Sunday, November 05, 2006

Another Good Glop

Spag Squash
Turkey Bacon
Cream sauce

1 oz butter
1 onion, peeled and chopped
1 clove garlic
thyme, ground fennel, salt (approx 1/4 t each?)
bacon - chopped
1 c mushrooms, sliced
2 T flour
1 c milk
1/4 c cream
1 T chopped fresh parsley
Black pepper to taste

Melt butter in frying pan over medium heat. Add onion and garlic and cook. Add bacon and cook until crisp. Add mushrooms and cook until mushrooms are tender. Blend in flour and cook 1 min. Remove from heat and stir in milk and cream. Return pan to heat and cook until sauce thickens (stirring constantly), meanwhile adding spinach and wilting it with this heat. Add in spaghetti squash cooked in oven and flaked from shell. Stir in parsley and black pepper. Top with parmesan.

Lemon Bars

These were tasty. Made with valley lemons (TX meyer lemons), which cut the tartness. I think regular lemons would be better here. The color was a little pale for what I anticipated. The little green flecks in the picture are from the rind of the valley lemons, which was mainly green.

The crust was overdone, and probably over-thick.

One taster described them as little nuggets of sunshine, which I think was nice.

1/4 c sugar
3 T softened butter
1 c all-purpose flour

beat butter and sugar together in mixer, add flour until crumbly. press into 8" square pan. Bake 350F 15 minutes. cool.

3 eggs
3/4 c sugar
2 t lemon rind (grated)
1/3 c fresh lemon juice
3 T all purpose flour
1/2 t b powder
1/8 t salt

Beat eggs til foamy. Add remaining ingredients, beat until well-blended. Pour onto crust. Bake 350F 20-25 minutes until set.