flour and mix to form dough.
6. Let rise.
### Baking
1. Shape dough into 4 large loaves.
2. Bake at 325°F for 45 minutes, or until golden brown.
### Assembly
- Suggested variations: add orange marmalade, candied orange peel, or candied fruit to the dough before baking. -
Raisin Pie
Card 1 Front:
Raisin Pie
1½ c. raisins, seedless
1½c. boiling water, grated rind and juice of one lemon.
2 T. flour
½c. sugar
1 T. butter.
Cook raisins in boiling water until tender. Mix
flour, sugar & butter and add to raisins. Continue
to cook and stir until thick. And lemon
and juice. Cool slightly and bake between
two crusts.
Card 1 Back: blank
---
# Raisin Pie
## Ingredients
- 1 1/2 cups seedless raisins
- 1 1/2 cups boiling water
- Grated rind and juice of one lemon
- 2 Tbsp flour
- 1/2 cup sugar
- 1 Tbsp butter
- Pastry for two pie crusts
## Instructions
1. Cook raisins in boiling water until tender.
2. Mix flour, sugar, and butter together and add to raisins.
3. Continue to cook and stir until thick.
4. Add lemon rind and juice.
5. Cool slightly and spoon filling between two crusts.
6. Bake at 425°F for 15 minutes then reduce to 350°F for 25 to 30 minutes.
## Editor's Notes
- **Baking time and temp** Baking temperature and time not specified on original card. Recommended: 425°F for 15 minutes then reduce to 350°F for 25 to 30 minutes (approximately 40 to 45 minutes total). The two-stage temperature is advisable because the filling is fully pre-cooked on the stovetop — starting hot ensures the bottom crust browns properly before the steam from the filling can soften it. Total bake time consistent with a standard 9-inch double-crust pie. -
Alpen Apple Crumble
Card 1 Front:
ALPen Apple Crumble 4-6 Servings
3 large tart apples (abt 1lb)
1/2 c. sugar
juice & grated rind 1/2 lemon
Pinch cinnamon
6 T. butter, melted
1 c Alpen (granola)
Core, peel and thinly slice apples, spread in layer
in a greased baking dish. Mix sugar, lemon
juice and rind, cinnamon. Spread over apples.
Thoroughly mix butter & alpen. Spread over the
apples. Bake in preheated oven (350°) for 35 min.
Serve warm with sour cream, Vanilla ice
cream or whipped topping
Card 1 Back: blank
---
# Alpen Apple Crumble
*Yields 4–6 servings*
## Ingredients
- 3 large tart apples (about 1 lb)
- 1/2 cup sugar
- Juice & grated rind of 1/2 lemon
- Pinch cinnamon
- 6 Tbsp butter, melted
- 1 cup Alpen (granola)
