These recipes looked good.
The writer of this recipe recommends one use this tart and creamy topping on toast or biscuits, or spoon it over cake or gingerbread. I like it spooned over cream cheese and served with crackers. I've never made it yet, but have eaten it.
Lemon Curd
1 cup sugar
1 cup fresh lemon juice
1 Tbs finely grated lemon peel
3 Tbs cold butter cut into small pieces
3 eggs, lightly beaten
Combine the sugar, lemon juice, and lemon peel in a non-reactivesaucepan. Stir in the butter and eggs and cook over moderate heat, stirring constantly, until the mixture thickens and coats theback of a spoon, about 8 to 10 minutes. Do not boil.
Pour into two sterilized 1-cup jars and seal.
Store refrigerated for up to 2 months.
Makes 2 cups .
--------------------------------
This sounds really good. Cream cheese, grated cheese, artichokes and chopped spinach are delicious together, in my opinion.
Spinach Artichoke Casserole
Blend:
8 Ounces Cream Cheese
1 1/2 Cups Sour Cream
1 Package Dry Onion Soup
Add:
2 Ten Ounce packages of frozen chopped spinach (defrosted and well drained)
Place:
One can (14 oz) of artichoke hearts, chopped into chunks and cleaned of those tough little edges, on the bottom of a 14" by 9" casserole dish
Top artichokes with:
Cheese-spinach mixture
Top entire casserole with:
A generous amount of grated cheese -Monterey Jack, Muenster, or Pepper Jack
Bake 30 to 40 minutes at 350 until slightly browned and bubbly.
------------------------
This candy looked interesting.
Coconut Joys
2 cups powdered sugar
3 cups flaked coconut
1/2 cup softened butter
2 oz. melted semi-sweet chocolate chips
Mix together powdered sugar, coconut, and butter.
roll into about 1 inch balls, indent middle with finger and fill with chocolate.
Chill till set.
Keep these well covered in the refrigerator.
Set out at room temperature before serving.
----------------------------
