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Greek Lemon Soup

AVGOLEMONO

Greek Lemon Soup as a start to a Greek meal

 Avgolémono translates to "egg-lemon”

Remember to remove the mixture from the heat before adding the egg-lemon mix, in order to avoid curdling. Leftover soup will curdle, even if refrigerated or rewarmed so make sure to make this last before serving and serve it first.  You can also garnish with parsley or even a mint leaf but I do neither.

Ingredients for 7 of the small Chinese blue bowls of soup 2/3 cup each.  It would make less if the rice is omitted.

2 cups chicken broth (low salt or soy free are best)

1 cup  water

3 - 4  Tbs  fresh lemon juice (bottled works also; mom likes 3, dad likes 4)

OPTIONAL -  1 cooked diced or cubed chicken breast

2  beaten eggs

1/2  tsp  salt

1/8  tsp  pepper

1 cup hot cooked rice

7 seeded lemon slices

Directions

Heat broth, cooked chicken (if used) and water in a pot until low boil. In another bowl whisk lemon juice, salt, pepper, and eggs.  Slowly pour some of the hot liquid in to the lemon egg mixture to temper it, stirring constantly with a whisk.  Return egg mixture to pan continually stirring as you do. Cook over medium heat until slightly thick, stirring constantly. Remove from heat.  Place a heaping Tablespoon of hot cooked rice in each bowl and then pout soup into each of the bowls. Place a lemon slice in each bowl and serve immediately.

Adapted from a cooking light magazine recipe

Molasses Cookies

MOLASSES COOKIES

Suzanne Smithson

(Same version that is in the Carlsbad City Library Staff Cookbook)

½ cup butter                                      2 ¼ cups flour

¼ cup shortening                              2 tsp. baking soda

2/3 cup brown sugar (packed)         ¼ tsp. salt

1/3 cup white sugar                           ½ tsp. ground cloves

1 egg                                                    1 tsp. cinnamon (or more!)

¼ cup molasses                                  1 tsp. ginger (or more!)

extra white sugar for rolling & tops of cookies

Preheat oven to 375°.

Mix shortening, butter, sugars, and egg until creamy.  Mix in molasses thoroughly.  Stir together all dry ingredients and spices together.  Mix dry ingredients into molasses mixture until blended.  Chill.  (I usually skip the chilling part, and they work out fine.)

Roll dough into balls (about 1”+), roll in sugar, and place on cookie sheet.  Bake for 10—12 minutes or just until set but not hard.  Sprinkle a little more sugar on the top of the cookies when they first come out of the oven.   Makes about 4 dozen cookies.