Chat Food - Or What To Do With Cellomar's Lemons

LEMON LOAF

3/4 C scalded milk			2 t dry yeast	
1/4 C sugar				1 1/2 t grated lemon peel
1/4 C butter				1/4 t lemon extract
2 eggs, beaten				3 C bread flour

Mix butter and sugar in milk over low heat until butter is
 melted.  Cool.  Add eggs and yeast.  Stir.  Add lemon peel
 and extract.  Stir in flour until smooth.  Cover in greased
 bowl.  Let rise until doubled.  Turn out and knead briefly.
  Form into loaf in greased bread pan.  Preheat  oven to 375
 degrees F.  Let rise until double.  Bake 10 minutes.  Reduce
 to 350 degrees for 30 minutes until deep brown.  
Turn out of pan after 10 minutes.  Cool.



LEMON BREAD

1 C Sugar				1 t Baking Powder
6 T Shortening				1/2 C Milk
1 T Grated Lemon Rind		        1/2 C Chopped Nuts
2 Eggs					3 T Sugar
1 1/2 C Flour				3 T lemon Juice

Cream sugar and shortening.  Add lemon rind.  Beat in eggs.
  Mix flour and baking powder together.  Add alternately with
 milk.  Stir in nuts.  Pour into greased 9X5X3 loaf pan. 
 Bake at 325 degrees F. for 35 - 45 minutes until toothpick
 comes out clean.  Heat juice and sugar until dissolved.
  Pour over hot bread.  Allow to cool in pan.



LEMON SQUARES

2 C Flour				4 Eggs
1/2 C Sugar				2 C Sugar
1 C Butter				1/4 C Flour
1 t Baking Powder			6 T Lemon Juice

Set oven for 350 degrees F.  Combine 2 cups flour and 1/2 cup
 sugar.  Cut in butter until consistency of coarse meal.
  Press into bottom of 9"x13" pan. Bake 20 minutes. 
 Beat eggs, add 2 cups sugar, 1/4 cup flour and baking 
powder.  Add lemon juice.  Blend well.  Spread evenly in 
crust.  Bake 25 minutes until set.  Cool in pan. 
 Cut into squares.  Store in airtight container. 
 Nice with sifted powdered sugar over top.

Lois Beedle

This makes enough to be worthwhile.  The original recipe was for
 an 8x8 pan and not enough to be worth heating up the
 oven.  If you have spare fresh lemons it does an a special zing 
but otherwise use the bottled stuff and it will all still
 disappear.



CHOCOLATE LEMON SQUARES

1 C plus 2 T Flour			1/4 C Ground Walnuts
1/4 lb. Butter, cut			3 T Cocoa
1/4 C plus 1 T Powdered Sugar	        1/2 t Grated Lemon Rind
2 Large Eggs				3/4 C Granulated Sugar
3 T Lemon Juice			        1/2 t Baking Powder


Blend 1 cup flour, 1/4 cup powdered sugar, cocoa, walnuts,
 butter until it resembles meal.  Pat into 8 inch pan, bake 15
 minutes.  Beat eggs until light, add sugar, beating 
until thick and pale.  Beat in lemon juice and rind. 
 Sift in flour and baking powder and stir.  
Pour over crust, bake at 350 F for 20 - 25 minutes, until set. 
 Sift 1 tablespoon powdered sugar over top, cool, 
cut into 1 inch squares.



LEMON GRAHAM NUT PUDDING

Serves 4 - 6

1/4 cup butter, softened
1 teaspoon grated lemon rind
1 cup sugar
2 eggs, separated
1 tablespoons all purpose flour
1/4 cup grape nuts cereal
1 cup milk
half and half - optional

Preheat the oven to 325 F.  In a large mixer bowl cream the
 butter and lemon rind.  Add the sugar gradually and blend 
well.
  Beat the yolks and stir in thoroughly.  
Add the lemon juice, flour grape nuts and milk, mix well.  
Beat the egg whites and add 1 cup of flour to the whites 
folding in gently.  Then fold the flour/whites mixture 
into the sugar mixture.  Pour into an oiled 5 cup casserole
 3 inches deep.  Palce casserole in a pan of hot water and bake 
for 1 1/4 hours.  The pudding will be golden brown.  Let cool.
  Serve with half and half if desired.



FRESH LEMON MARMALADE

6 large lemons, thinly sliced, seeded, cut in half (4 Cups)
14 Cups Cold water, divided
5 1/2 Cups Sugar

Combine 7 cups cold water and lemon slices, let stand 24 hours
 covered.  Drain.  Combine lemons and 7 cups cold 
water.  On high, heat to boiling.  Boil rapidly 25 min. 
 Add sugar.  Return to boil, stir until sugar dissolves and 
mixture reaches 220 F.  About 30 min.  Remove from heat, 
stir and skim.  Pour into hot jars.  Seal.  Process in 
boiling water bath 10 min.



