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A
to Z
Recipes
November 2,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Trey and
I leave after midnight for our annual a2z gathering. It is being
held in Charleston, South Carolina this year. We'll be meeting with
some of the nicest folks you could ever want to know. Pray we all have
a safe trip and return refreshed. Although... having a week-long
slumber party can be very tiring, LOL. We'll see y'all here again on
November 20.
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
My
thanks go out to the following for helping cover expenses through a
gracious financial donation:
(None
recently)
The Monthly Theme topic is Tailgating Recipes. The
deadline for sharing recipes has been extended to November 15. My
thanks to Larry
J. in Spring Hill, TN for the suggestion. Please visit the Monthly Theme - Recipe Submissions
section to find the link to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, November 20, God willing. Here's
our sweet pal Patricia
with a sour topic . . .
"Lemon
tree very
pretty and the lemon flower is sweet but the fruit of the poor lemon is
impossible to eat." I was trying to find something to say about lemons
and the Lemon Tree tune kept popping up. It would be hard to eat a
lemon right from the tree but the fruit most certainly makes for some
delicious dishes – read on and enjoy.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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*Halt
the salt? Add a bit of lemon juice to just about any dish.
*No Vinegar? Substitute lemon juice, especially in wine salad dressings.
*Limp Chicken? After washing, refresh by rubbing the carcass with a cut
lemon.
*Limp Egg Whites? A few drop of fresh juice added to eggs that are
being poached will help keep whites together.
*Cracked Egg? Brush egg shell with lemon juice before boiling.
*Tough Shell? A teaspoon of lemon juice in the water makes peeling
easier.
*Stained teakettle? Put half a lemon in boiling water to remove lime
stain.
*Have a cough? Lemon juice and honey.
*Onion Hands? Rub with lemon juice and salt - works every time.
*Yucky Spuds? Add a slice of lemon to peeled cooking sweet potatoes.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Elizabeth
Coane Goodfellow (1767-1851) is credited for introducing
lemon meringue pie to America in her Philadelphia shops.
A pie can always be turned out for dessert as long as there are lemons
in the house, and American cooks have devised many recipes. President
Calvin Coolidge is said to have favored a simple lemon custard pie.
Many 17th and 18th century cookbooks contain recipes for lemon custard,
pudding (sometimes served in a puff-paste base), pies, and tarts. These
are often topped with pulverized sugar. It is not until the middle of
the 19th century we find recipes that would produce lemon meringue pie,
though they are not titled as such:
[1769] "A Lemon
Pudding
Blanch and beat eight ounces of Jordan almonds with orange flower
water. Add to them half a pound of cold butter, the yolks of ten eggs,
the juice of a large lemon, half the rind grated fine, work them in a
marble mortar or wooden basin till they look white and light. Lay a
good puff paste pretty thin in the bottom of a china dish and pour in
your pudding. It will take half an hour baking."
[1847] "Meringue Pie
This may be made by adding to a nicely made and baked tart, a nice
whip, made as follows: to the white of a fresh egg, add two tablespoons
of finely pulverized white sugar; flavor with lemon, vanilla, or any
other flavor, which may be liked, whip the same as for kisses, then
with a knife lay it on the top of the tart, and shape it nicely off at
the edges, then set it into an oven and close it for a few minutes
until it is delicately browned."
Source: Food Timeline
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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If
you are going to use the peel, don't buy lemons that have been
colored. Almost all lemons come from Arizona and California, neither of
which allows growers to color their fruit. If at all possible, check
the box the fruit came in to see if "color added" is listed, or, ask
the produce manager.
Lemons keep longer than any other citrus, thus store well. The main
thing to remember is to keep them at the same storage conditions, in
the fridge vegetable bin, and they will keep as long as 6 weeks. At
room temperature, a lemon with hold for up to 2 weeks.
Never freeze a whole lemon, when the fruit thaws, the pulp may be dry
and mushy. Both lemon zest and juice freeze well. Peel or strip zest
from the lemon, place in freezer bags and store for as much as 3
months. Juice extra lemons and freeze in bags or in ice cube trays - 2
tablespoons per cube. When frozen, transfer to a freezer bag. Lemon
juice will keep up to 4 months. If you don't want the zest, freeze the
juiced shells for use as decorative dishes for sauces, sorbets,
relishes and desserts.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Tailgating Recipes
The football season is once again
upon
us and regardless of where your home team is, no game is complete
without a little tailgating. And, yes, tailgating can happen indoors,
far from an actual tailgate. Whether you're headed over to a friend's
house for a potluck dinner or you're hosting the gang at home, you'll
need some handy food ideas -- the classics and the new. So chill the
beer, put on your game day jersey and share some football-friendly
foods. Please join in the fun by sharing
your favorite recipes in this month's theme.
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Tailgating Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of August. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Tailgating
Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Tailgating
Recipes" has a deadline of November 15,
2011,
and will be posted on November 20, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Tailgating
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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When life gives you
lemons.................
Smile and buy another cookbook
Find someone with a bottle of vodka, throw a party, and for goodness
sake invite me!
Keep the seeds and grow a lemon balm plant in a container
Sell them on eBay - anything goes on that site
Quit whining and do something
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
LEMON BREAD
~Thank you, Joyce
6 tablespoons margarine
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Rind of lemon
1/2 cup milk
1/2 cup nuts of choice
Cream margarine and sugar together. Add rest of ingredients, mixing
well after each addition. Bake at 350 degs 50 minutes or until
toothpick comes out clean. While bread is still warm, pour a mixture of
1/3 cup sugar and juice of lemon over top. Makes 1 loaf.
A-1 ZESTY LEMON
STEAK
1/3 cup A-1 Steak Sauce
2 teaspoon grated lemon peel
1 garlic clove, minced
1/4 teaspoon coarsely ground black pepper
4 (4-6 oz.) beef shell or strip steaks about 1" thick
In small bowl, combine steak sauce, lemon peel, garlic and pepper;
brush on both sides of steaks. Grill steaks over Medium heat for 15
minutes on each side or until done, brushing with sauce occasionally.
Serve immediately. Serves 4.
LEMON SUGAR COOKIES
~Thank you, Sally
1 package lemon cake mix with pudding
1 teaspoon lemon extract
Powdered sugar
1 cup vegetable oil
2 eggs
Colored granulated sugar or powdered sugar
Mix ingredients, except sugar. Drop by rounded teaspoon onto ungreased
cookie sheet. Bake 8 minutes at 350 degs. While warm, sprinkle top of
cookies with powdered sugar or colored sugar
LEMON CHICKEN
SAUSAGE PASTA
1 pound Angel hair pasta
4 chicken sausages, sliced (2 ounce ea)
2 tablespoons olive oil
2 tomatoes, red ripe, diced
2 tablespoons fresh lemon juice
20 leaves of fresh basil, cut into strips
5 tablespoons fresh parsley, minced
Salt and pepper to taste
Parmesan cheese, grated
While pasta is cooking to al dente in salted boiling water, saute
sausage in oil for 4-6 min. until heated through. Add tomatoes, lemon
juice, basil, and parsley. Drain pasta and toss with mixture until well
coated. Season with salt and pepper and sprinkle with grated Parmesan
cheese.
