I don’t know where this citrus bee in my bonnet came from unless it’s ’cause it’s hot weather, and cold citrus desserts are so delicious.
I know it’s more trouble to produce fresh juices, but lemon and orange and raspberry and any thing else “flavored” is not nearly as good. I’ve never understood flavorings like turkey bacon and turkey sausage. How’d they convince that turkey he was a hawg?
It’s purely sinful that the lemon cream pie is so easy and so very delicious. You can buy pie crust that, I’m told, is next to homemade tasting. No, I don’t recommend a graham cracker crust here.
The orange cookies recipe makes about six dozen. Think how much fun they’d have on a picnic. They are very soft and somewhat fragile. Pack with care.
I did not add carrots to the Italian slaw. Neither did I get to taste it. My guests said it was very tasty. I did get my share of the chicken and rigatoni. It was evermore delicious. Next time, I’m going to use the smaller version of rigatoni.
Lemon cream pie
1 8-9 inch pastry crust, baked and cooled completely
1 can eagle brand milk
- cup fresh lemon juice
- 2 cups extra creamy Cool Whip
In a medium bowl, stir juice into the condensed milk until completely mixed. Fold in Cool Whip. Spoon into the pie crust. Cover with plastic wrap and chill at least three hours.
- I used at least two more tablespoons for extra lemon flavor.
- About two-thirds of the Cool Whip container is close enough to two cups.
Italian Slaw/Salad Dressing
6-8 cups shredded cabbage
1 small red onion, shredded
1 medium carrot, shredded, optional
For the dressing
7 tablespoons canola oil (a scant half cup)
- 2 tablespoons tarragon vinegar
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
In a large bowl toss cabbage and onion. Refrigerate.
In a small bowl whisk together the dressing ingredients. Set aside until sugar dissolves. Pour dressing over salad. Serve.
- I made my own tarragon vinegar.
1/2 cup white wine vinegar
2 teaspoons dried tarragon
In a small microwavable container, heat vinegar. Do not boil. Stir in dried tarragon. Set aside, uncovered, to cool completely. Stir frequently. Cover and refrigerate to use as needed.
1 1/2 cups sugar
1 cup butter, at room temperature
4 cups all purpose flour
1 teaspoon soda
1 teaspoon baking powder
1/3 teaspoon salt
2/3 cup fresh orange juice
3 tablespoons grated orange peel
For the frosting
1/4 cup melted butter
2 cups powdered sugar
1 tablespoon orange peel
2-3 tablespoons orange juice
Preheat oven to 375 degrees. Line baking sheet(s) with parchment paper.
Cream butter and sugar until light. Add eggs. Beat until incorporated. Whisk together dry ingredients. Add to creamed mixture. Beat until incorporated. Add juice and peel. Mix well. Chill about 15 minutes.
Scoop two tablespoons cookie dough onto a parchment lined baking sheet about 2 inches apart. Bake about 10 minutes or until edges are golden. Cool slightly. Ice whilst still warm.
Rotisserie Chicken and Rigatoni
2 tablespoons butter
2 teaspoons freshly grated garlic
3 1/2 cups chicken broth
8 ounces rigatoni
Salt and pepper to taste
Remove choice chicken from the bones. Add all rejected chicken, bones and skin to a pot of water to cover the chicken. Bring to boil; reduce heat and simmer at least an hour. Don’t boil but a minute or two. You need to keep as much flavorful broth as possible. Strain out all the solids. Set aside the broth.
In a large Dutch oven, melt butter; add garlic and heat until garlic is soft. Add broth and pasta. Bring to a low boil and cook until pasta is al dente or to your preferred tenderness. Shred the choice chicken and add to the pot. Heat through.