Zesty Asparagus

Asparagus time! Don't you just love fresh asparagus? And this recipe is very simple to make. This goes great with pork, chicken, grilled shrimp... 

Ingredients

• 1 cup (about 4 oz.) sliced mushrooms  
• 1/4 cup Italian Salad Dressing  
• 1 tsp. lemon juice  
• 1 lb. asparagus spears, ends removed  
• 2 Tbsp. PLANTERS Sliced Almonds  
• 3 tsp lemon zest
• 1 tbl melted butter

MIX mushrooms, dressing and lemon juice in large nonstick skillet; cook on medium heat 3 to 5 minutes or just until mushrooms are tender, stirring frequently.

TOP with asparagus; cover. Reduce heat to medium-low; simmer 5 minutes or until asparagus is crisp-tender.

SPRINKLE with almonds, lemon zest and butter

Magic Lemon Pie

I guess I'm just in pie mode, and Gram has been on my mind lately. She made the best pies It's a wonder we didn't weigh 400 pounds. Going through her cookbook, I found the Magic Lemon, Yummy another favorite. Enjoy

Ingredients:

• 3 eggs, separated
• 2 tsp  grated lemon rind
• 1 can  Eagle Brand® sweetened condensed milk
• ½ cup  lemon juice
• 1 9" baked pastry shell or prepared graham pie crust
• ¼ tsp  cream of tartar
• ¼ cup  sugar

Preparation:

1. Beat egg yolks; whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust.
2. Bake in preheated 325°F oven for 25 minutes. Remove from oven. Increase oven temperature to 350°F.
3. Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust.
4. Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.


Adams Family Cookbook

Pea Hummus

Every once in a while aren't you in the mood for something just a little different? Perusing the Internet I found this.  I think i think I have to try it. Not sure what the curmudgeon will think... he does like hummus and he likes peas, but hum. I'll let you know...

Fresh Pea Hummus from Gourmet May 2001



Ingredients For pita toasts

1 large garlic clove, smashed with flat side of a knife
2 tablespoons olive oil
4 (6- to 7-inch) pita loaves with pockets (not split)



For hummus

2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
3/4 teaspoon cumin seeds, toasted and cooled
1/2 cup fresh cilantro leaves
1 to 2 garlic cloves
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/2 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper


Preparation
Make pita toasts:

Preheat oven to 375°F.
Combine garlic and oil in a small cup and let stand while oven heats.
Brush garlic oil on 1 side of each pita. Arrange pitas, oiled sides up, in 1 layer on a large baking sheet. Bake in middle of oven until toasted, 12 to 15 minutes (pitas will not be completely crisp). Stack pitas while still warm and cut each into 6 triangles (24 total). Cool, then transfer to a plate or basket to serve with hummus.



Make hummus while pitas toast:

Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.
Add peas, tahini, lemon juice, salt, and pepper and purée





Read More http://www.epicurious.com/recipes/food/views/Fresh-Pea-Hummus-105006#ixzz1wJQt0Vg0

Lemon Chicken and Rice

What You Need

1lb. boneless skinless chicken breasts, cut into strips
1/4cup KRAFT Asian Toasted Sesame Dressing
1/4cup lemon  juice
3cups frozen stir-fry vegetables
3cups hot cooked long-grain white rice
1/4cup chopped PLANTERS COCKTAIL Peanuts

Make It


HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until done.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice; top with nuts.


Kraft Foods

Roasted Pears with Blue Cheese by Ina Garten

Ingredients

• 3 ripe but firm Anjou pears
• Freshly squeezed lemon juice (3 lemons)
• 3 ounces coarsely crumbled sharp blue cheese such as Stilton
• 1/4 cup dried cranberries
• 1/4 cup walnut halves, toasted and chopped
• 1/2 cup apple cider
• 3 tablespoons port
• 1/3 cup light brown sugar, lightly packed
• 1/4 cup good olive oil
• 6 ounces baby arugula
• Kosher salt

Directions

Preheat the oven to 375 degrees F.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

Take this to your next party, and watch it disappear. By the way, this recipe make 6 servings with only has 1 carb per serving.
Ingredients:


¼ cup mayonnaise
¼ cup sour cream
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
6 ounces white crab meat, drained and picked over
2 green onions, finely chopped
½ chopped red bell pepper
⅛ teaspoon salt
⅛ teaspoon ground pepper

Directions:

1. In a medium bowl, mix mayonnaise, sour cream, seasoning and lemon juice until smooth.
2. Add crab, green onions and pepper; stir until ingredients are well combined.
3. Season to taste with salt and pepper. Serve with vegetables for dipping.

Quick Orange Pork Chops with Green Beans.

These citrus pork chops with a twist. Easy to do, and so good.

4 boneless center cut  pork chops
1 medium orange
3 Tablespoons Lemon juice
3 Tablespoons Honey
2 teaspoons paprika
1 tablespoon balsamic vinegar
1/2 cup sliced mushrooms
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1 Table spoon Worcestershire sauce.
1 pound clean stringed green beans.
salt and pepper
olive oil
Butter

In a small sauce pan add the honey, lemon, a pinch of salt, paprika, Worcestershire and balsamic vinegar. slowly bring to a simmer.
Peel and chop the orange into small pieces, add to the honey mixture.
Add 2 tablespoons of olive oil to a large frying pan. Bring to medium heat and add the pork chops. cook for 4 minutes. Turn over, add the onion bell pepper mushrooms and the honey orange sauce.
Bring a pan of salted water up to a boil add the green beans. cook 5-7 minutes until tender. drain the water. return the beans to the pan and add a little butter. Strain half the mushroom onion mixture out the pork chop pan and add to the beans.
Serves 4.