## Instructions
1. Core, peel, and thinly slice apples. Spread in a layer in a greased baking dish.
2. Mix sugar, lemon juice and rind, and cinnamon. Spread over apples.
3. Thoroughly mix butter and Alpen. Spread over the apples.
4. Bake in a preheated oven at 350° for 35 minutes.
5. Serve warm with sour cream, vanilla ice cream, or whipped topping.
## Editor's Notes
- **"Alpen (granola)"** — Alpen is a branded Swiss-style muesli/granola cereal popular in the UK and widely available from the 1970s onward. Any comparable granola or muesli may be substituted. -
Grated Zucchini Sautéed with Onions / Gratin de Courgettes Mornay / Boiled Summer Squash Greek Style / Oil and Lemon Dressing
Card 1 Front:
Grated Z Sautéed w/onions
1 lb zuch. - (3 x 8" x 13/4 inch)
1/4 t salt
1-11/2 c. sliced onions
3 T. butter or olive oil
Optional: 1 clove garlic, pureed
Slice off stem, shave off other end, scrub under cold water, grate unpeeled
zucc. into a colander set over a saucepan. Toss w/salt, let macerate
(stand) while you set onions to cook w/ butter or oil in covered frying pan,
8-10 min, until tender & translucent but not brown. Add garlic at
end. Then pack zucc. into a potato ricer (or twist by handfuls in the
corner of a dish towel) squeeze hard, letting juices fall into saucepan; preserve
juices. When onions tender, stir in zucchini & saute over moderately high
heat, toss then turn 2. to several minutes, until tender. If you wish to serve
Z. as is, cover and cook a few minutes. Cover, season, Turn into hot
vegetable dish - or use as base for below:
Gratin de Courgettes, Mornay
The preceding sautéed zucchini in its frying pan
2-4 T. butter Needed
3 T. flour
Z squeezing juices, heated
1/3-1/2 c. milk or cream
Salt & pepper
abt 1/2 c. grated Swiss cheese
2-3 T. fresh white bread crumbs
Setting frying pan w/onions & sautéed zucc. over moderate heat
add 3 T. of melted butter, stir in flour; cook, stirring 2 min,
remove pan from heat. Mix in hot Z juices, blending thoroughly
w/the vegetables. Pour and stir in 1/3 c. to eliminate heat, Bring to
simmer, thinning out w/spoonfuls of milk or cream. mixture
should be fairly thick but not stiff. Season w/salt, pepper,
then stir in 1/3 c. cheese. Butter a shallow 11/2 qt. baking dish,
and turn the zuc. in it. Spread on mixture of remaining cheese
& bread crumbs, drizzle on 1/2 T butter.
Abt 15-20 min before serving, set in upper third of a preheated
425° oven until bubbling and top has browned nicely.
Card 1 Back:
Boiled Summer Squash, Greek Style
1 lb summer squash, preferably Z salt & pepper
1 c. water Oil & Lemon Dressing
1/4 t. Sugar or Garlic Sauce
1 t. mint or dill
Wash & cut off ends of squash. Do not peel. Slice into 1"
rounds. Put squash in a pan & add water & salt. Cover &
boil until soft, aprox 15 min. Serve with sauce above,
or cruet of olive oil & wedges of lemon for individual
seasoning.
Oil & Lemon Dressing
1/2 c. olive oil
juice of 1 or 2 T. vinegar
1/4 t. salt
dash white pepper, to taste
1/4 t. oregano
Mix ingredients w/a few whisks of fork just before ready to
Serve. Use over hot or cold vegetables, fresh greens, fish, olives.
It is also an excellent marinade for meats & fowl.
---
# Grated Zucchini Sautéed with Onions, Gratin de Courgettes Mornay, Boiled Summer Squash Greek Style, and Oil & Lemon Dressing
*Four recipes on one sheet*
---
# Grated Zucchini Sautéed with Onions
## Ingredients
- 1 lb zucchini (about 3 pieces, each approximately 8 inches x 1 3/4 inches)
- 1/4 tsp salt
- 1 to 1 1/2 cups onions, sliced
- 3 Tbsp butter or olive oil
- 1 clove garlic, pureed (optional)
## Instructions
1. Slice off the stem end and shave off the other end of each zucchini. Scrub under cold water.
2. Grate unpeeled zucchini into a colander set over a saucepan.
3. Toss grated zucchini with salt and let macerate (stand) while preparing the onions.
4. In a covered frying pan, cook sliced onions in butter or olive oil over medium heat for 8 to 10 minutes, until tender and translucent but not browned. Add garlic near the end of cooking.
5. Pack the macerated zucchini into a potato ricer (or twist by handfuls in the corner of a dish towel) and squeeze hard, letting the juices fall into the saucepan below. Reserve these juices.
6. When onions are tender, stir in the squeezed zucchini and sauté over moderately high heat, tossing and turning for several minutes until tender.
7. To serve as a finished dish: cover and cook a few minutes more, season, and turn into a hot vegetable dish.
8. To use as a base for Gratin de Courgettes Mornay, proceed directly to that recipe using this sautéed zucchini and onion mixture, still in its frying pan.