LEMON LAYER DESSERT
~Thank you, Julie
First layer:
1 cup flour
1/2 cup margarine
1/2 cup finely chopped nuts
Second layer:
8 ounce package cream cheese
1 cup powdered sugar
1 cup cool whip
Third layer:
1 package (6 ounce) instant lemon pudding mix
3 cups milk
Fourth layer:
Remaining cool whip
Blend and press first layer into 9x13 inch pan. Bake at 350 degs for
15-20 minutes or until light brown. Cool. Soften cream cheese and cream
well with powdered sugar. Fold in cool whip. Spread on 1st layer which
has cooled. Beat together pudding and milk. When it starts to thicken,
spread on top of second layer. Let chill. Spread remaining Cool Whip on
top, chill again. Serves 12-18.
TASTY TROUT
~Thank you, Nancy
3 tablespoons mayonnaise
1/2 cup lemon juice
Seasoned salt and pepper
Dill weed
1/3 cup Parmesan cheese
1 large fillet of lake trout, or salmon, skinned
Lay fillet in shallow pan. Mix mayo and lemon juice; pour over fish.
Sprinkle with salt and pepper. Cover with foil and bake at 350 degs for
15 minutes. Uncover. Sprinkle with dill week and cheese. Broil 5-6
minutes.
7-UP LEMON CHEESE
CAKE WITH STRAWBERRY
GLAZE
CRUMB CRUST:
2 cup graham cracker crumbs
1/2 cup butter, melted
1/2 cup powdered sugar
1 teaspoon cinnamon
7-UP FILLING:
1 packet unflavored gelatin
6 tablespoons sugar
1 1/2 cups 7-up, divided
2 eggs, beaten
1 small lemon pudding & pie filling, not instant
3/4 cup water
STRAWBERRY GLAZE:
1/2 cup Strawberry jelly, melted
Fresh strawberries
CRUST: Combine well the graham cracker crumbs, powdered sugar,
cinnamon, and melted butter. Press onto bottom and partway up sides of
buttered 9" springform pan; chill.
FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a
saucepan combine pie filling, sugar, beaten eggs and water. Blend well.
Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring
constantly; remove from heat. Stir in softened gelatin; cool 3 minutes.
Add 1/2 cup of this warm mixture to softened cream cheese; mash
together. Mix together with remaining 7-up mixture and stir until well
blended. Turn into chilled crust and chill for at least 8 hours. Remove
from pan and add topping.
TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange
straw berries upright on cake and spoon any remaining melted jelly over
them.
FRESH FRUIT SALAD
SAUCE
2 cups sugar
Juice from 2 oranges
Juice from 2 lemons
2 eggs
Place all ingredients in saucepan, bring to a boil over medium heat.
stir constantly. Cool and add fresh fruit of your choice.
REFRIGERATOR
CHEESECAKE
~Thank you, Alice
1 1/3 cup sugar
2 envelope unflavored gelatin
1/4 teaspoon salt
2 eggs separated
1 can (6 ounce) evaporated milk
1 teaspoon grated lemon peel
12 ounces cream cheese
2 tablespoons lemon juice
1 1/2 teaspoon vanilla extract
1 cup whipping cream
1 1/2 cup finely crushed corn flakes
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup butter or margarine, melted
Combine 3/4 cup sugar, gelatin, salt, egg yolks and milk in double
boiler. Stir constantly until gelatin dissolves and mixture thickens
slightly. Remove from heat. Add lemon peel, cream cheese, lemon juice
and vanilla. Chill, stirring occasionally, until mixture is partially
set. Beat egg whites until soft peaks form. Add 1/4 cup sugar
gradually, beating until stiff. Fold into gelatin mixture. Whip cream;
fold into gelatin mixture. Combine remaining ingredients with 1/3 cup
sugar. Reserve 1/2 of this mixture, then press remaining mixture on
bottom of 8 inch square pan. Chill. Pour filling over crust. Top with
reserved crumb mixture.
ALMOND CHICKEN WITH
LEMON CREAM
6 piece boneless chicken breasts (about 1 1/2 lbs)
1/2 cup all-purpose flour
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh bread crumbs
1 1/2 cups toasted almonds finely chopped
2 tablespoons unsalted butter
2 tablespoons vegetable oil
Pat chicken pieces dry. Dredge chicken with flour and shake off any
excess. Combine eggs with salt and pepper. In another dish combine
bread crumbs and almonds. Dip chicken into egg mixture then pat crumb
mixture onto chicken breasts. Arrange in one layer on a cookie sheet or
tray and refrigerate until ready to cook. Heat butter and oil in a
large skillet. Add chicken breasts. Cook gently 5-6 minutes on each
side until lightly browned and chicken is cooked through. Remove to a
serving platter and keep warm at 200 Degas. while preparing sauce.
SAUCE:
2 tablespoons lemon juice
1 tablespoon grainy style or Dijon mustard
1/2 cup whipping cream
Wipe pan clean and return to heat. Add lemon juice, mustard and cream.
Bring to a boil. Reduce until slightly thickened. Drizzle over chicken
breasts.
LEMON BUTTER
6 eggs beaten
Juice of 3 lemons, strained
2 cups sugar
2 tablespoons butter
Combine all ingredients in double boiler. Cook, stirring occasionally,
until thick. Great for fruit cake, pound cake, even as an ice cream
topping.
LEMONY CHICKEN
CUTLETS
3 whole chicken breasts, halved and boned
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
3-6 tablespoons buttermilk
1 cup water
1 chicken bouillon cube
Juice of 1/2 lemon
1 1/2 lemons, thinly sliced
Pound chicken to make cutlets. Dip in flour seasoned with salt and
pepper. Save excess flour. Melt butter in skillet. Cook chicken until
lightly browned on both sides. Remove and reduce heat. Combine water
and remaining flour; add, with bouillon and lemon juice to skillet.
Cook, stirring to loosen anything cooked on bottom of skillet. Return
chicken to skillet and arrange lemon slices on top of cutlets, cover
and simmer for 5 minutes or until chicken is tender.
ALMOND TART WITH
LEMON CURD
Almond Shell:
1/4 cup finely chopped almonds
1 1/4 cup flour, sifted
1/2 cup sugar
Dash salt
1/2 cup butter, cut into 1/2" cubes
1 egg
1 teaspoon vanilla
Lemon Curd:
10 egg yolks
3/4 cup Sugar (or more)
3/4 cup Lemon juice
1/2 cup Butter
Sweetened whipped cream
Fresh fruit
Mix almonds, flour, 1/2 cup sugar and salt in bowl. Rub butter pieces,
bit by bit, into flour. Stir in egg and vanilla to form ball. Chill.
Roll out onto 12-inch tart pan with removable bottom. Weight down with
beans placed on waxed paper. Bake at 350 degs. until golden, about 20
minutes. Cool.
To make filling, mix egg yolks, 3/4 to 1 cup sugar and lemon juice in
top of double boiler. Cook, stirring constantly over simmering water,
until mixture coats back of metal spoon. Do not allow to boil. Remove
from heat and whisk in 1/2 cup butter, bit by bit, until melted and
smooth. Pour lemon curd into cooled tart shell. Chill until set. Remove
sides of pan. Garnish with whipped cream and fruit. Makes 1 (12-inch)
tart.
