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Lemon-coconut wafers

Yield: 80 Servings

1 1/2 tb Lemon juice      1/2 tb Grated lemon zest
1/2 c Sugar      8 tb (1 stick) butter or Margarine softened
1 Egg lightly beaten      2 c All-purpose or pastry flour
1/3 c Unsweetened coconut grated      1 ts Baking powder
1/8 ts Salt

These delicate crackers never fail to attract a crowd. Fresh lemon zest is the secret to their popularity. Perfect party fare or dessert crackers, these treats are not too sweet, and they go well with a fresh pot of tea in the afternoon. You will bake these crackers again and again. 325~F. 12 to 15 minutes Preheat the oven to 325~F. To prepare the zest, lightly grate the outer peel of the lemon against the fine grate of a cheese grater. Use only the colored part of the rind; the underlying white portion is bitter. You should have about 1/2 Tablespoon zest for this recipe. Squeeze the lemon for its juice; you should have about 1-1/2 Tablespoons. In a large bowl or in the food processor, cream the butter and sugar together. Add the egg, the lemon juice, and the lemon zest. In another bowl, combine the flour, coconut, baking powder, and salt. Add the flour mixture to the butter mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 portions for rolling. On a floured surface or pastry cloth, roll thin, at most 1/8 inch. Cut out individual crackers about 2 inches across with a cookie cutter, juice can, or knife and arrange on a lightly greased or parchment-lined baking sheet. Prick each cracker all the way through 2 or 3 times with the tines of a fork. Bake for 10 minutes. Turn the crackers over and bake another 2 to 5 minutes, depending on the thickness, or until just very lightly browned. Cool the crackers on a rack. Yield: 75-80. VARIATIONS: Try substituting orange zest and orange juice for the lemon. If absolutely necessary, you can substitute dried ground lemon peel. The result will not be as fresh and tasty, however. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: LEMON-CRAB SPREAD Categories: Seafood, Appetizers Yield: 3 Cups 1 lb Imitation crab meat (you can -also use crabmeat, smoked -fish, salmon, or any cooked -white fish) 1/4 c Finely chopped chives Finely grated rind of one -lemon 1/2 ts Lemon juice or to taste 1 c Sour cream 1/2 ts Garlic powder 1/2 c Mayonnaise 1/2 ts Salt Separate crabmeat or fish with a fork until finely shredded. In medium bowl, combine remaining ingredients. Add crabmeat; mix; chill. Serve with crackers or dipping vegetables. >From the recipe files of suzy@bestweb.net MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: LEMON-CREAM CHEESE POUND CAKE Categories: Cakes, Desserts, Bundt Yield: 16 Servings MMMMM----------------------------CAKE--------------------------------- 3 c Sugar 1 1/4 c Butter or margarine;softened 8 oz Cream cheese; softened 1 tb Lemon juice 2 ts Vanilla 1 ts Lemon extract 1/2 ts Orange extract 1/8 ts Salt 6 Eggs 2 3/4 c Flour * MMMMM------------------------LEMON GLAZE----------------------------- 1 c Powdered sugar 1 tb Butter or margarine;softened 2 ts Lemon peel; grated 2 tb Lemon juice (2-3 T) * (or 3 cups Softasilk cake flour) Heat oven to 325-degrees. Grease and flour tube pan, 10x4 inches, or 12-cup bundt cake pan. Beat sugar, margarine and cream cheese in large bowl until fluffy. Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until smooth. Spread in pan. Bake about 1-1/2 hours or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Spread Lemon Glaze over cake, allowing some to drizzle down side. GLAZE: Mix all ingredients until smooth. (From Betty Crocker Contest Winners, February 1992) (GXDB48A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: LEMON-CREAM CHEESE POUND CAKE (GXDB48A) Categories: Cakes, Desserts Yield: 16 Servings MMMMM----------------------------CAKE--------------------------------- 3 c Sugar 1 1/4 c Butter or margarine;softened 8 oz Cream cheese; softened 1 tb Lemon juice 2 ts Vanilla 1 ts Lemon extract 1/2 ts Orange extract 1/8 ts Salt 6 Eggs 2 3/4 c Flour * MMMMM------------------------LEMON GLAZE----------------------------- 1 c Powdered sugar 1 tb Butter or margarine;softened 2 ts Lemon peel; grated 2 tb Lemon juice (2-3 T) * (or 3 cups Softasilk cake flour) Heat oven to 325-degrees. Grease and flour tube pan, 10x4 inches, or 12-cup bundt cake pan. Beat sugar, margarine and cream cheese in large bowl until fluffy. Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Add flour; beat until smooth. Spread in pan. Bake about 1-1/2 hours or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Spread Lemon Glaze over cake, allowing some to drizzle down side. GLAZE: Mix all ingredients until smooth. (From Betty Crocker Contest Winners, February 1992) 9:29 AM MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: LEMON-DILL MARINATED FLANK STEAK Categories: Beef, Barbeque Yield: 1 Servings 1 1/2 lb Flank steak, 3/4 thick 1/4 c Green onion sliced 1/4 c Water 1/4 c Dry red wine 1/4 c Soy sauce 3 tb Lemon juice 2 tb Vegetable oil 1 ts Dried or 1 tb fresh dill 1 tb Worcestershire sauce 2 Cloves garlic minced 1/2 ts Celery seed 1/2 ts Pepper Score meat by making shallow diagonal cuts at 1-inch intervals across the steak; repeat on the other side. Place meat in a plastic bag that's set in a shallow dish. In a medium mixing bowl combine green onion water red wine soy sauce lemon juice oil dill Worcestershire garlic celery seed and pepper. Pour over steak; seal bag. Marinate in the refrigerator for 6 to 24 hours turning the bag occasionally to distribute the marinade. Drain meat reserving marinade. To Grill steak place directly over medium coals for 12 to 14 minutes or until it reaches desired doneness turning once and brushing occasionally with the reserved marinade. To broil steak place the meat on the unheated rack of a broiler pan about 6 inches from heat; cook 12 to 14 minutes or until it reaches desired doneness turning once and brushing occasionally with reserved marinade. To serve use sharp knife to thinly slice meat across the grain. Note: Excellent and unique.

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European Recipes from Italy, Spain, France and More