---
# Gratin de Courgettes Mornay
*Built on the preceding Sautéed Zucchini with Onions*
## Ingredients
- Sautéed zucchini and onions (preceding recipe, in its frying pan)
- 2 to 4 Tbsp butter, as needed
- 3 Tbsp flour
- Reserved zucchini juices, heated
- 1/3 to 1/2 cup milk or cream
- Salt and pepper, to taste
- About 1/2 cup Swiss cheese, grated, divided
- 2 to 3 Tbsp fresh white bread crumbs
- 1/2 Tbsp butter, melted (for topping)
## Instructions
1. Preheat oven to 425°F.
2. Return the frying pan with the sautéed onions and zucchini to moderate heat.
3. Add 3 Tbsp melted butter and stir in flour; cook, stirring, for 2 minutes. Remove pan from heat.
4. Mix in the hot reserved zucchini juices, blending thoroughly with the vegetables.
5. Stir in a portion of the milk or cream to bring the mixture to a manageable temperature, then return to heat and bring to a simmer, thinning further with additional milk or cream as needed. The mixture should be fairly thick but not stiff.
6. Season with salt and pepper, then stir in about half of the grated Swiss cheese.
7. Butter a shallow 1 1/2 quart baking dish and turn the zucchini mixture into it.
8. Combine remaining Swiss cheese with bread crumbs and spread evenly over the top. Drizzle with melted butter.
9. Bake in the upper third of the oven for 15 to 20 minutes until bubbling and the top is nicely browned.
---
# Boiled Summer Squash, Greek Style
## Ingredients
- 1 lb summer squash, preferably zucchini
- 1 cup water
- 1/4 tsp sugar
- Salt and pepper, to taste
- Oil and Lemon Dressing (see recipe) or garlic sauce
- 1 tsp fresh mint or dill
## Instructions
1. Wash squash and cut off ends. Do not peel.
2. Slice into 1 inch rounds.
3. Place squash in a pan with water, sugar, and salt.
4. Cover and boil until soft, approximately 15 minutes.
5. Serve with Oil and Lemon Dressing or garlic sauce, garnished with mint or dill, or with a cruet of olive oil and lemon wedges for individual seasoning at the table.
---
# Oil and Lemon Dressing
## Ingredients
- 1/2 cup olive oil
- Juice of 1 lemon (see Editor's Notes)
- 2 Tbsp vinegar
- 1/4 tsp salt
- Dash white pepper, to taste
- 1/4 tsp oregano
## Instructions
1. Combine olive oil, lemon juice, vinegar, salt, white pepper, and oregano in a bowl.
2. Mix with a few whisks of a fork just before ready to serve.
3. Use over hot or cold vegetables, fresh greens, fish, or olives. Also excellent as a marinade for meats and fowl. -
Old-Fashioned Cheesecake with Zwieback Crust
Card 1 Front:
OLD-FASHIONED CHEESECAKE WITH ZWIEBACK CRUST
ZWIEBACK CRUST
3 cups low-fat cottage cheese
1 cup sugar
4 eggs
1 cup whipping cream
1/8 teaspoon salt
Juice and rid of ½ large lemon
¼ cup flour
½ teaspoon vanilla
Prepare Zwieback Crust; set aside.
Using steel blade of food processor, blend
together cottage cheese, sugar, and eggs until
smooth. Add remaining ingredients, processing
until well mixed.
Card 1 Back:
Turn into prepared crust. Sprinkle with re-
served 3/4 cup crumb mixture. Bake in 350-
degree oven about 1 hour and 15 minutes, until
set. Turn off oven heat, open door and let
cake remain in refrigerator several hours.
Makes 10 servings.
ZWIEBACK CRUST: In food processor, crush 1
package (6 oz.) zwieback into fine crumbs. Add
½ cup sugar, 1 teaspoon cinnamon and 1/3 cup
melted butter, processing until well mixed. Set
aside 3/4 cup of the mixture to sprinkle on top
of cheesecake. Press remaining mixture onto
bottom and up sides of 9" springform pan.
NOTE: Made with cottage cheese, this is a
wonderfully light creation, ideal to serve
after a heavy meal.
