A Taste of Lemon Cookbook

By Margie Vance Gregoriades

A Taste of Lemon Cookbook consists of measures for cooking, substitutions, equivalent weights and measures, various lemon ideas, and cooking tips in general but most importantly twenty-two chapters containing 984 lemon-enhanced recipes. Each recipe consists of at least one form of lemon, whether it be through the use of juice, pulp, or zest. These recipes will delight with a local as well as a foreign touch. They are a fit for any cook's style for every day as well as holidays and for both casual and formal occasions. A Taste of Lemon Cookbook will bring added creativity to your cooking and bring eager family and guests to your table.

• Language: English
• Publisher: Fulton Books, Inc.
• Release date: Dec 6, 2023
• ISBN: 9798887315119

Book preview

Table of Contents

Title

Copyright

About the Author

Acknowledgement

Appetizers

Spinach and Artichoke Dip

Creamy Spinach and Artichoke Dip

Curried Artichoke Dip

Blue Cheese Dip

Feta Artichoke Dip

Classic Spinach Dip

Spicy Spinach Dip

Quick Red Pepper Dip

Red Pepper Dip

Sun-Dried Tomato Dip

Cucumber Dip (Tzatziki)

Hummus Dip

Layered Hummus

Red Pepper Hummus

Zucchini Hummus

Eggplant Dip

Nutty Cream Cheese Dip

Sour Cream and Onion Dip

Broccoli Cheese Dip

Olive and Artichoke Dip

Baked Feta Dip

Lemony Feta Dip

Mexican Cheese Dip

White Bean Dip

Sausage Dip

Chicken Dip

Avocado Dip

Guacamole Dip

Crab Dip

Crab and Green Onion Dip

Clam and Cheese Dip

Smoked Salmon Dip

Creamy Dilled Salmon Dip

Shrimp Dip

Shrimp and Asparagus Dip

Tomato Salsa

Taco Dip

Snacks

Chicken Liver Pâté

Bacon-Wrapped Spam

Libby R.'s Water Chestnuts

Anna R.'s Wonton Goodies

Sausage Cheeseballs

Deviled Eggs

Salmon Ball

Molded Shrimp

Shrimp Canapés

Shrimp Cups

Curried Chicken Ball

Chicken Salad Puffs

Chicken Phyllo Triangles

Chicken Rollups

Cheddar Gougères (French Cream Puffs)

Cream Puffs with Roquefort-Pecan Filling

Cheddar Wafers

Olive-Filled Cheeseballs

Cheese Ball

Baked Brie

Braunschweiger (Liver Cheese) Pâté

Greek Phyllo Bites

Apricot Brie

Tuna Ball

Ham and Cheese Ball

Simply Lemon Bars

Anna R.'s Lemon Pie Bars

Lemon Cream Cheese Bars

Cheesecake Bars

Anna R.'s Tangy Lemon-Nut Bars

Lemon-Coconut Bars

Blueberry-Lemon Cheese Bars

Raspberry Bars

Strawberry Rhubarb Bars

Apricot Bars

Strawberry Shortbread Bars

Kentucky Derby Bars

Blueberry-Pecan Bars

Peach Almond Bars

Rhonda K.'s Brownies

Ginny B.'s Dream Bars

Nonalcoholic Drinks

Lemonade

Mint Julep

Strawberry Lemonade

Citrus Iced Tea

Wendy B.'s Citrus Cooler

Citrus Punch

Nancy B.'s Tea Punch

Raspberry Shake

Minted Tea Punch

Mint Punch

Spiced Grape Juice

Wedding Punch

Harvest Punch

Sprite Punch

Pat A.'s Banana Slush

Orange Smoothie

Fresh Berry Smoothie

Drinks with Alcohol

Mary M.'s Italian Lemon Liqueur

Lemon Brandy

Mint Julep

Kitty D.'s Lemon Drop Martini

Champagne Punch

Classic Bloody Mary

Lemon Ale

Rum Fruit Punch

Sangria

Wasssail Bowl

Mulled Wine

Daiquiri Punch

Breads

Angel Biscuits

Cheddar Onion Biscuits

Tomato Biscuits

Yeast Beer Bread

Corn Bread

Corn Bread Supreme

Cheesy Spoon Bread

Hush Puppies

Onion Flatbread

Lemon Tea Bread

Lemon Cream Cheese Bread

Scottish Loaf

Nancy A.'s Lemon-Thyme Bread

Lemon Oat Loaf

Lemon Nut Bread

Lemon Poppy Seed Bread

Lemon-Blueberry Bread

Rich Blueberry-Lemon Bread

Citrus Bread

Apple Nut Bread

Banana Bread

Pumpkin Bread

Lemon-Zucchini Bread

Carrot Raisin Nut Bread

Stollen

Orange Bread

Piña Colada Bread

Greek Easter Bread (Tsoureki)

Greek New Year's Bread (St. Basil's Bread)

Coffee Cakes

Austrian Coffee Cake

Apple Coffee Cake

Blueberry Coffee Cake

Simply Coffee Cake

Almond Coffee Cake

Swedish Coffee Cake

Greg and Victoria's Coffee Cake

Pancakes

Lemon Pancakes

Old-World Pancakes

Lemon Crepes

Layer Cakes

Lemon Cake with Lemon Cream

Betty V.'s Lemon Cake

Lemon-Thyme Cake

Kitty D.'s Blueberry-Lemon Cake

Lemon Curd Cake

Spiliakos's Chocolate Cake

Carrot Cake

Citrus Cake

Lemon-Coconut Cake

Black Forest Cake

Mom's Jam Cake

Single-Layer Cakes

Lenten Cake

Mary L.'s Lemon Cake

Lemon Butter Cake

Vera V.'s Apple Dapple Cake

Apple Cake

Apple All-Bran Cake

Lemon-Sprite Cake

Lemon Pudding Cake

Lemon Poppy Seed Cake

Lemon-Zucchini Cake

Lemon Spice Cake

Alice C.'s Ouzo Cake

David W.s' Lemon Tart Cake

Lemon Pecan Cake

Joyce D.'s Granny Cake

Holiday Cake

King Cake

Judy S.'s Oatmeal Cake

Pound Cakes

Victoria W.'s Pound Cake

Lemon/Chocolate Bundt

Moistened Lemon Bundt

Laurel W.'s Tomato Soup Cake

Lemon Tart Bundt

Lemon-Layered Bundt

Lemon Poppy Seed Bundt

Luke and Maddie W.'s Chocolate Bundt

Buttermilk Bundt

Almond-Apricot Bundt

Lemon-Praline Bundt

Strawberry/Rhubarb Bundt

Lemon-Thyme Bundt

Lemon-Blueberry Bundt

Sponge Cakes

Lemon Sponge Cake

German Sponge Cake

Citrus Chiffon Cake

Lemon Roll Cake

Pumpkin Roll

Bourbon Balls

Divinity Fudge

Anna R.'s Lemon Fudge

Lemony Fudge

Laurel W.'s Lemon Delights (Loukoumia)

