Cold Artichoke-Rice Salad
1pkg. chicken flavord Rice a Roni
1/2 green pepper, chopped
2 green onions, thinly sliced
8 sliced, stuffed olives (or more)
1 jar marinated artichoke hearts, chopped
small pkg. toasted, slivered almonds
artichoke heart marinade
1/3 cup mayonnaise
1/2 to 1 tsp. curry powder
Cook Rice a Roni as directed on pkg, except omit butter when browning the rice and noodle mixture (cook in teflon skillet). Remove from heat and let stand until room temperature. Then add onions, green pepper, olives, artichoke hearts and almonds. Blend the dressing ingredients, beat and mix well. Toss together with the rice mixture and let stand in refrigerator forseveral hours. Best when mad 24 hours ahead, Keeps for weeks.
Lemon Cake--Barefoot Contessa*****
1/2 lb unsalted butter, room temp
2 1/2 cups granulated sugar, divided
4 extra large eggs, at room temp
1/3 c grated lemon zest (6-8 large lemons)
3 cups flour
1/2 t baking powder
1/2 t baking soda
1 t kosher salt
3/4 c freshly squeezed lemon juice, divided
3/4 c buttermilk at room temp
1 tsp pure vanilla extract
FOR THE GLAZE
2 c confectioners' sugar, sifted
3 1/2 T freshly squeezed lemon juice
Preheat oven 350. Grease and flour 2 loaf pans.
Cream butter and 2 c sugar in electric mixer fitted with paddle until
and fluffy, about 5 minutes. With mixer on med speed, add the eggs,
a time and add lemon zest.
Sift together flour, baking powder, soda, and salt in a bowl. In another bowl, combine 1/4 c lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to the batter, beginning and ending
with the flour. Divide the batter evenly between 2 pans, smoothe the tops and bake 45 min to an hour (DO NOT OVERBAKE) until cake tester comes out clean.
Combine 1/2 c granulated sugar with1/2 c lemon juice in a small saucepan and cook over low heat until sugar dissolves. When cakes are done, allow to cool for 10 minutes. Remove cakes from pan and set them on a rackset over a tray or sheet pan; Spoon lemon syrup over them (both tops and bottoms),
Allow cakes to cool completely.
For the GLAZE: Combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of cakes and allow the glaze to drizzle down the sides.