LEMON & SOY
CHICKEN
3 tablespoons shredded lemon rind
3/4 cup lemon juice
3/4 cup water
3/4 cup corn oil
3 tablespoons soy sauce
3 garlic cloves, minced
3 teaspoons salt
3 teaspoons pepper
3 small chickens cut in pieces
1 1/2 cups flour
2 tablespoons paprika
Combine lemon rind, juice, water, oil, soy sauce, garlic, 1 teaspoon of
salt and 1 teaspoon pepper. Pour over chicken, cover and refrigerate
for at least 3 hours or overnight. Preheat oven to 400 degs. Remove
chicken from marinade and drain on paper towels. Reserve marinade.
Combine flour, paprika and remaining salt and pepper. Coat chicken with
flour mixture. Shake off any excess flour and place chicken, skin down,
in two shallow pans. Bake, uncovered, for 30 minutes or until tender.
Baste occasionally.
LEMON PUDDING
Butter
Caster sugar
2 tablespoons lemon zest
Juice of 1 lemon
2 eggs, separated
Self raising flour
2 cups milk
1 small carton Creme Fraiche
Beat the sugar and butter with lemon zest. Beat in 2 yolks, one at a
time. Fold in the flour, alternating with the milk and lemon juice.
Whisk in the egg whites, fold in - the mixture may look curdled. Bake
in 1/2 pint pie dish or buttered ramekin dishes Bake at 350 degs. for
about 40-45 minutes. Serve hot or cold with Creme Fraiche.
EGG & LEMON SOUP
2 1/2 cups chicken broth
Celery leaves
Salt to taste
Pepper to taste
1 egg
Juice of 1 lemon
4 tablespoons cooked rice
Simmer chicken broth with celery leaves, salt and pepper until it is
reduced to 2 cups. Remove from heat. Strain broth into a 1 quart
saucepan. Just before serving, beat egg until frothy. Slowly add lemon
juice and 1/2 cup of chicken broth to egg, beating constantly. Add egg
mixture and rice to broth, stirring constantly. Heat almost to boiling
point and serve immediately.
Note: Soup will curdle if allowed to boil.
LEMON PEPPER CHICKEN
Rice:
2 quarts water
1 tablespoon chicken base
1 cup wild rice
1 cup brown rice
3/4 cup diced carrots
3/4 cup diced celery
Sauce:
4 cups heavy cream
1/2 cup lemon juice
1 tablespoon cornstarch
1 tablespoon lemon pepper seasoning
Black pepper, to taste
Breading:
1 cup grated Parmesan cheese
1 tablespoon granulated garlic
1 tablespoon lemon pepper seasoning
Chicken:
Olive oil
4 whole boneless, skinless chicken breasts
Combine the water and chicken base in a large pot. Bring water to the
boil, turn down to a simmer and add wild rice; cover and cook for 20
minutes, stirring occasionally. Next, add brown rice, carrots and
celery. Cook covered for an additional 20 to 30 minutes, or until rice
is tender but not mushy. Strain in a sieve. Set aside and keep warm.
While rice is cooking, prepare the sauce. In a medium saucepan, slowly
bring cream to a boil, stirring occasionally to prevent scorching.
Reduce heat, and let simmer 5 to 10 minutes. In a small bowl, combine
the lemon juice and cornstarch, whisking thoroughly. Remove cream from
heat and add lemon juice mixture, beating thoroughly with a wire whip
until it begins to thicken (this will take a while). Stir in 1
tablespoon lemon pepper seasoning and black pepper. Keep warm over low
heat.
Mix Parmesan, garlic and 1 tablespoon lemon pepper seasoning together.
Split chicken breasts and bread each side of chicken with mixture. Add
enough olive oil to coat the bottom of a saute pan over medium heat.
Cook chicken, turning at least once, until done.
On each plate, spoon rice, place one chicken breast on top and drizzle
with lemon-pepper cream sauce.
Serves 8.
LEMON PECAN SLICES
First Layer:
1 cup flour
1/2 cup butter
Second layer:
2 eggs beaten
1/2 cup light brown sugar
1/2 cup grated coconut
1 teaspoon vanilla
1 cup chopped pecans
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Third layer:
1 1/2 cups powdered sugar
Lemon juice
Preheat oven to 350 degs. First layer - combine flour and butter and
spread evenly in a 9x13" pan. Bake for 12 minutes. Second layer - mix
together all ingredients for second layer. Spread mixture over baked
layer and bake for 20 minutes. Cool. Third layer - combine powdered
sugar with enough lemon juice to reach spreading consistency. Frost
cake and cut into squares.
ALMOST FRIED LEMON
CHICKEN
2 egg whites, at room temperature
4 teaspoons lemon juice, at room temperature
1/2 teaspoon Cayenne pepper
4 boneless skinless chicken breasts
1 tablespoons bread crumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven at 400 degs. Prepare pan with foil, sprayed with cooking
spray. Whisk egg whites with 1 teaspoon lemon juice and cayenne in a
mixing bowl. Add chicken to mixture and turn to coat all sides. In a
wide, shallow dish combine, bread crumbs, salt, and pepper, and blend
well. Remove chicken pieces from egg mixture and press into bread
crumbs, coating all sides with crumbs.
Place chicken on a clean platter, cover and refrigerate for 1 hour.
Place chicken pieces in a single layer in a prepared baking dish and
bake for 15 minutes. Carefully turn chicken pieces and bake for an
additional 10 minutes or until cooked through and golden. Arrange
chicken on a heated serving platter. Drizzle pieces with remaining
lemon juice.
LEMON MERINGUE PIE
1 1/2 cups milk
1 1/4 sugar
1/4 teaspoon salt
1 teaspoon grated lemon rind
4 tablespoons cornstarch
4 tablespoons flour
3/4 cup cold water
3 egg yolks, well beaten
1 tablespoon butter
10 tablespoons fresh lemon juice
1 9" pie crust, baked
1 recipe for Meringue
Combine milk, sugar, salt and lemon rind and bring to a boil over
medium heat. Blend cornstarch and flour with cold water until free of
lumps then pour in a thin stream into boiling milk mixture, stirring
constantly. Cook and stir until thick, about 5 minutes. Remove from
heat, cool slightly, and separately add egg yolks, butter and lemon
juice, mixing well after each addition. Pour into prepared pie crust
and top with meringue. Bake at 325 degs until lightly browned, about
15-20 minutes.
Foolproof Meringue
3 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 teaspoon baking powder
2/3 cup sugar
Beat egg whites and all other ingredients - except sugar - until foamy.
Add sugar, 1 tablespoon at a time, while beating vigorously until the
whites will hold a firm peak and are satiny looking. Spread meringue
over hot filling, starting with small amounts at edges and sealing all
around crust. Spread pie with remaining meringue, making hills and
valleys. Bake at 325 degs until lightly browned, about 15 minutes.
