A New Kind of 'Lymon'

Refreshing Lemon-Lime Drink:

1 can frozen limeade concentrate, thawed
2/3 cup frozen lemonade concentrate, thawed
1 tsp. orange extract
1 1/2 cups water
6 cups chilled diet lemon-lime soda
1 medium lemon, sliced
1 medium lime, sliced

In large container, combine the limeade and lemonade concentrates and orange extract. Stir in water. Just before serving, stir in lemon-lime soda. Serve with ice. Garnish with lemon and lime slices.

Summer Treat

This recipe dates back to my childhood. I remember my mom making this when we were growing up. My dad has always been a fan of anything with lemon in it, so this was a frequent favorite come summertime. It is so simple and is perfect when you want a light summer dessert. It comes from a cookbook from Miss Daisy's Tearoom in Franklin, Tennessee. Though I am fairly certain the tearoom isn't around anymore, this cookbook is still available. Enjoy!

This recipe is linked to Potluck Sunday on Mommy's Kitchen
Simply Sweet Home
Tidy Mom


Lemon Freeze:

15 ounce can evaporated milk, chilled
1 cup sugar
1/4 cup lemon juice
1/4 teaspoon lemon extract
2 drops yellow food coloring
1 box Graham cracker crumbs

Line 9 x 9 pan with graham cracker crumbs. Whip milk until it's thick. Add sugar, lemon juice, extract and food coloring. Mix and pour over crumbs. Freeze mixture, then cut into squares. Garnish with whipped cream.

Chicken in the News

Okay, so I am not promoting Katie Couric. I have nothing against her really either. I think she has done some noteworthy things for her profession. I do, however, like her chicken recipe that appeared some time back in Good Housekeeping. It is easy to prepare, and I must say is quite different than something we would be accustomed to making.

Lemon Chicken:

4 boneless, skinless, chicken breasts
3 Tbsp. flour
2 Tbsp. butter
2 Tbsp. olive oil
1 3/4 cup chicken broth
1/4 cup lemon juice
salt and pepper to taste

Pound chicken breasts with meat mallet to 1/2 inch thick. Dredge lightly in flour. Reserve excess. In a skillet over medium heat, melt butter with oil until it begins to sizzle. Add chicken and cook 5 minutes or until juices run clear, turning once. Remove chicken to a plate and cover to keep warm. Stir reserved four into skillet. Whisk in broth and lemon juice, heating until boiling. Boil a couple of minutes to thicken. Return the chicken to the skillet, heating through. Season with salt and pepper and serve topped with lemon sauce from the skillet.

Snowballs for any Season

I told you earlier it would be hectic this week. I am 1 for 4 in getting home before 6:30 p.m. I leave before 6:30 a.m. Then I came to the realization (after hubby reminded me) that I won't see him for the next 2 weeks due to his work. Oh well, that's life, and it happens to everybody. We will survive! So, I thought this little recipe would be appropriate for when anyone feels snowed under with many things to do.

Lemon Snowballs:

1 cup butter
1/2 cup powdered sugar
1 1/2 cup all purpose flour
3/4 cup cornstarch
2 tsp. grated lemon rind
1/4 tsp. salt
1 tsp. vanilla

Preheat oven to 350 degrees. Grease cookie sheet. Cream the butter and powdered sugar. Sift the flour, cornstarch and salt into the mixture. Stir in lemon rind and vanilla. Mix well. Using a 1 inch cookie scoop, form dough into balls and bake for 15 minutes. Spoon glaze over tops of cookies.

Lemon Snowball Glaze:

1 stick melted butter
2 cups powdered sugar
2 Tbsp. fresh lemon juice

Combine all ingredients, mixing well. Using a teaspoon, spread glaze over warm snowballs.