Submitted by Tyler Patton
| 1 egg yolk |
1 tsp dijon mustard | |
| 2/3 c. canola oil | 1/3 c. wine vinegar | |
| garlic, pressed | salt & pepper | |
| lemon juice | Parmesan cheese | |
| Knorr Aromate seasoning (a dash) | Knorr Maggi seasoning (a dash) |
Mix all ingredients & blend into your salad just before serving.
Submitted by Carli
| 12 oz. Smoked Salmon | 8 oz. cream cheese | |
| 1/3 c. finely chopped onion | 1 clove minced garlic | |
| 2 tbsp sour cream | 3 tbsp melted butter | |
| 1 tbsp lemon juice | Dash of Tabasco sauce |
Process all ingredients in a food processor until smooth mousse. Chill until serving.
Submitted by Benji the Hunted
| 1lb. fresh cranberries (frozen okay) | 1 c. sugar | |
| ½ c. orange juice (pulp is good) | ½ c. lemon juice | |
| ½ c. Grand Marnier | zest of whole orange |
Combine all ingredients in a large sauce pot & simmer on low heat, stirring frequently until all the cranberries pop. Chill before serving.
Submitted by JamiSings
Dough Ingredients:
| 3 c. flour | ½ c. almonds, finely ground | |
| 1½ tsp baking powder | ¼ tsp salt | |
| ½ c. sugar | Zest of one lemon | |
| ½ lb. unsalted butter or margarine | 1 egg | |
| 2 tbsp cold water | 1 tbsp lemon juice | |
| 1 egg white, beaten |
Poppy Seed Filling Ingredients:
| 4 oz. poppy seeds | ½ c. milk | |
| 1 tbs unsalted butter or margarine | ¼ c. seedless raisins, plumped | |
| ¼ c. toasted walnuts, pecans, or almonds | 1 tbsp honey | |
| ½ tsp vanilla extract |
1. Preheat oven to 350°F.
2. Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
3. In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
4. In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
5. Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
6. Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
7. Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.
