------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: White Gazpacho
Categories: Appetizers Soups    
  Servings:  6

      4 t  Instant Chicken Bouillion OR        4 ea Cubes Chicken Bouillion 
      2 c  Boiling Water                       3 ea Med Cucumbers 
     16 oz (1 pk) Sour Creem                   2 T  Lemon Juice 
    1/4 t  Garlic Powder                     1/4 t  Pepper 

  Pare and seed cucumbers.  Cut into cubes so that you have about 3 cups of
  cubes.
  
  In small saucepan, dissolve bouillion in water.  Cool completely.  In
  blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid
  until smooth.  In medium bowl, combine cucumber mixture, remaining bouillon
  liquid, sour cream, lemon juice, garlic powder and pepper; mix well.  Chill
  thoroughly.  Garnish as desired.  Serve with condiments.  Refrigerate left
  overs.
  
  SUGGESTED CONDIMENTS:
  
  Chopped Fresh Tomato
  Chopped Green Onions
  Chopped Green Peppers
  Toasted Slivered Almonds
  Toasted Croutons.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Shrimp Spread
Categories: Appetizers     
  Servings:  2

     16 oz (2 Pk) Softened Cream Cheese      1/4 c  Lemon Juice 
    1/2 lb Cooked Shrimp Chopped               1 x  Finely Chopped Green Onions* 
      1 T  Prepared Horseradish                1 T  Worcestershire Sauce 
    1/4 t  Pepper                            1/8 t  Garlic Powder 

  *  Green onions should be to taste.  1 to 2 Tablespoons.
  ---------------------------------------------------------------------------
  
  In small mixer bowl, beat cheese until fluffy; gradually beat in lemon
  juice.  Stir in remaining ingredients.  Chill to blend flavors.  Garnish
  as desired.  Serve with crackers or fresh vegetables.  Refrigerate left-
  overs.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Scandinavian Rasberry Soup
Categories: Appetizers Soups Fruits   
  Servings:  8

     20 oz (2 pk) Red Raspberries *          1/2 c  Orange Juice 
    1/4 c  Lemon Juice                         1 T  Cornstarch 
    3/4 c  Chablis **                          1 x  Fresh Orange Sections 
      1 x  Granishes ***                       1 x  Sour Cream 

  *      Raspberries should be the frozen in syrup kind and be thawed.
  **     You can use other dry white wines in this soup, but just white wines
  ***    Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
  ---------------------------------------------------------------------------
  
  In blender container, puree 1 package raspberries, strain to remove seeds.
  In medium saucepan, combine pureed raspberries, orange juice, lemon juice
  and cornstarch; mix well.  Over medium heat, cook and stir until slightly
  thickened and clear; cool.  Stir in remaining package of raspberries and
  chablis.  Chill.  To serve, place several orange sections in each bowl;
  add soup.  Garnish as desired; serve with sour cream.  Refrigerate left-
  overs.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Minted Melon Mold
Categories: Salads Fruits    
  Servings:  8

  1 1/2 c  Boiling Water                       3 oz (1 pk) Lemon Flavor Gelatin 
      3 oz (1 pk) Lime Flavor Gelatin        3/4 c  Lime Juice 
    1/2 c  Cold Water                        1/8 t  Peppermint Extract 
      2 c  Melon Balls *                       1 x  Lettuce Leaves 
      1 x  Coconut Cream Dressing              1 x  Garnishes ** 

  *      Melon balls can include things like Cantaloupe, or Honeydews, etc.
  **     Garnishes can be mint leaves and more melon balls.
  ---------------------------------------------------------------------------
  
  In medium bowl, pour boiling water over gelatins; stir until dissolved.
  Add lime juice, cold water, and extract; chill until partially set.  Fold
  in mellon.  Por into lightly oiled 5-cup ring mold.  Chill until set, about
  3 hours or overnight.  Unmold onto lettuce.  Serve with Coconut Cream
  Dressing; carinsh with mint leaves and/or melon balls, if desired.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Coconut Cream Dressing
Categories: Salads     
  Servings:  8

    1/2 c  Sour Cream                          3 T  Flaked Coconut 
      1 T  Honey                               1 T  Lime Juice 

  In small bowl, combine all ingredients, mix well.  Chill before serving.
  Refrigerate leftovers.
  
