Creamy Realemon Pie Food

CHICKEN WITH CREAMY REALEMON® SAUCE

Steps:

• Rinse chicken; pat dry. Combine 1/4 cup flour, salt, and pepper in a plastic bag. Add chicken, a few at a time, shaking to coat.
• Cook chicken in hot margarine or butter in large skillet over medium-high heat 8 to 10 minutes or until tender and no longer pink, turning once. Reduce heat as necessary during cooking to prevent overbrowning. Remove from skillet, reserving any drippings. Keep warm.
• For sauce, combine broth and 3 tablespoons flour in screw-top jar. Cover and shake well; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute longer. Stir in ReaLemon® and sugar; heat through. Serve sauce over chicken. Sprinkle with chives.

RASPBERRY-TOPPED LEMON PIE

Steps:

• Preheat oven to 350 deg.
• In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
• In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
• Pour over crust; bake 8 minutes.
• Spoon raspberry mixture over top.
• Chill 4 hours.
• Spread with whipped topping.
• Garnish as desired.
• Refrigerate leftovers.

CREAMY DUTCH APPLE DESSERT

Steps:

• Preheat oven to 350 degrees.
• In a 1 1/2 quart baking dish, melt butter in oven.
• Sprinkle with crumbs, combine with butter, and press onto bottom of dish to make crust.
• In bowl, mix together condensed milk, sour cream, and Realemon.
• Spread evenly over crumb crust.
• Spoon apple filling over creamy layer.
• Bake at 350 for 25-30 minutes or until set.
• Cool slightly.
• Mix together nuts and cinnamon.
• Sprinkle over top.
• Serve warm or cold.
• Refrigerate any leftovers.

CREAMY LEMON PIE

Steps:

• HEAT oven to 350 degrees F. Beat sour cream, sweetened condensed milk and lemonade mix in medium bowl with an electric mixer until blended. Pour into crumb crust.
• BAKE 25 to 30 minutes or until set. Cool thoroughly. Chill 2 hours. Garnish with preserves and serve.