BABY BOOMERS 50TH BIRTHDAY BASH.Byline: Natalie Haughton Daily News Food Editor There were 78 million Americans born between 1946 and 1964, and the oldest of those baby boomers turn 50 this year. If you're one of this year's 3.4 million, today's birthday party bash is designed for you and your friends. Toss your diet and your healthy food out the window for just one evening or day. We've designed this menu around nostalgic dishes that may bring back fond flavor and taste memories of yesteryear yes·ter·year n. 1. The year before the present year. 2. Time past; yore. yes . We want you to reminisce rem·i·nisce intr.v. rem·i·nisced, rem·i·nisc·ing, rem·i·nisc·es To recollect and tell of past experiences or events. [Back-formation from reminiscence. about those wonderful meals of your youth. Yes, these are dishes of the decades gone by, food that has fallen by the wayside. Make your 50th a sit-down dinner party for a few close friends, or multiply the recipes for a larger crowd. For starters, a contemporary, simple shrimp cocktail is the selection. It goes together in a jiffy A fraction of time that has numerous interpretations depending on who uses it. It may refer to one computer clock cycle, one nanosecond, one millisecond or one AC power cycle. There may be others. See nanosecond. 1. with a zippy homemade sauce enlivened en·liv·en tr.v. en·liv·ened, en·liv·en·ing, en·liv·ens To make lively or spirited; animate. en·liv  en·er n. with cilantro, cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. and horseradish horseradishHardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. . For an attractive presentation, leave the tails on the shrimp and garnish with lime slices and cilantro sprigs. As the centerpiece of your birthday menu, make Beef Wellington, a beef fillet fillet /fil·let/ (fil´et) 1. a loop, as of cord or tape, for making traction on the fetus. 2. in the nervous system, a long band of nerve fibers. fil·let n. 1. wrapped in puff pastry. The premier party dish of the 1960s ``was rich, dramatic, expensive and seemed difficult and time-consuming to prepare,'' wrote Sylvia Lovegren in ``Fashionable Food: Seven Decades of Food Fads.'' ``In short, it was everything a gourmet dish should be.'' Betty Fussell, in ``Masters of American Cookery,'' credited the popularity of the dish in the '60s to the ``discovery that anybody, with a little care, could make an edible crust.'' Gourmet magazine dubbed the decade of the '60s as the ``beef Wellington era.'' And the Kennedys dined on the classic in the White House while expensive restaurants in New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of and elsewhere served their own variations. It's not known who invented the dish, but there is a lengthy Anglo-Irish-French tradition of meat cooked in pastry. If time is at a premium or the preparation of Beef Wellington eludes you, opt for serving grilled New York or porterhouse steaks instead. The menu accompaniments have been designed to go with either entree choice. Pick your favorite salad from the duo of recipes - either an updated version of the popular spinach salad or a more traditional Caesar Salad devoid of raw eggs. Scalloped scal·lop also scol·lop or es·cal·lop n. 1. a. Any of various free-swimming marine mollusks of the family Pectinidae, having fan-shaped bivalve shells with a radiating fluted pattern. b. Potatoes are another old-fashioned favorite that guests will enjoy. Gussied-up green beans - with almonds or onion rings and cream of mushroom soup - were also popular in the '60s, and a couple of recipe variations are included here. Choose your favorite - ours is the version with the chiles and cheese, made with frozen green beans rather than canned. For color and attractive looks, Broiled broil 1 v. broiled, broil·ing, broils v.tr. 1. To cook by direct radiant heat, as over a grill or under an electric element. 2. To expose to great heat. v. Tomatoes or tomatoes stuffed with spinach souffle souffle /souf·fle/ (soo´f'l) a soft, blowing auscultatory sound. cardiac souffle any cardiac or vascular murmur of a blowing quality. (providing you're not serving spinach salad) are apropos ap·ro·pos adj. Being at once opportune and to the point. See Synonyms at relevant. adv. 1. At an appropriate time; opportunely. 