Green Beans with Pecans & Lemon

Bring to a boil a large pot of salted water.
Add & cook until bright green and crisp tender, about 3 minutes:
1 pound thin green beans, trimmed
Drain and transfer to a serving dish.
Meanwhile, spread in a single layer on a rimmed baking sheet and toast in oven until fragrant, about 5 minutes.
½ C. pecans
Coarsely chop when cool enough to handle.
Whisk together:
3 T. sherry vinegar
1 t. sugar
¼ t. salt
Dash pepper
Pour in:
¼ C. olive oil
Toss together beans, nuts and vinaigrette and sprinkle with:
1 t. freshly grated lemon zest
Serve warm.

Lemon Basil Potato Puff

Combine & press into greased 1 ½ qt. casserole:
¾ C. bread crumbs
3 T. butter
1 t. chopped, fresh parsley
Combine:
3 egg yolks
¼ C. chopped fresh basil
1 t. finely shredded lemon peel
1 t. lemon juice
¾ t. salt
¼ t. ground white pepper
1 C. milk
1 C. shredded Swiss cheese
Cook until tender then drain and mash:
2 pounds peeled potatoes
Stir potatoes into cheese mixture.
Beat until stiff and fold into potato mixture:
3 egg whites
Transfer to prepared casserole.
Top with:
½ C. grated Swiss cheese
Bake at 350 degrees for 45 minutes Garnish with:
Snipped fresh parsley
Serves 8 to 10

Lemon Custard Cream Pie

Combine in the top of a double boiler:
1/3 C. cornstarch
1 C. sugar
Stir in:
1 1/3 C. fresh lemon juice &
2 t. freshly grated lemon peel
Fill bottom of double boiler with 1 inch of water. Place pan over high heat and bring water to a simmer. Stir until mixture is thick and shiny- 8 to 9 minutes.
Whisk to blend:
3 large eggs
Whisk in
½ C. lemon mixture
Return to pan and stir until mixture is very thick and reaches 160 degrees on an instant read thermometer, about 5 minutes.
Remove top pan and place in a bowl of ice, stir often until mixture is cool to touch, about 6 minutes.
In a bowl, beat until stiff:
1 C. whipping cream
Fold in lemon mixture and spread evenly in a baked pastry pie shell.
Scatter strands of long thin lemon peel on top.
Chill uncovered until slightly firm, about 2 hours.
Serve

Lemon Grilled Salmon from The West Linn Ward Cookbook

Sprinkle over:
1-1½ pound salmon fillet
¾ t. dill weed
½ t. lemon pepper
½ t. salt
½ t. garlic powder
Combine marinade and pour over salmon.
Marinade one hour, turning once.
Marinade
½ C. brown sugar
2-3 T. vegetable oil
3 T. chicken broth
3 T. soy sauce
3 T. chopped green onion
Drain marinade from salmon.
Place salmon in foil on grill.
Put on salmon:
1 small lemon sliced
2 onion slices, separated
Cover and grill over medium heat
15 -20 minutes.

Green Beans with Pecans & Lemon

Bring to a boil a large pot of salted water.
Add & cook until bright green and crisp tender, about 3 minutes:
1 pound thing green beans, trimmed
Drain and transfer to a serving dish.
Meanwhile, spread in a single layer on a rimmed baking sheet and toast in oven until fragrant, about 5 minutes.
½ C. pecans
Coarsely chop when cool enough to handle.
Whisk together:
3 T. sherry vinegar
1 t. sugar
¼ t. salt
Dash pepper
Pour in:
¼ C. olive oil
Toss together beans, nuts and vinaigrette and sprinkle with:
1 t. freshly grated lemon zest
Serve warm.

Catherine’s Grilled Lemon Chicken

Combine in a shallow baking dish:
¼ C. lemon
2 T. white wine vinegar
1 T. dried basil
2 cloves minced garlic
½ t. salt
¼ t. pepper
Marinate 1 pound chicken breasts for 30-40 minutes in mixture.
Grill or broil 3-5 minutes per side.
Serve with tomato & basil pasta.

