The Lemon Tree in West Liberty keeps customers coming back for country cooking, grilled steaks, and homemade pies
Jo Jarvis opened The Lemon Tree in a gracious old home in West Liberty in 2009, replacing the former Walls of Grace Tea Room. The Lemon Tree strives to be the “epitome of Southern charm,” from the linen napkins and tablecloths to the sweet tea brewed fresh daily. Jarvis created a menu offering Southern, made-from-scratch lunch specials, which include chicken and dumplings, soup beans, and salmon patties. Delicious sides include cornbread salad, macaroni and cheese, fresh green beans in season, and cranberry salad. The menu also offers homemade soups and sandwiches. Customers agree that homemade pies and cobblers are Jo’s specialty. Freshly cut steaks are grilled outside by Byron Salyer. Rib-eye with baked potato and salad is $13.99. T-bone with baked potato and salad is $15.99. Southern fried catfish dinner with two sides is $8.99. The Lemon Tree has a banquet room with a fireplace for large parties, business meetings, and special events.
SOUTHERN STUFFED CHICKEN BREAST
6 large boneless chicken breasts, sliced lengthwise and flattened
2 C buttermilk
3 C Italian breadcrumbs
1 box cornbread stuffing mix
1⁄4 C Parmesan cheese
1 tsp lemon pepper
1 tsp salt
Soak chicken in buttermilk overnight. Roll chicken in breadcrumbs. Prepare stuffing mix according to package directions. Place 2 tablespoons of stuffing mix in the center of each chicken breast. Roll up and secure with a toothpick. Place on foil-lined baking sheet. Sprinkle with salt, Parmesan cheese, and lemon pepper. Spray chicken with cooking oil and cover with foil. Bake at 350° for 45 minutes or until chicken is tender. Serves 6.
These individual coffee mug cake mixes are meant to be prepared as dry ingredients in a mug and given as gifts for holidays and birthdays
COFFEE MUG SPICE CAKES
Makes 8 Coffee Mug Cakes
1 spice cake mix, any brand
1 (4 oz.) instant pudding mix (not sugar-free; any flavor but I use vanilla)
Mix together dry ingredients for cake and pudding mixes and separate into eight plastic zipped baggies (approximately 1⁄2 cup plus 1 Tablespoon) and label “Cake Mix.”
Create eight separate baggies that contain the following in each:
1⁄3 C powdered sugar
2 tsps dried coffee flavoring powder
I use Coffee-mate French Vanilla, Hazelnut, or Gingerbread. Select a flavoring appropriate to the cake you are making and be creative. Label each baggie “Glaze.”
Select one of eight large, microwave-safe coffee cups. Check to be sure it holds 2 cups of water. Place one baggie of cake mix and one baggie of glaze mix in each cup. Continue with the remaining cups. These make great gifts for anyone who likes just one slice of cake.
Individual cake instructions
Write or print the following instructions on a pretty recipe card, hole punch, and attach to each coffee mug with a ribbon:
Generously spray inside of coffee cup with cooking spray. Empty contents of cake mix baggie into cup, then add 1 egg white, 1 Tbsp oil, and 1 Tbsp water to dry mix. Mix with fork for 15 seconds, carefully mixing in all the dry mix. Microwave on full power for 2 minutes. (You may not get satisfactory results in a low-wattage small microwave.) While cake is cooking, place ingredients from Glaze Mix into a very small container and add 11⁄2 to 2 tsps water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.
Submitted by Tammy Ricketts,
Bullitt County, Salt River Electric.
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