Vegetable Casseroles

Artichoke-Spinach Casserole

Asparagus Casserole

Baked Beans

Corn Pudding

Corn-Zucchini Casserole

Curried Corn Pudding

Eggplant Parmigiana

Eggplant Casserole

Green Bean Casserole

Leek Casserole

Leek and Potato Casserole

Mushroom Casserole

Litsa N.'s Mushroom Casserole

Onion Casserole

Potato Casserole

Spinach Cheese Casserole

Spinach Couscous Casserole

Squash Casserole

Tomato and Corn Casserole

Sweet Potato Casserole

Zucchini Casserole

Meat and Seafood Casseroles

Cheryl D.'s Chicken and Broccoli Casserole

Western Chicken Casserole

Chicken Casserole Supreme

Chicken Casserole with Poppy Seeds

Chicken Lasagna

Hilda V. and Heather D.'s Chicken Casserole

Chicken Parmigiana

Shrimp and Chicken Casserole

Shrimp and Cheese Casserole

Shrimp Casserole

Crab Casserole

Oyster Casserole

Tamale Casserole

Beef-Cheese Casserole

Beef and Eggplant Casserole (Mussaka)

Italian Sausage Casserole

Cheese Breakfast Soufflé

Pork Sausage Breakfast Casserole

Carolyn T.'s Greek Soufflé

Lemon No-Bake Cookies

Virginia W.'s Lemon Butter Cookies

Lemon Cake Mix Cookies

Lemon Oat Cookies

Crispy Lemon Frosted Cookies

Lemon Shortbread Cookies

Lemon-Thyme Sliced Cookies

Lemon Rolled Cookies

Lemon Spice Cookies

Jam-Filled Lemon Cookies

Greek-Filled Cookies (Fenekia)

Lemon Basil Cookies

Lemon Sandwich Cookies

Lemon Holiday Spice Cookies

Macaroons

Penny M.'s Koulouria

Biscotti

Cindy H.'s Lemon Tarts

Cherry Cobbler

Mary Ella C.'s Raspberry-Cherry Cobbler

Apple Cobbler

Fresh Peach Cobbler

Canned Peach Cobbler

Easiest Fruit Cobbler

Mixed Berry Cobbler

Blackberry Cobbler

Blackberry and Peach Cobbler

Blueberry Cobbler

Lemon Shortcakes

Lemon Curd Phyllo Tarts

Lemon Cream Phyllo Dough Cups

Lemon Curd Cream Dessert

Shortbread Lemon Dessert

Garland B.'s Persimmon Pudding

Strawberry-Cheese Dessert

Lemon-Berry Pavlova

Mary Lou J.'s Lemon Chess Treat

Fruit Treat

Lemon Custard Dessert with Crème Fraîche

Lemon Custard Cake

Rice Pudding

Lemon Savarin

Apple Strudel

Cherry-Baked Custard

Fruit Parfait

Grape Dessert

Maroula B.'s Creamed Fruit Dessert

Banana Pudding

English Raspberry Trifle

Doreen K.'s Christmas Pudding

Baklava

Lemon Ice Cream

Berry Sherbet

Baked Cod

Marinated Cod

Fried Cod

Cod Nuggets

Lemon-Orange Cod

Crab Cakes with Lemon Sauce

Crab Cakes with Pickled Sauce

Fresh Crab Cakes with Dressing

Broiled Lobster

Lobster Cakes

Creamed Lobster

Mena's Greek Mussels (Media)

Baked Oysters

Herbed Orange Salmon

Honey-Mustard Salmon

Maple Roast Salmon

Citrus Grilled Salmon

Curried Salmon

Salmon, Potatoes, and Feta Sauce

Salmon in Red Wine Sauce

Salmon with Dill

Greek Sauced Salmon

Salmon with Herb Sauce

Salmon Packets

Salmon with Pineapple Sauce

Canned Salmon Cakes

Fresh Salmon Cakes

Roasted Shrimp with Red Peppers

Almond Shrimp

Curried Shrimp

Shrimp with Tomatoes

Mushroomed Shrimp

Greek-Style Shrimp

Shrimp Skewered with Vegetables

Spicy Shrimp

Sherry Shrimp

Shrimp with Beer Sauce

Shrimp with Cheese Grits

Shrimp with Asparagus

Shrimp with Pancetta

Creamed Shrimp

Baked Sole

Fried Sole

Sole with Cheese Topping

Sole with Almonds

Sole with Sauce

Baked Panko Tilapia

Tilapia with Almonds

Parmesan Tilapia

Tilapia with Lemon Dressing

Tilapia with Tomato and Walnuts

Beef

Skewered Ground Beef

Meatloaf with Cheese

Meatloaf with Stuffed Olives

Meatloaf with Spinach

Ground Beef Roll

Beef Sirloin Stroganoff

Ground Beef Stroganoff

Beef Stroganoff Meatballs

Curried Meatballs

Eastern-Flavored Meatballs

Beer-Sauced Meatballs

Cheese-Stuffed Meatballs

Skewered Sirloin

Skewered Beef with Tabbouleh

Beef Stir-Fry

Thassos Steak

Salisbury Steaks with Onion Sauce

Salisbury Steaks with Mushroom Sauce

Peppered Steaks

Pot Roast with Mushroom/Onion Sauce

Beer-Braised Roast

Sweet and Sour Brisket

Jackie R.'s Sauerbraten

Tamale Pie

Shepherd's Pie

Greek Sausage Skillet (Spetsofai)

Lamb

Roast Lamb Karma

Leg of Lamb with Potatoes

Breaded Leg of Lamb

Lemon Lamb Rack

Lemon-Marinated Lamb Chops

Lamb Rib Chops

Pork

Apple Pork Roast

Herbed Pork Roast

Pork Tenderloin with Wine

Barbecued Ribs

Pork Tenderloin with Apricot-Lemon Glaze

Pork Tenderloin with Prune Sauce

Crusted Pork Tenderloin

Honey-Baked Tenderloin

Crusted Pork Chops

Pork Chops with Sauce

Pork Chop Delight

Pork Spareribs

Dutch Pork Pie

Bourbon-Baked Ham

Jelly-Glazed Country Ham

Barbecued Ham Slices

Veal

Veal Meatballs with Dill Sauce

Wiener Schnitzel (Breaded Veal Cutlets)

