At Lemon Tree Lane Kitchen, we believe food is love. Many of our fondest family memories were made in the kitchen. Get inspired to create wonderful memories of your own with our 'Recipes' page, which features some of our absolute favorite dishes! We've also created 'Heidi's Leftovers' to be your go-to resource for fun, out-of-the-box ways to turn leftover meals into something new and delicious. Be sure to peruse 'Market News' for the latest on what Lemon Tree Lane Kitchen products you can find at the farmer's markets. Last but not least, stop by 'Reminisce' to share your favorite food memories, stories and photos!
Rub cooked egg yolk through sieve into bowl and add uncooked egg yolk. Beat in salad oil gradually, and add vinegar, worcestershire sauce and seasonings. Just before serving fold in whipped cream and dill. makes about 1 cup.
3 lbs small red potatoes, cut into cubes
3 teaspoons salt
1 cup sliced celery
1/2 cup chopped red onion
4 hard cooked eggs
1 cup french onion dip
1 tablespoon packed brown sugar
1 teaspoon ground black pepper
Place potatoes in large pot and cover with water. Cook until tender. Drain and cool. Combine remaining ingredients and fold into potatoes, blending well. Refrigerate at least 4 hours.
1/2 cup sugar
1/2 cup milk
1 teaspoon vanilla
1- 9-inch unbaked pastry shell
2 tablespoons sugar
1 tablespoon cornstarch
1 cup water — 2 1/2 cups fresh blueberries
Combine softened cream cheese and sugar, mixing until well blended. Blend in milk, eggs and vanilla. Pour into pastry shell. Bake at 400*, 15 minutes. Reduce oven temp. to 325*; continue baking 20 minutes. In a saucepan, combine sugar and cornstarch; gradually add water. Cook, stirring constantly, until clear and thickened. Add berries; continue cooking 5 minutes. Cool slightly; spoon over cream cheese mixture. Chill