Recipe(tried): Lemon Recipes (7) for Dodie....

Hi Dodie, I too was at a loss with all my lemons til Mama told me, "squeeze them and put the juice in containers in the freezer." Now I freeze them into pint size canning jars and that way when I want lemonade or I need juice to marinate with, I have it. Don't forget to get the zest of all those lemons before squeezing, also to freeze in baggies.

Here are some recipes for you to use with lemons.

CITRUS-GRILLED FLORIDA CHICKEN BREASTS

4-6 boneless, skinless chicken breasts
1 cup orange juice
1/4 cup fresh lime juice or lemon juice
2 tablespoons extra-virgin olive oil
1/3 cup coarsely chopped fresh cilantro, plus whole sprigs for garnish
3 garlic cloves, minced
2 teaspoons ground cumin
Salt and pepper to taste
1/2 teaspoon crushed red pepper flakes
Orange sections and lime wedges for garnish

Put chicken breasts into a large shallow baking dish.

In a medium bowl, whisk together the orange and lime juices, the oil, cilantro, garlic, cumin, 1 teaspoon salt and the red pepper flakes. Pour the marinade over the breasts, turning to coat well. Cover and marinate at least 8 hours or overnight, turning the breasts once or twice.

Preheat the grill to medium. Pour the marinade into a saucepan, bring to a rolling boil and boil for 1 full minute.

Oil the grill. Place the breasts, on the grill and brush generously with the marinade. Cover and grill, basting several times, for about 8 minutes, or until the chicken is done. Turn the breasts over and grill, basting, for about 8 minutes longer, or until browned and cooked through.

Transfer the breasts to a platter. Garnish with cilantro sprigs, orange sections, and lime wedges, and serve.

LEMON-HERB GRILLED CHICKEN
serves 4-6

1/2 c. veg oil
1/3 c. lemon juice
2 T. honey
1 t. dried rosemary
1/2 t. poultry seasoning
salt and pepper to taste
2 garlic cloves, crushed
4-6 chicken breasts, split
lemon wedges

Combine all ingred. except chicken and mix well. Place the chicken in a large zip-lock bag and pour the marinade over. Seal the bag and refrigerate for 8 hours or overnight. Drain and discard marinade. Cook chicken, covered with the grill top over medium hot coals about 40 mts., turning occasionally. Garnish with lemon wedges.

LEMONY CHICKEN KEBOBS
Great tender kebobs.

2 T. grated lemon peel
2/3 cup lemon juice
1/2 cup olive oil
2 garlic cloves, minced
2 T. sugar
2 T. vinegar
4 t. salt
1/4 t. ground red pepper
8 skinless, boneless chicken breasts, cubed
1 1/2 lb. small zucchini, sliced
1 lb. medium mushrooms, stems trimmed

Combine first 8 ingredients for the marinade. Pour over chicken and zucchini in a large bowl. Marinade in refrigerator 6-12 hours. STir occasionally. Add mushrooms 1 hour before cooking. Drain chicken and zucchini and alternate on skewers, chicken, zucchini, mushrooms. Grill over med heat til chicken tender (about 15 mts.) Brush kebobs with marinade.

LEMON BARS

1 cup plus 2 T. flour
1/4 cup confectioners sugar plus additional for sprinkling
1 stick butter, softened
2 eggs
1 cup plus 2 T. sugar
1/3 cup lemon Juice (can substitute regular lime juice)

Preheat oven to 350
Grease an 8" square baking pan. In a med. bowl, mix 1 cup of flour with confectioner's sugar. Add the butter and using your hands work the mixture to form a dough. You can also use the food proc. if you wish. With lightly floured fingertips, pat the dough into the bottom of the prepared pan. Bake for 15-20 mts.

Meanwhile in another bowl, beat the eggs slightly, stir in a cup of the sugar and add the remaining 2T. of flour, stir til blended. Add the lime juice. Pour onto the warm crust, bake for 20-25 mts. Place on a rack to cool. Before slicing and serve, sprinkle with conf. sugar. Makes 12 large or 24 small bars.

