#3930 - Garlic Steak Marinade

(by Shirley McNevich)

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh sqeezed lemon juice
1/4 cup Worcestershire sauce
1 1/2 TBSP garlic powder
3 TBSP dried basil
1 1/2 TBSP parsley flakes

In a blender add soy sauce, olive oil, lemon juce, Worcestershire sauce, garlic powder, dried basil and parsley flakes--blend for 1 minute. Place steaks in a glass dish, drizzle with the marinade, cover the dish and refrigerate for a few hours before cooking/grilling the steaks. Discard leftover marinade.

#3898 - 10 Minute Strawberry Jam

(by Shirley McNevich)

1 quart fresh strawberries
1/2 cup white sugar
2 TBSP fresh squeezed lemon juice

Wash the strawberries and remove the stems. Place the strawberries into a heavy duty blender or food processor--beat until strawberries are coarsely chopped. In a skillet over medium heat add chopped strawberries, white sugar and lemon juice--cook/stir 10-12 minutes or until mixture thickens and entire top of the mixture is bubbling. Remove from heat and cool for a few minutes. Pour the mixture into a glass jar--keep the lid OFF and let the mixture cool to room temperature. Screw the lid on the jar and refrigerate until cold. The jam will last in the refrigerator about a week.

#3875 - Raspberry Lemon Frosting

(by Shirley McNevich)

1 1/2 cups + 2 TBSP softened butter
3 cups Domino's powdered sugar (sift after measuring)
4 TBSP mashed fresh raspberries (including the juice)
1 tsp. vanilla
1 TBSP fresh squeezed lemon juice
1 tsp. lemon zest

In a mixer add butter--beat on medium speed for 5 minutes. Add sifted powdered sugar, mashed raspberries, vanilla, lemon juice and lemon zest--beat on low until mixed, then beat on medium speed for 5 minutes. If frosting is too thick, add a little more raspberry juice and beat again. If frosting is too thin, add a little more powdered sugar and beat again.

#3795 - Lobster Rolls

(by Shirley McNevich)

1 1/2lbs. cooked lobster meat
1/2 cup mayo
3 TBSP fresh lemon juice
2 celery ribs (finely chopped; use the inner ribs of the celery, and include the celery leaves when chopping)
2 TBSP chopped fresh parsley
salt (to your taste)
fresh ground black pepper (to your taste)
good quality sub rolls
a little melted butter

Cut the lobster meat into bite sized chunks. In a bowl add lobster chunks, mayo, chopped celery, lemon juice, chopped parsley and salt/pepper--stir carefully until combined. Cover the bowl with Saran wrap and refrigerate until cold. When ready to serve, cut the sub rolls, brush the insides of the rolls with melted butter and fill each sub roll with the lobster mixture. Recipe can be doubled, tripled, etc.

#3658 - Easy Basic Hummus

(by Shirley McNevich)

1 - 15oz. can garbanzo beans (drained but save the liquid)
1 TBSP lemon juice
1 TBSP olive oil
1-3 garlic cloves (minced)
1/2 tsp. ground cumin
1/2 tsp. salt

In a blender or a food processor add drained beans, lemon juice, olive oil, cumin and salt--mix well (it will be dry). Add a little of the reserved bean liquid at a time and blend again until you get the thickness that you like. Taste--adjust and add seasonings to your taste.

#3510 - Cream Cheese Lemon Tart

(by Shirley McNevich)

1 1/2 cup graham cracker crumbs
1/2 stick butter (melted)
3 TBSP white sugar
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup fresh squeezed lemon juice
1 TBSP lemon zest

Spray Pam in a 10" tart pan. In a bowl add graham cracker crumbs, melted butter and white sugar--stir. Press the mixture into the bottom of the tart pan. Bake at 350 degrees for 5 minutes. In a mixer add cream cheese--beat. Add Eagle brand milk--beat until smooth. Add lemon juice and lemon zest--beat. Pour batter into the warm baked crust. Bake at 350 degrees for 25-30 minutes or until lemon mixture is set. Cool completely. Refrigerate until cold.