Cheese Schnitzel

Muffins

Lemon Muffins

Lemon Poppy Seed Muffins

Greg and Victoria's Muffins

Blueberry Muffins

Blueberry-Oat Muffins

Nutmeg Blueberry Muffins

Raspberry-Filled Muffins

Zucchini Muffins

Spicy Oatmeal Muffins

Raisin Bran Muffins

Filled Muffins

Carrot Muffins

Muffin Delights

Scones

Lemon Poppy Seed Scones

Lemon Thumbprint Scones

Raspberry-Oat Scones

Blueberry-Lemon Scones

Cherry Scones

Cranberry-Nut Yeast Scones

Sweet Rolls

Stuffed Hungarian Tsouriki

Kolacky

Cream Cheese Braids

Blueberry Sections

Coconut-Lemon Rolls

Quick Buns

Hot Cross Buns

Raspberry Calzone

Pasta with Seafood

Clam/Shrimp with Spaghetti

Shrimp, Zucchini, and Spaghetti

Shrimp, Tomatoes, and Spaghetti

Shrimp, Spaghetti, and Cream Sauce

Shrimp, Mushrooms, and Linguine

Shrimp Scampi

Creamed Shrimp with Fettuccine

Spinach and Shrimp with Fettuccine

Shrimp with Noodles

Shrimp and Vegetables with Ziti

Pasta with Meat

Betty's Lasagna

Beef Lasagna

Noodles with Smoked Sausage

Nick R.'s Angel Hair Pasta with Chicken and Peas

Ravioli Bake

Baked Stroganoff

Donna R.'s More, Please Casserole

Couscous with Moroccan Chicken

Couscous with Sauced Chicken

Pasta with Vegetables

Artichoke and Spinach Pasta

Linguine with Asparagus

Linguine with Vegetables

Fettuccine Alfredo with Peas

Trottole with Peas and Broccoli

Rotini with Eggplant

Gnocchi with Garbanzo Beans and Broccoli

Vegetables and Sausage with Gnocchi

Cauliflower and Rigatoni

Rigatoni with Brussels Sprouts

Rigatoni with Eggplant

Orzo with Swiss Chard and Pork

Spinach Lasagna

Orzo-Stuffed Peppers

Rice Dishes

Rice Balls with Meat Sauce

Virginia W.'s Lemon Pilaf

Wild Rice with Chicken

Spanish Rice

Lemon Rice with Cilantro

Citrus Rice

Creole Rice

Curried Rice

Cabbage Rolls with Rice

Rice Curry with Shrimp

Rice Curry with Chicken

Rice with Sole Fillets

Rice, Ham, and Vegetables

Rice and Smoked Sausage

Rice, Smoked Sausage, and Broccoli

Paella

Jambalaya

Sweet and Sour Pork with Rice

Hoppin' John

Rice with Curried Garbanzo Beans

Lemon Chickpeas with Rice

Grape Leaves Stuffed with Rice (Dolmades)

Crust

Basic Crust and Double Crust

Lemon Crust

No-Roll Pie Crust

Sweet Crust (with Berries)

Graham Cracker Crust

Pies

Lemon Meringue Pie

Lemon Cake Pie

Lemon Chess Pie

Mary L.'s Shaker Lemon Pie

Three-Layer Lemon Pie

Citrus Meringue Pie

Lemon Cheese-Filled Pie

Lemonade Frozen Pie

Condensed Milk Lemon Meringue Pie

Doris M.'s Quick Lemonade Pie

Geneva Lemon Pie

French Coconut Pie

Angelica B.'s Yogurt Pie

Coconut Pie Self-Crust

Chocolate Fudge Pie

Praline-Topped Pumpkin Pie

Celebration Pie

Fruitcake Pie

Peanut Butter Pie

Strawberry Lemon Pie

Strawberry-Jellied Pie

Hilda V.'s Strawberry Sensation

Strawberry Rhubarb Pie

Lemon Raspberry Pie

Raspberry Cream-Filled Pie

Blueberry Pie

Blueberry Buttermilk Pie

Blueberry Cookie Pie

Blueberry Fruit Filling Pie

Peach Pie

Apple Pie

Apple Crumb Pie

Themis B.'s Apple Pie

Fresh Cherry Pie

Canned Cherry Pie

Quick Cherry Cream Pie

Linda L.'s Chocolate Chess Pie

Cheesecakes

Betty V.'s Cheesecake

Citrus-Flavored Cheesecake

Mary S.'s Cheesecake

Sheroll C.'s Lemon Gelatin Cheesecake

Cheesecake with Chocolate Frosting

Pam R.'s Creamy Lemon Pudding Cheesecake

Lemon-Sauced Cheesecake

Ricotta Cheesecake

Raspberry-Topped Cheesecake

Blueberry Cheesecake

Darlah Z.'s Pumpkin Cheesecake

Maryanthi P.'s Homemade Phyllo Dough

Paula F.'s Homemade Phyllo Dough

Cheese Pita

Puff Pastry Cheese Pites

Spinach Pita

Prasso (Leek) Pita

Meat Pita

Pumpkin Dessert Pita

Lemon Custard Pita (Galatokboureko)

Maria A.'s Custard Pita (Galaktoboureko)

Chicken

Chicken in Lemon Sauce

Chicken, Lemon-Roasted

Chicken, Roasted with Vegetables

Chicken, Baked with Feta

Chicken, Macedonia Style

New York Chicken

Chicken, Phyllo-Wrapped

Chicken with Walnut Sauce

Chicken Cordon Bleu

Chicken with Roquefort-Lemon Sauce

Chicken Curry

Chicken with Curried Wine Sauce

Chicken with Curried Vegetables

Chicken with Curried Potatoes

Moroccan Spiced Chicken

Chicken in Honey Sauce

Chicken Piccata with Spinach

Teriyaki Chicken

Chicken with Pecan Sauce

Chicken with Apricot Sauce

Chicken, Oven-Fried with Pecans

Chicken with Buttermilk Marinade

Chicken with Onion Coating

Chicken and Dumplings

Spicy Grilled Lemon Chicken

Lemon Chicken Tenderloins, Skewered

Chicken Thighs, Skewered

Chicken Livers, Country Style

Lucy S.'s Chicken Livers

Chicken Livers with Bacon

Chicken Livers, Skewered

Cornish Hens

Cornish Hens, Lemon-Stuffed

Cornish Hens with Celery Nut Stuffing

Cornish Hens with Mushroom Stuffing

Ducklings

Duckling with Pecan Stuffing

Duckling, Glazed and Sauced

Ducklings with Citrus Sauce

Turkey

Roast Turkey with Corn Bread Stuffing

Turkey Breast with Glaze

Turkey Breast or Whole Chicken Marinade

Quiche Lorraine

Quiche with Parmesan Cheese

Quiche with Monterey Jack Cheese

Quiche, Greek Style

Quiche with Onion

Quiche with Vegetables and Sour Cream

Quiche with Spinach and Fresh Tomatoes

Spinach Quiche with Three Cheeses

Quiche with Asparagus

Quiche with Spinach and Sun-Dried Tomatoes

Quiche with Zucchinis

Quiche with Ripe Tomatoes and Olives

Quiche with Broccoli and Ham

Onion Quiche

Quiche with Ground Beef

Quiche with Chicken

Quiche with Italian Sausage

Quiche with Salmon and Tomatoes

Quiche with Crab

Salads

Ambrosia Salad

Apple Salad

Apple Cranberry Salad

Apricot Fruit Salad

Artichoke and Hearts of Palm Salad

Tomato Salad

Asparagus Salad

Asparagus with Orzo

Avocado Salad

Avocado and Vegetable Salad

Greek Bean Salad

Bean and Spinach Salad

Bibb Lettuce Salad

Blueberry and Pineapple Salad

Blueberry Salad Mixture

Bow Tie Pasta Salad

Betty V.'s Broccoli Salad

Brown Rice Salad

Cabbage Salad

Caesar Salad

Carrot and Raisin Salad

Carrot Salad

Chicken Apple Salad

Chicken Salad with Pecans and Grapes

Chicken Vegetable Salad

Curried Chicken Salad

Chickpea Salad

Curried Chickpea Salad

Marianthi P.'s Cod Salad

Coleslaw

Coleslaw with Lemon Sauce

Curried Coleslaw

Chinese Coleslaw

Joyce D.'s Corn Bread Salad

Couscous and Chickpea Salad

Couscous and Roasted Vegetable Salad

Couscous and Fresh Vegetable Salad

Greek Couscous Salad

Crab Salad

Cranberry Spiced Mold

Cranberry Fruit Salad

Cucumber and Yogurt Salad (Tzatziki)

