Wayne and Rebecca Madsen

Lemon Sauce

1/2 cup sugar
1/4 cup butter
2 T water
1 egg well beaten
3 tea lemon juice

Combine all ingredients, heat to boil over low heat stirring constantly.

Lion House Potatoes

6 Potato
3 Tbsp Margarine
1 Can Cream Of Chicken Soup
1 Cup Sour Cream
1/2 Cup Milk
3 Tbsp Green Onion, chopped
3/4 Cup Sharp Cheddar Cheese, shredded
2 Tbsp Margarine, melted
3/4 Cup Corn Flakes, crumbled

1. Peel potatoes, boil, cool and shread into casserole dish.
2. Combine margarine, soup, sour cream, milk, green onions and cheese. Warm in a sauce pan and spread over potatoes.
3. Combine melted margarine and corn flakes. Sprinkle on top.
4. Bake 30 minutes at 325 degrees.

Falafel
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1 15 oz. can of garbanzo beans, drained
1/2 cup onion, chopped
1/4 cup dry bread crumbs
1 TBS fresh parsley, chopped
1 tsp ground cumin
1/2 tsp groun coriander
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp ground red pepper
2 cloves garlic, minced

Tahini sauce
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1/2 cup parsley, chopped
1/3 cup freshly squeezed lemon juice
1/4 cup water
1/4 cup tahini (if you don't know what this is, ask us!)
2 tsp honey
1 garlic clove, minced
1 tsp salt
black pepper

You also need
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2 tsp olive oil
4 pitas (i think that the six-inch variety is nice)
lettuce  read more »

1 loaf unseeded and unsliced Jewish Rye bread
2 pounds corned beef or deli turkey, sliced
12 ounces Russian dressing, recipe follows
12 ounces sauerkraut or cabbage
12 slices Swiss cheese
4 tablespoons butter, melted

Preheat oven to 350 degrees F.

Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.

Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.

When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.  read more »

For the meatballs:
1/2 lb ground beef or lamb
1/4 cup grated onion
1/2 cup bread crumbs
1 egg
3 TBS grated parmesan cheese
salt and pepper
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For the soup:
6 cups meat broth/stock
2 cups chopped cabbage
1 cup tiny pasta (we liked chopped linguini)
4 TBS chopped fresh parsley
2 egg yolks
2 TBS lemon juice

To make the meatballs, combine the meat, onion, bread crumbs, egg, cheese and salt and pepper in a bowl and mix. Form meatballs into small 1/2 inch diameter balls. Set aside  read more »

1 box devil's food cake mix
1 egg
1/2 cup oil
1 1/2 TBS water
1 can cream cheese frosting

Preheat the oven to 350 degrees. Mix egg, oil, water and cake mix in a bowl. This should create a cookie dough like substance. Add the water last, slowly, to make sure your dough doesn't get too gooey. Roll the dough into very small balls, no larger than 1/2 inch in diameter. Cook on a cookie sheet in the oven for 6 - 8 minutes, or until they take shape and aren't stiff. You need to decide if you want hard cookies or soft ones. I like them soft. Let the cookies cool. Then match the different sizes of cookies in pairs, filling the center with the frosting. Any frosting will work, but I think that a store bought cream cheese frosting works the best.

6 swordfish steaks, each about 6 oz. [You can instead use beef as well]
1 onion, grated
3 TBS fresh lemon juice
2 cloves garlic, minced
2 TBS ground coriander
pinch of cayenne
1 tsp. paprika (preferrably turkish)
1/4 cup olive oil (extra virgin)
6 bay leaves
salt and pepper

Place the swordfish in a shallow nonreactive container. In a bowl, whisk together the onion, lemon juice, garlic, coriander, cayenne, paprika and 1/4 cup oil. Pour over fish and cover with the bay leaves. Cover and marinate for at least a day. Immediately before cooking, sprinkle one side with salt and pepper. Grill over heat, brushing each side with any leftover sauce. Serve and enjoy!

2 oz. unsweetened chocolate
1/3 cup cocoa powder
1 1/2 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 tsp. vanilla extract

Melt the chocolate and gradually whisk in the cocoa, stirring constantly, until smooth. Whisk in a little milk at a time and keep heating until blended. Let cool completely (in a fridge or something).

Whisk the eggs in a separate mixing bowl until fluffy, about 2 minutes. Whisk in the sugar and blend well. Add the cream and vanilla and whisk to blend. Air is very important to make this mixture light and fluffy.

Pour the chocolate mixture into the cream mixture and blend. Refridgerate until very cold, approximately 1-3 hours. We like to leave ours in the fridge overnight. Then stick in a quart ice cream maker and follow the manufacturer's instructions.

Crespelle:
4 eggs
2 TBSP vegetable oil
pinch of salt
1 1/2 cups white flour
2 2/3 cups milk and water (half each usually)
1-2 TBSP vegetable oil or melted butter for cooking the crepes

Sauce:
1/4 cup olive oil
3 cups chopped onions
3 celery stalks, thinly sliced
4 large garlic cloves, minced
8 fresh basil leaves, chopped (1/2 tsp dried)
1 tsp chopped fresh oregano (1 tsp dried)
2 28-ounce cans Italian plum tomatoes
salt and freshly ground black pepper to taste  read more »

Dough
1/4 cup warm water
1 TBS dry yeast
1 tsp honey
2 TBS melted butter
1 tsp salt
2 cups flour

Filling
8 oz cream cheese, softened
1 cupgrated Muenster cheese
1 cup shredded mozzarella
1 cup grated feta
2 eggs
3 garlic cloves
3/4 cup chopped parsley
1/4 cup chopped basil
black pepper

1 egg
chives  read more »