Lemon Cream Sauce


1 tablespoon butter
1 tablespoon flour
1 cup milk
1/4 teaspoon dill weed
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
1 to 2 tablespoons lemon juice


Melt butter, stir in flour. Add milk, stirring constantly heat until sauce is bubbly and smooth. Cook 2 to 3 minutes. Add dill weed, salt and cheese. Stir to melt cheese. Remove from heat and stir in lemon juice. Serve over white fish or asparagus.

Lemon Herbed Salmon


2 1/2 cups fresh bread crumbs
4 garlic cloves, minced
1/2 cup chopped fresh parsley
6 tablespoons grated Parmesan cheese
1/4 cup chopped fresh thyme
2 teaspoons grated lemon peel
1/2 teaspoon salt
6 tablespoons butter, melted and divided
1 (3 pound) salmon fillet


1. In a shallow bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon peel and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside.

2. Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350 degrees F for 20 to 25 minutes or until salmon flakes easily with a fork.

Lemon Freeze


1 (13 oz) can evaporated milk
1 cup sugar
Juice and zest from 3 lemons
1/2 box vanilla wafers

Chill evaporated milk really well. Whip milk, adding sugar, slowly. Add lemon juice and zest slowly. Crush vanilla wafers. Place half of the crumbs in the bottom of a 9x13 pan. Spread whipped milk over crumbs. Sprinkle remaining crumbs evenly over whipped milk. Freeze until firm.
Serves 8

Lemony Steaks
For 4 Servings

4 sirloin steaks
grated rind and juice of 1/2 lemon
3 tbsp chopped fresh parsley
2 tsp Worcestershire sauce
Tabaso Sauce (optional)
2 tbsp olive oil
2 tbsp butter
1 tsp French Mustard
1 garlic clove, crushed
salt and pepper to taste
parsley sprig to garnish
1 lemon cut into wedges to serve


1. Trim excess fat from steaks. Combine rind, lemon juice, parsley, Worcestershire sauce and Tabasco, if using and set aside.
2. In a large frying-pan, combine oil, butter, mustard, garlic, salt and black pepper stir well and heat until mixture begins to bubble.
3. Saute steaks in the seasoned butter for 3-4 mins, turning them after 2 mins. Pour over the reserved parsley mixture and cook for a further 2-3 mins, or until cooked to taste. Garnish with parsley sprig and serve immediately with lemon wedges.

Good serve with saute potatoes and peas, or mixed salad.

I love lemons. I even cut them up and eat them sprinkled with salt. My little sister eats them that way to.
I bought two bags of them at Walmart today.