Cucumber and Sour Cream Salad

Luke W.'s Cucumber Salad

Deviled Eggs

Fruit Salad

Melon Fruit Salad

Greek Salad

Italian Salad

Kale Slaw

Kale and Rice Salad

Suzy H.'s Layered Salad

Crunchy Lettuce Salad

Lettuce Salad with Fruit

Lime Gelatin Salad

Orzo Salad with Vegetables

Pear Salad

Classic Potato Salad

Dilled Potato Salad

German Potato Salad

Lemony Potato Salad

Roasted Potato Salad

Russian Salad

Salad Niçoise

Salmon Salad

Salmon and Couscous Salad

Shrimp and Couscous Salad

Shrimp Pasta Salad

Shrimp Rice Salad

Sole Salad

Spinach Salad

Spinach Salad with Fruit

Spinach and Pasta Salad

Strawberry Salad

Tabbouleh

Tomato Pasta Salad

Tuna Salad

Maddie W.'s Tuna Salad

Turkey Salad

Vegetable Salad with Feta Cheese

Wilted Lettuce Salad

Salad Dressings

Avocado Dressing

Blue Cheese Dressing

Blue Cheese Dressing, French Style

Lemon Blue Cheese Dressing

Citrus Cream Cheese Dressing

Dill Sour Cream Dressing

French Salad Dressing

Honey Salad Dressing

Creamy Honey Salad Dressing

Italian Salad Dressing

Lemonade Dressing

Creamy Italian Dressing

Mayonnaise

Ranch Dressing

Russian Dressing

Vinaigrette

Berry Vinaigrette

Lemon Vinaigrette

No-Calorie Dressing

Sandwiches

Artichoke Toasts

Basil Burgers

Barbequed Bacon Sandwiches

Greg G.'s Burgers

Chicken Sandwiches

Curried Chicken Salad Sandwiches

Chickpea Salad Sandwich

Chickpea Feta Sandwich

Club Sandwich

Crab Open-Faced Sandwiches

Cream Cheese Sandwiches

Dried Tomato Sandwiches

Vera V.'s Egg Salad Sandwiches

Falafel Burgers

Feta and Spinach Burgers

Ham and Cheese Open-Faced Sandwiches

Hot Brown

Lobster Sandwiches

Pimiento Cheese Sandwiches

Pulled Pork Sandwiches

Reuben Sandwich

Shrimp Open-Faced Sandwiches

Sloppy Joes

Tuna Salad Sandwiches

Tuna and Bacon Sandwiches

Spreads

Benedictine

Blue Cheese Spread

Crab Spread

Eggplant Spread

Ham Spread

Herbed Cheese Spread

Oyster Spread

Salmon Spread

Wraps

Bacon, Lettuce, and Tomato Wrap

Beef Wraps

Black Bean and Beef Tacos

Chicken Wraps

Fish Wraps

Mexican Wraps

Pork Wraps

Vegetable Wraps

Asian Chicken Wraps

Sauces

Alfredo Sauce

Anchovy Sauce

Avgolemono Sauce (Egg and Lemon)

Avocado Sauce

Barbecue Sauce

Béchamel (Cream) Sauce

Bell Pepper Sauce

Cheesy Sauce

Cottage Cheese Sauce

Citrus Sauce

Curry Barbeque Sauce

Eggplant Sauce

Maria A.'s Greek Sauce

Hollandaise Sauce

Mayonnaise and Mustard Sauce

Meat Sauce

Meat and Vegetable Sauce

Mornay Sauce

Mushroom Sauce

Olive Sauce

Basil Pesto Sauce with Pine Nuts

Parsley Pesto Sauce

Basil Pesto Sauce

Red Currant Sauce

Sauce Verte

Sausage Gravy

Sour Cherry Sauce

Tartar Sauce

Quick Tomato Sauce

Tomato Sauce

Vegetable Sauce

White Sauce

Sweet Sauces

Applesauce

Blackberry Sauce

Bourbon Sauce

Caramel Sauce

Chocolate Sauce

Cranberry Sauce

Lemon Sauce

Lemon Hard Sauce

Relishes

Apple-Butter Relish

Bell Pepper Relish

Marinated Peppers

Brandied Cranberry Relish

Cucumber Yogurt Relish

Horseradish Beet Relish

Raisin Relish

Corn Relish

Indian Relish

Chutneys

Apple-Raisin Chutney

Blueberry Chutney

Cranberry Pear Chutney

Peach Chutney

Appetizer

Bacon-Wrapped Wieners

Liver Pâté

Barbecue

Dee F.'s Barbecue Ribs

Southwest Barbecue Beef

Flank Steak

Barbecued Beef Brisket

Barbecued Sloppy Joes

Barbecued Beef and Beans

Pulled Barbecued Pork

Barbecued Ribs (Marinated)

