Recipe from my bestie, Kim DeRose, which I have adapted. I doubled it to fit a 9x13” pan, and substituted butter for margarine. This is my version. INGREDIENTS: FILLING: 4 eggs, slightly beaten 1-1/2 cups granulated sugar 3 tablespoons flour Juice of 2 lemons (@ 4 tablespoons) Grated lemon rind (@ 1 tablespoon) CRUST: 1 cup butter, softened 2 cups flour 1/4 tsp. sea salt 1/4 cup powdered sugar (topping) INSTRUCTIONS: Position oven rack in middle of oven and preheat oven to 35

Recipe from Kroger 2 T. olive oil, divided 1 onion, finely chopped 3 garlic cloves, minced 1 lb. linguini or fettucini 1 bunch asparagus,...

Elisa Juarez (Adapted from the recipe for Cranberry-Orange Scones on Allrecipes.com) INGREDIENTS: 2 cups unbleached flour (or 1/2...

One of my mother’s recipes. Blend: 1/2 cup Extra Virgin Oilive Oil 3 T. lemon juice 1 T. fresh thyme, or 1 tsp. dried 1 T. fresh dill...

From The Fanny Farmer Cookbook Pale yellow, with a nice lemony bite. Good over cauliflower, spinach, or broccoli. Makes 1-1/2 cups. 1 ...