The Villages - May 2017 - 49
5 lemons ; 1 1/4 cups white sugar;
1 1/4 quarts water
1. Peel the rinds from 5 lemons and cut them into
1/2-inch slices. Set the lemons aside. 2. Place the
rinds in a bowl and sprinkle the sugar over them.
Let this stand for about one hour, so that the sugar
begins to soak up the oils from the lemons. 3. Bring
water to a boil in a covered saucepan and then
pour the hot water over the sugared lemon rinds.
4. Allow this mixture to cool for 20 minutes and
then remove the rinds. 5. Squeeze the lemons into
another bowl. Pour the juice through a strainer into
the sugar mixture. Stir well, pour into pitcher and
pop it in the fridge. Serve with ice cubes.
Party Meatballs |
1 pound ground beef; 1 egg; 2 tablespoons water; 1/2 cup
breadcrumbs; 3 tablespoons minced onion; 1 8-ounce can jellied
cranberry sauce; 3/4 cup chili sauce; 1 tablespoon brown sugar;
1 1/2 teaspoons lemon juice
1. Preheat oven to 350 degrees. 2. In a large bowl, mix together the
ground beef, egg, water, breadcrumbs and minced onion. Roll into
small meatballs. 3. Bake in preheated oven for 20 to 25 minutes,
turning once. 4. Blend the cranberry sauce, chili sauce, brown sugar
and lemon juice in a slow cooker or large saucepan over low heat.
Add meatballs and simmer for 1 hour before serving.
Summer Salad |
3 cups rotelle pasta; 1/2 cup chopped ham; 2 cups
shredded cheddar cheese; 1/2 cup ranch salad dressing;
1 cup creamy salad dressing; 1 15-ounce can peas (or
small package of frozen peas); Salt and pepper to taste
1. In a large pot of salted boiling water, cook pasta until
al dente, rinse under cold water and drain. 2. In a large
bowl, combine the pasta, ham, cheese and peas. 3. Whisk
together the ranch dressing and salad dressing. Pour over
salad and toss to coat. 4. Refrigerate until chilled and serve.