  Makes about 1/2 cup Dressing
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Celery Seed Dressing
Categories: Salads     
  Servings:  2

    1/2 c  Sugar                             1/4 c  Lemon Juice 
      2 t  Cider Vinegar                       1 t  Dry Mustard 
    1/2 t  Salt                              1/2 c  Vegetable Oil 
      1 t  Celery Seed OR Poppy Seed     
 
  In blender container, combine all ingredients except oil and seed; blend
  until smooth.  On low speed, continue blending, slowly adding oil.  Stir in
  seed.  Chill to blend flavors.
  
  Makes about 1 cup.
  
  Sugguested Serving  is to serve with all types of fresh fruit salads.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Cherry Waldorf Gelatin
Categories: Salads Fruits    
  Servings:  8

      2 c  Boiling Water                       6 oz (1 pk) Cerry Flavor Gelatin 
      1 c  Cold Water                        1/4 c  Lemon Juice 
  1 1/2 c  Chopped Cored Apples                1 c  Chopped Celery 
      1 c  Chopped Walnuts Or Pecans           1 x  Lettuce Leaves 
      1 x  Garnishes*                    
 
  *   Garnishes to include Apple slices and/or celery leaves.
  ---------------------------------------------------------------------------
  
  In medium bowl, pour boiling water over gelatin; stir until dissolved.  Add
  cold water and lemon juice; chill until partially set.  Fold in apples,
  celery and nuts.  Pour into lightly oiled 6-cup mold or 9-inch square
  baking pan.  Chill until set, 4 to 6 hours or overnight.  Unmold on lettuce
  leaves and garnish as desired.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Perfection Salad
Categories: Salads Vegetables    
  Servings:  8

      2 ea Envelopes Unflavored Gelatin      1/3 c  Lemon Juice 
  2 3/4 c  Water                             1/2 c  Sugar 
    1/4 c  Cider Vinegar                     1/2 t  Salt 
      2 c  Finely Shredded Cabbage             1 c  Chopped Celery 
    1/2 c  Chopped Green Pepper                2 oz (1 jar) Slice Pimientos * 

  *   Drain and chop the jar of pimientos.
  ---------------------------------------------------------------------------
  
  In medium saucepan, soften gelatine in lemon juice; t stand 1 minute.  Over
  low heat, cook until gelatine dissolves.  Add water, sugar, vinegar and
  salt; stir until sugar disssolves.  Chill until partially set.  Fold in
  remaining ingredients; pour into lightly oiled 6-cup mold.  Chill until
  set, about 3 hours or overnight.  Refrigerate leftovers.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Linguine Tuna Salad
Categories: Salads Fish    
  Servings:  6

      7 oz Linguine, Broken In Half          1/4 c  Lemon Juice 
    1/4 c  Vegetable Oil                     1/4 c  Chopped Green Onions 
      2 t  Sugar                               1 t  Italian Seasoning 
      1 t  Seasoned Salt                  12 1/2 oz (1 cn) Tuna, Drained 
     10 oz (1 Pk) Frozen Green Peas *          2 ea Med. Firm Toamtoes, Chopped 

  *    Thaw peas before using in this salad.
  ---------------------------------------------------------------------------
  
  Cook Linguine according to package directions, drain.  Meanwhile, in a
  large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and
  salt, mix well.  Add HOT linguine; toss.  Add remaining ingredients; mix
  well.  Cover; chill to blend flavors.  Serve on lettuce leaves and garnish
  as desired.  Refrigerate leftovers.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Chicken Salad Supreme
Categories: Salads Poultry    
  Servings:  4

      1 c  Mayo Or Salad Dressing            1/4 c  Lime Juice 
      1 t  Salt                              1/4 t  Ground Nutmeg 
      4 c  Cubed Chicken Or Turkey            11 oz (1 cn) Mandarin Oranges * 
      1 c  Seedless Green Grape Halves       3/4 c  Chopped Celery 
    1/2 c  Slivered Almonds, Toasted     
 
  Drain Mandarin Orange segments.
  
  In large bowl, combine mayonnaise, lime juice, salt, and nutmeg.  Add
  remaining ingredients; miz well.  Chill.  Serve on Lettuce leaves.
  Refrigerate leftovers.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Strawberry Lemonade
Categories: Beverages Fruits    
  Servings:  4

      1 qt Fresh Strawberries, Hulled          3 c  Cold Water 
    3/4 c  Lemon Juice                       3/4 c  Sugar * 
      2 c  Club Soda, Chilled                  1 x  Ice 
      1 x  Garnishes **                  
 
  *    Up to 1 cup sugar may be used to sweeten lemonade.
  **   Garnishes could be more strawberries and/or mint leaves.
  ---------------------------------------------------------------------------
  
  In blender containier, puree strawberries.  In pitcher, combine pureed
  strawberries, water, lemon juice, and sugar; stir until sugar dissolves.
  Add club soda.  Serve over ice and garnish with strawberries and/or mint
  leaves.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Low Calorie Lemonade
Categories: Beverages     
  Servings:  4

  3 1/4 c  Cold Water                        1/2 c  Lemon Juice 
      1 x  Sugar Substitute *            
 
  *    Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste.
  ---------------------------------------------------------------------------
  
  Combine ingredients; mix well.  Serve over ice.  Garnish as desired.
  
