Bell County (KY)
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The Recipe File

 
 

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Lemon Dill Salmon

1 lb salmon fillet
1-2 cloves garlic, crushed
3-4 stalks fresh dill
1 lemon, very thinly sliced
1/4 C white wine  (Substitute 1/4 C white grape juice plus
        1 Tbs lemon juice, if you prefer.)

Preheat oven to 350°F. Place salmon skin side down in a baking dish, preferably one without too much additional room. Evenly distribute crushed garlic over fish. Tear dill fronds from the stalk and sprinkle them over the fish as well. Cover the salmon with overlapping slices of lemon.

Pour the wine or substitute in along the sides of the baking dish. (The alcohol will evaporate during baking.) A friend, who is something of a gourmet guru, once explained to me that cooking wine is an abomination, since it is poor quality wine with salt added, originally done to keep the cooks from nipping at it. I've followed my friend's advice never to cook with a wine I wouldn't want to drink ever since. Of course, we drink very little alcohol, so I've taken to keeping little airplane bottles of wine in the cupboard for cooking.

Cover the baking dish with aluminum foil, and bake for 25-30 minutes until the salmon flakes apart easily with a fork. Watch out for steam when removing the foil, and don't tell anyone how easy it was!

Lemon & Lavender Scones

Makes 12 Scones
(save this recipe for summer when your lavender is blooming if you haven't saved any of the dried blossoms)

1 1/2 Cups AP Flour
1/4 Cup Sugar
1 1/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Tsp Salt
Zest and Juice of 1/2 Lemon
5 tbsp butter
1/2 Tsp lavender
1/2 Cup + 1 Tbsp Milk

Preheat oven to 375 F. Blend together flour, baking powder, sugar, baking soda,  salt, lemon zest and lavender. Cut in butter until the texture resembles a coarse meal. Mix together lemon juice with the milk and add to the scone mixture. Combine until dough just comes together.  On a lightly floured surface, shape dough into a disc shape (w/ about an 8 inch diameter), leaving the center slightly higher. I use a pizza cutter and just slice the disc into eight pieces (just like a pizza). Place scones on a parchment-lined baking sheet. Brush with remaining tablespoon of milk and sprinkle the tops lightly with some sugar. Bake for about 20 minutes or until lightly golden on top. 



 

  

Lemon Rice Pilaf

1 medium onion, minced
2 tablespoons butter or margarine
2 cups uncooked long grain rice
2 (14.5 ounce) cans Light & Fat Free Chicken Broth
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 bay leaf
2 tablespoons minced fresh parsley
2 tablespoons toasted pine nuts
Salt and pepper

In a large saucepan, cook onion in butter for 3 minutes; add rice, stirring to coat. Add broth, lemon juice, peel and bay leaf. Heat to a boil; reduce heat to low. Cover and cook 15 to 20 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes. Remove bay leaf, stir in parsley and nuts. Season to taste with salt and pepper.
 

 Lemon Pound Cake

1 box lemon cake mix-( pudding in the mix type)
4 eggs
1 tsp. lemon extract
2/3 cup oil
Small box lemon Jell-O (put in a 1 cup measuring cup and add enough hot water to make 1 cup and stir well)

Mix all ingredients for cake and put in a greased bundt pan.  Bake in 350 degree preheated oven for approx 42 to 45 minutes.    While cake is still hot, brush glaze over it with a pastry brush.

Glaze

1 cup powdered sugar
3 Tbsp orange juice

Mix together well.