Lemon Sauce

1 cup sugar
2 tablespoons cornstarch
speck of salt 
2 cups boiling water
1/4 cup butter
Grated rind and juice of 1 lemon (normal size)
1/2 teaspoon grated nutmeg

Combine the sugar, cornstarch and salt in a small saucepan.
  Gradually stir in the boiling water.  Bring to a boil over high
 eat and boil uncovered for 3 minutes.  Add the butter,
 lemon rind and juice and nutmeg.  Cook 2 more
 minutes.  Serve warm - really good over rice pudding and 
gingerbread.



DOROTHY STANFORD'S LEMON CURD

1/4 C Butter	3/4 C Sugar	Juice of 2 Lemons
2 Eggs, lightly beaten	Grated rind of 2 lemons

Cream the butter and gradually beat in the sugar.  Beat the eggs
 into the creamed mixture, add the lemon juice and
 rind.  Cook, stirring, over low heat until the mixture
 thickens.  Must be cooked over low heat and stirred constantly
 to keep from curdling.  Serve hot or cold, or use
 as lemon pie or a cake filling.



JULIE DANNENBAUM'S LEMON CURD

4 large Lemons		2 C Sugar		2 C Butter
6 Beaten Eggs		Pinch of Salt

Grate the peel from all 4 lemons, squeeze out the juice and put
 peel, juice, sugar, butter, beaten eggs and salt into
 top of a double boiler.  Cook over boiling water, do
 not let touch bottom of top pan, stirring constantly for
 1/2 hour or until thick.



LEMON CURD

1 T grated lemon zest		4 Egg Yolks
1/3 C lemon juice		3/4 C Sugar
6 T Butter			Pinch of salt

Beat the egg yolks with the sugar, lemon zest and juice, and
 salt.  Place over simmering water and stir constantly until
 thickened.  Remove from heat and beat in the butter, bit by
 bit.  Makes 1 1/2 Cups.  Use for cake filling, lemon pie or
 eat.  Keeps well in fridge.



LEMON FILLING

1 C Sugar			1/2 C Cornstarch
1/4 tsp. Salt			1 1/4 C Water
4 Egg Yolks			2 Tbl Butter
2 tsp. grated lemon peel	1/2 C Lemon Juice

Combine sugar, cornstarch, and salt in medium saucepan.
  Gradually stir in water until well mixed.  Cook and stir over
 medium-high heat until thick.  Reduce heat and cook,
 stirring, 2 minutes more.  Beat the egg yolks.  
Pour about 1 cup of the hot mixture into the egg yolks,
 stirring constantly.  Return all of the egg yolk mixture to the
 saucepan.  Cook and stir 2 minutes more to cook the
 eggs, but do not let them boil.  the sauce should be very
 thick.  Add the butter, lemon peel and lemon juice to the hot
 mixture.  If used for lemon pie, pour into cooled pie
 shell now.  Otherwise cool and keep in fridge.



Meringue Topping

3 egg whites at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 1/2 teaspoons cornstarch

Preheat the oven to 325 F.  In a large mixer bowl, beat the egg
 whites, salt and cream of tartar until soft peaks form.
  Gradually add the sugar a tablespoon at a time and
 continue beating until stiff peaks form.  Just before
 beating is completed sprinkle in the cornstarch. 
 The peaks should not topple over when the beater is raised but
 the meringue should appear moist not dry.

Spread the meringue on the lukewarm filling in the pie shell - 
clear over the edge of the crust to prevent shrinking. 
 Swoop the meringue into peaks.  Bake for 15 to 18 minutes or
 until the peaks are golden brown.  Cool the pie gradually - 
until no warmth is left the meringue at all - then refrigerate.

To keep meringue from weeping never add more than 2 tablespoons
 of sugar for each egg white.  Also the oven
 temperature for browning it should not be above 325 F.  The 
addition of cream of tarter also give's the whites stability.



Pat In Pan Pie Crust

Makes pastry for a single crust 8 or 9 inch pie.  This is the
 one that works for me - every time.

1 1/2 cups plus 3 tablespoons all purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold milk

Place the flour, sugar and salt the the pie pan and mix with
 your fingers until blended.  In a measuring cup combine the oil
 and milk and mix with a fork until creamy.  Pour all at
 once into the flour mixture.  Mix with a fork until the
 flour is completely moistened.  Pat the dough with your
 fingers, first up the sides of the pan then across the
 bottom.  Flute the edges.  

For a 10 inch shell use 2 cups of all purpose flour, 
2 teaspoons sugar, 1 teaspoon salt, 2/3 cup vegetable oil, 
3 tablespoons milk.



Never Fail Pie Crust

Enough for 2 nine inch 2 crust pies.  Freezes well.  
Baking powder adds to the flakiness.