2. . And for the grand finale, a rich chocolate cake with billows of fluffy white seven-minute frosting frosting the slight graying of the haircoat around the face, particularly muzzle, in dogs with aging and as a regular feature of some breeds such as the Belgian shepherd dog. , a favorite in years past, should fill the bill. Be sure to crown with candles to celebrate making it to midlife mid·life n. See middle age. adj. Of, relating to, or characteristic of middle age. . Serve slices piled with plenty of the birthday person's favorite ice cream flavor to complete the special celebration. Pass lemon squares for those indulgent diners with a sweet tooth. If you want something homey and comforting, follow food writer Jim Fobel, former test kitchen director for Food and Wine magazine, who celebrated the big 5-0 last week with six friends over a dinner featuring a delicious beef and mushroom potato pie, a platter of sliced tomatoes, roasted red peppers and mesclun mes·clun n. A mixture of young leafy greens, often including young lettuces, used as salad. [Provençal mesclom, mesclumo, mixture, from Vulgar Latin with a lime vinaigrette and French-cut green beans with butter. ``I did all my own cooking and made my own cake - a favorite caramel apple cake,'' noted the author of eight cookbooks (including ``Casseroles,'' due in February) and the winner of this year's James Beard Award for best general cookbook for ``Jim Fobel's Big Flavors'' (Clarkson Potter). Although he planned to do something simple like grilling steaks, he nixed the idea at the last minute, opting for a meat-and-potatoes dish reminiscent of his childhood years, but much more flavorful. For Fobel, cooking his birthday dinner wasn't a big deal. ``I grew up cooking and have always cooked for fun,'' he said, adding that his mother, grandmother and aunts were great cooks and bakers, and their love of it has rubbed off on him. Fobel, a baby boomer who grew up in Azusa and has lived in New York for the past 20 years, reminisced about his own food memories. ``Stuffed cabbage, stuffed peppers, meatloaf, chicken and dumplings, pot roast with carrots, potatoes and onions, tuna noodle casserole, macaroni macaroni: see pasta. and cheese and shepherd's pie were my mother's specialties.'' He also recalled his mother making pizza and tacos (with a ground beef and shredded potato filling with chopped Velveeta cheese and chopped olives) at home along with other ethnic-influenced dishes. Although his mother didn't entertain, he remembers eating stuffed celery and carrot curls, olives, dips with lemon and bacon, deviled eggs and onion dip on holidays. ``But my favorite dip while I was growing up was chile con queso. ``My mother also made great desserts including banana cream pie Banana cream pie, or Banana creme pie, is a banana variant of cream pie. It is a dessert often comprised of the following ingredients: a baked pie crust (sometimes made from graham flour), sugar, flour, salt, milk, eggs, butter, vanilla, and bananas and banana , peach pie, glazed strawberry pies and cakes - marble cake and German chocolate were my favorites for years.'' Although Fobel eats more simply these days, he enjoys hearty food such as chicken tacos and taco burgers made with lean meat. Happy 50th birthday to all you baby boomers like him! And many more. 50th BIRTHDAY BASH MENUShrimp Cocktail Beef Wellington With Madeira Sauce Spinach Salad With Brown Mushrooms in Lemon-Garlic Dressing OR Caesar Salad Scalloped Potatoes Elegant String Bean Casserole OR Super Green Bean Casserole Green bean casserole is a casserole consisting of green beans, cream of mushroom soup and french fried onions. The recipe may also call for black pepper and/or soy sauce. Broiled Tomatoes OR Tomato Spinach Souffle Cups Elegante Fudgey Chocolate Cake Lemon Squares SHRIMP COCKTAIL Water 3/4 pound uncooked medium shrimp, shelled and deveined 1/2 cup chili sauce 