1 c flour
1/4 c powdered sugar
1/2 c butter
2 eggs
1 c sugar
2 T flour
1 T grated lemon peel
1/2 t baking powder
2 T lemon juice
Heat oven to 350F. In large bowl, combine flour and powdered sugar. Cut in butter until crumbly. Press flour mixture into ungreased 8" or 9" square pan. Bake at 350F for 15 minutes. Meanwhile, in small bowl, beat eggs and sugar until light coloured. Stir in remaining ingredients. Pour egg mixture over partially-baked crust. Return to oven and bake 18-25 minutes or until light golden brown. Cool completely. If desired, sprinkle with powdered sugar. Cut in 24 bars.
Can be doubled for a 9"x13" pan. To double:
Double the ingredient amounts. Bake in a 9"x13" pan 25-28 minutes.
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This recipe is from the Pillsbury Kitchens' Family Cookbook and has been a family favourite for years. I don't usually sprinkle sugar on top. They're very sweet as it is. It's a great way to use up lemons!
Tuesday, November 13, 2007
Imperial Chicken
Chicken Marinade
1 large chicken, cut up in bite-sized pieces
1-1/2 t sugar
1-2 t hot sauce, such as Tabasco
dash MSG
1-2 t sesame oil
3 t oyster sauce, enough to just cover chicken
Combine marinade ingredients and marinate chicken overnight if possible or 4 hours minimum.
Vegetables
2 large green peppers, chopped
anything else like bamboo shoots, water chestnuts
1 c peanuts (unsalted)
Prepare vegetables. Heat frying pan until very hot. Add oil. Stir-fry chicken until almost cooked. Quickly place in casserole dish and cover to keep warm. Add more oil to empty frying pan. Sautee vegetables until crisp tender. Add small amount of oyster sauce if pan becomes too dry. Add peanuts at the end. Add chicken to reheat. Serve over rice.
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For the vegetables, I've always used snow peas, but really you can use anything, as the recipe notes. I also use salt instead of MSG. This recipe is from a friend at UCSD (in the early '80s) with whom I was in a cooking co-op. One day a week, she cooked a dinner for us as well as her family, and another day a week, I cooked for them as well as my family. This recipe was one she cooked for us that I liked so much I asked for a copy. Her name was Barbara; that's all I remember.
1 large chicken, cut up in bite-sized pieces
1-1/2 t sugar
1-2 t hot sauce, such as Tabasco
dash MSG
1-2 t sesame oil
3 t oyster sauce, enough to just cover chicken
Combine marinade ingredients and marinate chicken overnight if possible or 4 hours minimum.
Vegetables
2 large green peppers, chopped
anything else like bamboo shoots, water chestnuts
1 c peanuts (unsalted)
Prepare vegetables. Heat frying pan until very hot. Add oil. Stir-fry chicken until almost cooked. Quickly place in casserole dish and cover to keep warm. Add more oil to empty frying pan. Sautee vegetables until crisp tender. Add small amount of oyster sauce if pan becomes too dry. Add peanuts at the end. Add chicken to reheat. Serve over rice.
***************************
For the vegetables, I've always used snow peas, but really you can use anything, as the recipe notes. I also use salt instead of MSG. This recipe is from a friend at UCSD (in the early '80s) with whom I was in a cooking co-op. One day a week, she cooked a dinner for us as well as her family, and another day a week, I cooked for them as well as my family. This recipe was one she cooked for us that I liked so much I asked for a copy. Her name was Barbara; that's all I remember.
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