This recipe began as a marinade and became a gravy - and you can use it as either. If you use it as a marinade, throw it out after the first day's use with a single meat in order to prevent cross contamination with other meats. That is, don't marinate chicken and beef in succession with the same marinade.

Should make 2 cups of gravy

INGREDIENTS

• 1 Cup softened butter
• 2-3 Cloves garlic, peeled and crushed
• ¼ Cup all-purpose flour
• ¾ Cup water
• ½ Cup fresh squeezed lemon juice
• 1.5 Tbsp honey or granulated sugar
• 2 tsp salt and 2 tsp pepper
• 1/2 tsp poultry seasoning
• 1/4 tsp hot sauce or to taste

INSTRUCTIONS

• Into a saucepan over low heat, place the butter and garlic.
• Sweat the garlic slowly, stirring constantly, until the butter is melted and the garlic is fragrant.
• Add in the flour slowly, by portions, and stir well to blend completely.
• Continue to cook and stir the gravy constantly, until gravy bubbles and remove from heat.
• Add in all the remaining ingredients, stir well, and return to heat.
• Raise temperature to medium-high and bring the gravy to the boil while stirring constantly.
• Remove from heat and serve.

INGREDIENTS

• Roasting pan
• Basting brush
• Small mixing bowl
• 1 whole roasting bird
• 3 lemons
• Salt and pepper, to taste
• Rosemary (or Sage for turkey)
• ¼ cup white wine (sweet or dry, your choice)

INSTRUCTIONS

• Preheat oven to 350 degrees F.
• Clean the bird thoroughly inside and out and pat the outside dry with a paper towel or clean kitchen towel.
• Rub seasonings into the outside of the bird, including salt, pepper, and rosemary or sage (fresh, if you can obtain it).
• Puncture 2 of the lemons 4 times apiece with a fork.
• Place the 2 lemons inside the body cavity of the bird.
• Squeeze the juice from the third lemon and add it to ¼ cup of white wine of your choice and use it for a baste.
• Roast the bird to the internal temperature of 185 degrees F, basting occasionally.

INGREDIENTS

• 4 large oranges
• 1 Cup granulated sugar
• 1 Quart whole milk
• 3 Whole eggs, separated into yolks and whites between two bowls; beat the yolks.
• ½ Cup granulation sugar
• 2 Tbsp cornstarch
• ½ Cup granulated sugar

INSTRUCTONS

• Preheat oven to 350 degrees F.
• Peel all 4 oranges, remove any pith, and cut into ¼” slices.
• Remove orange seeds and places slices over the bottom of a baking dish.
• Sprinkle one cup of sugar over the orange slices.
  Bring one quart of milk to the boil.
• Add in the beaten egg yolks, the other one-half cup sugar, and the cornstarch.
• Let the pudding base boil and thicken, then remove from heat. Let cool somewhat pouring the base over the orange slices.
• Beat the egg whites with one-half cup of sugar until stiff peaks form.
• Spread the egg whites over the pudding and place the dish into oven until lightly browned.
• Serve either hot or cold.

INGREDIENTS

• 1.25 Cup orange juice
• 1 Cup skim milk
• 2 large egg yolks, beaten – retain whites for another recipe - or breakfast.
• 1/2 Cup granulated sugar
• 3 Tbsp cornstarch
• 1 Packet unflavored gelatin
• 1 Prepared graham cracker pie crust (or make your own from graham crackers and melted better, pressed into a pie pan)
• 2 Oranges, peeled and separated into natural sections
• Confectioners' sugar for dusting

INSTRUCTIONS

• In a heavy saucepan over medium heat, pour the orange juice, milk, beaten yolks, sugar, cornstarch, and gelatin. Stir.
• Continue to stir over medium heat until the pie filling is smooth and just begins to bubble. Remove from heat immediately and set aside to cool somewhat.
• Pour the filling into the pie crust and chill the pie for at least 1 hour.
• Arrange orange segments around the top of the pie.
• Dust lightly with confectioner’s sugar and serve.

INGREDIENTS

• 1/2 Cup softened butter
• 1/2 Cup granulated sugar
• Grated zest of 1 whole lemon
• 1.5 Cups all-purpose flour
• 1 Cup packed light brown sugar
• 1 Cup chopped walnuts
• 2 whole eggs, slightly beaten in a mixing bowl
• 1/4 tsp baking powder
• 1 recipe “Lemon Glaze” (recipe below)

INSTRUCTIONS

• Preheat oven to 350 degrees F.
• Crust: cream butter, granulated sugar, and 1/2 of the lemon zest together in a mixing bowl. Stir in 1.25 Cups flour for a soft crumbly dough and press it evenly over the bottom of a rectangular  baking dish - 13 x 9 x 2. Bake crust for just 15 minutes and remove from oven to cool.
• Filling: In a large bowl, mix brown sugar, walnuts, eggs, baking powder, abd the rest of tht flour (1/4) and the rest of the lemon zest..Stir. Spread the filling over the crust.
• Bake again for 20 minutes.
• Remove from oven; thinly spread with Lemon Glaze (below) while hot.
• Cool the desert and cut into 36 servings, making 3 evenly spaced cuts lengthwise and 8 cuts crosswise. .  

Lemon Glaze

INGREDIENTS

• 1 Cup confectioner's (powdered) sugar
• 1 Tbsp butter
• 2 Tbsp fresh lemon juice

INSTRUCTIONS

• In a mixing bow bowl, place the butter and let soften at room temperature.
• Gradually add in sugar by portions to the butter, blending smoothly with a spatula.
• Pour lemon juice into the sugar mixture and blend.

INGREDIENTS

• 2 Tbsp butter
• ¼ Cup confectioner’s sugar
• 3 Tbsp self-rising flour
• The zest and juice from 2 lemons
• 2 Whole eggs – yolks separated from whites
• 1 Cup whole milk

INSTRUCTIONS

• Preheat oven to 375 degrees F.
• In a mixing bowl, cream together the sugar and butter until the consistency is a fluffy light yellow.
• Add in flour a bit at a time and blend well.
• Add in lemon juice and zest and stir.
• Beat egg yolks and milk together in a bowl and stir into the other mixture.
• Beat the egg whites until soft peaks form and then fold them into the first mixture with a spatula.
• Pour the dessert mixture into a buttered or cooking sprayed baking dish.
• Sit the filled dish into a water bath in larger pan in the oven.
• Bake 45 minutes and serve with whipped cream.