4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 3/4 cups solid vegetable shortening
1 egg
1 teaspoon cider vinegar
1/2 very cold water

In a large mixer bowl, combine the flour, baking powder, salt
 and sugar.  Add the shortening and beat until the 
mixture is crumbly.  About 2 minutes.  In a small bowl beat
 the egg well and add the vinegar and water.  Pour over
 the flour shortening mixture and beat until well 
combined about 1 minute.  Form the dough into 4 balls, 
wrap in plastic wrap and refrigerate overnight.

Form into crusts in the usual way, this is not fragile but will
 tear - just press it together again with your fingers.

To prepare a baked shell, preheat the oven to 425 F.  Roll out
 one chilled ball of pastry, fit into pie pan.  With 
 fork, prick the shell all over.  Bake for 10 to 15 minutes or
 until the crust is golden.  Check it often and if needed 
prick again with fork to release any air bubbles.  Cool 
before filling.



Hot Water Pie Crust - Marcia Adams says this works

Makes pastry for 2 8 inch pies with top crusts.  
Freezes well.

1 cup lard, very soft
1 teaspoon salt
1/2 cup boiling water
3 cups all purpose flour

Place the lard and salt in a large bowl and beat a bit with a
 spoon unitl the lard is completely softened.  
You can also use a hand mixer.  Pour boiling water over the 
lard and blend again.  Let cool to room temperature but stir often so 
that the water and lard don't separate.  Stir in the flour
 and form into a ball.  Quickly.  Chill for several 
hours or overnight.  Let set at room temperature for 30 
minutes before rolling out.



Lemon Sponge Pie

Serves 6

A cakelike top layer with lemon custard on the bottom.

1 unbaked 9 inch pie shell
2 eggs, separated
1 cup sugar
3 tablespoons all purpose flour
2 tablespoons butter, melted
Grated rind and juice of 1 lemon
1/4 teaspoon salt
1 cup milk

Preheat oven to 425 F.  Set out pie shell.  Beat egg yolks until
 smooth, beat the whites in a separate bowl until
 stiff.  In a large mixer bowl combine the sugar, flour, melted
 butter, eggs yolks, and grated rind.  Then add lemon 
juice, salt and milk.  Blend.  Fold in the egg whites and
 pour into shell.  Bake for 10 minutes then reduce oven 
to 350 F and bake for 20 minutes longer.  Let cool 
completely before cutting and serving.



Lemon Custard Pie

Unbaked 8 inch pie shell
3/4 cup sugar
3/4 cup water
1/3 cup lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon salt
3 eggs
Nutmeg

Chill pie shell.  Combine sugar, water, lemon juice, peel, salt
 and eggs in mixing bowl.  Beat at medium speed for 
7 to 8  minutes.  Place pie shell on oven rack.  Pour egg 
mixture into it.  Bake in hot oven - 425 F - for 20 minues.
  Reduce temperature to 250 F - very slow - and 
continue baking for 10 minutes.  Remove from oven and 
sprinkle with nutmeg.  Cool before serving.



Best Ever Lemon Meringue Pie

Baked 9 inch pie shell
1 1/2 cup sugar
1 1/2 cup water
1/2 teaspoon salt
1/2 cup cornstarch
1/3 cup water
4 egg yolks slightly beaten
1/2 cup lemon juice 
3 tablespoons butter
1 teaspoon grated lemon peel
4 egg whites
1/4 teaspoon salt
1/2 cup sugar

Combine sugar, 1 1/2 cup wat4er and salt in saucepan and heat
 to boiling.  Mix cornstarch and 1/3 cup water and 
make a smooth paste.  Add to boiling mixture gradually 
stirring constantly. Cook unitl thick and clear.  
Remove from heat. 

Combine egg yolks and lemon juice, stir into thickened mixture.
  Return to heat and cook stirring constantly until the mixture bubbles again.
  Remove from heat.  Stir in butter and lemon peel.
 Cover and cool until lukewarm.

For Meringue, add salt to egg whites and beat until frothy. 
 Gradually add 1/2 cup sugar beating until peaks are formed.
  Stir 2 rounded tablespoons of meringue into lukewarm filling.

Pour filling into cool pie shell.  Pile remaining meringue on
 top and spread evenly to edge of crust.

Bake at 325 F about 15 minutes or until lightly browned.  
Cool on rack at least one hour before cutting.



Lemon Basil Chicken 

Prep: 10 minutes
Ready in: 55 minutes

Ingredients:
 1 cup MIRACLE WHIP Salad Dressing
 2 Tbs. fresh lemon juice
 2 tsp. honey
 1 tsp. dried basil leaves
 1 broiler-fryer chicken (2 1/2 to 3 lb.) cut up

Preparation:
 HEAT oven to 375 degrees F.

 MIX salad dressing, juice, honey and basil. Place chicken in
 13x9-inch baking dish. Spread with salad dressing mixture.

 BAKE 45 minutes or until chicken is cooked through.