LEMON MUSHROOM
CHICKEN
1 tablespoon vegetable oil
4 skinless/boneless chicken breast halves
1 can condensed cream of Mushroom soup
1/4 cup milk
1 tablespoon lemon juice
1/8 teaspoon pepper
In medium saucepan, over medium heat, heat oil. Add chicken and cook 8
minutes or until browned. Set chicken aside, pour off fat. Add soup,
milk, lemon juice and pepper. Heat to a boil. Return chicken to pan and
reduce heat to low. Cover and cook 5 minutes or until chicken is no
longer pink
APPLE – LEMON PIE
6 tablespoons butter or margarine, softened
6 tablespoons granulated sugar
2 eggs
4 large apples, peeled and coarsely grated
Juice of 1 to 1 1/2 lemons
1 x 9" pie shell (unbaked)
Whipped cream or ice cream
Preheat oven to 425 F. Cream butter and sugar well. Mix in eggs, one at
a time. Stir in apples, then lemon juice. Fill pie shell; bake for 20
minutes. Reduce heat to 350 F; continue baking for 25 minutes. Serve
with whipped cream. Serves 6-8
ARTICHOKE POTATO
SALAD
1 tablespoon salt plus 1/2 tsp salt
1 1/2 pound small red boiling potatoes
1 3 3/4 ounce canned water-packed artichoke hearts, drained and
quartered
1 cup frozen petite green peas
1 cup sliced celery
1/4 cup chopped onion
2 tablespoons chopped parsley
1/2 cup low fat mayonnaise
1/2 cup plain nonfat yogurt
1 tsp minced tarragon
Tarragon sprigs for garnish
2 cloves garlic minced
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
2 tablespoons skim milk, optional
Romaine lettuce leaves
1 tomato sliced
Bring large pot of water to boil and stir in 1 tablespoon salt. Add
potatoes and return to boil. Reduce heat and simmer until potatoes are
fork tender, 25 to 30 minutes. Drain and let stand until cool enough to
handle.
Peel potatoes and cut into 1-inch cubes. Gently toss together potatoes,
artichokes, peas, celery, onion and parsley in mixing bowl. Set aside.
Mix mayonnaise, yogurt, minced tarragon, garlic, lemon juice, mustard,
pepper and remaining 1/2 teaspoon salt in separate bowl. Pour dressing
over potatoes and toss to coat evenly. Cover and chill several hours or
overnight to let flavors blend.
Before serving, add 2 to 3 tablespoons nonfat milk if needed to moisten
salad. Taste and adjust seasonings if necessary. Line serving platter
with romaine leaves. Spoon potato salad on romaine and garnish with
tomato slices and tarragon sprigs. Sprinkle with freshly ground black
pepper.
CHERRY & LEMON
CHEESECAKE
1 package (8 ounce) condensed milk (not evaporated)
1/3 cup lemon juice
1 teaspoon vanilla
1 graham cracker crumb pie crust (6 ounce)
1 can (21 ounce) cherry pie filling, chilled
In large bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk until smooth. Stir in lemon juice and vanilla. Pour into
crust. Chill at least 3 hours. When ready to serve, top with cherry pie
filling.
ANGEL HAIR PASTA
WITH LEMON SHRIMP
8 ounces angel hair pasta
1 tablespoon olive oil
1 large garlic clove, peeled and minced
1/2 cup chicken broth
2 tablespoons lemon juice
1 pound of large shrimp, peeled and deveined
1/2 cup grated Parmesan cheese
1/4 cup whipping cream
1 tablespoon finely grated lemon peel
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro
Prepare pasta according to package directions; drain. Meanwhile, heat a
large skillet over medium-high heat. Add oil and saute garlic for 1
minute, or until just golden; do not brown. Add chicken broth and lemon
juice; bring to a boil. Add shrimp and cook until pink, about 3 minutes.
Reduce heat to low, add Parmesan cheese, cream and lemon peel; cook
about 3 minutes to thoroughly heat, but do not boil. Season with salt.
Combine shrimp mixture and chopped cilantro with the angel hair pasta;
toss to mix. Serve immediately. Servings: 4
LEMON CRESCENTS
1 package (18 ounce) refrigerated sugar cookie dough
1 cup chopped pecans, toasted
1 tablespoon grated lemon peel
1 1/2 cups powdered sugar, divided
Preheat oven to 375 degs. Remove dough from wrapper and combine with
pecans and lemon peel in large bowl. Stir until thoroughly mixed. Shape
level teaspoons of dough into crescent shapes. Place 2 inches apart on
ungreased cookie sheet. Bake 8 to 9 minutes or until set and lightly
browned. Cool 2 minutes on cookie sheet then remove to wire racks and
powder.
Place 1 cup powdered sugar in shallow bowl. Roll warm cookies in sugar.
Cool completely. Sift remaining sugar over cookies just before serving.
4 dozen cookies.
FROZEN PUNCH
2 packages cherry Kool-Aid
1 package orange Kool-Aid
3 cups sugar
2 quarts water
Juice of 3 lemons
1-12 oz. can pineapple juice
3 cans 7-up
3 bananas
In a pitcher, combine all Kool-Aid and sugar. Add water, lemon juice,
pineapple juice and 7-up. Place bananas and a little liquid in blender
and blend until bananas are well processed; add to pitcher. Pour all
into a 12×12 inch Tupperware like container and freeze, stir
occasionally until frozen. Thaw in refrigerator about 9 hours until
slushy. Yields 1 gallon. Can substitute raspberry and grape for another
flavor or use 3 packages lemon Kook-Aid and cut back on lemon juice
CREAM CHEESE SALAD
2 cups crushed pineapple, not drained
1/2 cups sugar
Juice of 2 lemons
1 envelope Knox unflavored gelatin
1/4 c. cold water
8 ounces cream cheese
12 maraschino cherries, quartered
8 ounces Cool Whip
Combine gelatin and water in a small bowl. Heat pineapple and sugar in
a medium saucepan. Add gelatin and lemon juice. Stir over heat until
hot. Let cool; stirring occasionally. Beat cream cheese until creamy;
add cherries and cooled pineapple mixture. Fold in whipped topping;
pour into a bowl and refrigerate until firm.
LEMON CURD
~Thank you, Grace
1/2 stick butter
2 cups sugar
Pinch of salt
1/2 cup lemon juice
1 tablespoon lemon zest
3 well beaten eggs
Put 1/2 to 3/4-inch deep water in the bottom of a double boiler. In the
top, combine butter, sugar, salt, lemon juice and zest. Over medium
heat, cook and stir until butter is melted. Stir in beaten eggs and
continue cooking until thick, about 5-7 minutes. Pour into small tart
shells and chill. Top with whipped cream, if desired.
LEMON RICE
~Thank you, Janice
2 slightly beaten egg yolks
1/4 cup water
1- 3 3/8 ounce My-T-Fine lemon pie filling mix
1/2 cup sugar
2 cups water
1 cup cooked rice
1 cup whipped cream or whipped topping
Lemon slices and mint leaves, optional
Combine egg yolks, 1/4 cup water, pie filling mix and sugar; mix well.
Add 2 cups water and cook over medium heat, stirring constantly, until
mixture comes to a full boil. Remove from heat and stir in rice. Cool;
fold in whipped cream. Pile lightly in sherbet glasses and garnish with
lemon slices and mint if desired
GEORGIA LEMONADE
1 can (12 ounce) of Peach Nectar
1 can (12 ounce) of frozen lemonade
1 fuzzy juicy peach
Cut the peach into slices and place in the freezer until frozen solid.
Next put your frozen lemonade in a pitcher and add peach nectar. Then
add water according to the directions on frozen lemonade. Stir in
frozen peach slices instead of ice so your lemonade won’t get watery.
