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.

Sarah's Chicken Casserole, from Rachael

2 cups cooked chicken (diced, shredded, whatever you prefer) (using leftover rotisserie)
1 cup rice (I got boil in bag brown rice, the lazy person's rice )
1 can cream of mushroom soup (got the kind with garlic, garlic improves everything)
1 can cream of chicken soup (got the kind with herbs, just sounded tastier)
some lemon juice (we grow lemons, score!)
some onion powder

Mix all that together

Add bread crumbs and almonds on top (using crushed cheezits instead of breadcrumbs)
Add some shredded cheddar or mozz or some multi-cheese combo on top (We have shredded cheddar and some fresh mozz)

Cook for 25-30 minutes at 400 degrees.

Lemon-Garlic Pasta with Langostino and Broccoli, from Kris

- 1 package frozen langostino, thawed (preferably uncooked)
- 3 broccoli crowns in pieces
- 1 package spaghetti noodles
- 5 cloves garlic finely chopped
- juice of 3 lemons
- zest of 1/2 lemon
- 1/2 cup parm cheese
- 3 TBSP olive oil
- 1 TBSP butter
- salt and pepper to taste

Bring large pot of water to boil, add salt and 1/3 of the chopped garlic to boiling water. Add pasta and cook according to package directions. While past is cooking, place broccoli pieces in another pot of boiling water to blanche. Take out after 1 minute and drain. When pasta is done cooking, drain and combine with broccoli in strainer. Using same pot that pasta was cooked in, heat oil and butter over medium heat. Add remaining chopped garlic and cook for 1 minute - do not allow garlic to burn or brown. Add langostino to oil and cook until done, return pasta/broccoli to the pot. Pour lemon juice and parm cheese over the top, toss well and serve.

Lemon Garlic Pasta--from Kris

Lemon Garlic Pasta

- 1 lb pasta of your choice (we use spaghetti)
- olive oil
- parmesan cheese
- lemon juice (usually 2 or 3 lemons)

Cook the pasta and set aside to drain. In the pan that the pasta was cooked in (I do this so that I don't dirty another pan), heat the oil over medium heat - important not to get it too hot or it will burn the garlic). When oil is hot, add minced garlic and cook for a minute or two - don't burn the garlic. The goal is to cook the garlic gently and allow it's flavors to infuse into the oil. Add the pasta back into the pan with the oil, add lemon juice and parmesan cheese and toss well.

There really isn't an "amount" to use of the above items. It all depends on how lemony, how garlic-y and how lubed you like your pasta. It took me a few tries and tweaking to get it to the point that I like it, but now - it is an awesome, easy and delicious side pasta dish. If I want to make it into a main dish, I'll throw some cooked shrimp into it (cooked in a little butter with salt & pepper) and *poof* Lemon garlic pasta with shrimp. You can also toss in some blanched broccoli or whatever. It's great!

3- citrus Salmon, from Joanne

3- citrus Salmon

- Oven at 350

- Line rectangular pyrex dish or cookie tray with foil and lie salmon skin side down
- squeeze the juice of one lemon, lime and orange over the salmon
- sprinkle with basil, salt and pepper
- close foil around salmon, so the fish and juice is inside a closed, foil "bag"

bake until cooked medium (approx 20 mins)

Serve with pesto noodles and salad (I cook some spaghetti and toss in a store bought pesto sauce). Maybe leave some noodles plain for the kids?

I really like this recipe because it's EASY. The salmon essentially poaches in the juice so it's nice and tender.

Suggested by Mandy - Chicken Diablo

Chicken Diablo
Serves 8

For the marinade:
3 ounces blended oil (10 percent olive oil, 90 percent canola)
5 ounces Grey Poupon mustard
3 ounces lemon juice
1 tablespoon chopped parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

For the sauce:
1 46-ounce can chicken broth
1/4 pound margarine or butter
3/4 cup all-purpose flour
3 ounces lemon juice
4 ounces Grey Poupon mustard
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound fresh mushrooms, sliced
1 tablespoon chopped parsley

For the chicken:
8 boneless, skinless chicken breasts
2 pounds fresh angel hair pasta

For the chicken:

In a mixing bowl large enough to hold all of the chicken, whisk together the marinade ingredients. Add the chicken and coat thoroughly. Cover and refrigerate. Can be done 1-2 days in advance, or 2-4 hours ahead. Preheat oven to 375 degrees. Bake the chicken flat on a sheet pan for 12-15 minutes, until thoroughly cooked.

