MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Simple Lemon Mousse
Categories: Citrus, Dairy, Desserts
Yield: 6 servings

2/3 c Sugar
2 tb Cornstarch
ds Salt
3 lg Egg yolks
2/3 c Whole milk
1/2 c Lemon juice
2 ts Grated lemon zest
1 c Heavy whipping cream
Lemon slices; opt

In a small saucepan, mix sugar, cornstarch and salt;
whisk in egg yolks and milk until smooth. Whisk in lemon
juice until blended; bring to a boil over medium heat,
stirring constantly. Cook and stir until thickened
slightly, about 2 minutes longer. Stir in lemon zest.

Transfer mixture to a bowl. Cover and refrigerate until
cold.

To serve, in a small bowl, beat cream on high speed
until soft peaks form. Fold into lemon mixture. Spoon
into serving dishes. If desired, top with additional
whipped cream and lemon slices.

Taste of Home Test Kitchen

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salmon w/Dill Sauce & Lemon Risotto
Categories: Citrus, Seafood, Vegetables, Herbs, Rice
Yield: 4 servings

MMMMM---------------------------SAUCE--------------------------------
1/2 c Mayonnaise
1/4 c Sour cream
1 tb Chopped green onion
1 tb Lemon juice
1 1/2 ts Snipped fresh dill
+=OR=+
1/2 ts Dill weed

MMMMM--------------------------RISOTTO-------------------------------
3 1/2 c Chicken broth
2 tb Olive oil
1 Shallot; fine chopped
1 c Uncooked arborio rice
1 cl Garlic; minced
2 ts Grated lemon zest
1/4 ts Pepper

MMMMM---------------------------SALMON--------------------------------
4 Salmon fillets; 6 oz ea
1/2 ts Salt
1/4 ts Pepper
2 tb Olive oil

In a small bowl, mix sauce ingredients. Refrigerate,
covered, until serving.

In a small saucepan, bring broth to a simmer; keep hot.
In a large saucepan, heat oil over medium heat. Add
shallot; cook and stir until tender, 1-2 minutes. Add
rice and garlic; cook and stir until rice is coated, 1-2
minutes.

Stir in 1/2 cup hot broth. Reduce heat to maintain a
simmer; cook and stir until broth is absorbed. Add
remaining broth, 1/2 cup at a time, cooking and stirring
until broth has been absorbed after each addition, until
rice is tender but firm to the bite, and risotto is
creamy. Remove from heat; stir in lemon zest and pepper.

Meanwhile, sprinkle fillets with salt and pepper. In a
large skillet, heat oil over medium heat. Add fillets;
cook until fish just begins to flake easily with a fork,
6-8 minutes on each side. Serve with sauce and risotto.

Amanda Reed, Nashville, Tennessee

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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