YUMMY!
LEMON CHEESECAKE
WITH RASPBERRY SAUCE
Crust:
1 package lemon cake mix
1/2 cup canola oil
1/3 cup finely chopped pecans
Filling:
3 packages (8 ounce) cream cheese, softened
3/4 cup sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly grated lemon peel
3 eggs, lightly beaten
Sauce:
12 ounces frozen dry pack red raspberries
1/3 cup sugar
Grease a 10-inch spring form pan. Combine cake mix and oil in a large
bowl. Stir in pecans. Press mixture in bottom of pan. Bake at 350 degs
for 22 minutes or until light brown. Remove from oven and increase
temperature to 450 degs. Beat cream cheese on low speed in a large
bowl, gradually adding sugar. Add lemon juice and lemon peel beating
until smooth. Beat in eggs, mixing well. Pour over crust.
Bake at 450 degs for 7 minutes. Reduce temperature to 250 degs and bake
for 30 minutes longer or until cheesecake is set. Cool completely on
rack. Refrigerate for 2 hours or until ready to serve. Meanwhile
combine raspberries and sugar in a small saucepan. Bring to a boil.
Simmer until berries are soft. Push mixture mixture through sieve into
a small bowl; cool completely. Garnish cheesecake with sauce.
LEMON CHICKEN
5 pound. cut up frying chicken
Vegetable oil
1 can (6 ounce) frozen lemonade concentrate, thawed
3 tablespoons brown sugar
3 tablespoons ketchup
1 teaspoon cider vinegar
2 tablespoons cold water
2 tablespoons cornstarch
Cooked rice
Brown chicken or rabbit in oil on all sides and put in a crock-pot.
Stir together lemonade, brown sugar, ketchup, vinegar; pour over meat.
Cover and cook on high for 3-4 hours. Remove meat and pour liquid into
a saucepan. Return meat to crock-pot and cover to keep warm. Slowly
blend cold water into cornstarch, and then add to broth. Heat and stir
until thickened and bubbly. Serve meat with gravy over the cooked rice.
LEMON TUNA CAKES
~Thank you, Dani
2 cans tuna fish, well drained
3/4 cup real mayonnaise
2 cups Italian dried bread crumbs
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot sauce
2 tablespoons lemon juice
4 cups cooked noodles, any style
1/4 cup vegetable oil
In a large bowl, combine tuna fish, mayonnaise, bread crumbs, parsley,
salt, pepper and hot sauce; mix well with a fork so there are no lumps
of tuna. In a large skillet with a lid, heat vegetable oil over medium
heat. Using 1/4 of the mixture at a time, form tuna mixture into burger
sized patties, about 5-inches in diameter and 1-inch thick.
Fry patties in hot oil for 3-5 minutes on one side, turning when
browned and cooking about 3 minutes more on the other side, cooking
until browned. Sprinkle lemon juice evenly over all patties. Serve with
hot noodles of choice.
LEMON MERINGUE
FROSTING
3/4 cup sugar
2 large egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract
Bring a few inches of water to boil in a saucepan that can hold an
electric mixer bowl above the beater. Whisk the sugar, egg whites,
water, cream of tartar and salt in the bowl by hand. Set the bowl above
the boiling water and beat with an electric hand mixer at medium-high
speed until stiff peaks form, about 7 minutes. Remove from heat; beat
in lemon zest and vanilla. Frosts top and sides of cooled lemon cake.
HONEY LEMON SLAW
~Thank you, Margaret
1/2 cup Miracle Whip
2 tablespoons honey
1/2 teaspoon grated lemon rind
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 cups shredded red cabbage
2 cups shredded green cabbage
In a medium bowl, stir together first six items. Add cabbages and toss
to coat well. Cover and chill at least 2 hours. Makes 4 cups.
FRESH LEMON MERINGUE
PIE
1-1/2 cups sugar
1/3 cups cornstarch
1-1/2 cups water
3 eggs, separated
3 tablespoons butter
1/4 cup lemon juice
In a saucepan combine sugar and cornstarch. Gradually stir in water.
Cook over medium heat, stirring constantly until mixture thickens and
boils. Boil 1 minute. Beat egg yolks slightly. To egg yolks, slowly
stir in at least 1/2 of the hot, thickened mixture. Blend this into the
remaining hot mixture in saucepan. Boil 1 minute longer, stirring
constantly.
Remove from heat. Continue stirring until smooth. Blend in butter and
lemon juice. Pour into a baked pie shell. Cover pie with meringue made
from the egg whites. Bake in a 400° oven 4-6 minutes or until a
delicate brown.
CITRUS EYE OPENER
1 12-ounce can frozen orange juice concentrate, thawed
1 6-ounce can frozen lemonade concentrate, thawed
1-1/2 cups cold water
1 1-liter bottle carbonated water, chilled
Ice cubes
1 orange, sliced and halved (optional)
In a large pitcher combine thawed concentrates and cold water. Just
before serving, slowly add carbonated water. Stir gently to mix. To
serve, pour over ice cubes in glasses. If desired, garnish the glasses
with halved orange slices. Serve at once. Makes 8 (7- to 8-ounce)
servings.
NUTRITION FACTS PER SERVING: 106 cal., 1 g pro., 26 g carbs., 0 g total
fat (0 g sat. fat), 0 mg cholesterol, 0 g dietary fiber, 28 mg sodium.
GREEK LEMON SOUP
6 cups chicken broth
Juice of 5 or 6 freshly squeezed lemons, or to taste
4 large eggs, separated
1 cup orzo (or rice, or the or smallest pasta you can find)
Heat broth over medium-high heat. Add the orzo. Stir every so often, as
the pasta cooks. Add lemon juice and continue cooking. Meanwhile, beat
the egg yolks until they’re pale yellow. Set aside.
Now beat the egg whites until soft peaks form (not too stiff). Fold the
beaten egg yolks into the beaten egg whites until well blended, being
careful not to deflate the whites too much.
Gradually pour some of the hot broth mixture into the egg mixture,
whisking constantly. (This tempering lets the eggs meet the hot liquid
slowly, without curdling.)
Then slowly introduce all of the egg mixture (that now has some of the
chicken/lemon/orzo broth mixture) to the remainder of the hot broth,
stirring constantly. Salt and pepper to taste. Ladle soup into bowls.
Serve immediately. Serves about 8 to 10. (Optional: garnish with lemon
slices.)
LEMON RASPBERRY
PANCAKES
Dry ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons granulated sugar
Zest of 2 lemons (grated or finely chopped)
Wet ingredients:
4 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk (brought to room temperature)
2 large eggs (brought to room temperature)
1/4 teaspoon pure vanilla extract
Other ingredients:
1 & 1/2 cups fresh or frozen raspberries
Roasted, slivered almonds for garnish
Unsalted butter for griddle
Preheat griddle to 350 degrees (or a skillet over medium heat). Sift
dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet
ingredients together in a separate bowl. Add wet ingredients to dry
ingredients and mix only until combined. DO NOT OVER MIX. Gently fold
in raspberries. Let batter rest for up to 30 minutes.