#3502 - Shrimp Slaw

(by Shirley McNevich)

1/2 cup mayo
2 tsp. fresh lemon juice
1 tsp. white sugar
fresh ground black pepper (to your taste)
4 cups shredded cabbage
1 cup chopped celery
1 1/2 TBSP finely chopped onions
2 cups cooked small shrimp

In a bowl add mayo, lemon juice, white sugar and black pepper--stir well. In a large bowl add shredded cabbage, chopped celery, chopped onions, shrimp and the mayo mixture--toss to coat. Cover and refrigerate until cold. Note: because of the shrimp, this slaw should be kept refrigerated until serving, and placed back in the refrigerator after everyone has been served. Do NOT let this slaw sit out on a table for long periods.

#3406 - Italian Lemon Ice

(by Shirley McNevich)

8 cups boiling water (use either filtered water or bottled water)
2 cups white sugar
1 1/2 cups fresh squeezed lemon juice
2 TBSP lemon zest

Place a 9 x 13 aluminum cake pan in the freezer (just the pan, not the lid). In a large bowl add the white sugar--slowly pour the boiling water over the white sugar, then keep stirring the mixture until all of the white sugar is dissolved. Cool the mixture to room temperature. Add the fresh lemon juice and the lemon zest--stir to mix. Remove the cake pan from the freezer and pour the mixture into the cold pan, then return it to the freezer. Every 30 minutes use the tines of fork to scrape the whole frozen mixture (this is what adds the air), break up any large crystals, then place it back in the freezer. Once you have the consistency you like, serve it immediately. If you want to save some for later, scoop leftover mixture into empty yogurt cups, cover them with foil and keep them in the freezer. When you want to serve them, let them sit on the counter for a few minutes to soften before serving.

#3344 - Old Fashioned Berry Crumb Pie

(by Shirley McNevich)

1 pie crust dough
3 cups fresh berries (if using large berries, slice them)
3 TBSP minute tapioca
1 tsp. fresh squeezed lemon juice
2/3 cup white sugar (more if necessary)
1 cup flour
pinch of salt
1/2 cup white sugar
1/4 cup softened butter

Crumbs: in a bowl add flour, salt, 1/2 cup white sugar and butter--mix with a pastry blender to make crumbs, then set aside. Grease a pie plate with Pam, insert the dough, flute the edges, and spray the inside of the dough with Pam. In a bowl add the berries, tapioca, lemon juice and 2/3 cup white sugar--stir to mix. If your berries are sour, you may need to add a little more white sugar. Pour the berry mixture into the pie crust. Cover the edges of the pie crust with foil. Bake at 425 degrees for 30 minutes, remove from oven, remove the foil, sprinkle the crumbs all over the top and return to oven 15 minutes longer or until crumbs and outer edge of pie dough are browned. Cool completely.

#3289 - Quick Cubed Chicken

(by Shirley McNevich)

1-2 TBSP olive oil
1 onion (chopped)
2 large boneless chicken breasts
salt and pepper (to your taste)
3 TBSP ketchup
2 TBSP soy sauce
3 TBSP white sugar
2 TBSP fresh lemon juice
1 tsp. fresh ground black pepper

In a bowl add ketchup, soy sauce, white sugar, lemon juice and black pepper--stir well and set aside. Slice each chicken breast in half, then cut all of the chicken into 1" pieces. Salt/pepper the chicken pieces to your taste. In a skillet over medium heat add olive oil and chopped onions--cook/stir until onions are tender. Add the chicken pieces--cook/stir until chicken is browned. Slowly add the ketchup mixture--cook/stir until boiling. Once boiling, turn heat back to simmer, put a lid on the skillet and simmer for about 30 minutes.

#3210 - Fresh Blueberry Shortcake

(by Shirley McNevich)

5 cups fresh blueberries
3/4 cup white sugar
1 tsp. lemon zest
1 TBSP lemon juice
a pinch of cinnamon (OPTIONAL)
2 1/3 cups Bisquick
1/2 cup milk
3 TBSP white sugar
3 TBSP butter or Parkay margarine (melted)

In a bowl add Bisquick, milk, 3 TBSP white sugar and melted butter--stir until dough forms. Press dough into an 8 x 8 greased cake pan (OR a 9" round cake pan). Bake at 400 degrees for 15-20 minutes or until golden brown. Cool completely. In a bowl add blueberries--mash them with a potato masher. Add 3/4 cup white sugar, lemon zest, lemon juice and cinnamon--stir until well mixed. Taste--if too sour add a little more white sugar and stir again. If too sweet add a little more lemon juice and stir again. To serve, cut a piece of the cooled shortcake, crumble the shortcake piece into a bowl, drizzle it with the blueberry mixture and add a little cold milk. Repeat.

