Soften lemon ice slightly.
Beat in lemon rind and Strega liqueur.
Chill.
Cut lemons in half.
Discard seeds.
With a melon baller, cut scoops or balls from melons and replace them in the melons.
Top with generous portions of lemon ice.
o chill.
Add the lemon juice, lemon peel, and extract to
br>Mix butter, lemon juice, and half the Italian dressing mix in
ave room to share a dessert.
The White Chocolate Bread
In a large bowl, combine undrained pineapple tidbits, mandarin orange sections (undrained), fruit cocktail (undrained), coconut and lemon juice.
Sprinkle the instant pudding mix over fruits and toss lightly to mix.
Chill.
Just before serving, peel and slice bananas, fold into lemon fruit mixture.
Serve in dessert dishes, top with topping, if desired.
Makes 10 servings.
small bowl combine the Italian seasoning with seasoned salt, black
Line a 13 x 9-inch pan with angel food slices 3/4-inch thick. Pour the 2 cans cherry or blueberry filling over the sliced angel food cake.
Mix lemon pudding and milk until thick.
Fold in sour cream; pour this over the pie filling, spreading it out so it is covered.
Top with Cool Whip.
Refrigerate overnight.
Place chicken between plastic wrap and pound to flatten just a little.
Place chicken in glass pan and marinate in lemon juice for about 10 minutes. Turning a few times.
Sprinkle chicken with lemon pepper and olive oil turn to coat and let marinate for another 15 minutes.
Put bread crumbs on plate and coat chicken on both sides.
Fold chicken in half and place in a glass baking dish.
Bake at 350 degrees for 8-10 minutes then flip over and bake another 8-10 minutes.
Do not overbake. :).
Preheat oven to 350\u00b0. Dissolve lemon Jello in boiling water. Set aside to cool. In a large bowl, combine cake mix and corn oil. Add eggs one at a time, mixing well after each addition. Add cooled lemon Jello to batter and pour into a greased and floured 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes. Reduce heat to 300 \u00b0 and bake 30 minutes longer. In a medium mixing bowl, combine powdered sugar with lemon juice and mix well. Remove cake and pierce all over with a 2 tined fork. Spread icing over cake while cake is hot.
gg yolks, 1/3 cup lemon juice and 1 tablespoon of
In a one-cup glass measuring cup, mix sugar and cornstarch together; then whisk in water, lemon juice, lemon peel and salt.
Microwave uncovered on High, stirring every 30 seconds, until sauce is thickened and boiling; it will take 1 to 2 minutes.
Add butter and keep stirring until sauce is smooth.
Serve sauce warm over gingerbread, bread pudding, or any type of plain cake.
This dessert is made in three layers.
Add pudding mix to water and mix well.
Bring to boil.
Stir with a whisk until thickened.
Add box of Jello and stir in well.
Pour into individual dessert dishes and refrigerate until set.
Top with fat free Cool Whip.
Melt butter; mix crumbs in and press into 9 x 13-inch serving dish.
Dissolve sugar in mixture of lemon juice and rind. Dissolve Jell-O in water and chill in refrigerator.
Whip milk until thick; gradually add Jell-O, beating.
Stir in lemon mixture.
Put in crust and chill.
Sprinkle graham cracker crumbs on top for garnish.
Wash and pat dry chicken breasts.
Pound thin with meat hammer.
Combine flour, salt, pepper and Italian seasoning into a large dish.
Coat chicken by dipping into flour mixture, both sides.
Make jello according to directions.
When fairly thick, whip the milk.
Add to jello (using large bowl).
Add sugar, lemon juice and vanilla.
Put 1/2 of crumbs into a 9 x 13-inch pan.
Add jello mixture.
Put remainder of crumbs on top.
Refrigerate overnight.
Blend together flour, oleo and pecans; bake at 350\u00b0 until very light brown. Mix together cream cheese, 1 cup Cool Whip and powdered sugar. Spread over crust. Prepare instant lemon pudding with milk. Mix until slightly thickened and spread over cheese mixture. Top with remaining Cool Whip.
Chill and serve.
Soften gelatin in cold water.
Combine egg yolks, 3/4 cup sugar, lemon juice and rind.
Cook over hot (not boiling) water, stirring constantly until mixture coats metal spoon.
Add softened gelatin and stir to dissolve.
Cool until partially set.
Beat 3/4 cup sugar into egg whites.
Fold into custard.
br>Combine boiling water and lemon gelatin in another bowl. Mix
In a large bowl, combine undrained canned fruits with flaked coconut and lemon juice. Sprinkle the instant lemon pudding mix over the mixture and toss lightly to combine.
Chill.