Recipes Using Lemons or Lemon Juice that have been collected over the years

Apple Salad
3 apples
2 tbsp. lemon juice
3/4 c. celery
1/2 c. raisins
1/4 tsp. salt
1/2 c. pecans (optional)

Blend 1/2 cup mayonnaise and 1/4 cup sour cream. Toss lightly until apples are coated. Serve on lettuce leaf.

Apple Salad with Grapes
1 c. California seedless grapes
1 c. diced apple
1 c. sliced celery
1 c. chopped walnuts
1 c. diced Swiss cheese
1/2 c. heavy cream
1/2 c. mayonnaise
1 tsp. lemon juice
1 tbsp. sugar
Lettuce cups

Toss first 5 ingredients. Whip cream, add remaining ingredients, except lettuce and blend well. Fold dressing into salad. Serve cold on lettuce cups. Makes 6 to 8 servings.

Cranberry Salad
1 lb. fresh cranberries
1 orange, peeled
1/2 c. chopped nuts
1 c. drained pineapple
4 tsp. lemon juice
1 c. sugar
2 packages raspberry or cherry gelatin
2 c. water

Freeze cranberries first, they chop easier. Chop cranberries and orange in food processor, then mix with nuts, pineapple, lemon juice and sugar. Dissolve gelatin in 2 cups hot water. When gelatin has cooled slightly, add fruit mixture and combine. Pour into mold and chill until set. Makes 12 servings

Red Cabbage
1/2 sm. head red cabbage
1/2 oz. butter
1 cooking apple, peeled, cored & cubed
3 fl. oz. boiling water
Salt & pepper to taste
1 tsp. sugar
1 tbsp. lemon juice

Shred cabbage finely. Peel and chop onion. Melt butter in large saucepan. Add the onion and soften a few minutes over low heat, then mix in the cabbage, cut up apples and rest of the ingredients. Stir, cover and cook until tender.

Red Cabbage and Apples
1/4 c. margarine
1/3 c. ReaLemon lemon juice
1/4 c. firmly packed light brown sugar
1/4 c. water
1/2 tsp. caraway seeds
1/2 tsp. salt
4 c. shredded red cabbage
2 med. all-purpose apples, cored &
coarsely chopped

In large saucepan, melt margarine; stir in lemon juice, sugar, water, caraway and salt. Add cabbage and apples; bring to a boil, reduce heat; cover and simmer 25 to 30 minutes. Makes 6 to 8 servings.

Sesame Broccoli
1 tsp. oil
1 tbsp. sesame seeds
1 tbsp. soy sauce
1 tbsp. lemon juice
1 tbsp. sugar
Steamed broccoli

Heat oil. Brown sesame seeds in oil. Add the final three ingredients. Pour on top of steamed broccoli.

Spinach Casserole
Cook 2 boxes frozen spinach according to directions. Drain and mix in bowl with: 1/2 env. onion soup mix
1 sm. carton sour cream
1 tsp. lemon juice

Put mixture in greased casserole. Top with grated cheddar cheese. Can also top with bread crumbs and dabs of butter. Bake at 325 degrees for 20 to 30 minutes.

Marinated Artichokes
1 jar artichoke or boiled artichoke hearts
1 clove garlic, chopped
1 tsp. oregano
1/2 c. olive oil
1/4 c. wine vinegar
1 tbsp. lemon juice
1 can black olives

Drain liquid from artichokes into a bowl; to liquid add garlic, oregano, oil, vinegar and lemon juice. Toss well. Arrange artichokes and olives in layers in a glass bowl or jar. Add above liquid to artichokes to cover. Store in refrigerator until ready to use. Makes about 2 pints.
NOTE: Can be used as an hors d'oeuvre or side vegetable.

Corn and Green Onion Salad
2 (#303) cans whole kernel corn, chilled & drained
1 bunch sm. green onions, sliced

Mix corn and green onions together. Combine:
1/4 c. heavy cream
1 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper

Pour over corn and onions. Stir. Chill. Stir before serving.