---
# Old-Fashioned Cheesecake with Zwieback Crust
*Makes 10 servings*
## Ingredients
### Zwieback Crust
- 1 package (6 oz.) zwieback
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/3 cup melted butter
### Cheesecake Filling
- 3 cups low-fat cottage cheese
- 1 cup sugar
- 4 eggs
- 1 cup whipping cream
- 1/8 tsp salt
- Juice and rind of 1/2 large lemon
- 1/4 cup flour
- 1/2 tsp vanilla
## Instructions
### Zwieback Crust
1. In a food processor, crush 1 package (6 oz.) zwieback into fine crumbs.
2. Add 1/2 cup sugar, 1 tsp cinnamon, and 1/3 cup melted butter; process until well mixed.
3. Set aside 3/4 cup of the mixture to sprinkle on top of cheesecake.
4. Press remaining mixture onto bottom and up sides of a 9" springform pan.
### Cheesecake Filling
1. Prepare Zwieback Crust; set aside.
2. Using the steel blade of a food processor, blend together cottage cheese, sugar, and eggs until smooth.
3. Add remaining ingredients (whipping cream, salt, lemon juice and rind, flour, and vanilla); process until well mixed.
### Assembly
1. Turn filling into prepared crust.
2. Sprinkle with reserved 3/4 cup crumb mixture.
3. Bake in a 350°F oven for about 1 hour and 15 minutes, until set.
4. Turn off oven heat, open door, and let cake remain in oven several hours.
5. Refrigerate for several hours before serving. -
Lemon Spice Bread / Sweet Spice Butter
(BREAD MACHINE RECIPE)
LEMON SPICE BREAD THE TAMPA TRIBUNE
1/2 c. water (70-80 degrees)
1 egg ½ tsp. salt
2 TB. lemon juice 1/8 tsp. ground nutmeg
2 TB. butter 2 c. bread flour
2 TB. sugar 1½ tsp. bread machine
1½ TB. poppy seed yeast
2 tsp. grated lemon peel
Sweet Pice Butter
Select loaf size recommended by the manufacturer
of bread machine. Measure all ingredients into
bread machine pan in the order that the manu-
facturer suggests. Process in basic cycle on
lightest crust setting (or select medium crust
Card 1 Back:
setting based on your machine and preference for
crust color). Remove baked bread from pan and
cool on wire rack. Bread is tart; serve with
Sweet Spice Butter. Makes one loaf.
SWEET SPICE BUTTER:
In small bowl, combine ½ cup softened butter or
margarine, 1/3 cup sifted powdered sugar, and
1/8 to ¼ teaspoon ground nutmeg. Beat until
smooth. Cover and chill.
---
# Lemon Spice Bread (Bread Machine)
*The Tampa Tribune*
*Makes one loaf*
## Ingredients
### Bread
- 1/2 cup water (70–80 degrees)
- 1 egg
- 2 Tbsp. lemon juice
- 2 Tbsp. butter
- 2 Tbsp. sugar
- 1 1/2 Tbsp. poppy seed
- 2 tsp. grated lemon peel
- 1/2 tsp. salt
- 1/8 tsp. ground nutmeg
- 2 cups bread flour
- 1 1/2 tsp. bread machine yeast
### Sweet Spice Butter
- 1/2 cup softened butter or margarine
- 1/3 cup sifted powdered sugar
- 1/8 to 1/4 tsp. ground nutmeg
## Instructions
### Bread
1. Select loaf size recommended by the manufacturer of your bread machine.
2. Measure all ingredients into the bread machine pan in the order that the manufacturer suggests.
3. Process on the basic cycle on the lightest crust setting (or select medium crust setting based on your machine and preference for crust color).
4. Remove baked bread from pan and cool on wire rack.
5. Bread is tart; serve with Sweet Spice Butter.
### Sweet Spice Butter
1. In a small bowl, combine softened butter or margarine, sifted powdered sugar, and ground nutmeg.
2. Beat until smooth.
3. Cover and chill. -
Caesar Salad
CAESAR SALAD REESE
1 head romaine, washed, dried and chilled
2 tablespoons Parmesan cheese
½ large fresh lemon
½ teaspoon dry mustard
3 tablespoons olive oil
1 can anchovy fillets
1 clove garlic, cut
1 egg, coddled for 1 minute
Dash of tabasco, optional
Salt
Fresh ground pepper
Caesar salad croutons
Rub wooden salad bowl with garlic; add greens.
Card 1 Back:
Squeeze lemon over lettuce; sprinkle with
cheese, dry mustard, salt, pepper and tabasco.
Pour olive oil over all. Place anchovies and
croutons on top. Break egg into salad bowl
and toss.
Serve at once.
Serves 4.