2 tablespoons finely chopped fresh cilantro (optional) 1 tablespoon fresh lime juice 1 1/2 teaspoons prepared white horseradish 1/2 teaspoon ground cumin 1 lime OR lemon, thinly sliced Heat a medium saucepan of water to boiling over high heat. Add shrimp and return to a boil. Reduce heat to medium and cook until shrimp are just opaque, about 2 minutes. Drain, rinse under cold water and drain again thoroughly. Meanwhile, in a small bowl, combine chili sauce, cilantro, lime juice horseradish and cumin and stir to blend. Transfer shrimp to a medium bowl. Cover shrimp and sauce separately and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until well chilled, about 30 minutes. At serving time, divide shrimp among 4 plates and serve with sauce and lime slices. Makes 4 servings. HELPFUL HINTS: Both shrimp and sauce can be prepared up to 1 day ahead and chilled. For a larger crowd, just multiply recipe by appropriate amount and arrange shrimp on a serving platter or tray. Leftover cocktail sauce perks up roasted beef or poultry. From ``Great Taste Low Fat Holiday Cooking,'' by Time Life Books. BEEF WELLINGTON WITH MADEIRA SAUCE ``Time-consuming and budget-wrecking but worth it,'' according to Marian Tracy in Parties From the Freezer (1962). The key to a rare roast and pastry that is not too soggy is to cool the beef after its initial roasting and to chill the pastry-wrapped beef before its final baking. 1 (3 1/2- to 4-pound) beef tenderloin 2 tablespoons butter 1/2 pound mushrooms, minced Salt and pepper
5 ounces pate de foie gras pâté de foie gras n. pl. pâ·tés de foie gras A paste made from goose liver, pork fat, onions, mushrooms, and often truffles. [French : pâté, pâté + de, of + , at room temperature 1 1/4 pounds frozen puff pastry, thawed OR enough pie pastry for 3 one-crust pies 1 large egg white, lightly beaten 1 large egg yolk yolk (yok) the stored nutrient of an oocyte or ovum. yolk n. The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of Madeira Sauce (recipe follows) On a rack in a roasting pan, roast beef in preheated 425-degree oven until meat thermometer reaches 120 degrees F, about 30 minutes. Cool meat completely. Degrease de·grease tr.v. de·greased, de·greas·ing, de·greas·es To remove grease from: degrease machinery. de·greas and reserve pan drippings. Melt butter in a large skillet, saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. mushrooms over low heat until all liquid is cooked off. Season to taste with salt and pepper, then cool. Mash foie gras into mushrooms. Roll out pastry to make a rectangle about 14 x 12 inches or enough to completely wrap beef (reserve a little pastry for cutouts for top). Cover center of pastry with 1/3 of mushroom mixture. Place roast on center of pastry atop mushrooms. Coat top of beef with remaining mushroom mixture. Fold up long sides of pastry to cover beef, sealing edges with beaten egg white. Fold up ends of dough, brush with egg white and seal. Place on a greased baking pan, seam side down. Roll out excess pastry and make cutouts - rosettes, leaves, etc. Brush wrapped beef with some of egg yolk wash. Decorate with pastry cutouts and brush cutouts with wash. Cover and refrigerate roast 1 hour. Bake in preheated 400-degree oven until a meat thermometer registers 130 degrees F, about 40 minutes. Let stand 20 minutes while you make Madeira Sauce. Cut into 3/4-inch slices and serve with a spoonful of Madeira Sauce on each portion. Makes 8 to 10 servings. ``From ``Fashionable Food,'' by Sylvia Lovegren, Macmillan. MADEIRA SAUCE This is not a true sauce Perigueux, the classic French accompaniment to Beef Wellington, in that a starch-thickened beef broth (jus lie) is used rather than brown sauce. For those willing to go the extra mile in an already lengthy recipe, by all means substitute classic French brown sauce (to be found in any basic French cookbook) for beef broth and cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. . When making a cornstarch-thickened sauce, remember not to stir too vigorously or thickening power of the starch may break down. 1 tablespoon cornstarch, dissolved