Carrot Ring
1-1/2 c. chopped carrots
3/4 c. Crisco
1/2 c. brown sugar
2 eggs
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda dissolved in 1
tbsp. cold water
1 c. flour
1 tsp. lemon juice
Corn flake crumbs

Chop carrots in blender or Cuisinart into fine pieces. Combine Crisco and brown sugar. Add eggs, lemon juice, then remaining ingredients. Mix well. Grease ring mold with Crisco and line with corn flake crumbs. Pour mixture into mold and bake for 1 hour on 350 degrees. Cool slightly, unmold, and cut into thick slices. Makes a great side dish with poultry or meat. (Can be made ahead and refrigerated until ready to bake.)

Avocado Salsa
4 oz. pared cubed avocado
1 c. chopped green bell pepper
1/2 c. salsa
1/4 c. chopped fresh parsley
1 tbsp. lemon juice
1/2 c. diced red onion
1/4 tsp. nutmeg

In medium bowl, toss avocado with lemon juice, add remaining ingredients, stirring to combine. Set aside for 15 minutes. Serve with taco chips.

Stuffed Avocados
2 chilled avocados
1 can chilled salmon
1/3 c. celery, chopped
1/4 c. onion, chopped
Lettuce leaves

DRESSING:
1/2 c. oil
3 tbsp. lemon juice
1 clove garlic, diced
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley

Pick bones out of salmon. Mix salmon, celery and onion. Add dressing; mix well. Cut avocados lengthwise in half, remove seeds. Scoop salmon mixture into avocado centers. Place on lettuce and serve.

Carrots Supreme
2 tsp. fresh lemon juice
1/4 c. water
1 tbsp. fresh orange juice
1 c. carrots
2 lemon slices
4 orange slices

Cut carrots in quarters lengthwise, then cut into 1 inch strips. Bring water to a boil in saucepan. Place carrots in water, reduce heat, cover, and cook until just tender. Add juice and stir. Place sliced lemon and orange rounds on top of carrots, cover and cook 2 or 3 minutes more

Spiced Carrots
1 lb. carrots
1 tbsp. honey
1 tbsp. lemon juice
1 tsp. Dijon mustard
1 tbsp. curry powder
1 1/2 tsp. oil
2 tsp. brown sugar
1/3 c. yellow raisins

Steam carrots until almost tender. Combine honey, lemon juice, mustard and curry powder. Place oil in medium saucepan and add carrots. Saute for 2-3 minutes, then sprinkle with brown sugar. Add raisins and cook another 2-3 minutes. Add honey mixture and cook an additional minute or so. Serves 4.

Potato and Carrot Salad
1/2 c. salad dressing
1/2 c. sour cream
1-1/2 tbsp. lemon juice
1 tbsp. snipped chives
1/2 tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. dried dill
1/4 tsp. dried mustard
Dash pepper

Combine all until well blended.Z
2 med. carrots, thinly sliced
4 med. potatoes, cooked, peeled, sliced
1/2 c. thinly sliced celery
1/4 c. pitted ripe olives, sliced

In saucepan, heat small amount of water to boiling; add carrots and simmer, uncovered for 2 minutes. Drain, rinse with cool water, drain again. Toss together potatoes, carrots, celery and olives. Add cream mixture. Toss gently. Cover and chill several hours before serving.

Melon Tray with Fruit Dressing
Cantaloupe, honeydew, watermelon or
other available melons
Fresh fruits

FRUIT DRESSING
1 pkg. (3 oz.) cream cheese
1/4 c. orange juice
1/4 c. lemon juice
1/4 c. crushed pineapple
1/4 c. sugar
1/4 tsp. salt
1 thin slice orange peel
1/4 c. heavy cream

Slice cantaloupe, honeydew and watermelon (or whatever melons are available) along with fresh berries such as strawberries, raspberries (whatever looks best). Grapes and apples also may be used. Be sure to dip any fruit that turns color in lemon or sprinkle with fruit fresh. Arrange fruit on a serving platter. Blend all dressing ingredients together and pour over fruit or use for dipping. .