Pour a small amount (about 1 tablespoon) of unsalted butter onto hot
griddle or skillet and immediately wipe with a paper towel to
distribute evenly over the surface and remove most of the butter. Use a
2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to
pour the batter for each pancake onto the griddle/skillet surface. Use
a spatula to turn pancakes once bubbles start to form all over the
pancakes and the edges begin to set. Cook on the opposite side for
another minute or so, just until set and slightly browned.
Serve pancakes with maple syrup and/or fresh lemon curd, and garnish
with fresh berries, a lemon slice and/or toasted almonds.
LEMON ZEST IN THE
DEEP FRYER
2 lemons, for juice and zest
1/2 teaspoon salt
Vegetable Oil
Remove zest from lemons, then halve then and squeeze the juice into a
small, shallow bowl. Add zest and salt, toss together and let stand for
30 minutes.
Pour enough vegetable oil into a small saucepan (at least 2" deep) and
heat to 375 degs. Drain zest and pat dry between paper towels. Fry in
two batches, for about 30 seconds. Remove just as it begins to brown,
burns quickly so watch closely. Drain and use immediately. Makes about
2 tablespoon deep fried zest and is an excellent garnish for fish.
CUCUMBER SANDWICH
1 cucumber cut paper thin
Salt and pepper to taste
4 tablespoon unsalted butter, softened
1 teaspoon lemon zest, finely grated
1 teaspoon lemon juice
4 lemon slices, cut paper thin and seeded
8 slice bread of choice
Salt cucumbers with 1/2 teaspoon, let sit for 5 minutes, then place in
strainer and drain for 10 minutes. Combine butter, zest, lemon juice,
salt and pepper in a small bowl. Rinse cucumbers, drain again, pat dry
on paper towels. Spread each piece of bread with lemon butter; top 4 of
the pieces with cucumber and top each with 2 lemon slices. Cover with
another piece of bread and press gently together. If preferred, trim
crusts and cut sandwiches diagonally into quarters.
LEMONY TOMATO SOUP
2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
2 pounds ripe tomatoes, chopped
1 cup water
1/2 teaspoon basil
Zest of 2 lemons, grated fine
2 teaspoons brown sugar
1 teaspoon salt
Pepper to taste
2-3 tablespoons lemon juice
Sour cream for garnish
Melt butter in large saucepan. Add onion and garlic and cook about 5
minutes or until soft - stir often. Add tomatoes, water, basil, zest,
sugar, salt and pepper; bring just to boiling point. Reduce heat, cover
and simmer for 15 minutes. Puree soup in blender and pour through a
strainer. Gently reheat - just before serving add lemon juice and
garnish with a dollop of sour cream.
LEMON SORBET
1 cup sugar
1 cup water
1 cup freshly squeezed lemon juice (about 3-4 lemons)
2 teaspoons fine lemon zest
In a small saucepan on medium high heat, make a simple syrup by heating
sugar and water until the sugar has completely dissolved. Remove from
heat and let cool. Mix in the lemon juice and zest. Chill, either in
the refrigerator, or by placing in a metal bowl over an ice bath.
Once the mixture has thoroughly chilled, freeze in your ice cream maker
according to the manufacturer's instructions. If you don't have an ice
cream maker, you can pour the mixture into a shallow pan and freeze in
your freezer until semi-solid. Then take a fork and fluff it up,
returning it the the freezer to freeze firm. Then put in a
food-processor or blender to process until smooth.
Place sorbet in an airtight container and freeze until ready to serve.
Scoop out preferably with a melon-baller. Garnish with mint. Makes 2
1/2 cups.
LEMON GNOCCHI
1 pound baking potatoes
3 large egg yolks
Finely grated zest of 2 lemons
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 1/2 teaspoons salt
3/4 cup all-purpose flour
1/2 cup low-sodium chicken broth
1 stick plus 2 tablespoons unsalted butter, cut into pieces and chilled
1 tablespoon fresh lemon juice
Salt
Snipped chives, for garnish
Peel and cut potatoes into 2-inch chunks. In a medium saucepan, cover
the potatoes and bring to a boil. Simmer over moderately high heat
until the potatoes are tender, about 8 minutes. Drain the potatoes,
then return them to the pan; shake over moderately high heat until dry.
Working over a large rimmed baking sheet, rice the hot potatoes in an
even layer. In a small bowl, whisk the egg yolks with the lemon zest, 1
teaspoon of olive oil and the salt and pour over the potatoes. Sprinkle
the flour over the potatoes and stir gently just until a dough forms.
Gently roll the dough into four 1/2-inch-thick ropes. Using a sharp
knife, cut each rope into 1/2-inch pieces. Roll each piece against the
tines of a fork to make ridges. Transfer the gnocchi to the baking
sheet, cover with plastic wrap and refrigerate.
In a small saucepan, bring the chicken broth to a simmer. Remove from
the heat and whisk in the 1 stick of butter, a few pieces at a time,
until the sauce is creamy. Warm the sauce on low heat if necessary.
Stir in the lemon juice and season with salt.
In a large pot of boiling salted water, cook the gnocchi until they
rise to the surface, then cook them for 1 minute longer. Gently drain
the gnocchi, toss with the remaining 2 tablespoons of olive oil and
transfer to a baking sheet until cool.
In a large nonstick skillet, melt 1 tablespoon of the butter. Add half
of the gnocchi and cook in a single layer over high heat until browned
on the bottom, 2 minutes. Transfer to a large bowl and repeat with the
remaining 1 tablespoon of butter and gnocchi.
Reheat the sauce; pour it over the gnocchi and fold gently with a
rubber spatula until they are evenly coated. Transfer to a platter and
garnish with the chives.
LEMON GARLIC BREAD
1 baguette
1 garlic clove, minced
½ cup of melted butter
2 tablespoons of grated Parmesan
1 tablespoon of grated lemon peel
4 teaspoons of freshly-squeezed lemon juice
Pinch of pepper
Slice the bread diagonally into one-inch slices. Mix the other
ingredients together, then brush them over the cut sides of the bread.
Wrap the baguette in foil. Bake at 400°F (200°C) for about 20 minutes.
GRANDMA'S REAL
LEMONADE
Lemon Juice, freshly squeezed from 8 large lemons (1-1/2 cups)
1/2 cup of sugar, granulated - more or less to taste
5 cups cold well water
1 large lemon, cut into small wedges or thin cartwheel slices
Freshly made Ice cubes
Make fresh ice cubes, as they may pick up freezer odors over a period
of time, if not used regularly.
In a large pitcher, combine the freshly squeezed lemon juice,
granulated sugar and 2 cups of cold water; stir briskly to dissolve the
sugar. Add the remaining ingredients and stir briskly again. Makes
about 8 cups.
To make a Honey Flavored Lemonade:
Substitute your favorite "honey" for the granulated sugar. Adjust more
or less to taste.
To make a Pink Lemonade:
Add a few drops of grenadine syrup or Grandma's red frosting food
coloring.
ZUCCHINI LEMON BREAD
2 cups oil
6 eggs
4 cups sugar
4 cups zucchini (grated with no peels)
1 teaspoon vanilla
1 teaspoon lemon extract
6 cups flour
1/2 teaspoon baking powder
2 teaspoons salt
2 teaspoons baking soda
2 lemons
Put 2 whole lemons (cut off ends and take seeds out but leave skin on)
in food processor. Add enough Zucchini to make 4 cups. Beat in eggs,
oil, vanilla and lemon extract. Mix well. Add dry ingredients. Grease
and flour 5 big loaf pans. Bake for 60 minutes at 350 Degas. When
loaves are cool, drizzle with glaze.