LEMON-APRICOT BISCOCHE

1 box Lemon Supreme cake mix
1/2 c. sugar
3/4 c. veg. oil
1 c. apricot necter
4 eggs

Mix all ingred. in a bowl, beat in eggs one at a time. Litley Spam a 13x9" baking pan and pour batter in. Bake at 350 40-45 minutes.

Glaze:
Take cake out of oven and poke holes with the tines of a fork.

Mix together:
1 1/2 c. confectioners sugar
and juice of 2 lemons.

Pour this all over cake and let it seep in. Yum!!

LEMON SQUARES

Crust:
1 3/4 c. flour
1/4 c. conf. sugar
14 T. chilled butter, cut into small pieces

Combine and beat 1 minute with mixer. Beat 4 minutes til crumbly, press dough onto bottom of 13x9 pan. Bake at 350 for 15 mts.

Filling:
3 eggs
1 1/2 c. sugar
2 T. lemon zest
1/2 c. lemon juice
1/3 c. flour
1/2 t. baking powder
confectioner's sugar for garnish

Combine ingred except powdered sugar and beat til well blended. Pour over the hot crust and bake at 350 25 mts.. Cool completely and dust with the conf. sugar. Cut into squares.

LEMON COCONUT LAYER CAKE
Use real butter to make a delightful difference in this easy coffee cake.

3/4 cup butter
3/4 cup shortening
3 cups sugar
1 cup milk
1 cup water
4 1/2 cups sifted cake flour
2 tablespoons baking powder
1 1/2 teaspoons salt
2 teaspoons vanilla extract
1 teaspoon almond extract
9 egg whites
2 cups flaked coconut
2 tablespoons fresh lemon juice
Lemon Filling
Lemon-Butter Frosting

Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.
Combine milk and water.

Combine flour, baking powder, and salt; add to creamed mixture

alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in flavorings.

Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 4 greased and floured 9-inch round cakepans.

Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Combine coconut and lemon juice, tossing gently.

Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter Frosting on sides. Press coconut mixture into frosting on sides of cake.

Yield: 1 (4-layer) cake

LEMON-BUTTER FROSTING:
6 tablespoons butter or margarine, softened
3 cups sifted powdered sugar, divided
1/4 cup milk
2 teaspoons grated lemon rind
1 teaspoon vanilla extract

Beat butter at medium speed of an electric mixer until creamy. Add 1 cup powdered sugar, beating until blended; gradually add milk, beating until blended after each addition. Beat in lemon rind and vanilla. Gradually beat in remaining sugar until blended; beat to spreading consistency. Yield: about 3 cups.

LEMON FILLING:
1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups water
1/2 cup lemon juice
9 egg yolks, beaten

Combine first 3 ingredients in a heavy saucepan; gradually stir in water and lemon juice. Bring to a boil over medium heat, stirring constantly, 2 to 3 minutes.
Stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mixture. Cook, stirring constantly, 1 minute or until mixture thickens and boils. Remove from heat; chill. Yield: about 4 cups.To Make A Sheet Cake with a Lattice Top:

The cake batter may be baked in two greased and floured 13- x 9-inch pans at 350 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting will top both cakes. For the lattice design, you'll need two recipes of lemon-butter frosting

Lattice Design:
To make the lattice design on the sheet cake, double the recipe for Lemon-Butter Frosting, and bake the cakes as directed for 13- x 9-inch pans.
Frost the sides of each cake with Lemon-Butter Frosting and coat with coconut. Spread Lemon Filling on top of each cake.

Spoon frosting into a decorating bag fitted with a large tip; pipe diagonal lines of frosting across the cake in one direction. Pipe diagonally in the opposite direction to make the lattice.

PINK LEMONADE

1 c. sugar
1 c. lemon juice
6 c. cold water or seltzer
3-4 strawberries

Mix well in a 2-qt pitcher, water, juice and sugar. Stir to blend well. Mash berries over a strainer to get flavor and color. Serve over ice cubes.