#3163 - Homemade Pink Lemonade

(by Shirley McNevich)

1 cup cold Ocean Spray cranberry juice
2 cups fresh squeezed lemon juice
9 cups ice water
1 cup white sugar (more if necessary)
optional--sliced lemons for floating

In a juice pitcher add ice water, lemon juice and cranberry juice--stir to mix. Add 1 cup white sugar--stir until sugar is dissolved. Taste--if you want it sweeter rather than tart, keep adding another 1/2 cup white sugar and stirring/tasting again until you get the sweetness that you want. Float sliced lemons on top if you wish.

#3121 - Strawberry Rhubarb Jam

(by Shirley McNevich)

5 cups diced rhubarb
2 cups diced strawberries
2 1/4 cups white sugar
1 TBSP fresh squeezed lemon juice

In a saucepan over medium heat add rhubarb pieces, strawberry pieces, white sugar and lemon juice--cook/stir until boiling. Once mixture boils, reduce heat to low and simmer for 1 hour (stirring occasionally). After 1 hour, stir mixture again and make sure that it has thickened (if not, simmer longer). Once mixture has thickened, remove from heat and cool to room temperature. When mixture has cooled, stir well and place it into a glass jar that will hold 3 cups. Refrigerate until cold. Jam will last about a week in the refrigerator.

#2503 - Easy Peach Jam

(by Shirley McNevich)

2 1/4 lbs. fresh ripe peaches (washed, peeled, pitted, sliced and mashed with a potato masher)
5 1/2 cups white sugar
1 cup Kayro lite corn syrup
1 tsp. ascorbic acid crystals
2 - 3oz. pouches liquid fruit pectin
1/3 cup lemon juice

Measure out 2 3/4 cups of the mashed peaches--pour them in a large bowl. Add white sugar--stir to mix. Add corn syrup and ascorbic acid crystals--stir well. Let the mixture stand for 10 minutes. In a bowl add fruit pectin and lemon juice--stir well. Add pectin mixture to peach mixture--stir very hard for 3 minutes. Ladle the mixture into 1/2 pint plastic freezer containers (leaving 1/2" empty at the top). Press the lids on the containers. Let them sit on the counter overnight. Place 1 container in the refrigerator for use now--place the rest of them in the freezer. The jam in the refrigerator will last 3 weeks. The jam in the freezer will last 1 year. When the jam in the refrigerator runs out, take one out of the freezer and place it in the refrigerator.

#2502 - Easy Strawberry Jam

(by Shirley McNevich)

1 quart ripe strawberries (washed, de-stemmed and crushed with a potato masher)
3 cups white sugar
1 cup Kayro lite corn syrup
2 - 3oz. pouches liquid fruit pectin
2 TBSP lemon juice

Measure out 1 3/4 cups of the mashed strawberries and put them in a large bowl. Add white sugar and corn syrup--stir to mix. Let the mixture stand for 10 minutes. In a small bowl add both pouches of pectin and lemon juice--stir to mix. Add pectin mixture to strawberry mixture--stir hard for 3 minutes. Ladle the mixture into 1/2 pint plastic freezer containers (leaving 1/2" empty at the top). Press the lids on the containers. Let them sit on the counter overnight. Place 1 container in the refrigerator for use now--place the rest of them in the freezer. The jam in the refrigerator will last 3 weeks. The jam in the freezer will last 1 year. When the jam in the refrigerator runs out, take one out of the freezer and place it in the refrigerator.

