INGREDIENTS: 2 c. biscuit/baking mix, 1 pkg. (3.4 oz.) instant lemon pudding mix, ¼ c. poppy seeds, ¼ tsp. grated lemon peel, 2 eggs, 1 c. milk, ¼ c. vegetable oil, ¾ c. powdered sugar, 1 Tbs. lemon juice
DIRECTIONS: In large bowl, combine the baking mix, pudding mix, poppy seeds and lemon peel. In another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake @ 375° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5” before removing from pan to a wire rack. In small bowl, combine p. sugar and lemon juice; drizzle over muffins.
INGREDIENTS: 10 oz. pkg. frozen peas, 1 c. diced celery, 1-1/2 c. cauliflower flowerettes,1/4 c. diced green onion, 2 Tbs. honey roasted cashews-chopped, ¼ c. bacon-cooked crisp and crumbled, ½ c. sour cream, 1 c. Hidden Valley Ranch Salad Dressing, ½ tsp. Dijon mustard, 1 sm. garlic clove-minced
DIRECTIONS: Rinse peas in hot water and drain. Combine vegetables, nuts and bacon with sour cream. Mix dressing, mustard and garlic together. Pour over salad mixture. Toss carefully. Chill. Sprinkle paprika on top.
INGREDIENTS: 4 lbs. asparagus-cut into 1” pieces, 1 medium white onion-diced into large pieces, 4 oz. butter, 2 qts. chicken or vegetable stock-heated to boil then set aside, 1 pint heavy cream
DIRECTIONS: Saute onions and butter in small stockpot until translucent, add asparagus and continue to sauté 2-3 minutes. Add heated stock just until it covers the asparagus. Season the broth with salt, pepper and a pinch of sugar. Simmer until tender, keep asparagus green in color and be careful not to overcook. Transfer contents to a blender or processor. Puree until smooth. Add heavy cream while blending. Adjust salt, pepper and sugar. Pass through a fine strainer. Serve immediately.
INGREDIENTS: 1 Tbs. butter, 6 oz. sliced mushrooms, 1 (9”) unbaked pie shell. 8 asparagus spears about 4 inches in length, ½ tsp. salt, 1 c. shredded Monterey Jack or mild Cheddar cheese, 3 eggs, 1-1/4 c. half and half, grated peel and juice of ½ lemon, ¼ tsp. seasoned salt, pepper to taste, dash of nutmeg-freshly ground if possible
DIRECTIONS: Saute mushrooms until lightly browned. Using a slotted spoon, remove to a plate; set aside. Rinse the skillet out; fill with water to a depth of about 2 inches. Add ½ tsp. salt. Bring water to boil; add trimmed asparagus. Cook for about 4-5 minutes or just until tender. Bake the pie crust at 375°for 10 minutes to partially cook the crust. Sprinkle ¾ c. cheese and mushrooms over bottom of shell. Arrange asparagus spears in a spoke fashion over mushrooms. In medium bowl lightly beat eggs with half and half, lemon peel, juice, salt and pepper and nutmeg; pour over vegetables. Sprinkle with remaining cheese. Set the pie on a cookie sheet in 350° oven. Bake for 45 minutes or until knife inserted comes out clean.
INGREDIENTS: 1 c. shortening, 2-1/2 c. sugar-divided, 2 tsp. vanilla, 1 Tbs. lemon juice, 2 tsp. finely grated lemon zest, 6 eggs-room temperature-separated, 3 c. sifted self-rising flour (measure after sifting), ½ tsp. baking soda, ¾ c. buttermilk, sifted powdered sugar, Lemon sauce, Fresh blueberries or strawberries for garnish (optional) LEMON SAUCE: ½ c. butter, 1 c. sugar, ¼ c. water, 1 egg-beaten, ¼ c. lemon juice
DIRECTIONS: Using an electric mixer, cream shortening with 1-1/2 c. sugar. Blend in vanilla, lemon juice and zest. Add egg yolks one at a time, blending just until smooth after each addition. Stir baking soda into the buttermilk. To the first mixture add sifted flour alternately with buttermilk, blending well after each addition. In a glass or stainless steel bowl, beat egg whites until frothy, then gradually beat in the remaining ¾ c. sugar; beat until egg whites form stiff peaks (this will take a few minutes). Fold egg white mixture gently into batter until well incorporated. Spoon batter into greased and floured 10” tube pan. Bake @ 350° for 60-75 minutes or until cake tests done. Cool on rack; carefully remove p an and transfer to cake plate. Sift powdered sugar over cake top; serve with warm lemon sauce (below) and garnish if you wish. LEMON SAUCE: In saucepan combine butter, sugar, water, beaten egg and lemon juice. Cook over medium heat, whisking constantly until mixture comes to a boil. Remove from heat and let cool before serving.