Let’s Cook! – August 7, 2025
PROTECTED CONTENT
If you’re a current subscriber, log in below. If you would like to subscribe, please click the subscribe tab above.
Username and Password Help
Please enter your email and we will send you a password reset link.
LINDA HOSKINS
A few years ago, I printed an easy to make lemonade recipe, and I’d like to share it again. This recipe came from Linda Nollau, who inherited the recipe from Esther Nollau who cooked for many years at a restaurant.
“HOMEMADE LEMONADE”
1 can frozen Minute Maid lemonade
juice from 3 large lemons
juice from 1 large navel orange
1 cup sugar
water
Mix the frozen lemonade, lemon juice, orange juice and sugar in a 1 gallon pitcher. Add water to fill the pitcher. Refrigerate until well chilled.
Here is a tip to get the most juice out of lemons. Let the lemon sit out until room temperature. (if in a hurry, warm the lemons in a bowl of warm water). Then roll the lemon firmly a few times on the counter. Cut the lemons lengthwise instead of crosswise for the maximum amount of juice.
Here is another recipe that I printed a few years ago. if you are bored with the same old salads, try this one! My younger sister had fixed this for a family get together, and oh my, it was so good!
ANGEL HAIR PASTS
1/3 cup canola or vegetable oil
1/2 cup lemon juice
1 Tbsp salt
1 1/2 Tbsp Accent
1 box Angel hair pasta
3 stalks celery, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 large can sliced black olives
1 cup mayonnaise
Boil the pasta as directed on box. Drain, rinse with cold water and drain again. In a large bowl, mix the oil, lemon juice, salt and Accent. Toss with the pasta. Refrigerate for several hours.
When ready to serve, add the celery, green pepper, green onions, olive and mayo.
My sister says she has added the veggies the night before, and it turned out fine. She also suggests you mix it all by using both hands rather than utensils.
The above recipe calls for Accent. This is primarily MSG (monosodium glutamate). If you don’t have Accent on hand, you could substitute a seasoned salt that contains MSG, or perhaps a bouillon cube. Or try mixing some regular salt, garlic powder and black pepper to get a flavor similar to Accent.
If you have a recipe to share, or perhaps some good cooking tips, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!
