Lemon Linguine

Pasta is pasta, but this dish is light and it's perfect for a spring dinner with a side salad.

Ingredients:

1 (8 oz) pkg. linguine

1/4 cup minced onion (also like to use thinly sliced scallions instead)

1 tbl butter, melted

1 (8 oz) carton sour cream

4 tbl fresh grated parmesan cheese, divided

1 tbl milk

1/4 tsp salt

1 tbl fresh lemon juice

1 whole lemon, zested

2 tbl fresh chopped parsley

2 tbl fresh chopped chives


Directions:

1. Cook pasta, then drain, then keep warm.

2. In skillet, cook onion and garlic in butter, stirring constantly unitl tender, not brown.

3. Stir in sour cream, 2 tbl of the parmesan cheese, milk, lemon pepper, salt, lemon juice and zest.

4. Cook 1-2 minutes. Remove from heat and pour over linguine. Toss gently, then add parsley, chives and remaining parmesan. Serve warm.

**serves 4-6

Pistachio Crescent Cookies

Very nice cookie for summer because it is light tasting and refreshing.

Ingredients:

1 cup shelled pistachios (unsalted)
2 cups powdered sugar
2 sticks (1 cup) unsalted butter, softened
2 tsp grated lemon zest
1 Tbl lemon juice
1/2 tsp vanilla
2 cups all purpose flour
1/2 tsp salt

Directions:

1. In food porcessor, pulse pistachios and 1/4 cup of sugar until finely ground.
2. Beat butter, 1/2 cup sugar, zest, juice, and vanilla in large bowl with mixer on medium speed until fluffy. On low speed, beat in nut mixture, then flour and salt to blend. Cover and chill 1 hour.
3. Preheat oven to 350 degrees.
4. With floured hands, roll heaping teaspoons of dough into 3 inch ropes and shape into crescents. Place 2 inches apart on ungreased baking sheets.
5. Bake 14 to 16 minutes until edges and bottoms are lightly browned. Cool slightly on sheet on a a wire rack, then transfer to rack. Let stand until just warm.
6. Gently roll warm cookies in powdered sugar. Cook completely on rack. Reroll in sugar if needed.
7. Store airtight with layers of wax paper at room temperature up to 2 weeks.

***makes approx 60

Springtime Sugar Balls

These are a great cookie for anytime, but especially nice and light for Spring time.

Ingredients:

1 tube (16 & 1/2 ounce) refrigerated sugar cookie dough
1/2 cup all purpose flour
1 tbl grated lemon rind
1 tbl grated lime rind
1 tsp orange extract
1/4 cup light green, yellow, and/or orange decorating sugar

Directions:

1. Preheat oven to 350 degrees.
2. On a well floured surface, knead dough with the flour, lemon rind, lime rind, and orange estract.
3. Using a level tablespoon of dough, roll into balls, then roll in your choice of the colored sugars and place on ungreased baking sheets.
4. Bake for 12 minutes...then remove to a wire rack and cool completely.

***makes 24 cookies

Lemonade Cupcakes

I found this recipe in some magazine and was really intrigued to try it. Boy am I glad I did, because they are so tasty and tangy. They would be great for a Sunday brunch or after dinner with a coup of coffee. Try them!

Ingredients:

1 can (6 ounce) frozen lemonade concentrate...thawed
1 pkg (18.25 ounce) white cake mix
1 container (8 ounce) sour cream
1 pkg (3 ounce) package cream cheese...softened
3 large eggs
1 can (12 ounce) cream cheese frosting

Directions:

1. Preheat oven to 350 degrees..prepare muffin tins with paper liners...enough for 30.
2. Remove 2 tablespoons lemonade from the can (same the rest to use for another use)
3. Combine the 2 tbl lemonade, cake mix, sour cream, cream cheese, and the eggs in a mixing bowl, and beat at high speed for 3 minutes...make sure to scape down sides.
4. Spoon batter into prepares muffin tins, filling each 3/4 full.
5. Bake for 22 minutes or until a wooden pick inserted comes out clean.
6. Cool in pans on a wire rack for 5 minutes...then remove from pans to cool completely on wire rack.
7. Spread evenly with frosting. Decorate or garnish as desired.

Grandma Smith's Spring Salad

My Great-Grandma Smith used to make this jello salad every Easter. Everyone looked forward to it. It looks 'Springy' and it's very light and refreshing.

Ingredients:

2 pkgs lemon jello
1 large (8oz) block of cream cheese
2 cups hot water
1 can PET or Carnation milk chilled and whipped
1 large can crushed pineapple-drained

Directions:

1. Soften cream cheese
2.Mix jello, hot water, and cream cheese, & let jell slightly in refrigerator.
3.Whip canned milk until thick, add pineapple, blend with jello mixture, and pour into a 9 x 13 dish. Chill until set.

**My Grandmother always served this by placing a real nice crispy lettuce leaf on a salad plate, then a square of the jello on top, with a small dollop of sugar sweeted mayonaise, and a cherry on top.