For the sauce:

Melt the margarine and whisk with the flour to make a light roux. Heat gently about 5 minutes, whisking occasionally. In a separate pot, add mushrooms and lemon juice to chicken broth and bring to a boil. Simmer, and thicken with the roux, using a whisk to mix. Add remaining sauce ingredients, except the parsley. Keep warm until serving.

To finish:

Bring 2 gallons of water to a boil to cook the pasta. Cook pasta and drain. Toss in a pot with the sauce. Add parsley and pre-plate pasta or pour into a large serving bowl. Top pasta with cooked chicken breasts and garnish with parsley sprigs.

Grilled Veggie Pasta, from Kris

Recipe for grilled veggie pasta:

-spend Saturday morning at the farmers market and get a shitload of fresh veggies that your family loves (today, ours are beets, carrots, zucchini, mushrooms, red onions, asparagus).
-slice and marinate veggies with some olive oil, salt, pepper
-grill over medium hot grill in veggie basket until they are done.
-cook and drain 1 pound penne pasta per package instructions
-Mix grilled veggies with pasta, top with parmesan cheese and dressing (recipe to follow).

Serve hot or cold.

Dressing for pasta:
- 1/4 cup olive oil
- 4 cloves garlic finely minced
- juice of 2 lemons
- 1/4 tsp lemon zest
- salt and pepper to taste

In small skillet, heat olive oil over medium heat. Add garlic and lemon zest and turn off heat. Allow garlic and lemon to cook and infuse into warm oil (about 3 - 4 minutes). Add lemon juice and whisk until blended. Add salt and pepper to taste. Pour over pasta and mix well. This pasta is one of my favorites to make in the summer. It's totally refreshing on a hot summer day. Even if it is served warm! The lemon just wakes up the senses.... I might go try to steal some lemons from my neighbors tree.

Suggested by Karli - Broiled Tilapia Parmesan

Broiled Tilapia Parmesan

INGREDIENTS
* 1/2 cup Parmesan cheese
* 1/4 cup butter, softened
* 3 tablespoons mayonnaise
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon onion powder
* 1/8 teaspoon celery salt
* 2 pounds tilapia fillets

DIRECTIONS1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Lemon-Garlic Pasta, from Kris

Lemon-Garlic Pasta

- 1 package spaghetti pasta
- 7 cloves garlic minced
- 2 TBSP butter
- 1 TBSP olive oil
1/3 cup fresh lemon juice (or thereabouts)

Cook pasta according to package directions, add 1/2 of the minced garlic to the pasta cooking water to enhance garlic flavor. Drain pasta, set aside. In pasta pan, melt butter and olive oil together over medium heat. Add minced garlic, allow to cook (but not burn!) for about 1 - 2 minutes to extract garlic flavor into oil. Add pasta back into pan, add lemon juice, salt and pepper. Toss well. I like to also add parmesan cheese and sometimes some fresh dill to the pasta as well.

Lemon-Dill Salmon with Cucumber-Dill Sauce, from Kris

Lemon-Dill Salmon:

-1 boneless, skinless salmon fillet (we get the big ones at Costco)
- 2 lemons sliced thinly
- 1/4 stick butter sliced in thin slices
- 1/4 cup fresh dill
- aluminum foil to wrap salmon for the grill
- salt and pepper to taste

Lightly spray aluminum foil with cooking spray. Arrange half of the butter slices and lemon directly on the foil. Salt and pepper the salmon, place on top of lemon/butter slices and top with fresh dill. Wrap in aluminum foil and place on grill.

Cucumber-Dill sauce:
- 4 oz sour cream
- 2 TBSP mayo
- 1/2 cup finely diced English cucumber with skin
- 1/4 cup fresh dill chopped
- 1 TBSP fresh squeezed lemon juice
- salt and pepper

Combine above ingredients in bowl and refrigerate.

Citrus Herb Chicken Marinade, from Karli

Citrus Herb Chicken Marinade
1/2 cup lemon or lime juice
2 TBS olive or canola oil
3/4 tsp season salt
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp dried basil
1/4 tsp thyme
Mix all ingredients and marinade chicken for at least 3 hours.

I grilled the chicken and served over Spanish style rice and tortilla strips. I then topped it with a small amount of salsa and sour cream. My husband melted some colby-jack cheese on top too.