Adapted from Traditional Vegetarian Cooking, Recipes from Europe's Famous Crank's Restaurant, (Healing Arts Press, 1991).
The sharp, fresh flavor of this lovely drink bears absolutely no relationship to the present-day bottled variety found in the supermarket -- how could a simple drink like this have deteriorated so much?
SIMPLE SOLUTION: It is definitely well worth the effort to buy organic lemons and make this at home. The recipe suggests raw sugar, but it is quite possible to use honey instead, and some people, particularly children, m ight prefer this. The strength of lemons varies considerably and it may be advisable to dilute the lemonade.
Experience the flavor of real lemonade!
INGREDIENTS 4 Lemons 1 cup Raw brown sugar 3 3/4 cups Boiling water
makes about 3 3/4 cups
Scrub lemons, halve, then squeeze out the juice. Place juice and pulp in a large jug or bowl with sugar and pour 1 1/4 cups boiling water over. Stir until sugar dissolves. Add lemon halves and another 2 1/2 cups boiling water. Stir well, then cover and let cool. Strain, squeezing out juice from lemon halves and serve.
Waistline-Friendly Cupcakes Here for your frugal, guilt-free pleasure is the cupcake recipe, plus a couple more “1-pointers” from www.WeightWatchers.com and Weight Watchers members: 1-Point Cupcakes 1 18.25-ounce box white cake mix 1 15-ounce can of pumpkin 1/2 cup water
Mix dry cake mix, pumpkin and water together and beat until smooth. Fill 24 cupcake holders half full. Bake according to directions on the cake mix.
Variations: You can substitute any flavor of cake mix. Try chocolate! You will not even detect the taste of pumpkin, but the cakes will be moist and delicious. 1-Point Macaroni Salad 2 cups whole wheat elbow macaroni 1/2 cup fat-free mayonnaise 1/4 cup nonfat sour cream 1/4 cup dill pickles, sliced 1/4 teaspoon onion powder 1/2 cup diced celery 1 cup chopped red peppers 1/2 cup frozen peas and carrots 1/2 cup shredded fat-free cheddar cheese 1/2 cup scallions, chopped
Cook macaroni according to package directions without added salt or fat. Drain and rinse with cold water; drain again. To make dressing, combine mayo, sour cream, pickles and onion powder in a small bowl; mix well. Combine macaroni, celery, pepper, peas and carrots, cheese and scallions in a large mixing bowl. Pour dressing over macaroni salad; toss lightly to coat. Cover and chill for at least 2 hours. A 1/2-cup serving counts as 1 point. Servings: 8 to 10. 1-Point Garden Vegetable Soup 2/3 cup sliced carrots 1/2 cup diced onion 2 garlic cloves, minced 3 cups fat-free broth (beef, chicken or vegetable) 1 1/2 cups diced green cabbage (or fresh spinach) 1/2 cup green beans (frozen or canned, drained) 1 tablespoon tomato paste 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/2 cup fresh zucchini, diced
Spray a large saucepan with non-stick cooking spray, and heat. Sauté carrots, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3 to 4 minutes. Servings: 2 to 4.
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