Beef Dishes

Flank Steak

Beef Roast and Vegetables

Beef Roast with Mushrooms and Peppers

Beef Roast with Mushroom and Onion Soup

Corned Beef and Vegetables

Beef with Pearl Onions

Sauerbraten

Pasta Dishes

Beef and Mushroom Casserole

Beef Stroganoff

Chicken with Pasta

Lasagna

Tomato and Mushroom Pasta

Macaroni and Cheese

Rice Dishes

Cabbage Rolls

Jambalaya

Rice with Curried Pork

Paella

Pork Dishes

Apple Pork Roast

Herbed Pork Roast

Pork Tenderloin with Wine

Pork and Vegetables

Poultry Dishes

Calvin H.'s Chicken

Italian Chicken

Olive Chicken

Orange Chicken

Chicken Parmigiana

Creamed Chicken and Vegetables

Spiced Chicken

Lemon-Glazed Cornish Hens

Herbed Turkey Breast

Turkey Breast with Fruit Sauce

Stews and Soups

Beef and Pork Stew

Chicken Stew

Chicken and Sausage Soup

Chili

Pork and Black-Eyed Pea Stew

Dottie's Taco Soup

Vegetable Beef Stew

Sweet Dishes

Lemon Biscuits

Rice Pudding

Vegetables

Baked Beans

Baked Potatoes

Soups

Artichoke Soup

Creamed Asparagus Soup

Asparagus and Potato Soup

Garbanzo Bean (Chickpea) Soup

Great Northern Bean Soup

Cannellini Bean Soup

Bean and Sausage Soup

Broccoli Cheese Soup

Cabbage-Beef Soup with Rice

Cabbage and Potato Soup

Cauliflower Soup

Cheese Soup

Chicken and Rice Soup

Chicken and Vegetable Soup

Classic Chili

Quick Chili

Spiced Chili

Corn Soup

Gazpacho

Gazpacho with Shrimp

Fish Chowder

Hoppin' John Soup

Lemon-Orzo Soup

Lentil Soup

Meatball Soup

Mushroom Soup

Onion Soup

Potato Soup

Red Pepper Soup

Shrimp Bisque

Squash Soup

Tomato Soup

Tomato Cream Soup

Tortellini Soup

Vegetable Soup

Joyce D.'s Vegetable Beef Soup

Vegetable Bisque

Green Vegetable Soup

Wonton Soup

Stews

Dotty's Greek Beef Stew

Beef Stew with Vegetables

Beef Stew with Wine

Spicy Beef-Potato Stew

Ground Beef Stew

Brunswick Stew

Chicken Stew with Couscous

Spiced Chicken Stew

Ham and Vegetable Stew

Ruth B.'s Lazy Man's Stew

Stuffings

Doreen K.'s English Stuffing

Apricot-Chestnut Stuffing

Cornish Game Hen Stuffing

Duck Stuffing

Duck Bread Stuffing

Dressings

Greek Dressing

Corn Bread Dressing

Mother's Dressing

Sausage Dressing

Oyster Dressing

Dumplings

Dumplings for Casserole

Dumplings

Feather Dumplings

LaNeal P.'s Noodle Dumplings

Preparing Artichokes

Dipped Artichokes

Lemon-Butter Sauce

Lemon-Mustard Sauce

Sour Cream Sauce

Marinade Sauce

Hollandaise Sauce

Simmered Artichoke Hearts

Baked Artichokes

Artichokes with Vegetables

Artichokes and Spinach in Puff Pastry

Preparing Fresh Asparagus

Pan Boiled Asparagus

Skillet-Boiled Asparagus

Oven-Roasted Asparagus

Asparagus with Sauce

Asparagus with Lemon Butter

Asparagus with Pecans

Asparagus and Spring Vegetables

Roasted Asparagus with Sauce

Asparagus Parmesan

Asparagus with Sesame Seeds

Creamed Asparagus Pastry

Baked Beans

Spiced Baked Beans

Mixed Baked Beans

Beans with Sausage

Greek Chickpeas

Greek Green Beans

Green Beans Almandine

Lemon-Basil Green Beans

Green Beans with Mustard Cream Sauce

Pinto Beans

Lentils

Lemon-Pickled Beets

Broccoli with Lemon

Broccoli with Anchovies

Herbed Italian Broccoli

Broccoli with Carrots

Brussels Sprouts

Brussels Sprouts Au Gratin

Brussels Sprouts in Mustard Sauce

Roasted Brussels Sprouts with Sesame Seeds

Brussels Sprouts with Raisins and Walnuts

Brussels Sprouts with Pecans and Caramelized Onions

Brussels Sprouts with Blue Cheese

Stuffed Cabbage Rolls

Baked Stuffed Cabbage Rolls

Cabbage Rolls with Meat and Cheese

Sautéed and Baked Cabbage

Skillet Cabbage

Braised Cabbage with Beef

Candied Carrots

Carrots with Lemon

Lemon-Glazed Carrots

Ginger Carrots

Scalloped Corn

Succotash

Corn Pudding

Corn Pudding with Cheese

Spicy Corn

Corn Maque Choux

Cauliflower in Cheese Sauce

Roasted Cauliflower

Crispy Sauced Cauliflower

Breaded Cauliflower

Beef Stuffed Eggplant

Onion Stuffed Eggplant

Sliced Eggplant with Sauce

Broiled Eggplant Slices

Baked Eggplant Slices

Eggplants with Creamed Feta

Lemoned Collards

Collard Greens with Ham Hock

Kale

Creamed Spinach

Spinach with Mushrooms

Turnip Greens

Greens

Sautéed Greens with Yogurt

Mushrooms

Pearl Onions

Sweet Onions

Cheese-Stuffed Peppers

Beef-Stuffed Peppers

Vegetable-Stuffed Peppers

Roasted New Potatoes

Olive-Creamed Potatoes

Onioned Potatoes

Petite Gold Potatoes

Parmesan Roasted Potatoes

Rosemary Potatoes

Lemon-Roasted Potatoes

Potatoes in Mustard Sauce

Potato Slices with Cheese Sauce

Potato Latkes

Oven Sweet Potatoes

Stove-Top Sweet Potatoes

Fried Yellow Squash

Baked Yellow Squash

Stuffed Yellow Squash

Zucchini Patties

Broiled Zucchini Squash

Baked Tomatoes

Tomatoes and Dumplings

Baked Stuffed Tomatoes

Fried Green Tomatoes

Roasted Root Vegetables

Vegetable Simmer

Microwaved Vegetables

Ratatouille

Curried Vegetables

Greek Vegetables with Topping

Appetizers and Snacks

Bars

Beverages

Breads, Coffee Cakes, and Pancakes

Cakes

Candies

Casseroles

Cookies

Desserts

Fish and Seafood

Meat

Muffins, Scones, and Sweet Rolls

Pasta and Rice Dishes

Pies and Cheesecakes

Pites

Poultry

Quiches

Salads and Salad Dressings

Sandwiches, Spreads and Wraps

Sauces, Relishes, and Chutneys

Slow Cooker

Soups and Stews

Stuffings, Dressings, and Dumplings

Vegetables

cover.jpg

A Taste of Lemon Cookbook

Margie Vance Gregoriades

Copyright © 2023 Margie Vance Gregoriades

All rights reserved

First Edition

Fulton Books

Meadville, PA

Published by Fulton Books 2023

ISBN 979-8-88731-510-2 (paperback)

ISBN 979-8-88731-512-6 (hardcover)

ISBN 979-8-88731-511-9 (digital)

Printed in the United States of America

This book is dedicated to my family. My late husband, Dimitrios Gregoriades; son, Gregory Gregoriades; daughter, Victoria Watkins; son-in-law, Dave Watkins; and grandchildren, Madison and Luke Watkins, have shown enjoyment of my food throughout the years and have continuously encouraged me with lots of love.