Whole Chicken Lemon Roasted

Cut into 8 pieces:
1 lemon
Rub the outside of:
1 roasting chicken
with the peel side of the pieces and then put the lemon pieces inside the chicken with:
1 small garlic bulb.
Combine & pour over and inside chicken:
Salt and pepper
2 T. olive oil
2 T. butter
Roast 1 hour at 325 degrees.
Pour over chicken:
Freshly squeezed juice of 1 lemon
Chopped parsley
Return to oven for 30 minutes.

From Caroline… Herrera’s Mex-American Cheesecake

Blend in a blender until bubbly or well mixed:
1 can condensed milk
5 eggs
1 oz. pkg. creamed cheese, softened
juice from 3 lemons
Pour into a:
Graham cracker shell.
Bake 45 minutes to an hour at 350 degrees.

Lemon Soufflé from Sunset Magazine

Whisk together in a 3 quart pan over medium high heat:
4 T. melted butter
¼ c. flour
1 C. half and half
1/3 C. granulated sugar
Whisk constantly until mixture comes to a boil and boil 30 seconds.
Remove from heat & whisk in:
1/3 c. lemon juice
6 egg yolks
2 t. grated lemon peel
Beat until foamy:
6 egg whites
Add:
¼ t. cream of tartar
and beat until soft peaks form.
Beat in one tablespoon at a time until whites hold straight, glossy peaks when beaters are lifted:
1/3 C. sugar
Stir into yolk mixture:
1 C egg whites
Gently fold yolk mixture into whites until no streaks remain.
Spoon mixture evenly into 1¼ to 1½ C. sized ramekins. (they’ll be full)
Bake in a 375 degree oven until softly set (when gently shaken, soufflés should ripple in center only) 12 to 13 minutes. For a drier texture, bake 20 minutes.
Meanwhile, in a 1 to 2 quart pan, combine:
2 t. cornstarch
6 T sugar
½ C. lemon juice
Stir over medium high heat until bubbling 3 to 5 minutes.
Stir in:
½ t. lemon peel
Spoon a hole in the center of each soufflé and pour in sauce then sift with:
powdered sugar
Serve immediately!!!

Holli Arnold’s Old Fashioned Blackberry Cobbler from the Lake Oswego Stake General Authority Dinner August 2002

Crust: 1/2 C unsalted butter
3/4 C sugar
3 egg yolks
1/2 C sour cream
1-1/2 C all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp pure vanilla extract
1 T ground ginger

Filling: 5 C Blackberries or Marion berries
1 C sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
Zest of 1 lemon
2 T cornstarch
2 T unsalted butter

Garnishes: 1 Quart Vanilla Ice Cream
Mint sprigs

To prepare the crust, put the butter and sugar in the bowl of a heavy-duty mixer and mix on medium speed until smooth and creamy. Add the yolks one at a time, mixing well after each addition. Add the sour cream and mix well. Add the flour, baking powder, soda, vanilla and ginger and mix well. Set aside.

To prepare the filling, preheat the oven to 375 degrees. Butter a 2-quart baking dish or eight 8-ounce individual gratin cups. Put the berries, sugar, cinnamon, ginger, lemon zest, cornstarch and butter (cut into small pieces) in a large bowl and toss to mix and coat berries. Pour the filling into the baking dish or divide among the gratin cups, and then top with the crust, gently spreading the dough to cover the filling. Bake in the oven until the topping is golden brown and a knife inserted in the center comes out clean - about 40 minutes.

Remove from the oven and cool for 10 minutes.

Spoon the warm cobbler into serving bowls and top with a scoop of ice cream, garnishing with mint leaves. Enjoy!

Mix:
1 C. butter
½ C. powdered sugar
2 C. flour
Spread in 9 x 13 pan and bake 15 minutes at 350 degrees. Cool slightly.
Combine:
2 C. sugar
¼ C. flour
1 T. grated lemon rind
6 T. lemon juice
4 eggs, beaten
pinch salt
½ t. baking powder
Spread on crust and bake 350 degrees for 25 minutes or until set.
Cool and sprinkle with powdered sugar. Chill and cut in squares.