Steve's Lemon Cake

Our old neighbors, the Johnston's, would make this cake every year for Steve's birthday. Molly requested it for her birthday so I got the recipe from Jen and attempted to make it. It actually wasn't too hard - a little time consuming, but well worth the effort for the end product!

Bake a yellow cake in two 8” or 9” round pans.  Cool and set aside.
(It's fine to do a 9x11 if you want)

Whip and prepare real whipped cream.  Refrigerate.

Lemon Filling:

Have Ready:
1/4 c. + 1 T. Corn Starch mixed in 1/2 c. water
3 well beaten Egg Yolks
3 well beaten Egg Whites with 1/4 t. Lemon Extract and 1/2 c. Sugar
(Beat Whites 1st until stiff)



Boil:
1 1/2 c. Water
1/2 c.    Fresh Squeezed Lemon Juice (I also used the lemon zest off the lemons)
1 c.       Sugar
1/4 c.    Butter
1/8 t.     Salt


Stir in corn starch mixture and cook 2 minutes.  Then fold in egg yolks.  Add whites last.

Cover (and fill) the cakes with the lemon filling then cover with real whipped cream.

This cake was so delicious.   My favorite part was the lemon curd:)

Creamy Chicken Chop Suey

Sorry, no picture.  My friend made this when they had us over for dinner one night.  It was very tasty that I asked her for recipe.  She hand written it for me and it still is in my recipe folder, 7yrs later. 

I made one yesterday for dinner and decided to copy it on the blog because I didn't want to lose this!

Creamy Chicken Chop Suey

1 c. celery slices (I never really measure this..)
1/4c. chopped onion (not measuring it either)
2 TBS butter
3 c. chopped cooked chicken (more or less)
1 (16oz) can bean sprouts(drained) -this, I never bought it canned.  If you grow your own mung beans, this is a good recipe to use it for.  I usually just buy them fresh at the store.  I don't think canned ones are as crispy.

1 can cream of mushroom soup
1 c. milk
2TBS soy sauce
1/2 tsp. salt
1/8 c. sour cream

Buttered rice (butter is optional.  I do not put butter on my rice)
Chopped cashews(optional)
chow mein noodle (dry sticks- optional)

Saute celery and onion in butter in 10inch skillet.  Add chicken and bean sprouts.  Combine soup, milk, soy sauce, and salt.  Pour it in the skillet and mix well.  Cover and simmer 15 min.  Stir in sour cream.  Serve over rice; top with cashews and chow mein noodle. 

I throw in frozen spinach to give more green sometimes.  I need to be careful not to overload it with veggies because then I will have a lot of left over and my 8yrs old will say "Ew, this taste weird.  I don't like this.  I am not eating this anymore" and take over an hour just to eat 10 bites... (happened yesterday)  Haha!