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CAROLINA KITCHEN

Jenny Lloyd, recipes editor

Shortbread Lemon Bars 11⁄2 cups all-purpose flour 1 ⁄2 cup confectioners’ sugar 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 3 ⁄4 cup cold butter Filling 4 eggs 2 cups sugar 1 ⁄3 cup lemon juice 1 ⁄4 cup all-purpose flour 2 teaspoons grated lemon peel 2 teaspoons grated orange peel 1 teaspoon baking powder Topping 2 cups (16 ounces) sour cream 1 ⁄3 cup sugar 1 ⁄2 teaspoon vanilla extract

In a food processor, combine flour, confectioners’ sugar, and lemon and orange peel. Cut in butter until crumbly; process until mixture forms a ball. Pat into a greased 13-by-9-by-2-inch baking pan. Bake at 350 degrees for 12–14 minutes or until set and the edges are lightly browned. Meanwhile, in a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14–16 minutes or until set and lightly browned. Meanwhile, in a bowl, combine topping ingredients. Spread over filling. Bake 7–9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Yield: 3 dozen

Summer Spaghetti Salad 1 package (16 ounces) thin spaghetti, broke in half 3 medium tomatoes, diced 3 small zucchini, diced 1 large cucumber, halved, seeded and diced 1 medium green pepper, diced 1 medium sweet red pepper, diced 1 bottle (8 ounces) Italian salad dressing 2 tablespoons grated Parmesan cheese 11⁄2 teaspoons sesame seeds 11⁄2 teaspoons poppy seeds 1 ⁄2 teaspoon paprika 1 ⁄4 teaspoon celery seed

Strawberry Pudding 1 ⁄2 1 2

1

3 1 1 1

quart sliced strawberries cup sugar small package strawberry JELL-O small packages vanilla instant pudding cups milk (to be used for pudding instead of amount on box) cup sour cream large (12-ounce) Cool Whip® box vanilla wafers

Heat strawberries, sugar and JELL-O just enough to dissolve JELL-O, stirring constantly. Follow box directions for mixing pudding, but use 3 cups of milk. Add sour cream. Fold in three-fourths Cool Whip. In a 91⁄2-by13-inch casserole dish, layer wafers, pudding mix, and strawberries. Repeat until all ingredients are used. Top with remaining Cool Whip.

Ann Hudson of Norwood, a member of Pee Dee Electric, will receive $25 for submitting this recipe.

Send Us Your Recipes

1

⁄8 teaspoon garlic powder

Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.

Winning reader recipe

Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 16 servings

Carolina Country is publishing recipes from readers. Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Please make sure you don’t omit any ingredients or preparation directions. Include your name, address, phone number (if we have questions), and the name of your electric cooperative. By e-mail: Jenny.Lloyd@carolinacountry.com

Recipes are by Taste of Home magazine. For a sample copy, send $2 to Taste of Home, Suite 4321, PO Box 990, Greendale WI 53129-0990. Visit the Web page at www.tasteofhome.com Find more than 200 recipes and photos, and share your favorite recipes, at our Web site: www.carolinacountry.com

By mail: Carolina Country Kitchen P.O. Box 27306 Raleigh, NC 27611

50 MAY 2006 Carolina Country

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4/27/06 4:14:55 PM

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