Fish with Pears

2 teaspoons vegetable oil
1 cup thinly sliced, peeled onion
1 cup thinly sliced, peeled carrot
1/2 teaspoon dry mustard
1/4 teaspoon crushed dried basil
1/4 teaspoon dried dill weed
2 pears, cored sliced
1 1/2 pounds bass fillets
2 tomatoes, sliced
1 lemon, sliced

1. Heat oil in large non-stick skillet. Add onion and carrots; stir to mix well. Cover and cook slowly 10 minutes.
2. Mix together dry mustard, basil and dill weed. Toss with pears. Stir into onion mixture. Add bass, tomatoes and lemon. Cover and simmer for 10 minutes or until fish flakes with a fork. Serve hot.

Snow Peas with Toasted Almonds

• 1 tablespoon unsalted butter
• 1/4 cup sliced almonds
• 1/2 pound snow peas, trimmed
• 2 teaspoons minced shallot
• 1 teaspoon fresh lemon juice

Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 11/2 minutes. Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.

Lemon Herb Potatoes

6 sm Baking potatoes;                   
1 tsp Dill weed;
1/2 c  Onion; chopped                   
1/8 tsp White pepper;
1 Tbsp Unsalted margarine;                
1 tsp Lemon peel; grated
1 cl Garlic; Minced                     
1 Tbsp Parsley;Paprika
1/4 c  Skimmed milk; hot           



1.Bake potatoes until done. Cool.
2.Saute onions and garlic in unsalted margarine.
Scoop out potatoes and mash.
Beat in onion mixture, hot skimmed milk,
lemon and pepper. Mix in dill and parsley.
Refill skins.  Sprinkle with paprika.
3.Bake at 400F for 30 minutes.
 
Variation:  add 1/2 oz grated cheddar cheese on top
of each potato before baking the final time.

Broccoli Dip

1 cup cooked broccoli stems, [peeled]
1 T fresh-squeezed lemon juice.
1/4 t curry powder.
2 cloves garlic, minced.
1 roma tomato, diced.
1 scallion, sliced.
1 jalapeno pepper, chopped.

n a food processor, blend the broccoli stems with the lemon juice, curry, garlic and pepper until completely smooth.
Mix with the remaining ingredients and chill before serving.

Lemon Jelly Roll Cake

1 cup artificial sweetener
1/3 cup water
1 teaspoon baking powder
3 eggs, beaten until lemon colored and light
3/4 cup flour
1 teaspoon vanilla
3/4 cup artificial sweetener

1 teaspoon margarine
3/4 cup water
1/3 cup lemon juice
1 teaspoon lemon peel
3 tablespoons cornstarch
2 cup powdered sugar
2 teaspoon margarine
2 tablespoons lemon juice
1 teaspoon lemon extract

Preheat oven to 400 degrees. Line jelly roll pan with foil and spray with vegetable spray. Beat eggs at high speed until thick and lemon colored (about 5 minutes). Slow mixer speed and very gradually add 1 cup artificial sweetener, blending until well-dissolved. Add 1/3 cup water and vanilla and continue to mix on low speed. Add flour and baking powder very gradually until mixed. Batter will be slightly foamy. Pour into jelly roll pan and bake for about 15 minutes. Invert pan onto a kitchen towel that has been sprinkled with powdered sugar. Roll up towel jelly roll fashion and cool.