Friday, February 24, 2012


I've never been shy about begging for recipes from friends when I've been treated to something they made that was wonderful. The first recipe is one of those.

As a teen I worked for a woman who turned out to be a longtime friend. She owned a fabulous restaurant, Le Gourmet,  and this was one of her signature desserts. Light and fluffy, it's the perfect dessert after eating a meal.


8 ounces cream cheese (softened)
1 cup sugar
grated rind off of one lemon

Mix with beater until whipped.

Mix 1 small package lemon jello dissolved
in one cup boiling water.
Chill until thick (not set, just thickened) before adding.

Now fold jello into cream cheese and pour into a graham cracker crust.
One can well drained crushed pineapple can be added if desired before pouring mixture in crust.

Chill overnight.

When the kids were still living at home, I used to make this regularly because they loved it so much.

2 lbs 80% lean hamburger
2 tablespoons Wright's or Morton's Tenderquick
1 cup water
1 and 1/2 teaspoons liquid smoke
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon mustard seed (optional)

Mix all ingredients and shape into three large rolls. Wrap in foil, put in refrigerator for 24  hours. Take out, lay in a pan. Bake for 1 hour at 300 degrees. Keep refrigerated. Serve on sandwiches or with crackers.

SECOND METHOD: Remove rolls from refrigerator. Tie both ends of each roll with twine. Put in a pot, cover with water, and boil for 1 hour. Remove from water, drain and refrigerate.

Each of the two cooking methods will produce difference results. Try making two different batches…one with the baking method and one with the boiling method.

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