Le Soir recipe

Directions

Preheat boiling water in a large pot over medium-high heat.

In a medium bowl, mix lemons quartered with margarine and lemon flavored gelatin. Pour the lemon mixture over the lemons; mix well.

In a large plastic bag, mix lemon juice and lime zest; salt and pepper to taste. In a small plastic bag, mix lemon juice and lime zest.

Drain all but 2 cups of water from lemons and bring to a boil. Stir noodles into lemon gelatin mixture.

Place lemons and tomato paste in medium bowl. Toss to coat and refrigerate. Rice can be added for garnish.

Rinse pork with chicken juices and drain excess fat. Place pork in large serving dish and spoon sausage over pork. Top pork with shrimp and slice lemon inside. Garnish with choke pepper.

Grant lemons lemons for garnish, or you could garnish with lemon slices or salt and pepper. Garnish meat with marinated cheese, lettuce greens or parsley cracker crumbs (e.g. Quaker's Temptation Chutney Salt). (Optional garnish: lemon slices, chopped peppers or cherry.)

Heat oven to 375 degrees F (190 degrees C).

Gently stir together meat filling and seasoning mixture. Place mixture in 1 1/4 cups of reserved marinade. Gradually mix marinade with remaining lemon mixture. Stir over medium heat until mixture begins to boil and thickens. Fold mixture into meat mixture until no streaks remain.

Stir shrimp and egg yolks into gelatin mixture. Stir gently into fat mixture until thickened. Cover tightly and retrieve sauce mixture.

Cover tightly and refrigerate overnight at least 4 hours before serving.