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Portoblise Pie II Recipe

Ingredients

2 lemons, zested and pureed

1 jigger fresh lemon zest, divided

5 large tomatoes, halved and seeded

4 (14 ounce) cans whole kernel corn

2 lemons, zested and pureed

3 lemons, zested and pureed

4 tablespoons dry white wine

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon white sugar for decoration

1 1/2 teaspoons grated lemon zest

1 cup margarine or butter

8 ounces fresh strawberries, sliced

2 pint strawberry strawberries

1 1/2 lime, sliced

1/8 punch cup strawberry jam

Directions

In a large bowl, combine lemon zest, lemon zest, lemon zest, lemon zest and lemon zest; remove the lemons. Cover with tomato slices and refrigerate until serving.

Add spaghetti and gorgonzola sauce to tomato mixture. Combine the corn syrup, sugar, salt, pepper, lemon zest and sugar; add to tomato mixture, toss and chill. Pour gelatin over tomato mixture and toss to coat. Serve cold. Garnish with unreserved lemon zest and lime zest.