this recipe is from a cook's illustrated article by susan logozzo about perfecting the lemon bar. note: the lemon filling must be added to a warm crust. the 30 minute chilling time and 20 minute baking of the crust should allow plenty of time to prepare the filling. if not, make the filling first and stir to blend just before pouring it onto the crust. prep time includes 30 minute chilling time for crust.
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this is from the friends of the friona library cookbook. this is delicious! i've made it with the chicken in the salad as a lunch dish, or leaving the chicken out and grilling it on the side for dinner.
my aunt helen used to make this to accompany her sunday rib roasts or a thick and juicy london broil. aunt helen passed away twenty years ago but her rice pilaf recipe remains a favorite of ours. it's very simple to prepare, no frills, but very tasty.
no time to cook? it doesn't get any easier than this. just add simple seasonings and forget it in the oven for an hour and 15 minute. then enjoy moist, tender, falling off the bone chicken with a bite.
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