Lemon Pie Filling, from Barb

Try this for a lemon filling:
2 cans of sweetened condensed milk
4 egg yolks
1 cup lemon juice

mix well with electric beater and then back in graham cracker crust at 350 degrees for 10-15 minutes.

Parsley Salad, from Carolyn

Parsley Salad
1 medium cucumber
1 medium tomato
1/4 medium onion
1/4 cup chopped, fresh parsley
vinaigrette (we used Good Seasons Italian dressing, which is our standard salad dressing)
crumbled feta

Chop all veggies in small bite-size pieces, add parsley, and toss in vinaigrette. Add feta when served.

Pork n' Potato Dinner, suggested by Karli

INGREDIENTS

• 2 (1 inch thick) bone-in pork loin chops
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 2 1/2 tablespoons grated Parmesan cheese, divided
• 1/8 teaspoon pepper
• 2 medium potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 1 teaspoon beef bouillon granules
• 1/2 cup boiling water
• 1 1/2 teaspoons lemon juice

DIRECTIONS

1. Coat pork chops with flour. In a skillet over medium-high heat, brown chops in oil on both sides. Combine 1 tablespoon Parmesan cheese and pepper; sprinkle over chops. Arrange potato and onion slices over chops. Sprinkle with 1 tablespoon Parmesan cheese.
2. Dissolve bouillon in boiling water; stir in lemon juice. Pour over chops. Sprinkle with the remaining Parmesan cheese. Cover and simmer for 18-22 minutes or until meat juices run clear.

Basil-Peach Sangria, suggested by Amy

Basil Peach Sangria
INGREDIENTS (Nutrition)

* 3/4 cup white sugar
* 1 cup loosely packed fresh basil leaves
* 3 1/2 cups peach nectar
* 1/4 cup fresh lemon juice
* 1 (750 milliliter) bottle white wine such as Pinot Grigio

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DIRECTIONS

1. In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool.
2. Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.

*These were delicious!

Gorgonzola-Basil Burgers, suggested by Amy

Basil-Gorgonzola Burgers
INGREDIENTS (Nutrition)

* 1 pound ground sirloin, or extra lean beef
* 1 tablespoon minced garlic
* 1/8 teaspoon onion powder
* 1 (4 ounce) container crumbled Gorgonzola cheese
* 1/4 cup fresh basil leaves, chopped
* salt and black pepper to taste
DIRECTIONS

1. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
2. Mix the ground sirloin, garlic, onion powder, Gorgonzola cheese, and basil together in a large bowl until evenly blended. Divide mixture evenly to form four patties.
3. Cook patties on preheated grill until meat is evenly browned and center is no longer pink, about 5 minutes on each side.

*I would add more onion powder and kosher salt to the mix, but everyone loved these. I served them on toasted ciabatta (sp?) that I smothered with garlic-parsley butter. I had red onion, tomato, spinach leaves and avocado to go on top.

Quick Edamame and Orange Rice, suggested by Heather

Quick Edamame & Orange Rice
Cooking Light, APRIL 2005

Yield
4 servings (serving size: 1 3/4 cups)

Ingredients
* 3 cups uncooked quick-cooking brown rice
* 1 tablespoon canola oil
* 1 1/2 cups thin diagonally sliced celery
* 1 cup sliced green onions
* 1 cup (2 x 1/2-inch) julienne-cut red bell pepper
* 1 cup frozen shelled edamame (green soybeans), thawed
* 1/2 cup dry-roasted cashews
* 1/4 cup low-sodium teriyaki sauce
* 1 teaspoon dark sesame oil
* 1/8 teaspoon freshly ground black pepper
* 2 small oranges, peeled and sectioned

Preparation

Cook rice according to package directions, omitting salt and fat. Set aside, and keep warm.

Heat canola oil in a large nonstick skillet over medium-high heat. Add celery, onions, and bell pepper; sauté 1 minute. Stir in cooked rice, edamame, and remaining ingredients. Serve immediately.

Nutritional Information
Calories: 476 (29% from fat)
Fat: 15.6g (sat 2.2g,mono 7.6g,poly 2.2g)
Protein: 14.7g
Carbohydrate: 75.9g
Fiber: 10.4g
Cholesterol: 0.0mg
Iron: 3.7mg
Sodium: 556mg
Calcium: 119mg

** I used the recipe more like some suggestions and will play around with it a lot when I make it again. I forgot to get green onions, so I used shallots, but green onions would be nicer. I eyeballed the amts for everything, but next time I want a crapton of the veggies and stuff with every bite of rice. I think I will always add garlic-chile sauce in future. I didn't include cashews. Oh, and the celery was completely useless. I would say it's a great base recipe that you can do a lot with to make it to your own tastes.

Faux Fried Chicken, and idea from Karli

I made faux fried chicken. I mixed flour, cornmeal, and spices (garlic, salt, onion powder, sage, paprika) together and used it to double bread some chicken breasts. I sprayed a glass baking pan with non stick cooking spray and also the tops of the chicken. Baked at 425° for 30 minutes and it was very crunchy.