Lemon Sponge Pudding
1 c. white sugar
2 tbsp. flour
Pinch of salt
2 eggs
1 tbsp. melted oleo
1 c. milk
Juice of 1 lemon

Mix sugar, flour, salt and juice of lemon. Add melted oleo, milk and slightly beaten egg yolks, fold in egg whites, beaten stiff. Bake in 1 1/2 quart Pyrex dish, set in a pan of hot water. Bake at 350 degrees for 1 hour.

Garlic Butter Mushrooms
2 doz. lg. mushrooms
1/2 c. butter
2 cloves garlic, minced
2 shallots, minced
1/2 c. minced parsley
Juice from 1/2 lemon
1/2 tsp. salt
1/4 tsp. pepper

Clean mushrooms, removing stem. Combine butter, shallots, garlic and parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place mushrooms in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each). Bake at 400 degrees for 10 to 12 minutes.

Great Green Beans
1 can diagonal cut green beans
2 tsp. cornstarch
2 tsp. lemon juice
1 tsp. prepared horseradish
1 tsp. mustard
1/4 tsp. salt

Drain liquid from beans into saucepan. Stir in cornstarch until dissolved. Add lemon juice, horseradish, mustard and salt. Cook and stir over low heat until sauce thickens. Add beans. Cover and simmer 5 minutes.

Pineapple Green Beans
1 can diagonal cut green beans
2 tsp. cornstarch
2 tsp. lemon juice
1 tsp. prepared horseradish
1 tsp. mustard
1/4 tsp. salt

Drain liquid from beans into saucepan. Stir in cornstarch until dissolved. Add lemon juice, horseradish, mustard and salt. Cook and stir over low heat until sauce thickens. Add beans. Cover and simmer 5 minutes.

Green Beans in Mustard Sauce
1 lb. whole green beans (fresh or frozen)
1 tbsp. prepared grained mustard
Salt and pepper
Juice of 1 lemon
2-3 tbsp. melted butter or olive oil

Cook the beans for 5 minutes in boiling salted water. Drain them well and return to pan. Combine the remaining ingredients to make a sauce and add this to the beans. Toss well and serve hot. Serves 6.

Baked Zucchini
6 sm. zucchini
1/4 c. butter, melted
2 tbsp. lemon juice
2 tbsp. vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried whole thyme

Slice each zucchini lengthwise into 1/4" slices, taking care not to cut through the stem ends. Place zucchini fans into a lightly greased shallow pan. Combine remaining ingredients, stirring well. Brush butter mixture over the zucchini. Bake at 350 degrees for 25 to 30 minutes or until tender, basting occasionally. Yield: 6 servings.

Brussels Sprouts and Grapes
1-1/2 lb. fresh brussels sprouts*
1/2 c. seedless green (or red seeded or seedless grapes), cut in half
1/2 c. slivered almonds
1/4 c. butter or margarine
2 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper

*Brussel sprouts - 2 packages 10 ounces each frozen brussels sprouts can be used; cook according to package directions. Cook sprouts in 1 inch of boiling water in large saucepan until tender, about 20 minutes. (If the stem end of sprouts is cut with a cross, it will cook more quickly.) Drain sprouts. Return sprouts to saucepan; stir in grapes. Keep warm over low heat. Saute almonds in butter in small skillet until golden; stir in lemon juice, salt and pepper. Pour almond mixture over sprouts and grapes. Toss. Serves 8.

Lemon Rice
1/3 c. butter or margarine
1 c. celery, sliced
1 sm. onion, chopped
1 - 2 c. fresh mushrooms, sliced (optional)
1/4 tsp. thyme
1 1/2 tsp. salt
1/8 tsp. pepper
2 tsp. grated lemon peel
1/4 c. lemon juice
1 1/3 c. water
1 3/4 c. precooked rice

Heat butter or margarine in frying pan. Add celery, onion, and mushrooms, if you wish. Saute for 5 minutes. Add thyme, salt, pepper, lemon peel, lemon juice and water. Bring to a boil. Add rice and cover. Remove from heat and let stand 5 minutes. Toss and serve.

