I would like to thank those of you who have been writing, it is a great help to hear what recipes you have to share, and what recipes you are looking for. That’s what this column is all about, not about me … but about you. I have great fun hearing from you and trying all the different recipes you send in. I’m the woman sitting next to you reading a magazine and instead of trying to find out about Brittany’s or Jessica’s problems, I flip for recipes. Yeah, I know, I have no social conscience … Anyway, this week I heard from Esther in Patten. She read the recipe I shared for lemon bars and sent me her “original” recipe (of course I love anything with lemon). Here it is.
Bottom Layer
1 cup flour
1 stick oleo
1/2 cup nuts, chopped
Directions: Esther says she sometimes double the bottom part or 1 1/2 times. She says it gives you a better bottom crust. Mix together butter, flour, chopped walnuts. Press in 9×11 inch pan or baking dish. Bake at 350 degrees for 20 minutes. Cool.
1 cup confectioners sugar
8 oz cream cheese, softened
1 cup Cool Whip
Mix confectioner’s sugar with cream cheese, fold in Cool Whip,
2 pkgs instant lemon pudding
1 tsp lemon juice
2 1/4 or 2 1/2 cup milk (Esther uses 2 1/4 cup milk)
Directions: Mix instant pudding powder with lemon juice and 2 1/4 milk until smooth, spread over cream cheese layer and refridgerate until ready to eat. Enjoy!
How about you? Do you have any favorite summer recipes? Have you figured out a way to grill pizza? Or maybe a dessert? Maybe a light dessert of grilled fruit? Let us know. With the heat of summer approaching, we will all want all the outdoor recipes we can get. (yes, heat is coming…..yes, I’m sure)
Have a great week and we’ll talk more next time. You can reach me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730. I look forward to hearing from you. Thank you.