  ---------------------------------------------------------------------------
  
  TO MAKE 1 SERVING:
  
  Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes
  or 1/2 teaspoon liquid sugar substitute.
  Serve over ice and enjoy.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Fruit Medley Punch
Categories: Beverages     
  Servings: 12

      1 x  Della Robbia Ice Ring *            20 oz (2 pk) Frozen Strawberries** 
      3 c  Apricot Nectar, Chilled             3 c  Cold Water 
      1 c  Lemon Juice                         6 oz Frozen Orange JuiceThawed*** 
      1 c  Sugar                              32 oz Bottle Ginger Ale, Chilled 

  *     Ice Ring is optional
  **    Strawberries are to be the ones frozen in syrup and they should be
        partially thawed.
  ***   Frozen Orange Juice should be thawed and no water added.  Should be
        concentrate form.
  ---------------------------------------------------------------------------
  
  Prepare Ice Ring, if used in advance.  In a blender container, puree straw-
  berries.  In punch bowl, combine pureed strawberries, apricot nectar,water,
  lemon juice, orange juice concentrate, and sugar; stir until sugar dis-
  solves.  Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Della Robbia Ice Ring
Categories: Beverages Fruits    
  Servings:  8

  2 1/2 c  Ginger Ale, Chilled               1/2 c  Lemon Juice 
      1 x  Fruits *                      
 
  *     Fruits should include the following:  Canned apricot halves, drained,
        Seedless Green Grapes, Strawberries, Maraschino Cherries, Strips of
        Orange Peel, Curled, and Mint Leaves.
  ---------------------------------------------------------------------------
  
  In 1-qt measure or pitcher, combine ginger ale and lemon juice.  Pour 2 C
  of the mixture into 1-qt ring mold; freeze.  Arrange fruits, peel, and
  mint leaves in decorative pattern on top of frozen ring.  Carefully pour
  remaining liquid over patterns and freeze.  Makes 1 ice ring for punches.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Grilled Fish In Foil
Categories: Fish     
  Servings:  4

      1 lb Fish Fillets,Fresh or Frozen        2 T  Margarine Or Butter 
    1/4 c  Lemon Juice                         1 T  Chopped Parsley 
      1 t  Dill Weed                           1 t  Salt 
    1/4 t  Pepper                              1 x  Paprika 
      1 ea Med. Onion, Thinly Sliced     
 
  On 4 large buttered squares of heavy-duty aluminum foil, place equal
  amounts of fish.  In small saucepan, melt margarine; add lemnon juice,
  parsley, dill weed, salt and pepper.  Pour equal amounts over fish.
  Sprinkle with paprika; top with onion slices.  Wrap foil securely around
  fish, leaving space for fish to expand.  Grill 5 to 7 minutes on each side
  or until fish flakes with fork.  Refrigerate leftovers.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Shrimp & Scallop Kabobs
Categories: Fish Main dish    
  Servings:  6

      1 lb Large Raw Shrimp                    1 lb Sea Scallops, Cut In Half 
    1/2 c  Vegetable Oil                     1/4 c  Lemon Juice 
    1/4 c  Imported Soy Sauce If Avail.        2 ea Cloves Garlic Finely Chopped 
      2 T  Chopped Crystalized GingerOR    1 1/2 t  Ground Ginger 
      1 t  Onion Powder                       16 oz (1 cn) Pinapple Chunks 
      2 ea Small Zucchini, Sliced        
 
  Peel and devine shrimp.  Drain pinapple chunks.  Use Imported Soy sauce if
  available for better taste.  Use domestic if that is all that is available.
  