—Margie Vance Gregoriades

About the Author

Margie Vance Gregoriades, born in February of 1938, grew up in Kentucky. She graduated from Meade County High School, Western Kentucky University with a BS degree, the University of Louisville with an MA in education, and a Rank 1. She taught forty-three years before retiring in 2010. The first two of those years were spent at her former high school, then four years at the Paris American High School in Paris, France, twenty-two years at Pinewood Schools of Thessaloniki in Thessaloniki, Greece, and finally returning to her home school in Meade County before retiring. Margie met her late husband in Paris while teaching, and he was working in the Paris American Hospital. They were married, moved to his hometown of Thessaloniki, and lived there with their two children, Victoria and Gregory, until he retired from the Hospital of Northern Greece for Chest Diseases.

Margie began cooking typical Kentucky dishes beside her mother at age eight and cooked French and Greek foods along with American throughout the years. All recipes in this book are examples of her fondness of lemons. Many relatives and friends have also contributed with their favorite lemon recipes, as indicated by first names and last initials with the recipes' titles. She thanks them for the recipes and their friendship.

Acknowledgement

Special thanks to those who contributed recipe(s) or expressed special appreciation for certain recipes.

Pat Allen, Nancy Anas, Mena Assimakopoulou, Maria Athanasiou, Maroula Balla, Ginny Balse, Wendy Barker, Nancy Bell, Angelica Berdanopoulos, Ruth Black, Themis Boudonas, Garland Brown, Sheroll Carby, Alice Collis, Dottie, Heather DeCamillis, Cheryl DelVisco, Kitty DeVries, Joyce Dowdell, Dee Fournaris, Paula Fotopoulos, Greg Gregoriades, Suzy Harreld, Calvin Haycraft, Cindy Henning, Mary Lou Jenkins, Doreen Kalamboukas, Rhonda Karageorge, Linda Linder, Mary Lyon, Mary Makris, Penny Masterson, Doris Milton, Litsa Nikolaides, Marianthi Papatsa, La Neal Pinkston, Jackie Reeser, Libby Richardson, Anna Roberts, Donna Roberts, Nick Roberts, Pam Roberts, Judy Seelye, Lucy Semerdjian, Mary Ella Smith, Eleanor Spiliakos, Mary Straney, Yoryia Tsakalos, Carolyn Tsimoulis, Betty Vance, Hilda Vance, Vera Vance, David Watkins, Luke Watkins, Madison Watkins, Victoria Watkins, Virginia Watkins, Laurel Wrye, Darla Zweifel

Measures for Cooking

Abbreviations

Metric Conversions

Equal Measurements

Substitutions

Equivalent Weights and Measures

Lemon Ideas

Look for lemons that have bright skins, are heavy for their size, and free of soft spots.

Keep lemons in the refrigerator, preferably in the crisper drawer.

Stand a lemon at room temperature, roll on countertop to get 2 to 3 tablespoons of juice. Or microwave 20 to 30 seconds, then squeeze juice.

Candied lemon slices can be made by cutting two small lemons crosswise into 1/8- to l/4-inch slices and arrange on parchment paper. Sprinkle with 1/4 cup sugar and bake in an oven preheated to 275 degrees for 40 to 50 minutes.

You may also candy lemons by slicing 1 lemon into 1/8-inch slices. Boil 2 cups water and 2 cups sugar until sugar is dissolved. Add lemons and simmer 45 minutes or until rinds are soft and lemons are translucent. Turn every 15 minutes. Cool on wire and use the syrup for drinks or pancakes.

To prevent sticky rice, add 1 teaspoon lemon juice to the pot while it is simmering.

Add lemon peel to rice before it has finished cooking for a light, bright flavor.

Try lemon zest in your next chickpea dish.

Try Meyer lemons, usually rounder and smoother, if you want less acid and a sweeter taste.

Stir lemon zest in store-bought marinara sauce.

For buttermilk, let stand for 10 minutes 1 tablespoon lemon juice in 1 cup milk.

Rub the rim of tea or fruit juice glasses with lemon wedge and dip in sugar.

Use lemon juice on avocados, pears, potatoes, apples, etc. to slow down oxidation.

Try using lemon juice as a salt substitute.

Eating 1 tablespoon of zest each week may lessen the risk of skin cancer nearly 30 percent.

Lemon, filled vitamin C, also can assist the body in fighting infection and promote healthy skin.

Fill your rooms with candles scented with lemon to help reduce feelings of depression.

Keep a couple of lemon peels in your refrigerator and at the bottom of your trash can to avoid unpleasant smells.

Make a paste of lemon juice and salt to clean copper that has oxidized.

Soak unwanted plants with lemon juice to kill them without unwanted chemicals.

Place lemon juice in a spray bottle to mist areas to help keep away pests such as ants.

Lemon zest is the yellow part of lemon rind finely grated.

When beating egg whites, if out of cream of tartar, substitute 1/2 teaspoon lemon juice for every egg white.

To make candied lemon peel, remove the peel by peeling long strips from 2 lemons (no white pith). Slice the strips into 1/8-inch-thick strands. Boil 1/2 cup granulated sugar and 1/2 cup water, add the peel, and simmer until translucent, about 20 minutes. Let cool. Strain and use the zest for garnish and the syrup in drinks or over pancakes. Refrigerate.

Lemon extract is made by extracting oils from lemon peels that have been soaked in alcohol. It has a stronger lemon flavor than lemon juice.

Rub lemon juice on your hands to remove an onion smell.

Tips in General

Presentation is important! A carefully set table with a tablecloth, napkins, and a simple centerpiece add much to the enjoyment of a meal.

If possible, get a stand mixer. It will mix large batches easily and well.

Ovens vary. If you overbake meringue, it will weep.

Cool pies with meringue on a wire rack, then place in refrigerator for 2 hours before serving.

Try using an ice cream scoop to place biscuit batter on a cookie sheet lined with parchment.

Cut the onion against the grain and use the inner layers for a stronger flavor.

Roast meatballs in the oven, then put in baking dish with sauce to finish cooking.

Toast pecans in a single layer on a heavy baking sheet at 300 F for about 25 minutes. Stir halfway through and check after 20 minutes.

To remove skin from salmon fillets, use a long, sharp, and thin-bladed knife angled toward the skin and pull the skin toward you as you cut, or ask the butcher to do this for you. 

Sprinkle olive oil and preferred spices over vegetables. Roast at 400 degrees, but try roasting asparagus at 500 degrees for 8 to 10 minutes for crisp-tender texture.

For hard-boiled, place eggs in boiling water and boil for 10 to 15 minutes. Run cold water over for easy shell removal.

When eggs are needed at room temperature, remove from the refrigerator and place in warm water for 10 minutes, or leave out three or four hours or overnight.

Slightly melt butter in the microwave to soften before beating in sugar, then eggs.

Crisco shortening sticks are a good substitute for butter in pastries.

Be sure to shake buttermilk, canned milk, and cream before measuring.

Grease cake pans with solid vegetable shortening or butter and line pans with waxed paper. If not lined, lightly dust pans with flour, then tap out excess. Do not grease for sponge cakes.

Keep oven door closed while baking.

Before removing the cake, test for doneness by inserting a toothpick or other wooden pick in the center to see if it comes out clean or touch lightly to see if the cake will spring back.

Cool cake in pan at least 15 minutes before inverting onto a wire rack. Cool before frosting.

