Lemony Recipes for Spring
By Brenda Hyde
This time of year I always want to serve lighter fresh
dishes, but the garden
isn't ready yet! Though lemons are available year round, these lemon
recipes
call out "Spring is Here"!
Lemon Herbal Iced Tea
Ingredients:
2 lemons
4 cups boiling water
6 ginger or peppermint tea bags
ice cubes
Honey or sugar to taste
With vegetable peeler, peel each lemon in a continuous
spiral-carefully
removing only the top layer-not the bitter white of the lemon. In
large
pitcher, pour boiling water over the tea bags and lemon peel. Cover
and
steep 10 minutes. Remove tea bags and chill with peel still steeping
in a
covered container. To serve, remove peel and pour over ice cubes
in tall
glasses. Sweeten to taste with honey. Makes 4 (8 ounce) servings.
Notes: You can loose tea also- I always
have dried mint on hand-use
about 6 teaspoons and enclose in a tea ball or strainer. Use the
remainder
of the lemon in one of the recipes below!
Herbed Lemon Chicken and Rice
Ingredients:
3 1/2 pounds chicken pieces
3 cloves garlic, thinly sliced
1 1/2 cups fresh lemon juice-about 8 large lemons
1/4 cup all-purpose flour
1/2 tablespoon paprika
1 tablespoon olive oil
1 cup long-grain white rice
1 medium sweet onion, thinly sliced
Salt and pepper -- to taste
1 cup mixed chopped herbs-dill, parsley, oregano, marjoram
1 3/4 cups canned chicken broth
Rinse chicken and pat dry. Put chicken pieces and
garlic in a shallow glass
dish and pour lemon juice over. Cover with plastic wrap and refrigerate
for at
least 6 hours or overnight, turning chicken pieces occasionally.
When ready to
cook, drain the chicken, reserving lemon juice and garlic. In a
large resealable
plastic bag, shake flour and paprika to combine. Add a chicken piece
and shake
to coat evenly. Repeat until all chicken pieces are dredged in flour
mixture. In a
large nonstick skillet, brown chicken pieces in oil over medium-high
heat until
browned, about 5 minutes per side. Remove chicken and keep warm.
Place rice in a crockpot and top with onion and chicken.
In a small saucepan,
whisk together reserved lemon juice and garlic, salt, pepper, herbs,
and broth.
Bring to a full boil and boil for 1 minute. Pour over chicken. Do
not stir. Cover and
cook on low for 6 to 8 hours, or on high for 2 1/4 to 3 hours.
Lemon Fluff
Ingredients:
1 cup flour
1 stick butter
1 tablespoon sugar
1 large tub frozen whipped topping (16 oz.)
2 cups confectioners' sugar
1 tablespoon lemon rind-outer layer only
2 tablespoons fresh squeezed lemon juice
2 8 ounce blocks cream cheese, softened
2 small boxes instant lemon pudding mix
3 3/4 cups milk
Mix together flour, sugar, and butter. Press into
a lightly greased 13 x 9 pan.
Bake crust for 15 minutes. Let cool completely. Blend together the
sugar, cream
cheese and 2 cups of whipped topping. Spread onto cooled crust.
Mix together
the pudding and milk. Pour over the cream cheese mixture. Top with
remaining cool topping. Refrigerate overnight before serving.
Lemon Poppy Seed Cake
Ingredients:
1 package lemon cake mix with pudding
1 cup water
1/3 cup applesauce
6 egg whites
2 tablespoons poppy seeds
Glaze:
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon skim milk
Mix together and pour in 10-inch tube or 12 cup
fluted Bundt pan. Bake 350 degrees for 35 - 45 min.
When cool, mix the ingredients for the glaze in the
order listed. Sprinkle poppy seeds on top of glazed
cake.
Lemon Pound Cake
Ingredients:
3 cups all purpose flour, sifted
4 eggs
1 cup butter, softened
2 cups sugar
1 cup sour cream
1 tsp. lemon extract
1 tsp. almond extract
2 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
Preheat oven to 350 degrees. Cream together butter
and sugar. Add eggs
and sour cream, beat well. Add dry ingredients and beat well. Blend
in
lemon, almond andvanilla extracts into mixture. Place mixture in
a well
greased and floured tube pan. Bake for 1 and 1/2 hours. Cool for
at least
15 minutes before cutting and serving.