---
# Caesar Salad
*Recipe by Reese*
*Serves 4*
## Ingredients
- 1 head romaine, washed, dried and chilled
- 2 Tbsp Parmesan cheese
- 1/2 large fresh lemon
- 1/2 tsp dry mustard
- 3 Tbsp olive oil
- 1 can anchovy fillets
- 1 clove garlic, cut
- 1 egg, coddled for 1 minute
- Dash of Tabasco, optional
- Salt, to taste
- Fresh ground pepper, to taste
- Caesar salad croutons
## Instructions
1. Rub a wooden salad bowl with the cut garlic clove; add the romaine greens.
2. Squeeze the lemon over the lettuce.
3. Sprinkle with Parmesan cheese, dry mustard, salt, pepper, and Tabasco.
4. Pour olive oil over all.
5. Place anchovies and croutons on top.
6. Break the coddled egg into the salad bowl and toss.
7. Serve at once. -
Chicken Caesar Salad
CHICKEN CAESAR SALAD THE TAMPA TRIBUNE
Non-stick cooking spray 1 egg white
6 oz. chicken breast 1 French bread
¼ c. plain bread crumbs baguette
6 medium garlic cloves, 4 anchovies, mashed
crushed, divided 4 tsp. worcester-
Black pepper shire sace
Pinch of salt 4 tsp. olive oil
Grated rind from 1 medium 1 sm. head romaine
lemon, ½ Tablespoon
3 tablespoons fresh lemon lettuce, washed &
juice, divided cut up
¼ med. red onion, sliced ½ cup croutons
2 T. parmesan
cheese
Card 1 Back:
Chicken: Preheat broiler. Line a baking
sheet with foil and spray with non-stick cooking
spray. Remove fat from chicken. Mix bread
crumbs, 2 crushed garlic cloves, pepper, salt,
lemon rind and 1 tablespoon lemon juice together
in a small bowl. Whisk egg white lightly in a
separate bowl. Dip chicken into egg white and
then roll in bread crumbs. Dip in egg white
again and roll again in bread crumbs. Place on
prepared baking sheet and broil about 5 inches
from heat for 5 minutes.
Turn and broil another 5 minutes. Remove
from oven and turn off broiler. Five minutes
before serving, warm baguette.
Dressing: Put anchovies, remaining lemon juic
and garlic, Worcestershire sauce and olive oil
Card 2 Front:
SCHICKEN CAESAR SALAD, CARD NO. 2
in a processor and mix, or mix and mash together
well by hand. Place lettuce in a salad bowl
and toss with half the dressing. Divide salad
between two plates. Add croutons and sprinkle
with Parmesan cheese and onion slices. Cut
chicken into thin slices and place on top.
Spoon remaining dressing over the top. Serve
with warm bread.
Serves 2.
Calories 537; Protein 44 g; Carbohydrates 50 g;
Fiber 6 g; Fat 18 g; Cholesterol 84 mg; Sodium
1,098 mg; Calories from Fat: 30%.
Card 2 Back: blank
---
# Chicken Caesar Salad
*The Tampa Tribune*
*Serves 2*
## Ingredients
### Chicken
- Non-stick cooking spray
- 6 oz. chicken breast
- 1/4 cup plain bread crumbs
- 2 of the 6 medium garlic cloves, crushed (divided use — remainder for dressing)
- Black pepper
- Pinch of salt
- Grated rind from 1 medium lemon (about 1/2 Tbsp)
- 1 Tbsp fresh lemon juice (of 3 Tbsp total, divided)
- 1 egg white
- 1 French bread baguette
### Dressing
- 4 anchovies, mashed
- Remaining 4 garlic cloves, crushed
- Remaining 2 Tbsp fresh lemon juice
- 4 tsp Worcestershire sauce
- 4 tsp olive oil
### Salad
- 1 small head romaine lettuce, washed and cut up
- 1/4 medium red onion, sliced
- 1/2 cup croutons
- 2 Tbsp Parmesan cheese
## Instructions
### Chicken
1. Preheat broiler. Line a baking sheet with foil and spray with non-stick cooking spray.
2. Remove fat from chicken.
3. Mix bread crumbs, 2 crushed garlic cloves, pepper, salt, lemon rind, and 1 Tbsp lemon juice together in a small bowl.
4. Whisk egg white lightly in a separate bowl.
5. Dip chicken into egg white, then roll in bread crumbs. Dip in egg white again and roll again in bread crumbs.
6. Place on prepared baking sheet and broil about 5 inches from heat for 5 minutes.
7. Turn and broil another 5 minutes. Remove from oven and turn off broiler.
8. Five minutes before serving, warm baguette.
### Dressing
1. Put anchovies, remaining lemon juice, remaining garlic, Worcestershire sauce, and olive oil in a food processor and mix, or mix and mash together well by hand.