in 1 tablespoon cold water Reserved pan juices from roast 1/2 cup Madeira wine 1 1/2 cups beef broth 2 tablespoons finely chopped black truffles Salt and pepper to taste In a saucepan, stir cornstarch mixture into pan juices, then stir in wine and beef broth. Bring mixture to a boil, then reduce heat to simmering and cook, stirring occasionally, until sauce has thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. . Stir in truffles then simmer another 10 minutes, stirring occasionally. Add salt and pepper. Taste and correct seasonings. Makes enough for 8 to 10 servings. SPINACH SALAD WITH BROWN MUSHROOMS IN A LEMON-GARLIC DRESSING This is an updated version of another American favorite, the classic spinach salad with sliced hard-cooked eggs, white mushrooms and crumbled bacon. In this version, the bacon is replaced with crunchy slices of water chestnuts. Brown mushrooms are used instead of white and the eggs are omitted. The lemon-garlic dressing is delicious and can be used with other greens as well. LEMON DRESSING: 1 tablespoon chopped garlic 1 tablespoon grated lemon peel 3 tablespoons fresh lemon juice 3 tablespoons white wine vinegar 2 tablespoons Dijon mustard 1/2 cup vegetable oil 1/3 cup olive oil SALAD: 1 pound spinach, cleaned and dried 1/2 pound brown OR white mushrooms, sliced 1 can (8 ounces) sliced water chestnuts, drained and patted dry (optional) Salt and freshly ground black pepper To prepare Lemon Dressing, place all dressing ingredients in a food processor fitted with a metal blade or a blender and process 30 seconds until mixture is thick and opaque. (Dressing can be prepared 1 day ahead. Cover and refrigerate. Whisk well before using) To assemble salad, remove stems from spinach leaves. Pat leaves dry and tear into large pieces. Place mushrooms and water chestnuts in a mixing bowl. Add 1/3 cup Lemon Dressing and toss to coat. Marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. 15 minutes. Add spinach leaves. Add enough of remaining dresing to coat leaves; you will not need to add all of it. (Extra dressing can be covered and refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. 2 days.) Taste and season salad with salt and pepper as needed as needed prn. See prn order. . Serve immediately. Makes 4 to 6 servings. From ``Amerian Favorites,'' by Betty Rosbottom, Chapters. CAESAR SALAD Caesar Salad was created in Tijuana in 1924, and this variation retains the basic taste but is simpler to make and does not use raw egg. 1/2 cup olive oil 2 to 3 cloves garlic 2 tablespoons lemon juice, approximately OR to taste Pinch salt 4 to 5 anchovy anchovy: see herring. anchovy Any of more than 100 species of schooling saltwater fishes (family Engraulidae) related to the herring. Anchovies are distinguished by a large mouth, almost always extending behind the eye, and by a pointed snout. fillets OR to taste 1 head romaine lettuce, leaves separated, washed, dried (discard any blemished blem·ish tr.v. blem·ished, blem·ish·ing, blem·ish·es To mar or impair by a flaw. n. An imperfection that mars or impairs; a flaw or defect. leaves) 2 cups fresh, dried croutons 1/3 cup Parmesan cheese, freshly grated OR shredded into paper-thin bits Combine olive oil and garlic in a blender and blend until smooth and creamy. Add lemon juice and salt. Pour dressing into bottom of a large salad bowl. Add anchovies anchovies a cause of diarrhea, vomiting, salivation, lacrimation, depression, miosis, polypnea, tachycardia, hypothermia in cats. and mash into dressing until well blended. Add romaine and toss together until leaves are all coated and shiny. Add croutons and toss lightly to mix. Sprinkle cheese over just before serving. Makes 4 servings. From ``The Fannie Farmer Cookbook,'' by Marion Cunningham, Alfred A. Knopf. SCALLOPED POTATOES Little rivers of buttery milk, lots of pepper and creamy potatoes. 