Sauté (to fry lightly in a little fat) using low heat in order for food to soften before browning.

Use unsalted butter unless salted is specified.

Separate eggs easily while cold, then let whites come to room temperature before whipping.

To avoid messy spills, place foil or a baking sheet under well-filled pies.

For a pretty double-crust pie, before baking, brush with milk, water, or butter and sprinkle with sugar.

Buy cuts and roasts for stew meat and cut into uniform pieces yourself.

It isn't necessary to brown meat unless you need to cook off some fat. For example, ground beef and bacon need browning.

Don't remove the lid when slow-cooking as it takes about 20 minutes for the heat to build up to the previous cooking temperature.

A teaspoon of dry herbs can be substituted for fresh unless used as a garnish. Avoid this if possible.

When doubling a recipe, mix recipe separately for best results.

To soften brown sugar, place a wedge of apple in plastic bag with sugar, close, and keep 2 days.

On baking sheet, place peppers with onion and garlic and brush with olive oil. Roast at 425 F for 30 to 35 minutes or until skins blister. Wrap in foil. Let stand for 15 minutes. Peel, seed, and remove membranes.

After browning ground beef, 80 percent lean or less, tip skillet sideways and sponge fat with paper towels.

Please note: The number of servings is not included with recipes in this book as individuals choose different amounts per serving.

Appetizers and Snacks

Appetizers

Spinach and Artichoke Dip

1 tb. olive oil

1 large onion, finely chopped

1 garlic clove, chopped

1 frozen chopped spinach (9 or 10 oz.), thawed and liquid squeezed out

1 frozen artichoke hearts (9 oz.), thawed, rinsed, and patted dry

2 tsp. lemon juice

2 tb. mayonnaise

1/2 cup shredded mozzarella cheese

1/2 cup cream cheese

1/2 tsp. salt

1/4 tsp. pepper

Preheat oven to 375 degrees F.

Heat the oil over medium heat. Add the onion and garlic and cook until softened. Stir often. Cool. Place remaining ingredients in blender and process until smooth. Add the onion and garlic to mixture and pulse to combine. Place in an 8-inch square baking dish that has been lightly oiled. Bake until heated through for 20 to 25 minutes. Serve hot with raw vegetables or pita wedges (about 3 cups).

Creamy Spinach and Artichoke Dip

1/4 lb. butter

1 garlic clove, minced

1/2 cup chopped onion

1/3 cup flour

1/2 cup chicken broth

1/2 tsp. Mrs. Zest

1 1/2 cups whipping cream

1 tsp. Tabasco sauce

1 tb. lemon juice

3/4 cup grated Parmesan cheese

1 lb. frozen chopped spinach, thawed, liquid squeezed out, and chopped well

1 can (about 1 1/2 cups) artichoke hearts, drained and chopped well

1 1/2 cups sour cream

1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees F.

Melt butter over medium heat and sauté onion and garlic until softened. Reduce heat to low. Add flour and stir constantly about 5 or 6 minutes to form a thick paste. Add the next six ingredients and stir constantly until the sauce thickens. Remove from the heat. Beat until smooth. Add the sour cream, chopped spinach, and artichoke hearts. Mix well and place in buttered baking dish. Bake for 20 minutes. Top with mozzarella cheese and bake for an additional 5 minutes. Serve with corn chips or pita wedges.

Curried Artichoke Dip

1/2 cup mayonnaise

1 1/2 teaspoons curry powder

2 tsp. lemon juice

Lettuce leaves

1 can (14 oz.) artichoke hearts, drained and quartered

Lemon, sliced and cut in half

Combine first 3 ingredients to make dip. Arrange lettuce leaves on a dish with dip in center. Arrange artichoke heart halves and sliced lemon around dip container. Provide toothpicks for dipping.

Blue Cheese Dip

3 tb. dry Vermouth

2 tb. sour cream

4 oz. blue cheese, crumbled

4 oz. cream cheese, cubed

1 tb. lemon juice

Place ingredients in a blender and blend until smooth. Good with fresh vegetables.

Feta Artichoke Dip

1 can (14 oz.) artichoke hearts, drained and chopped

8 oz. crumbled feta cheese

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup shredded Parmesan cheese

1 small jar (2 oz.) pimientos (drained and chopped)

1/2 clove garlic, minced

1/4 tsp. pepper

1 tb. lemon juice

Preheat to 350 degrees F.

Mix all ingredients and place in slightly buttered casserole. Bake for 25 minutes or until lightly browned. May serve with assorted crackers, pita triangles, or wheat thins.

Classic Spinach Dip

1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry, and chopped in small pieces

2 cups sour cream

1/2 cup mayonnaise

1 pkg. vegetable soup mix

2 tsp. lemon juice

3 green onions, chopped finely

1 can (8 oz.) water chestnuts, chopped finely

Stir all ingredient together well. Refrigerate. May serve with crackers or sliced French bread.

Spicy Spinach Dip

1 1/4 cups finely chopped onion (one large)

1 tb. olive oil

1 14-oz. can diced tomatoes with green chilis, drained well

10 oz. chopped frozen spinach, thawed and squeezed dry

1 tb. lemon juice

1/2 tsp. salt

8 oz. cream cheese, softened and beaten until smooth

1/2 cup milk plus 1/2 cup cream (beat into beaten cream cheese)

10 oz. shredded Monterey Jack cheese with jalapeno peppers, divided

Preheat oven to 375 degrees F.

Sauté onion until tender in oil in a large skillet. Add tomatoes, lemon juice, and salt. Stir and cook over medium heat 5 minutes. Add spinach, beaten cream cheese mixture, and 1/2 cheese. Beat together and place in casserole. Sprinkle remaining cheese on top. Bake for 25 to 30 minutes. Serve warm with red or white tortilla chips.

Quick Red Pepper Dip

1 10-oz. jar roasted red bell peppers (drained well)

1/4 cup walnuts

1/2 tsp. cumin

1 tb. lemon juice

Blend ingredients until smooth. Serve with wheat pita chips and raw vegetables.

Red Pepper Dip

2 cloves of garlic, minced

1 onion, chopped

2 tb. olive oil

1 cup roasted red bell peppers, drained and chopped

1 cup crumbled feta cheese

1 tsp. finely grated lemon peel

2 tb. lemon juice

1/4 tsp. red pepper

1/4 tsp. black pepper

Sauté onion and garlic in olive oil until tender. Process in blender or food processor. Add remaining ingredients. Pulse until smooth. Serve with pita chips.

Sun-Dried Tomato Dip

1 pkg. (8 oz.) cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup oil-packed sun-dried tomatoes, drained and patted dry

1/4 tsp. pepper

1/2 tsp. salt

1/4 tsp. hot pepper sauce

2 tsp. lemon juice

2 green onions, chopped

Blend all ingredients except onions until smooth. Add chopped onions and pulse until finely chopped. Serve with assorted vegetables or crackers.