### Assembly
1. Place lettuce in a salad bowl and toss with half the dressing. Divide salad between two plates.
2. Add croutons and sprinkle with Parmesan cheese and onion slices.
3. Cut chicken into thin slices and place on top.
4. Spoon remaining dressing over the top.
5. Serve with warm bread. -
Shrimpy Caesar
SHRIMPY CAESAR THE TAMPA TRIBUNE
1 lb. sm/med shrimp,
shelled, & deveined
1 dozen shrimp
1 sm. clove garlic, minced
½ cup olive oil
2 med heads romaine lettuce,
torn up, chilled
½ teaspoon salt
Freshly grd. pepper
1 egg, coddled
Juice of 2 lemons
1 T. Worcestershire
sauce
6 anchovy fillets,
optional
1 cup croutons
1/3 c. grated Parm-
esan cheese
In a sauce pan, cook shrimp in 1½ cups water un-
til just pink; drain.
Card 1 Back:
Add garlic to oil; let stand several hours.
In a large salad bowl, toss romaine with
garlic, oil, salt, and pepper. Break coddled
egg into middle of the salad. Squeeze or pour
lemon juice over romaine. Add Worcestershire
sauce and anchovies; toss well. Add croutons
and cheese; toss lightly with shrimp.
Makes 8 servings.
NOTE: To coddle egg, cook 1 minute gently
boiling water.
---
# Shrimpy Caesar
*The Tampa Tribune*
*Makes 8 servings*
## Ingredients
- 1 lb. small/medium shrimp, shelled and deveined
- 1 dozen shrimp
- 1 small clove garlic, minced
- 1/2 cup olive oil
- 2 medium heads romaine lettuce, torn up, chilled
- 1/2 tsp salt
- Freshly ground pepper
- 1 egg, coddled
- Juice of 2 lemons
- 1 Tbsp Worcestershire sauce
- 6 anchovy fillets, optional
- 1 cup croutons
- 1/3 cup grated Parmesan cheese
## Instructions
1. In a saucepan, cook shrimp in 1 1/2 cups water until just pink; drain.
2. Add garlic to oil; let stand several hours.
3. In a large salad bowl, toss romaine with garlic, oil, salt, and pepper.
4. Break coddled egg into the middle of the salad.
5. Squeeze or pour lemon juice over the romaine.
6. Add Worcestershire sauce and anchovies; toss well.
7. Add croutons and cheese; toss lightly with shrimp.
**NOTE:** To coddle egg, cook 1 minute in gently boiling water. -
Jello Dessert
Jello Dessert
Set 1 pkg (3oz) Strawberry Jello until clabbery.
Whip 1 lg can of milk, which has been
thoroughly chilled (really cold). add juice &
rind 1½ lemons + 3/4 c sugar. Whip
jello until foamy & fold whip cream.
Line 10X13 pan with crushed graham
crackers. Pour jello & sprinkle crumbs
over. (12-16 crackers)
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# Jello Dessert
## Ingredients
- 1 pkg (3 oz) strawberry Jello
- 1 large can evaporated milk, thoroughly chilled (really cold)
- Juice and rind of 1 1/2 lemons
- 3/4 cup sugar
- 12–16 graham crackers, crushed
## Instructions
1. Prepare the strawberry Jello and set until clabbery (partially set).
2. Whip the large can of thoroughly chilled milk until fluffy.
3. Add the juice and rind of 1 1/2 lemons and 3/4 cup sugar to the whipped milk.
4. Whip the partially set Jello until foamy.
5. Fold the whipped milk mixture into the foamy Jello.
6. Line a 10×13 pan with crushed graham crackers.
7. Pour the Jello mixture over the crust and sprinkle remaining crumbs over the top.
8. Chill until set before serving.