|Lemons, Lemons, Lemons|
|by Lalitte Scott|
The zesty scent and taste of fresh lemons serve as inspiration for this delightful two-color cookbook/gift book.
1 - 10 of 43 for cold lemon souffle
Result Page: 1
Beat together egg ... of all 3 lemons and squeeze out ... mixture. Spoon the souffle carefully into a ... berries and whipped cream if desired. Serves 10-12.
Fit a 6 cup souffle dish with a ... paper. Grate 2 lemons and juice them ... cream. Add lemon rind. Pour into prepared dish. Refrigerate. Makes 12 servings.
Make this souffle a day ahead. Soften gelatin in cold water. Beat egg ... thick. Beat in lemon rind and juice. ... violets or rosettes decoratively on top.
Stir Jello into ... until dissolved. Add lemon-lime soda, lemon ... into a 2-quart souffle dish. Chill until ... serve warm over souffle. Serves 6 to 8.
Prepare 6 cup souffle dish with foil ... 5 minutes. Add lemon rind, juice, and ... Remove collar to serve. Serve with sauce of pureed raspberries with sugar.
Pour 2 cups ... (6 ounce) package lemon gelatin. Stir until ... into 2 quart souffle dish. Chill until firm. Serve with fresh strawberries or raspberries.
Beat first 6 ingredients together in small mixing bowl. Put into ice cube tray (without dividers) and quick chill for 15-20 minutes or until mixture ...
Drain fruit saving ... until dissolved. Add cold water, lemon juice, mayonnaise and ... place on crisp greens and top with a bit of mayonnaise and a cherry.
Mix together 1 ... and 1/4 cup cold water. Add grated lemon rind. Add cup ... degrees. A deep round baking dish is better, as souffle rises while baking.
Puree apricots in ... beating, place gelatin, lemon juice and cold water in saucepan. ... into 6 cup souffle dish with a ... on the souffle. Servings: 10.
Result Page: 1
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