#2233 - Fresh Fruit Pie

(by Shirley McNevich)

1/2 cup white sugar
3 TBSP cornstarch
1 1/2 cups orange juice
1 lemon (room temperature)
1 tsp. lemon zest (from lemon)
1/4 cup lemon juice (from lemon)
6 cups fresh fruit pieces (your choice of fruit--peeled and cut into bite sized pieces)
Crust: 1/4 cup softened Parkay margarine; 1/4 cup white sugar; 1 beaten egg yolk; 1 cup flour

In a bowl add softened margarine, white sugar, beaten egg yolk and flour--mix with a pastry blender until it makes crumbs. Press crumb mixture into a greased 9" pie plate. Spray the inside of the crust with Pam. Bake at 400 degrees for 8 minutes or until browned. Cool completely. In a saucepan add white sugar and cornstarch--stir. Add orange juice--turn heat to medium and stir until boiling. Once boiling, cook for 1 minute. Remove from heat--add lemon juice and lemon zest--stir. Cool completely. Add fresh fruit pieces--stir. Pour fruit mixture into cooled crust. Refrigerate until cold.

#2082 - Scratch Lemon Meringue Pie

(by Shirley McNevich)

1 baked 9" pie crust
1 cup white sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks (slightly beaten)
1 lemon (room temperature)
grated lemon zest from the lemon peel
1/4 cup lemon juice (from the lemon)
1 TBSP softened butter
Meringue: 3 egg whites; 1/3 cup white sugar

Bake a 9" pie crust--cool and set aside. In a saucepan add 1 cup white sugar, cornstarch, and gradually add water while stirring (so it doesn't get lumpy). Add slightly beaten egg yolks--stir. Place saucepan on stove over medium heat--cook/stir until boiling. Once boiling, boil for 1 minute, then remove from heat. Add lemon zest, lemon juice and butter--stir until mixed and smooth. Cool mixture for 10-15 minutes, then stir. Pour the mixture into the cooled crust. In a mixer add 3 egg whites--beat on high until foamy. Slowly add 1/3 cup white sugar--keep beating until stiff peaks form. Spread the meringue mixture over the top of the pie using a spatula--make sure none of the lemon mixture is showing through. Wet your forefinger and lightly touch the meringue and make a spiral pattern in the meringue (starting at the edge and ending up in the center of the pie). Bake at 375 degrees for 10-15 minutes or until meringue is slightly browned. Cool completely. Refrigerate until cold.

#1959 - Lemon Frost Punch

(by Shirley McNevich)

2 cups Ocean Spray cranberry juice cocktail (cold)
1 1/2 cups fresh squeezed lemon juice (cold)
1 cup white sugar
1 - 2 liter bottle of Schweppe's ginger ale (cold)
1 pint good quality rasperry sherbet

In a punch bowl add cranberry juice, lemon juice and white sugar--stir. Add cold ginger ale and sherbet--stir until sherbet starts to melt.

#1895 - Berry Puree Pie

(by Shirley McNevich)

1 ready-made graham cracker pie crust
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2 TBSP lemon juice
2 cups thawed mixed berries
1 - 8oz. Cool Whip (thawed)

In a bowl add condensed milk and lemon juice--stir. In a food processor or a blender add thawed mixed berries--blend until it's a puree. Add puree mixture to the milk mixture--stir until mixed. Pour the mixture into the graham cracker crust. Freeze until cold. When ready to serve, spread Cool Whip over the top.

#1701 - Lemon Sugar Cookies

(by Shirley McNevich)

1 lemon (room temperature)
2 sticks softened butter
1 1/4 cups white sugar
1 egg
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
3 cups flour

Grate 1 TBSP zest from the lemon rind, and squeeze 1 TBSP lemon juice from the lemon. In a mixer add butter and white sugar--beat. Add egg--beat. Add vanilla, lemon juice and lemon zest--beat. Add baking powder and salt--beat. Slowly add flour--beat. Divide the dough into 4 equal pieces. Place each dough ball on separate pieces of Saran wrap and flatten each--refrigerate overnight. The next day start with one dough piece--unwrap it, flour your counter, place the dough on the floured counter and flour the top of the dough. Use a rolling pin to roll the dough to 1/4" thick. Use cookie cutters to cut the cookies. Repeat with all dough. Place cookies on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool completely. Frost or glaze if desired.