4 medium potatoes, peeled and sliced 1/4-inch thick Salt Freshly ground pepper 3 tablespoons flour 4 tablespoons butter About 1 1/2 cups milk Butter a 1 1/2-quart casserole. Cover bottom of casserole with a single layer of potatoes. Sprinkle generously with salt, pepper, flour and a few dots of butter. Repeat until all potato slices are used. Pour milk over potato slices until top is almost covered. Dot with remaining butter. Bake in preheated 350-degree oven 1 hour or until potatoes are soft. Makes 4 servings. From ``The Fannie Farmer Cookbook,'' by Marion Cunningham, Alfred A. Knopf. ELEGANT STRING BEAN CASSEROLE This gussied-up version of string beans amandine a·man·dine adj. Prepared or garnished with almonds: swordfish amandine. [French, from amande, almond, from Old French almande; see almond.] is another one of those '60s dishes - from a Campbell's Soup ad. 2 cans (14 1/2 ounces EACH) French cut string beans, drained 1 can (10 3/4 ounces) condensed con·dense v. con·densed, con·dens·ing, con·dens·es v.tr. 1. To reduce the volume or compass of. 2. To make more concise; abridge or shorten. 3. Physics a. cream of mushroom soup 1/2 cup milk 2 tablespoons dry sherry 1 tablespoon instant minced onions (fresh may be substituted) 1/2 cup blanched blanch also blench v. blanched also blenched, blanch·ing also blench·ing, blanch·es also blench·es v.tr. 1. To take the color from; bleach. 2. slivered almonds Mix all ingredients together in a gr1eased 1 1/2-quart casserole, saving a few almonds for garnish. Bake in preheated 350-degree oven 25 minutes. Sprinkle reserved almonds over top and bake another 5 minutes. Makes 6 servings. From ``Fashionable Food,'' by Sylvia Lovegren, Macmillian. SUPER GREEN BEAN CASSEROLE 3 cans (1 pound EACH) French style green beans (See Note) 1 can (10 3/4 ounces) cream of mushroom soup 1/2 to 1 can (4 ounces) diced green chiles 1 cup shredded Cheddar cheese 1/2 teaspoon garlic salt 1 can (2.8 ounces) French fried onions Rinse and drain beans; mix with undiluted soup, chiles, cheese and garlic salt. Turn into a 12-x 7 1/2-inch baking dish. Bake in preheated 350-degree oven 30 minutes. Spread onions over top and continue baking 10 minutes. Makes 8 or more servings. NOTE: 3 pounds frozen green beans, thawed and well drained, can be used instead of canned beans. Also, if desired, omit onions and sprinkle top with additional 1 cup shredded Cheddar cheese during last 10 minutes of baking time. BROILED TOMATOES 4 large tomatoes 2 teaspoons chopped fresh oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, OR marjoram marjoram or sweet marjoram (mär`jərəm), Old World perennial aromatic herb (Marjorana hortensis) of the family Labiatae (mint family), cultivated in gardens for flavoring. OR 1 teaspoon dried, crumbled 1 teaspoon salt 1 cup buttered bread crumbs 1/4 teaspoon freshly ground pepper Cut tomatoes in half and arrange cut side up in a shallow, buttered baking dish. Mix oregano, salt, bread crumbs and pepper together and sprinkle evenly over tomatoes. Place under broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. , watching carefully, until crumbs brown and tomatoes heat slightly. Be careful not to overcook overcook Verb to spoil food by cooking it for too long Verb 1. overcook - cook too long; "The vegetables were completely overcooked" or you will ruin texture and shape. Serve hot or cold. Makes 4 servings. BROILED TOMATOES WITH CHEESE: Add 1/2 cup freshly grated Parmesean cheese and 1/2 clove garlic, minced, to seasoned crumbs. From ``The Fannie Farmer Cookbook,'' by Marion Cunningham, Alfred A. Knopf. TOMATO SPINACH SOUFFLE CUPS ELEGANTE 5 large tomatoes, hollowed out and drained 3 slices bacon, fried crisp, patted dry and crumbled 1 package (12 ounces) frozen spinach1 souffle (Stouffer's) 1/2 cup grated Parmesan cheese Place tomato cups in a buttered casserole, just large enough to fit snugly. Sprinkle crumbled bacon into cups. Fill cups with souffle and dust tops with cheese. Bake in preheated 350-degree oven 20 to 25 minutes until souffle is heated through and browned. Serve immediately. Makes 5 servings. From ``Fashionable Food,'' by Sylvia Lovegren, Macmillian. FUDGEY CHOCOLATE CAKE 1 3/4 cups flour 2 cups sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda baking soda: see sodium bicarbonate. 