#3572 - Zucchini Dill Salad

(by Shirley McNevich)

1 large zucchini (peeled and thinly sliced)
2 garlic cloves (chopped)
1/4 cup fresh dill (chopped)
1/2 of one lemon
1/3 cup apple cider vinegar
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup olive oil

Squeeze the juice from 1/2 of a lemon. In a bowl add chopped garlic, chopped dill, lemon juice, cider vinegar, olive oil, salt and pepper--stir well to mix. In a glass bowl add zucchini slices and the vinegar mixture--mix well. Cover and refrigerate overnight (it will take all night for the zucchini to soften). Optional: you can add some sliced onions to the dill mixture.

#3156 - Lemon Shortbread Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 stick butter (softened)
1/2 cup white sugar
1 lemon (room temperature--use for zest and juice)
1 tsp. vanilla

In a mixer add butter and white sugar--beat until mixed, then beat on medium speed for 4 minutes. Add vanilla, 3 TBSP lemon zest, and 2 tsp. fresh squeezed lemon juice--beat. Slowly add flour--beat. Cover the mixer bowl with Saran wrap and refrigerate the dough for 1 hour. After 1 hour, remove dough from refrigerator--sprinkle some flour on your counter and roll out the dough to 1/8" thick. Cut out the cookies with cookie cutters and place them on greased cookie sheets. Bake at 325 degrees for 15-20 minutes or until bottoms of cookies are golden brown (tops of the cookies will not be brown). Let cookies cool for 2-3 minutes, then transfer them to paper towels to cool.

#3062 - Blackberry Jam

(by Shirley McNevich)

1 quart fresh blackberries (very ripe)
1/2 cup Domino's SUPERFINE sugar (NOT regular white sugar)
1 lemon

Wash and rinse the blackberries, then drain them. Use a vegetable peeler to remove the small core of each blackberry if present (it's usually whitish in color and will be hard if the berry isn't quite ripe). If the blackberries have hollow centers then the cores have already been removed. Place the blackberries in a food processor or blender and coarsely chop them. Juice the lemon. Pour the chopped blackberries, superfine sugar and 2 TBSP of fresh lemon juice into a bowl--stir well to mix. Transfer the mixture into a skillet--turn heat to medium and bring to a boil (you can stir the mixture once or twice, but do NOT stir constantly). Once boiling, cook for 10-14 minutes or until very thick (only stir occasionally). Once mixture is very thick, scoop the hot mixture into a glass bowl and cool the jam to room temperature. Once at room temperature, you can use the jam right away. Store the remaining jam in the refrigerator in a glass jar that has a lid. Jam will only last a few days.

#914 - Sour Cream Lemon Cheesecake

(by Shirley McNevich)

2 cups graham cracker crumbs
1 1/4 cups white sugar
6 TBSP butter (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup Breakstone's sour cream
1 lemon (juiced; grate the peel)
4 eggs

In a bowl add graham cracker crumbs, 1/4 cup white sugar and the melted butter--mix. Remove 1/4 cup of the crumb mixture for later. Spray a 9 x 13 cake pan with Pam. Press the rest of the graham cracker mixture (NOT the graham cracker mixture you set aside) into the bottom of the greased cake pan. In a mixer add cream cheese and 1 cup white sugar--beat. Add sour cream--beat. Add the lemon juice and the grated lemon peel--beat. Add eggs--beat until smooth. Pour batter over the graham cracker crust. Sprinkle the 1/4 cup of graham cracker crumbs (that you saved earlier) over the top of the batter. Bake at 325 degrees for 40 minutes or until the center of the cake is almost set. Cool completely, then refrigerate overnight.

#518 - Lemon Delight

(by Shirley McNevich)

2 cups flour
2 sticks Parkay margarine (melted)
1 cup chopped nuts
2 - 8oz. Philly cream cheese
2 cups Domino's powdered sugar
2 - 3.5oz. boxes Jell-O lemon instant pudding
3 cups milk
1 - 8oz. Cool Whip (thawed)

In a bowl add flour, melted Parkay and nuts--stir together with a fork. Grease a 9 x 13 x 2" cake pan and press the nut mixture all over the bottom of the cake pan. Bake at 350 degrees for 20 minutes. Remove from oven and let it cool. In a mixer beat cream cheese and powdered sugar until smooth and spread cream cheese mixture on cooled crust. In a mixer beat pudding mixes and milk and spread pudding mixture on top of cream cheese mixture. Spread Cool Whip over the top. Chill overnight.

#222 - Wet Bread Pie

(by Shirley McNevich)

1 - 8 inch pie shell (baked)
1 cup bread broken into bite sized pieces
1/2 cup water
1 cup white sugar
3 eggs (separated--reserve egg whites for later)
the juice of 1 large lemon
1 tsp. lemon zest (grate the lemon peel)
2 TBSP butter
3 TBSP white sugar
3 egg whites
1/4 tsp. cream of tartar

Add the 1 cup of bread pieces to a bowl and pour the 1/2 cup water over the bread pieces. In the top of a double boiler (water in bottom pot--if you don't have a double boiler use two pots that fit inside of each other) add the wet bread, 1 cup white sugar, 3 egg yolks, lemon juice, lemon zest, and butter. Cook on medium heat until thick, stirring occasionally. Pour this mixture into the baked pie crust. In a mixer, combine 3 egg whites, cream of tartar. Beat until foamy, then add the 3 TBSP white sugar and continue beating at your mixer's highest speed until the mixture is stiff. Pour the egg white mixture on top of the pie. Use a spatula to spread the egg whites all the way to all edges of the pie. Using your index finger, start in the center of the egg whites and begin making a small spiral and continue as it gets larger until you get to the edge of the pie (for decoration). Bake at 350 degrees for 15-20 minutes or until the egg whites (meringue) are brown.

#75 - Lemon Flip

(by Aunt Betty [Herman] Arnold)

1 - 3oz. package lemon Jell-O
1 lemon (lemons can be frozen in a plastic bag; when you're ready to use them, put each lemon in microwave for 1 minute on high and then it's ready to use)
1 cup white sugar
1 1/4 cups boiling water
1 - 12oz. Carnation milk (refrigerate overnight before using)
1 box graham cracker crumbs (or can you break up graham crackers in a ziploc bag and roll with a rolling pin--they taste much better)

Refrigerate the can of Carnation milk overnight. Cut the lemon in half. Use a lemon squeezer and squeeze out the juice. Throw the seeds away. Use a grater and grate the lemon rind. In a bowl that will withstand boiling water, add Jell-O, sugar, lemon juice, grated lemon rind, and boiling water. Mix with a spoon until the Jell-O is dissolved. Let cool and then refrigerate until it starts to gel. In the mixer, beat the Carnation milk until it comes to a peak and then add the lemon Jell-O mixture to the beaten Carnation milk. Mix until smooth. In a small glass cake dish (about 7 x 11) cover the whole bottom with graham cracker crumbs. Pour the whole Jell-O/Carnation milk mixture on top of the graham cracker crumbs. Cover the whole top with more graham cracker crumbs. Refrigerate overnight. The next day, cut and serve.