Pepper and Lemon/Lime Sauce

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The Cooking of Brazil by Matthew
Locricchio
Molho de Pimenta e Limao

Makes 1 cup

Ingredients
2 jalapeños or malagueta* chile peppers or 1 tablespoon Tabasco sauce
1/2 red or yellow onion, finely chopped
1 T garlic cloves, chopped
1/2 teaspoon salt
1/4 c lime or lemon juice.

Slip on a pair of kitchen gloves.
Remove the stem from the chile and cut the chile in half. Rinse it under
cold running water, scraping out and discarding the seeds. Cut the
chiles into small pieces and place in a blender. Add onion, garlic,
salt. Pulse, then with the blender on high, gradually add the lime or
lemon juice. Blend until the ingredients just come together into a thick
sauce. Scrape the sauce into a bowl and let it stand at room temperature
30 minutes to 1 hour before serving.
The sauce will keep for up to a week in the refrigerator.

*Malagueta peppers are available in South American specialty stores. Be
careful! They are extremely hot.

Lemon for nausea

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Here's a tip for the expectant Moms out there
with morning sickness.
Diffuse 1-2 drops of Lemon in the bedroom before
getting up in the morning.
Use whenever you feel nauseous.

Blue Lemonade

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This will catch people's eyes. It's bright and fun, and made with
blueberries.
INGREDIENTS:
4 cups water
1 1/2 cups sugar
6 lemons of juice and zest
1/2 cup blackberries
1/2 cup blueberries
PREPARATION:
Heat 2 cups of water with sugar, until sugar dissolves. Continue to heat for 5 minutes or so until it starts to thicken up. Add the rest of the water, zest and juice. Let cool to room temperature. Put the blueberries and blackberries in a blender and puree. Stir berries into the lemonade and let sit for 2 hours at room temperature. Strain lemonade and chill before serving.

Lemon Cream Salad

[myfanwy-65.livejournal.com]

Recipe courtesy Tammi Hicks, First Place Winner
Show: All American Festivals
Episode: Marshmallow Festival

Prep Time: 1 hour
Cook Time: 3 hours
Inactive Prep Time: 2 hours
Yield: 6 to 8 servings

10 ounces lemon-lime carbonated beverage
1 cup miniature marshmallows
6 ounces cream cheese
1 (6-ounce) package lemon flavored gelatin
20 ounces frozen red raspberries in syrup
1 (20-ounce) can crushed pineapple
3/4 cup chopped pecans
1 cup whipped topping (recommended: Cool Whip brand)

In a saucepan over low heat, combine lemon-lime
beverage, marshmallows and cream cheese and stir
until smooth.

Remove mixture from heat and add lemon-flavored
gelatin until dissolved.

Stir in pineapple and pecans and chill until
mixture is the consistency of unbeaten egg whites.

Fold in whipped topping and pour into a lightly
oiled 5 cup gelatin mold.

Honey Lemon Rosemary Chicken

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Cooking with Rosemary
Preparation: 5 minutes
Cook: 60 minutes
4 Servings

3-1/2 Tbs. honey
2 Tbs. plus 2 tsp. lemon juice
1-1/4 tsp. rosemary leaves, crushed
1/8 tsp. crushed red pepper
4 chicken breast halves

Cooking Instructions:
Preheat oven to 350°F. Combine all ingredients, except chicken, in a
bowl. Dip chicken breasts in honey mixture and arrange in a shallow
baking dish. Bake 40-50 minutes, or until chicken is just cooked
throughout, brushing occasionally with remaining sauce. Serve with rice
or potatoes.
Per serving: calories 201, fat 3.1g, 14% calories from fat, cholesterol
73mg, protein 26.8g, carbohydrates 16.3g, fiber O.lg, sodium 65mg.

Apricot & Lemon Lip Balm

[myfanwy-65.livejournal.com]

This is a delicious, protective and healing gloss, especially good for
chapped lips.
1 tsp Beeswax
1 tsp Apricot kernel oil
1 tsp Calendula oil
few drops essential oil of Lemon or Orange

Melt the beeswax. Add the apricot and calendula oils, stirring
constantly. Remove from the heat while stirring, and when partly cooled
add the essential oil. Store in a small pot.

from: The Complete Book of Herbs
by: Lesley Bremness