Peachy Pork
4 lb. pork loin roast
Salt and pepper
3 tbsp. water
1 tsp. dry mustard
3/4 c. peach preserves
2 tbsp. lemon juice
1 tbsp. soy sauce

Salt and pepper roast. Place in shallow pan rib bones up. Roast in preheated 325 degree oven 35 minutes per pound or thermometer reading of 185 degrees. While pork is roasting, blend water and mustard to make a smooth mixture. Add remaining ingredients and simmer over low heat about 5 minutes. Baste pork with sauce several times during the last 30 minutes of roasting time. Remaining sauce should be served with roast. NOTE: Orange marmalade or pineapple or apricot preserves may be substituted for the peach.

Sweet and Sour Meatballs
1-1/2 lbs. lean ground beef
1 (8 oz.) can water chestnuts,
drained and chopped
2 eggs, slightly beaten
1/3 c. plain dry bread crumbs
4 tsp. beef flavored instant bouillon
1 tbsp. Worcestershire sauce
1 c. water
1/2 c. firmly packed light brown sugar
1/2 c. lemon juice from concentrate
1/4 c. ketchup
2 tbsp. cornstarch
1/4 tsp. salt
1 c. coarsely chopped red and green
bell peppers
Hot cooked rice

In large bowl, combine meat, water chestnuts, eggs, crumbs, bouillon and Worcestershire; mix well. Shape into 1 1/4 inch meatballs. In large skillet, brown meatballs. Remove from pan; pour off fat. In same skillet, combine remaining ingredients except peppers and rice; mix well. Over medium heat, cook and stir until sauce thickens. Reduce heat. Add meatballs; simmer uncovered 10 minutes. Add peppers; heat through. Serve with rice. Garnish as desired. Refrigerate leftovers. Makes 6 to 8 servings.

Chicken Diane
4 lg. chicken breasts
1/2 tsp. salt
1/4-1/2 tsp. black pepper
2 tbsp. olive or salad oil
2 tbsp. butter or margarine
3 tbsp. green onions or fresh chives
Juice of 1/2 lime or lemon
3 tbsp. chopped parsley
2 tsp. Dijon style mustard
1/4 c. chicken broth

Place chicken breast between wax paper. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. Add chives or green onion, lime juice, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.

Baked Potato Salad
2 lb. red potatoes
1/4 c. olive oil
1 1/2 tbsp. minced shallot
1 tsp. Kosher salt
1 1/2 tsp. fresh thyme leaves
1/2 tsp. fresh rosemary leaves
1 tsp. fresh ground black pepper
1 1/2 tsp. paprika
3 cloves chopped garlic
1 tbsp. chopped parsley
1 tbsp. lemon juice

Heat the olive oil in oven baking pan at 400 degrees, then add potatoes and stir to coat the potatoes. Cook until potatoes are slightly soft about 20 minutes. Add shallot, thyme, rosemary, black pepper, paprika and garlic; toss well to coat the potatoes evenly. Bake another 10-15 minutes until potatoes are done. Toss with lemon juice and parsley. Serve warm or at room temperature.

Macaroni Salad
1 tbsp. lemon juice
2 tbsp. vegetable oil
2 c. raw macaroni, cooked
2 cans tuna, flaked
3 hard cooked eggs
2 tbsp. chopped onion
1 c. chopped celery
1 c. grated carrots
3/4 c. mayonnaise
1 tsp. mustard
1/2 - 1 tsp. salt
Dash of pepper
Lettuce or other greens

Mix lemon juice and oil. Mix with macaroni. Fold in tuna, eggs, onion, celery and carrots. Fold in mayonnaise and mustard. Serve on salad greens.

Cream Cheese Salad
1 lg. can pineapple
1 c. sugar
1 pkg. unflavored gelatin
Juice of 1 lemon
1 (8 oz.) cream cheese
1 c. grated American cheese
1/2 c. chopped nuts
1 c. whipping cream or 2 c. Cool Whip

Combine pineapple, sugar and lemon juice. Let boil two minutes. Remove from heat and add gelatin which has been softened in 1/2 cup cold water. Chill until begins to set. Add cream cheese and nuts. Leave in refrigerator until set and ready to use.