  In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and
  onion powder; mix well.  Add shrimp and scallops.  Cover; refrigerate 3
  hours or overnight.  Place shrimp, scallops, pineapple and zucchini on
  bamboo skewers that have soaked 1 hour in water or on metal skewers.
  Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting
  frequently with marinade.  Refrigerate leftovers.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Marinated Ginger Chicken
Categories: Main dish Poultry    
  Servings:  4

      1 ea 2 1/2-3 lb Frying Chicken         1/2 c  Lemon juice 
    1/2 c  Vegtable oil                      1/4 c  Imported Soy Sauce 
      1 t  Grated Ginger Root OR               1 T  Ground ginger 
      1 t  Onion Salt                        1/4 t  Garlic Powder 

  NOTE:  When making this recipe, it tastes much better if you find sources
         for the exact ingredients such as the ginger root and Imported soy
         Sauce.  They usually can be found in the local asian markets.  Use
         domestic soy sauce and ground ginger as last option.
  ---------------------------------------------------------------------------
  
  Cut chicken in to serving parts if not already in that form.
  
  Place chicken in shallow baking dish.  In small bowl, combine remaining
  ingredients; pour over chicken.  Cover, refrigerate 4 hours or overnight,
  turning occasionally.  Grill or broil as desired, basting frequently with
  marinade.  Refrigerate leftovers
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Whiskey Sour Sirloin
Categories: Meats Main dish    
  Servings:  6

      3 lb (1pc) Round Bone Sirloin          1/3 c  Lemon Juice 
    1/3 c  Orange Juice                      1/4 c  Vegetable Oil 
    1/4 c  Whiskey                             1 ea Small Onion, Thinly Sliced 
     12 ea Peppercorns                         1 t  Salt 
      1 ea Med Orange, Thinly Sliced     
 
  
  When getting the steak look for a good piece  that is about 2-inches thick.
  
  Place steak in shallow baking dish.  In small saucepan combine remaining
  ingredients except orange.  Over low heat, simmer 5 minutes; pour over
  meat.  Top with orange slices; cover.  Refrigerate 4 to 6 hours, turning
  occasionally.  Remove meat from marinade; grill or broil as desired.  Heat
  remaining marinade and serve with steak.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Quick Barbecue Sauce
Categories: Sauces     
  Servings:  2

    1/4 c  Finely Chopped Onion                1 ea Clove Garlic, Finely Chopped 
      2 T  Butter Or Margarine                 1 c  Catsup 
    1/4 c  Brown Sugar, Firmly Packed        1/4 c  Lemon Juice 
      1 T  Worcestershire Sauce                1 t  Prepared Mustard 
    1/8 t  Hot Pepper Sauce              
 
  
  In small saucepan, cook onion and garlic in margarine until tender.  Add
  remaining ingredients; bring to a boil.  Reduce heat; simmer uncovered 15
  to 20 minutes.  Use as basting sauce for pork, chicken or beef.
  Refrigerate leftovers.
  
  MICROWAVE:
  
  In 1-qt glass measure, microwave margarine on full power (high) 30 to 45
  seconds or until melted.  Add Onion and Garlic.  Microwave on full power
  (high) 1 1/2 to 2 minutes, or until tender.  Add remaining ingredients;
  cover with waxed paper.  Microwave on full power (high) 3 to 5 minutes or
  until mixture boils.  Microwave on 2/3rds power (medium-high) 4 to 5 mins.
  to blend flavors.  Proceed as above.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Zesty Barbecued Ribs
Categories: Meats Main dish    
  Servings:  6

      6 lb Spareribs                           2 c  Catsup 
    1/2 c  Lemon Juice                       1/2 c  Brown Sugar, Frimly Packed 
      1 T  Prepared Mustard                  1/2 c  Onion, Finely chopped 
    1/4 c  Butter Or Margarine               1/4 c  Worcestershire Sauce 
      1 ea Clve Garlic, Finely Chopped       1/4 t  Salt 
    1/8 t  Hot Pepper Sauce              
 
  
  In large pan, cook ribs in boiling water 45 to 60 minutes or until tender.
  Meanwhile, in medium saucepan, combine remaining ingredients; simmer
  uncovered 20 minutes, stirring occasionally.  Grill or broil ribs as
  desired, turning and basting frequently with sauce.  Refrigerate leftovers.
  
  MICROWAVE:
  
  To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking
  dish.  Add 1/4 c water. cover with vented plastic wrap.  Microwave on full
  power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7
  minutes.  Turn ribs over, cook covered on 1/2 power (medium) 7 minutes
  longer.  Repeat with remaining ribs.  Proceed as above.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Fresh Strawberry Pie
Categories: Desserts Pies    
  Servings:  6

      1 ea Baked 9-inch Pie Shell          1 1/4 c  Sugar 
      1 T  Cornstarch                          3 T  Lemon Juice 
      3 oz (1 Pk) Strawberry Gelatin           1 qt Fresh Strawberries 
  1 1/2 c  Water                         
 
  
  Clean and hull strawberries.
  
