Mrs John F Kennedys Lemon Ice Food

MRS. JOHN F. KENNEDY'S HAZELNUT COOKIES

Steps:

• Heat oven to 350°F. Gradually fold sugar into egg whites. Fold in nuts, cinnamon, lemon juice, and rind. Drop from a teaspoon onto greased and floured cookie sheets. Bake 10 minutes. Remove from pans immediately with a wide spatula.

MRS. JOHN F. KENNEDY'S BAKED SEAFOOD CASSEROLE

Steps:

• Heat oven to 400°F. Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery, salt, and Worcestershire. Pour into a buttered 2-1/2 quart casserole. Top with crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes, until mixture is thoroughly heated.

MRS. JOHN F. KENNEDY'S HOT FRUIT DESSERT

Steps:

• Grate the rind from the orange and lemon; add to brown sugar with nutmeg. Cut orange and lemon into very thin slices. Drain and combine fruits. Butter a 1-quart casserole and arrange fruits in layers, sprinkling each layer with some of the brown sugar mixture. Bake 30 minutes at 350°F. Serve warm with a spoonful of sour cream on top. Author's note: It's always best to use fresh fruit when in season.

MRS. JOHN F. KENNEDY'S ICED TOMATO SOUP

Steps:

• Combine tomatoes, onion, water, salt, and pepper in a saucepan. Cook over moderate heat 5 minutes. Combine tomato paste with flour and add to tomatoes with chicken bouillon. Simmer gently 3 minutes. Rub mixture through a fine sieve. Chill several hours. Before serving, add cream. Season to taste with more salt if necessary. Garnish each serving with a thin tomato slice if desired.

MRS. JOHN F. KENNEDY'S LEMON ICE

Steps:

• Combine water and sugar in a saucepan; bring to a boil and boil 5 minutes. Cool. Add lemon juice and rind. Pour into 2 refrigerator trays. Place trays in freezer. When mixture is frozen to a mush, remove to a cold bowl and quickly beat with a rotary beater until smooth. Return to trays and freeze again. Remove mixture to cold bowl and quickly beat until smooth. Return to trays and freeze until firm, about 2 hours.