PA Dutch Pancakes
4 lbs. potatoes, peeled
2 lg. onions
1 egg
1 1/2 c. flour
2 tsp. baking powder
1 tsp. lemon juice
Ground nutmeg
Oil or vegetable shortening
1 tbsp. salt

Put raw potatoes and onions through food grinder, using fine blade. Drain thoroughly. Mix egg, flour, baking powder, lemon juice, a pinch of nutmeg and salt. Drop mixture by tablespoonfuls into 2 inches of hot oil (375 degrees). Fry for about 10 minutes or until golden brown. Drain. Serves 6.

Lemon Snack Cake
1/2 c. butter or margarine
1 c. sugar
2 eggs or egg substitute
1 2/3 c. flour
3/4 c. milk
1 tbsp. lemon juice
1 1/2 tsp. shredded lemon peel
1/2 tsp. baking soda
1/4 tsp. salt

Mix lemon juice into milk and set aside. Preheat oven to 350 degrees. Grease 8x4x2 inch loaf pan. Beat butter at medium speed until softened. Add sugar. Beat 5 minutes until light and fluffy. Add eggs, one at a time, beating until combined. Add lemon peel, milk-lemon mixture, flour, salt and baking powder. Beat until moistened and mixed. Pour batter into loaf pan. Bake 45-50 minutes or until wooden toothpick inserted near middle comes out clean. Cool in pan 10 minutes, then remove from pan.

Blueberry Snack Bars
1/2 c. butter or margarine
1 c. sugar
2 eggs or egg substitute
1 2/3 c. flour
3/4 c. milk
1 tbsp. lemon juice
1 1/2 tsp. shredded lemon peel
1/2 tsp. baking soda
1/4 tsp. salt

Mix lemon juice into milk and set aside. Preheat oven to 350 degrees. Grease 8x4x2 inch loaf pan. Beat butter at medium speed until softened. Add sugar. Beat 5 minutes until light and fluffy. Add eggs, one at a time, beating until combined. Add lemon peel, milk-lemon mixture, flour, salt and baking powder. Beat until moistened and mixed. Pour batter into loaf pan. Bake 45-50 minutes or until wooden toothpick inserted near middle comes out clean. Cool in pan 10 minutes, then remove from pan.

Frozen Lemon Lime Slush
3 (3 oz.) pkgs. lime Jello
13 c. boiling water
4 c. sugar
2 (46 oz.) cans pineapple juice
16 oz. bottle Real lemon juice
2 qts. ginger ale

Dissolve Jello in 9 cups boiling water. Dissolve sugar in remaining 4 cups. Add to Jello mixture. Add juices. Pour into 2 ice cream pails (5 quart) and freeze. Allow some time to thaw before serving, until slushy. Just before serving, add ginger ale. Add 1 bottle to each pail.

Hawaiian Punch
5 bananas
4 c. pineapple juice
6 oz. can frozen orange juice
concentrate
3 cans water
1/2 c. lemon juice
6 c. water
4 c. sugar

Put bananas and some of the pineapple juice in blender. Whirl until smooth. Put in large container and add remaining pineapple juice, orange juice, water and lemon juice; mix thoroughly.

Rhubarb Slush
8 c. chopped rhubarb
8 c. water

Boil and strain. Discard solids. Add to liquid: 3 c. sugar
1/2 c. lemon juice
1 (3 oz.) pkg. strawberry Jello

Bring to full boil and cool. Freeze. To serve, scoop frozen slush into tall glass and pour 7-Up over it.

