• Top 10 Lemon Recipes - 05

    From Dave Drum@1:2320/105 to All on Monday, March 25, 2024 18:08:00
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    Title: Lemon-Parsley Baked Cod
    Categories: Seafood, Citrus, Herbs
    Yield: 4 servings

    3 tb Lemon juice
    3 tb Butter, melted
    1/4 c A-Pe flour
    1/2 ts Salt
    1/4 ts Paprika
    1/4 ts Lemon-pepper seasoning
    4 (6 oz ea) cod fillets
    2 tb Minced fresh parsley
    2 ts Grated lemon zest

    Set oven @ 400oF/205oC.

    In a shallow bowl, mix lemon juice and butter. In a
    separate shallow bowl, mix flour and seasonings. Dip
    fillets in lemon juice mixture, then in flour mixture to
    coat both sides; shake off excess.

    Place in a 13" x 9" baking dish coated with cooking
    spray. Drizzle with remaining lemon juice mixture. Bake
    12-15 minutes or until fish just begins to flake easily
    with a fork. Mix parsley and lemon zest; sprinkle over
    fish.

    Trisha Kruse, Eagle, Idaho

    Makes: 4 servings

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

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  • From Dave Drum@1:3634/12 to All on Wednesday, April 02, 2025 16:38:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sour Cream-Lemon Pie
    Categories: Pies, Pastry, Dairy, Citrus
    Yield: 6 Servings

    Dough for single-crust pie
    1 c Sugar
    3 tb + 1 1/2 ts cornstarch
    1 c Whole milk
    1/2 c Lemon juice
    3 lg Egg yolks; lightly beaten
    1/4 c Butter; in cubes
    1 tb Grated lemon zest
    1 c Sour cream
    1 c Heavy whipping cream;
    Whipped

    On a lightly floured surface, roll dough to a 1/8" thick
    circle; transfer to a 9" pie plate. Trim to 1/2" beyond
    rim of plate; flute edge. Refrigerate 30 minutes.

    Set oven @ 425ºF/218ºC.

    Line crust with a double thickness of foil. Fill with
    pie weights, dried beans or uncooked rice. Bake on a
    lower oven rack until edge is golden brown, 20-25
    minutes. Remove foil and weights; bake until bottom is
    golden brown, 3-6 minutes longer. Cool on a wire rack.

    In a large heavy saucepan, mix sugar and cornstarch.
    Whisk in milk and lemon juice until smooth. Cook and
    stir over medium-high heat until thickened and bubbly.
    Reduce heat to low; cook and stir 2 minutes longer.
    Remove from heat.

    In a small bowl, whisk a small amount of hot mixture
    into egg yolks; return all to the pan, whisking
    constantly. Bring to a gentle boil; cook and stir 2
    minutes. Remove from heat. Stir in butter and lemon
    zest. Cool without stirring.

    Stir in sour cream. Add filling to crust. Top with
    whipped cream. Store in the refrigerator.

    Martha Sorensen, Fallon, Nevada

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

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