Glaze: Mix 1 cup powdered sugar with enough lemon juice to dissolve
sugar. Then add about 1 teaspoon of melted butter. Drizzle over cooled
loaves.
THREE FRUIT JAM
3 pounds Granny Smith apples
1 pineapple
5 lemons
2 pounds sugar
Peel, core and slice the apples. peel, core and chop the pineapple.
Grate zest from lemons and reserve juice. Place fruit in a large heavy
based saucepan with the lemon rind and juice. Simmer gently for about
15 minutes or until fruit is tender. Add the sugar to the fruit,
stirring until dissolved. Bring to the boil rapidly for about 15
minutes or until setting point is reached. Spoon into warm sterilized
jars and cover. Keeps for 3-4 months.
APPLE PUDDING WITH
LEMON SAUCE
1 cup Sugar
1 egg
1/2 stick butter or margarine
1 cup All-purpose flour
1 teaspoon soda
1 teaspoon nutmeg
1 teaspoon cinnamon
5 apples, peeled and diced
Lemon sauce:
1/2 cup water
1 cup sugar
2 teaspoons flour
1/2 stick butter or margarine
Juice of 3 lemons
Heat oven to 350 degrees. Cream sugar, egg and butter together. Add
flour, soda, nutmeg and cinnamon. Blend in apples. (If mixture is too
stiff, add 1/2 cup water.) Spread dough in a greased and floured
8x10-inch baking pan or cookie sheet with 1-inch sides. Bake for 30
minutes. (Be careful not to over bake.)
Lemon sauce: Put water, sugar, flour, butter and lemon juice in
saucepan with the halves from one of the juiced lemons (to impart a bit
of lemon oil). Bring to a boil. Remove lemon halves. Boil for 2 minutes
while stirring.
To serve, cut pudding into squares and pour hot sauce over them. Or
omit sauce and dust with confectioner's sugar.
LEMON CHICKEN MARSALA
4 chicken breasts, skinless, boneless
1 cup fresh mushrooms, sliced
2 tablespoons green onions, sliced
4 tablespoons butter or margarine
1 cup chicken broth
1/4 cup Marsala wine or sherry
Lemon peel from 1 lemon, grated
Lemon juice from 1 lemon, freshly squeezed
1/2 teaspoon dried marjoram
1/4 cup all purpose flour
1/8 teaspoon salt
Peppercorns
1 package egg noodles
Prepare the water and start cooking the egg noodles. Cut the chicken
breasts into 1 inch strips. In shallow bowl, combine the flour, salt
and pepper. Dredge chicken strips in the flour mixture. Heat 1
Tablespoon butter in large skillet, cook the mushrooms and green onions
till tender; remove from the skillet. In same skillet, brown the
chicken strips on all sides in remaining margarine, over medium-high
heat for 4 minutes.
Lower heat, return mushroom mixture to the skillet. Carefully add the
chicken broth, Marsala wine, lemon juice, lemon peel, and marjoram.
Cook uncovered, over medium heat for several minutes, or until sauce
thickens slightly.
Your egg noodles should be ready. Drain them,using a colander. Using
serving tongs, place noodles onto dinner plates. Spoon out the chicken
and sauce on top of the noodles. Serve with homemade bread and your
favorite beverage. Serves 4
LEMON WILD RICE
RISOTTO
1 cup wild rice
3 tablespoons butter or margarine
1/2 cup finely-chopped onion
1 1/2 cups chicken broth
1/4 teaspoon saffron strands
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon red (cayenne) pepper
1/3 cup dry sherry
3 cups chicken broth
1 cup Arborio rice
1 teaspoon grated lemon zest
3 tablespoons freshly-squeezed lemon juice
2 tablespoons butter or margarine, cubed
Salt and coarsely-ground pepper to taste
5 Roma tomatoes, chopped
3 green onions, chopped
1/2 cup freshly-grated Parmesan cheese
Wash wild rice carefully and drain. In a large paella pan or large
frying pan over medium heat, melt 3 tablespoons butter or margarine.
Add onion; saute until soft. Add 1 1/2 cups chicken broth and bring to
a boil. Add saffron and stir to dissolve.
Reduce heat to low. Add wild rice, basil, marjoram, thyme, oregano, and
cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is
absorbed. Add sherry and simmer, covered, another 30 minutes or until
most of the sherry is absorbed.
Add 3 cups chicken broth, Arborio rice, lemon zest, and lemon juice.
Simmer, stirring frequently, 20 minutes or until Arborio rice is just
tender but still firm to bite and mixture is creamy. Remove from heat.
Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions,
and Parmesan cheese. Stir until butter or margarine is melted. Serve
immediately. Makes 4 to 6 servings.
LEMON VINAIGRETTE
4 cup extra-virgin olive oil
2 tablespoons freshly-squeezed lemon juice*
1/2 teaspoon Dijon-style mustard
1 clove garlic, minced
3/4 teaspoon coarse salt
Pinch coarsely-ground black pepper
In a jar or bowl, combine olive oil, lemon juice, mustard, thyme,
garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at
room temperature. Shake or stir just before serving.Yields 1/4 cup
vinaigrette.
* To make this Lemon Vinaigrette properly, you must use fresh-squeezed
lemon juice and not bottled lemon juice.
LEMON ORZO
1 cup orzo
2 tablespoons shallots, minced
1 tablespoon lemon zest
1 tablespoon Lemon Juice
2 tablespoons Olive Oil
Salt & Pepper to taste
Cook orzo in boiling, salted water until al dente. Toss with remaining
ingredients and serve immediately.
LEMON MOUSSE
3 extra-large eggs
3 extra-large eggs, separated
1 cup sugar
2 tsp. fresh grated lemon zest
1/2 cup fresh squeezed lemon juice
Kosher Salt
1 cup heavy whipping cream
1/2 cup lemon curd, at room temperature
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg
yolks, 1 cup of sugar, lemon zest, lemon juice and pinch of salt. Place
bowl over a pan of simmering water and cook, stirring constantly for
about 10 to 12 minutes until the mixture thickens like pudding. Remove
from the heat and set aside for 15 minutes. Place plastic wrap directly
on surface and chill 1 to 2 hours.
Place half the egg whites and a pinch of salt in a bowl. Beat on high
speed with electric mixer fitted with whisk attachment until egg whites
form medium peaks. Add remaining 2 tablespoons of sugar and continue
beating until whites form stiff peaks and are shiny. Carefully fold the
beaten egg whites into the cold lemon mixture with a spatula.
Place the cream in same bowl used for the egg whites and beat on high
speed with whisk attachment until cream forms stiff peaks. Carefully
fold whipped cream into lemon mixture. Fold in lemon curd and pour or
spoon into 7-inch diameter, 3-inch deep souffle dish (or several small
ramekins). Decorate with sweetened whipped cream and lemon slices or
curled lemon peel. Chill and serve very cold.
