Lunchbreak: Taste of Home Magazine makes Lemon-Garlic Cream Fettuccine

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Taste of Home

www.tasteofhome.com

Lemon-Garlic Cream Fettuccine

Ingredients:
3 teaspoons grated lemon peel
2 teaspoons minced fresh parsley
2 garlic cloves, minced
8 ounces uncooked fettuccine

Sauce:
1/4 cup butter
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon grated lemon peel
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces cream cheese, cubed
2 Tablespoons lemon juice
2 plum tomatoes, chopped
2 teaspoons minced fresh parsley
grated Parmesan cheese, optional

Directions:
In a small bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions; drain. For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan cheese. Yield: 4 servings.

Macadamia Lemon Bars

Ingredients:
1 cup all-purpose flour
1/4 cup confectioners’ sugar
1/2 cup butter, melted
1/4 cup chopped macadamia nuts

Filling:
1 cup sugar
2 Tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 Tablespoons lemon juice
2 teaspoons grated lemon peel
2 Tablespoons chopped macadamia nuts
confectioners’ sugar

Directions:
Preheat oven to 350. In a large bowl, mix flour, confectioners’ sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 inch up sides of a greased 8-inch square baking dish. Bake 15-20 minutes or until light brown. Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and lemon peel until blended. Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners’ sugar. Refrigerate leftovers. Yield: 1 dozen.

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