A glass of homemade lemonade

1/2 fresh lemon
2 tbsp sugar
cold water

Juice the half lemon, strain into glass. Add the sugar and sufficient cold water to fill the glass. Stir until sugar is dissolved. Add ice if desired. Serve.

Just don't use to tall of a glass. Won't be lemony enough. Also, I plop the used half lemon into the lemonade for the heck of it.

If you want some new recipes. Have fun.

http://www.northpole.com/Kitchen/Cookbook/

Guess who only had one egg in their household after breakfast today?

http://www.recipezaar.com/4687

The freezer is still running. I'll give a report on this venture into the unknown later this evening.

Lisa claims she quit buying ice cream since we're supposed to be on a diet. It's a good thing I can do an end run around that policy with a six quart freezer.

Apple Cowboy Coleslaw With Grapes And Dill Pickles


1 head cabbage, shredded thin
1 jumbo dill pickle, chopped
2 cups purple seedless grapes, halved
1 bunch green onions, sliced thin
2 sweet apple, cored and diced
1 bottle coleslaw dressing
Mix all together in a large bowl, chill. Just before serving toss with the dressing.

Cool, 2dogs.

Yesterday on Oprah Donald Trump unveiled his Turkey Burger and gave all of the secret ingredients. I think it is listed on her website.
His chef uses minced green apples and Chumby

Oh wait that can't be right. It must be chutney.

anyway here is the link
http://www2.oprah.com/foodhome/food/recipes/200805/food_20080516_burger.jhtml

Looks good. I'll have to try it.

ORIENTAL HASH

2 tbsp. cooking oil

Dash garlic powder

1 1/2 c. cubed, cooked pork

2 c. cooked rice

3 tbsp. soy sauce

2 well beaten eggs

2 c. shredded lettuce



Heat oil in skillet. Add garlic powder and pork. Cook until meat is lightly browned. Add cooked rice and soy sauce. Cook 10 minutes, stirring occasionally. Mix in beaten eggs and cook 1 minute longer, stirring frequently. Remove from heat. Add shredded lettuce; toss together. Serve immediately. Makes 6 servings.



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Antipasto Salad

12-16 ServingsPrep: 15 min. + chilling

Ingredients

1 package (16 ounces) spiral pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (3-1/2 ounces) sliced pepperoni, halved
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
4 medium fresh mushrooms, sliced
2 garlic cloves, minced
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 teaspoons salt
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup olive oil
2/3 cup lemon juice

Directions

Cook pasta according to package directions; drain and rinse in cold
water. Place in a large salad bowl. Add the next 12 ingredients; mix
well.

In a jar with tight-fitting lid, shake oil and lemon juice. Pour over
salad and toss. Cover and refrigerate 6 hour or overnight. Stir
before serving. Yield: 12-16 servings.