11 June 2008


2 large or 3 medium lemons
5 cups water
2-1/4 cups sugar

Cut lemons lengthwise in half, then crosswise as thinly as possible, discarding ends and seeds but collecting juices.

Place lemon and water in a non-corrosive pan. Heat to boiling; reduce heat and boil uncovered for 30 minutes.

Strain mixture through a sieve into a bowl. Measure liquid. There should be 3 cups; if not, add more water.

Return lemon and liquid to pan. Add sugar and heat to boiling. Cook about 30 to 35 minutes after adding sugar, or until mixture is firm but not stiff.

Remove from heat and ladle into hot, sterilized jars. Do not double recipe.

Yields 3 pints.
Source: Jamie Jones

05 June 2008

Red, White and Blue Strawberry Shortcake
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced

Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.

Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.