Cucumber Dip (Tzatziki)

3 cups plain Greek yogurt

3 tb. fresh dill, chopped

2 tb. fresh chives, chopped

1 small garlic clove, minced

2 tsp. finely grated lemon peel

1/2 tsp. salt

1/2 tsp. black pepper

2 cups peeled and grated cucumber (with seeds removed)

Place yogurt in a colander lined with cheesecloth and drain overnight. Prepare cucumber and measure after draining. Set aside. Mix remaining ingredients and refrigerate for 15 minutes. Fold in cucumber and garnish with fresh sprigs of dill. Good with assorted fresh cut vegetables.

Hummus Dip

1 sweet onion, chopped

1 garlic clove, minced

1/4 cup olive oil

1 can garbanzo beans (chickpeas), rinsed and drained

1/4 cup lemon juice

1/4 cup tahini (sesame paste)

1/4 tsp. paprika

1/4 tsp. pepper

1/2 tsp. salt

Mix ingredients and place in a blender. Blend until smooth. Serve with pita chips.

Layered Hummus

1 recipe hummus dip (previous recipe)

1/2 cup chopped tomatoes

1/2 tsp. lemon juice

1/2 cup chopped sweet onion

1/4 cup seeded and chopped cucumber

1 pkg. (4 oz.) crumbled feta cheese

2 tb. sliced black olives

Layer prepared hummus in a dish with the remaining ingredients in the order listed. Serve with pita chips.

Red Pepper Hummus

1 garlic clove, peeled and halved

2 cans chickpeas, drained

3 roasted red peppers, drained

3 tb. tahini (sesame paste)

3/4 tsp. cumin

1/2 tsp. salt

3 tb. lemon juice

1 tb. olive oil

Place first 4 ingredients in food processor or blender and blend until smooth. Add remaining ingredients and blend until well mixed. Serve with pita chips or potato chips.

Zucchini Hummus

1 can chickpeas, drained

1 garlic clove, minced

4 tb. lemon juice

3 tb. tahini (sesame paste)

1/4 tsp. cayenne pepper

1/2 tsp. salt

1/2 small zucchini, finely grated

3 tb. olive oil

1/4 tsp. paprika

Place all ingredients except zucchini, oil, and paprika in blender. Blend until smooth. Remove from blender and fold in zucchini and olive oil. Sprinkle with paprika. Serve with pita bread or pita chips.

Eggplant Dip

1 large eggplant

1/4 tsp. cayenne pepper

1 clove garlic, minced

1 small onion, grated

1/4 tsp. salt

1/4 cup olive oil

2 tb. lemon juice

1/4 cup mayonnaise

Seeded ripe olives

Preheat oven to 400 degrees F.

Bake eggplant until done. Peel, then cool in a strainer. Chop and place in blender with the next four ingredients. Blend on medium speed until smooth, adding oil gradually. Add lemon juice and mayonnaise, continuing to blend until combined. (Additional mayonnaise can be substituted for olive oil.) Place in a bowl. Sprinkle small amount of olive oil and ripe olives over the top of mixture. Serve with fresh French bread sliced thinly.

Nutty Cream Cheese Dip

2 pkg. (8 oz. each) cream cheese, softened

1/2 cup sour cream

2 tsp. lemon juice

1 pkg. (4 oz.) ranch salad dressing mix

1/2 cup pecan pieces, chopped in small pieces

Beat together all ingredients except pecan pieces. Chill. Shape in roll and lightly coat top and sides with pecan pieces. Serve with crackers or corn chips.

Sour Cream and Onion Dip

1 large sweet onion, chopped

1 clove garlic, minced

2 tb. olive oil

1/4 tsp. salt

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup plain Greek yogurt

2 tsp. lemon juice

2 slices bacon, fried until crisp, drained well on paper towel, and crumbled

In olive oil, add onion and garlic to skillet. Cook while stirring until soft and golden brown. Transfer to a bowl and let cool. Stir in remaining ingredients except bacon. Add salt if needed and sprinkle with black pepper. Mix well and refrigerate. Sprinkle crumbled bacon over mix to serve. Serve with vegetables or chips.

Broccoli Cheese Dip

1 pkg. (10 oz.) chopped broccoli, thawed, drained, and chopped in small pieces

1/2 cup mayonnaise

1/2 cup sour cream

1 cup grated Parmesan cheese

1 tb. dry basil

1/2 cup fresh chopped chives

1/2 cup chopped fresh parsley

1 tb. lemon juice

Preheat oven to 350 degrees F.

Combine ingredients in lightly greased casserole. Bake uncovered 20 minutes or until heated. Serve with crackers or corn chips.

Olive and Artichoke Dip

1 can (14 oz.) artichoke hearts, drained and chopped

1 cup pimiento-stuffed olives, chopped

1 1/4 cups mayonnaise

2 tsp. lemon juice

1 cup shredded Parmesan cheese

Preheat oven to 350 degrees F.

Mix all ingredients well. Place in ungreased baking dish. Bake for 30 minutes until bubbly. Serve with tortilla chips or assorted crackers.

Baked Feta Dip

1 sweet onion, diced

1 tb. olive oil

1 garlic clove, minced

2 tb. tomato paste

1/4 tsp. red pepper

1 can (14.5 oz.) petite diced tomatoes

2 tsp. lemon juice

1/4 cup sun-dried tomatoes

1/4 cup chopped basil leaves

2 containers (4 oz. each) of crumbled feta (goat cheese), softened

1 pkg. (8 oz.) cream cheese, softened

Preheat oven to 350 degrees F.

Cook onion and garlic in olive oil until tender. Add tomato paste and red pepper. Stir until blended. Add diced tomatoes, lemon juice, and sun-dried tomatoes. Simmer until thickened on medium-low heat. Stir occasionally. Mix well. Add basil with salt and pepper to taste. Separately, blend goat cheese and cream cheese until well mixed. Into a lightly buttered casserole, spread cheeses. Top with tomato mixture. Bake for 15 to 20 minutes until well heated. Serve with baguette slices or fresh vegetables.

Lemony Feta Dip

4 oz. cream cheese, softened

1/2 cup Greek yogurt

1/2 cup mayonnaise

2 containers (4 oz. each) feta (goat cheese), crumbled

2 green onions, chopped

2 tb. olive oil

1 tsp. finely grated lemon peel

1 tb. lemon juice

Mix all ingredients in food processor or blender and blend until smooth. Place in a bowl and season with salt and pepper to taste. Taste before adding salt as feta is salty. Serve with pita chips.

Mexican Cheese Dip

1 cup whipping cream

1 tsp. lemon juice

1/2 tsp. chili powder

1/2 tsp. cayenne powder

1/2 cup shredded four-cheese Mexican cheese

Place all ingredients in heavy sauce pan. Mix well. Stir over medium heat until cheese has melted. Do not boil. Remove from heat and season to taste with salt and pepper. Serve while hot with corn chips or with small pieces of baguette dipped with fondue fork.

White Bean Dip

2 cans (16 oz. each) drained cannellini beans

1 sweet onion, chopped

1/2 clove garlic,