Yummy Lemon Bars

These are really good!  I think the fresh lemon juice and the lemon zest make a huge difference.

Lemon Bars

1 cup butter, softened
1/2 cup white sugar
2 cups flour
1/2 tsp. salt

4 eggs
1 1/2 cups sugar
1/4 cup flour
1/2 c. fresh lemon juice (about 2 lemons)
zest from one lemon (or more if you'd like)

Preheat oven to 350 degrees.
For the crust, mix butter 1/2 c. sugar, 2 cups flour, and salt until a crumbly dough forms.  Press lightly into the bottom of a 9"x13" pan.  Bake for 15-20 minutes, or until slightly golden brown.

Meanwhile, prepare the filling.  Mix whisk the eggs, 1/4 c. flour, 1 1/2 c. sugar, lemon juice, and lemon zest together.  Set aside, and then whisk it really good again once the crust is done.

Poor the filling mix over the hot crust and bake an additional 20 minutes.  Remove from oven and sprinkle with a light powdering of powdered sugar.  Cool slightly before cutting.

Note: these are good warm, but even better after they are completely cooled.  

Chicken Stir Fry

I have only ever used this with chicken as the meat, but I suppose other meats like steak might work just as well.  I love this recipe!  I love the fresh veggies.  I rarely spend the extra money during the winter for pea pods, but when the garden is on sugar snap peas are soooo good in this!


Chicken Stir Fry

2 chicken breasts cut into small pieces
3 Tbs. cornstarch
2 Tbs. soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder

--Cut chicken small, and then coat with the cornstarch.  Add other ingredients and fry in about 2 Tbs. oil or so until chicken is no longer pink. Remove from the pan, and set aside.

Suggested Veggies (cut small):
Broccoli
Asparagus
Carrots
Green and/or red pepper
Pea Pods
Zucchini and/or crookneck
Water Chestnuts
Onions
etc.

Add veggies to pan w/ more oil and cook until tender (about 5-10 minutes).  I cover the pan with a lid and stir frequently.

Mix the following together and then add and the cooked chicken to the veggies.

1 c. water
1 tsp chicken bouillion
2 Tbs. soy sauce
scant 1/2 tsp ginger
1/4 tsp garlic powder
2 tsp cornstarch

Cook about another 10 minutes depending on how crisp you like the veggies.  Serve over rice.