Banana Ice
2 large ripe bananas
1 c. sugar
3/4 c. fresh orange juice
1/4 c. fresh lemon juice
2 c. water
2 egg whites

Puree bananas, sugar, orange juice, and lemon juice in blender or food processor until smooth. Add water and egg whites and mix again until smooth. Pour into freezer trays or shallow Tupperware. Freeze until firm. Transfer to processor or blender in batches and mix until smooth. Transfer to bowl and blend well. Return to trays and refreeze. To serve, let stand 5 to 10 minutes before scooping out. Letfovers can be frozen several days,

Lemon Fluff Pudding
3 tbsp. soft butter or margarine
1 c. sugar
1/4 c. all purpose flour
3 eggs, separated
2 tsp. grated lemon rind
1/4 c. juice from lemons
1 1/2 c. milk
1/4 tsp. salt

Cream butter, 1/2 cup sugar and flour in mixing bowl, add egg yolks, beat well. Stir in lemon rind, juice and milk. In a separate bowl add salt to egg whites and beat until stiff; gradually beat in the remaining 1/2 cup sugar; fold into first mixture. Pour into a 1 1/2 quart buttered baking dish; set dish into a shallow pan of boiling water one inch deep. Bake at 325 degrees for 1 hour. Cool. Serve with or without whipped topping. Makes a delicate cake on top of a refreshing lemon sauce. Serves 6

Cherry Cheese Pie
1 (9 inch) baked pastry shell or graham cracker crumb crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1 (21 oz.) can cherry pie filling or other flavor, chilled

Beat cheese until fluffy. Stir in other ingredients and mix. Pour into pie shell. Chill 3 hours or until set. Top with pie filling before serving.

Lemon Cheesecake
1 (3 oz.) pkg. lemon Jello mix
1 c. boiling water
3 tbsp. lemon juice
1 stick margarine
2 pkg. graham crackers (rolled fine)
3/4 c. granulated sugar
1 (8 oz.) pkg. Philadelphia cream cheese
1 c. sugar (granulated)
1 tsp. vanilla
12 oz. Cool Whip
Maraschino cherries (optional)

Mix Jello, water and juice together. Set it aside to cool. Cream the cheese, sugar and vanilla then mix it into Jello mixture. Gently mix in Cool Whip. Mix rolled graham crackers, margarine and 3/4 cup sugar together. Press 2/3 of this mixture on bottom of 13 x 9 inch pan. Place the Jello, cheese and Cool Whip mixture in pan. Top with the leftover graham mixture and maraschino cherries if desired.

Lemon Slice
22 graham crackers
1/2 c. soft butter
1/2 c. sugar
5 egg yolks
7 tbsp. flour
1/2 c. & 1 tbsp. lemon juice
1 c. & 2 tbsp. sugar
3 tbsp. water
3 egg whites
1 tsp. lemon juice
5 tbsp. sugar
1/8 tsp. lemon rind

Crush crackers and blend with sugar. Blend with butter well. Pat into 8 x 8 inch pan, reserving 1/2 cup. Bake at 375 degrees for 10 minutes. Filling: Cook in double boiler. Beat egg yolks. Add sugar and flour; mix. Add juice and water. Cook, stirring constantly, until thick. Beat about 1/2-1 minute; put filling on crust. Beat egg whites until stiff; add sugar gradually; stir in juice and rind. Put onto filling and top with reserve cracker mix. Brown about 7 minutes.

Millionaire Pie
2 (8-9") pie shells
Pecans
1 c. coconut
1 can Eagle Brand milk
1/4 c. lemon juice
1 (13 oz.) carton Cool Whip

Bake pie shells and cool. Mix all together and pour into pie shell. Part into refrigerator until set.

Sour Cream Lemon Pie
1 c. sugar
3 tbsp. cornstarch
1/4 c. butter
1/4 c. lemon juice
Grated rind of 1 lemon
3 egg yolks
1 c. milk
1 c. sour cream
Baked 9" pie shell
1 c. whipped cream or nondairy
whipped topping

Combine sugar and cornstarch. Add butter, lemon juice and grated rind and milk. Cook over medium heat, stirring constantly until thickened and smooth. Chill. Beat 3 egg whites with 3 tablespoons of sugar until stiff. Fold sour cream into lemon mixture. Add some of the mixture to the egg whites, fold in gently. Then fold egg whites into filling. Add spoon into baked pie shell. Top with cream. Note: Egg whites may be omitted.

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