Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Wednesday, June 24, 2015

••••LEMON BUTTER BRUSSELS SPROUTS••••

(Source: Taste of Home magazine, Jenn Tidwell & photo also)

••••START TO FINISH: 25 MIN. MAKES: 4 SERVINGS••••

•1 lb fresh or frozen Brussels sprouts, thawed

•3 TB olive oil

•2 garlic cloves, minced

•1/4 cup white wine

•1/2 cup chicken broth

•4 tsp lemon juice

•1/2 tsp dried thyme

•1/4 salt

•1/4 tsp pepper

•2 TB butter

•1 tsp grated lemon peel

•+Minced fresh parsley, optional

1. Cut Brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.

2. Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.

3. Stir in butter and lemon peel until butter is melted. If desired, sprinkle with parsley.

••••CREAMY LEMON MILK SHAKES••••

(Source: Taste of Home Magazine & Carol GILLESPIE & photo also)

••••START TO FINISH: 10 MIN. MAKES: 4 SERVINGS••••

•2 TB crushed lemon drop candies

•1 tsp sugar

•1/2 small lemon, cut into six slices, divided

•1/2 cup 2% milk

•2 cups vanilla ice cream

•2 cups lemon sorbet

•3 oz. cream cheese. softened

•2 tsp grated lemon peel

•1/2 tsp vanilla extract

1. In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of four glasses; dip rims into candy mixture.

2. Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.