FROZEN BLACKBERRY
LEMON PIE
1 can (16-ounce) blackberries in heavy syrup, drained with 1/4 cup
syrup reserved
1/2 cup sugar
1 container (8-ounce) lemon-flavored yogurt
1 cup frozen whipped topping, thawed
1- 9" baked pie shell
Set aside 1/3 cup berries in a small bowl; cover and chill for use as a
garnish. In a medium bowl, combine the remaining berries, the reserved
1/4 cup syrup, and the sugar; beat with an electric beater on medium
speed for 5 minutes, or until the berries are finely crushed.
Fold the yogurt into the crushed berries then fold in the whipped
topping until well combined. Spoon into the pie shell; cover and freeze
for at least 8 hours. When ready to serve, garnish with the reserved
berries then slice.
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LEMON LINGUINE PARMESAN
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup skim milk
12 ounces linguine
1/2 cup lemon juice
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
Freshly ground black pepper
In a small saucepan, oven medium heat, cook oil and garlic for 1
minute. Add the milk; reduce heat to low and heat gently. Meanwhile,
cook linguine in a large pot of boiling water for 8 to 10 minutes or
until al dente. Drain well and transfer to a large bowl. Add lemon
juice and toss well. Pour garlic mixture over the pasta and toss. Add
Parmesan, parsley and pepper to taste. Toss well gain, serve
immediately.
Per serving: 405 calories, 7.3g total fat, 15.7g protein, 68.7 carbs, 7
mg cholesterol, 179 mg sodium.
BROWN BASMATI RICE
WITH LEMON
1 tablespoon canola oil
2 shallots, chopped
2 garlic cloves, minced
2 tablespoons lemon juice
1 tablespoon grated lemon rind
1 tablespoon minced fresh parsley
1/2 teaspoon sugar
Salt & Pepper to taste
1 1/2 cups nonfat chicken broth
3/4 cup brown Basmati rice
Warm oil in medium saucepan over medium heat. Add shallots and garlic,
saute for 3 minutes. Add lemon juice, lemon rind, parsley, sugar and
salt and pepper. Stir in the broth and bring to a boil. Add rice,
reduce heat to medium low. Cover and simmer for 35 to 45 minutes or
until water is absorbed. Remove rice from the heat. Fluff lightly with
a fork and keep covered until serving time.
Per serving: 175 calories, 4.4g total fat, 4.2g protein, 30g carbs,
2.1g fiber, 0mg cholesterol, 180mg sodium.
LEMON TAPIOCA PUDDING
2 3/4 cups skim milk
3 tablespoons quick cooking tapioca
5 tablespoons maple syrup
1 egg
1 teaspoon vanilla
1/2 teaspoon lemon extract
Pinch of ground nutmeg
In a medium saucepan, combine milk, tapioca, maple syrup, egg, vanilla,
lemon extract and nutmeg. Let stand 5 minutes. Cook over medium heat,
whisking until mixture comes to a boil. Boil for 3 minutes stirring
constantly. Remove pudding from heat and pour into 4 serving cups.
Refrigerate for 2 hours or more, until well chilled.
Per serving: 153 calories, 0.3 total fat, 6.6g protein, 30.1g carbs,
3mg cholesterol, 103mg sodium.
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LEMON SALMON
1 tablespoon butter, unsalted
2 teaspoon minced garlic
1 teaspoon lemon pepper seasoning
2 (4 ounce ) salmon fillets
1 medium lemon
Season salmon fillets on both sides with lemon pepper. In a large heavy
skillet, melt butter over medium heat. Stir in garlic and saute
lightly. Place salmon in pan. Cook for 10 minutes per inch of
thickness, or until fish flakes when tested with a fork. Flip fillets
halfway through cooking to brown on both sides. Sprinkle with lemon
juice before serving. Makes 2 servings.
Amount Per Serving; Calories 221.7, Total Carbs 3.5 g, Dietary Fiber
0.5 g, Sugars 0.5 g, Total Fat 10.4 g, Protein 25.6 g, Sodium 148.7 mg
Dietary Exchanges: 1 Fat, 3 Meat
LEMON ICE
2 cups cold water
1 cup sugar
1 cup fresh lemon juice
½ cup fresh lemon peel, grated
Add water and sugar to a pot and bring to a boil over medium high heat,
mixing until the sugar is fully mixed in. Lower heat and simmer 5
minutes. Take mixture off of heat and let cool to room temperature. Mix
in lemon juice and rind.
Freeze in ice cream maker following manufactures directions until
mixture is slushy. Or, spoon mixture into and 8 inch square baking dish
and freeze until slushy, about 2 hours. Spoon mixture into a bowl and
beat until fluffy, then pour back into pan and freeze another 6 hours
or overnight.
Amount Per Serving: Calories 69.4, Total Carbs 21.3 g, Dietary Fiber 7
g, Sugars 18.7 g, Total Fat 0 g, Protein 0.2 g, Sodium 3 mg
Dietary Exchanges: 1 Other Carbohydrate
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PUFFY PANCAKE
~Thank you, Marty
4 tablespoons butter
2 eggs
1/2 cup milk
1/2 cup flour
Dash nutmeg
2 tablespoons powdered sugar
1/2 lemon
Melt butter in 12 inch skillet in oven. In small mixing bowl beat eggs
slightly. Add milk, flour and nutmeg. When butter is melted and skillet
is hot, pour mixture into butter. Bake 10-15 minutes at 425 degs until
puffy and golden around the edges. Sprinkle with powdered sugar and pop
back in oven briefly. Remove from oven and squeeze juice from lemon
over it. Serve with syrup, orange sauce or favorite jelly. Serves 2
PETITE LEMON SOUFFLES
2 slightly beaten egg yolks
2 tablespoons butter
2 tablespoons sugar
Dash salt
1/4 teaspoon grated lemon peel
2 tablespoons lemon juice
2 egg whites
2 tablespoons sugar
Confectioners sugar
In a small saucepan, combine yolks, butter, sugar, salt, lemon peel and
juice. Cook over low eat, stirring constantly until thick. Remove from
heat and beat well - about 3 minutes. Set aside.
Beat egg whites to soft peaks. Gradually add sugar, beating to stiff
peaks. Fold egg yolk mixture into whites until blended. Spoon into 2
individual souffle dishes or two 10 ounce glass baking dishes. Place
dishes in shallow baking dish, pour boiling water around dishes to
depth of 1/2 inch. Bake at 350 degs for 35 minutes or until tops spring
back when lightly touched in center. Sprinkle tops lightly with sifted
confections sugar. Serve immediately.
LEMON DUMPLINGS
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/2 teaspoon snipped parsley
1/4 teaspoon grated lemon peel
1/2 teaspoon lemon juice
Combine flour, baking powder and salt. In another bowl combine milk,
parsley, lemon peel and lemon juice - add to dry ingredients, stirring
until just moistened. Drop batter in mounds on top bubbling chicken
broth or stock of choice. Cover; simmer 20 minutes.
PINEAPPLE-LEMON FIZZ
3/4 cup pineapple juice, chilled
1 cup vanilla ice cream
1/2 cup lemon sherbet
1/2 teaspoon bitters
1 bottle (7 ounce) carbonated lemon-lime beverage, chilled
In mixer bowl or blender, combine pineapple juice, ice cream, sherbet
and bitters. Beat or blend until smooth. Pour into 2 tall glasses.
Carefully pour in carbonated beverage. Stir gently.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store
.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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