Lemon Sherbert

Want an easy, refreshing dessert for a hot summer day? Try Lemon Sherbet made in your freezer.....not an ice cream freezer...your regular freezer. The original recipe, written in 1940, simply called for lemons, sugar and milk. Today's milk has much less fat, so I use half and half. Here's our recipe:

1 quart half and half

Zest from 1and a half lemons

Juice from 3 lemons

2 cups sugar

Mix the juice, sugar and lemon zest together. Add half and half. Make in the morning and stir it a couple of times throughout the day. We usually double the recipe and serve 10 - 12 people. What a great, easy recipe!

 

 

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Home made chips

One of my addictions is potato chips... I could (and do) eat a bag at a time feeling guilty afterward and a tad ill. Enter home made chips! I recent read something about making your own junk food because the process of making it slows down your consumption...that's is certainly true with my chips. They're slow to make but worth the time.
I start with a large russett sliced thin. I use a vegetable slicer I've had for some time. Rinse well until the water runs clear- I'm assuming this removes some of the starch. I then lay out the slices on a microwave safe dish- I'm using a dish intended for bacon. Sprinkle lightly with sea salt. Microwave on high for about four minutes or slightly longer until the chips start to brown. I do batches of about ten chips at a time...see....slowing down. The results? A healthy chip for no guilt snacking.

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