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla 1 cup boiling water Seven-Minute Frosting (recipe follows) In a large mixer bowl, mix togethr flour, sugar, cocoa, baking soda, baking powder and salt. With an electric mixer on medium speed, beat in eggs, milk, oil and vanilla; beat 2 minutes on medium speed. On lowest speed (to avoid spattering), beat in boiling water (batter will be thin) until well blended. Pour into 2 greased 9-inch round layer cake pans, dividing evenly. Bake in preheated 350-degree oven about 30 to 33 minutes or until cakes test done. Cool in pans 15 to 20 minutes, then remove to racks to cool completely. When cool, with a long serrated serrated /ser·rat·ed/ (ser´at-ed) having a sawlike edge. serrated (ser´āted), adj having a jagged or notched edge; saw-toothed. knife, cut each layer in half horizontally. Spread a layer of Seven-Minute Frosting over bottom layer and over tops of 2 more cake layers and stack together on a large serving plate. Place remaining cake layer on top of cake stack. Frost top and sides of cake with remaining Seven-Minute Frosting. If not using cake within a few hours of making, refrigerate until serving time. Makes 1 (9-inch) cake. SEVEN-MINUTE FROSTING A light billowy bil·low n. 1. A large wave or swell of water. 2. A great swell, surge, or undulating mass, as of smoke or sound. v. bil·lowed, bil·low·ing, bil·lows v.intr. 1. frosting with a sheen, very much like a ``boiled'' frosting. Seven-Minute Frosting dries out quickly, so keep it refrigerated if you're not using it within a few hours. 1 1/2 cups sugar 1/4 teaspoon cream of tartar cream of tartar, white crystalline powder. Chemically it is potassium hydrogen tartrate, KC4H5O6, the acidic potassium salt of tartaric acid. It is used as the leavening agent in baking powders. 1/8 teaspoo1n salt 2 egg whites 1/4 cup water 2 teaspoons vanilla Mix sugar, cream of tartar, salt, egg whites and water in a pot or bowl over simmering water. Beat steadily over low heat with a rotary or electric hand beater beat·er n. 1. One that beats, especially a device for beating: a carpet beater. 2. A person who drives wild game from under cover for a hunter. until frosting stands in peaks, about 5 to 7 minutes, no more. Remove from heat and continue to beat until thick enough to spread. Add vanilla before spreading. You will have enough to fill and frost an 8- to 9-inch two-layer cake or about 3 to 4 cups. CARAMEL FROSTING: Omit vanilla and substitute 1 cup dark brown sugar for 1 cup white sugar. COCONUT FROSTING: Omit vanilla and stir in 1/2 cup grated coconut before spreading. COFFEE FROSTING: Omit vanilla and add 1 tablespoon INSTANT coffee powder before spreading. From ``The Fannie Farmer Cookbook,'' by Marion Cunningham, Alfred A. Knopf. LEMON SQUARES A tangy lemon mixture bakes on top of a buttery cookie crust in these rich lemon-lover treats. 1/2 cup powdered sugar plus more to top 2 cups all-purpose flour 1 cup (2 sticks) butter OR margarine 4 eggs 2 cups granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 2 teaspoons grated lemon peel 1/4 cup fresh lemon juice In a small bowl, combine 1/2 cup powdered sugar and flour. Using a fork or pastry blender, cut in butter until mixture is crumbly crum·bly adj. crum·bli·er, crum·bli·est Easily crumbled; friable. crum bli·ness n.Adj. 1. and size of small peas. Press mixture evenly in bottom of an ungreased 13x9-inch baking pan. Bake in preheated 350-degree oven 15 minutes. Meanwhile, in a medium bowl, beat together eggs, granulated sugar, baking powder, salt, lemon peel and lemon juice until fluffy. Pour over hot crust. Bake 20 to 25 minutes longer or until no imprint remains when touched lightly in center. Cool in pan. While hot, sift powdered sugar over top. Refrigerate 4 hours or overnight before cutting. This is an important step. Cut chilled cookies into squares. Store in refrigerator. Makes 48 (1 1/2-inch) cookies. From ``Cookies,'' by Natalie Hartanov Haughton, HP Books. CAPTION(S): Drawing Drawing: No Caption (Birthday celebration) Jorge Irribarr en/Daily News |
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