  In medium saucepan, combine sugar and cornstarch; add water and lemon
  juice.  Over high heat, bring to a boil.  Reduce heat; cook and stir until
  slightly thickened and clear, 4 to 5 minutes.  Add gelatin, stir until
  dissolved.  Cool to room temperature.  Stir in strawberries; turn into
  prepared pastry shell.  Chill 4 to 6 hours or until set.  Serve with
  whipped cream if desired.  Refrigerate leftovers.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Frozen Lemon Cream Pie
Categories: Pies     
  Servings:  6

      1 ea 9-inch Graham Cracker Crust         3 ea Large Uncracked Eggs. 
    1/2 c  Plus 2 T Sugar                    1/4 c  Lemon Juice 
    1/2 pt (1 C) Whipping Cream,Whipped  
 
  
  Separate Eggs.  Be sure to use only Grade A Uncracked Eggs!
  
  In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in
  lemon juice.  In small mixer bowl, beat egg whites until soft peaks form;
  gradually add remaining 2 T sugar, beating until stiff peaks form.  Fold
  egg white mixture into lemon juice mixture; fold in half the whipped cream.
  Fold in remaining whipped cream.  Spoon into prepared crust.  Freeze at
  least 3 hours or until firm.  Serve more whipped cream or Blueberry 'n'
  Spice Sauce.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Blueberry 'N' Spice Sauce
Categories: Sauces     
  Servings:  6

    1/2 c  Sugar                               1 T  Cornstarch 
    1/2 t  Ground Cinnamon                   1/4 t  Ground Nutmeg 
    1/4 c  Hot Water                           2 T  Lemon Juice 
      2 c  Blueberries                   
 
  
  Rinse and clean blueberries.  If using frozen dry pack Blueberries, thaw
  them first.
  
  In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual-
  ly stir in water and lemon juice.  Over medium heat, cook, stirring
  constantly, until mixture thickens and comes to a boil.  Add blueberries;
  cook and stir until mixture comes to a boil.  Serve warm over ice cream or
  cake or frozen pies.
  
  MICROWAVE:
  
  In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg.
  Gradually add water and lemon juice.  Microwave on full power (high) 2 to
  3 minutes or until mixture boils.  Stir in blueberries, microwave on high
  (full power) 2 minutes or until mixture boils.  Proceed as above.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Lemon Ice Cream
Categories: Desserts     
  Servings: 12

      3 ea Large Egg Yolks                    14 oz Sweetend Condensed Milk 
    1/2 c  Lemon Juice                         1 x  Yellow Food Coloring (Opt.) 
      2 c  (1 pt) Whipping Cream         
 
  
  Whip Whipping Cream and set aside.
  
  In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap-
  orated milk), lemon juice and food coloring if desired.  Fold in whipped
  cream.  Por into 9 x 5-inch loaf pan or other 2-qt containier.  Cover,
  freeze 6 hours or until firm.  Serve with warm Blueberry 'N' Spice Sauce.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Frozen Lemon Souffle
Categories: Desserts     
  Servings:  6

  1 1/2 c  Sugar                               3 T  Cornstarch 
      1 ea Env. Unflavored Gelatin             1 c  Water 
    2/3 c  Lemon Juice OR Lime Juice           3 ea Large Egg Whites 
    1/2 pt ( 1 C) Whipping Cream         
 
  
  In large saucepan, combine sugar, cornstarch, and gelatine; add water and
  lemon or lime juice.  Over medium heat, cook and stir until slightly
  thickened; stir in a few drops of food coloring in color of juice used, if
  desired (yellow or green).  Cool.  Chill until partially set, about 1 hour,
  stirring occasionally.  In small mixer bowl, beat egg whites until stiff
  but not dry; fold into juice mixture.  In small mixer bowl, beat whipping
  cream until stiff peaks form; fold into juice mixture.  Tape or tie 3-inch
  waxed paper or foil "collar" securely around rim of 1-qt souffle dish.
  Pour mixture into dish.  Freeze 6 hours or overnight.  Remove "collar".
  Garnish with whipped cream, candy lemon drops and gum drop slivers if
  desired.  Return leftovers to freezer.
  
  TIP:
  
  Souffle can be chilled in refrigerato 6 hours instead of being frozen.
 
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