HOT! HOT! HOT! ~ LEMONADE CHICKEN / HONEY MUSTARD SLAW with FRESH BASIL / FROZEN 'CREAMSICLE' CAKE

~ Garden Clock

(Mother's Day Gift)

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LEMONADE CHICKEN

~ A 'tart' very old standby, perfect for a hot summer evening.

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3 lbs. assorted favorite chicken pieces

1 6 oz. can frozen lemonade concentrate, thawed

juice and zest of 1 fresh lemon

1/3 cup soy sauce

2 tsp. celery seed

2 cloves minced garlic (1/4 tsp. garlic powder)

freshly ground cracked pepper to taste

• Combine lemonade concentrate, fresh lemon juice, zest, soy sauce, celery seed, garlic and fresh pepper.
• Marinate chicken in large plastic bag or large container for several hours in refrigerator, turning often.
• Let rest at room temperature while grill fires up. Remove chicken and grill over medium coals for 30 minutes, basting with sauce the final 30 minutes.

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HONEY MUSTARD SLAW with FRESH BASIL

~ Easy and delicious.

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8 cups shredded red and green cabbage

2 medium shredded carrots

(or 2 bags prepared cabbage with carrots)

1 large julienne sliced red pepper

1 chopped red onion

1 can sliced black olives (optional)

handful of chopped fresh basil

freshly ground black pepper

8 oz. bottle Newman's Own Light Honey Mustard Dressing

• Combine cabbage, carrots, red pepper, onion, black olives, basil and fresh pepper.
• Pour dressing over cabbage mixture and toss. (8 servings)

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FROZEN 'CREAMSICLE' CAKE

~ Refreshing summer dessert adapted from

'The Ultimate Grilling Issue' Gourmet (June 2002)

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16 finely ground shortbread cookies (eg. Lorna Doone)

2 tsp. finely grated fresh orange zest

2 tsp. unsalted butter

1 Tbsp. light corn syrup

1 heaping cup slightly softened orange sorbet or sherbet

1 heaping cup slightly softened good vanilla ice cream or frozen yogurt

finely julienned fresh orange zest for garnish

fresh mint leaves

• Line a 3-1/2 x 7-1/2 (3-1/2 cup) loaf pan with double layer of plastic wrap, allowing a few inches to overhang.
• Melt butter and let cool. Combine cookie crumbs, zest, butter and corn syrup in small bowl. Press mixture into bottom of of pan.
• Spread sorbet or sherbet over crumb crust and freeze 30 minutes.
• Spread softened ice cream or yogurt evenly over first layer of sorbet (sherbet). Cover with plastic wrap and freeze until firm, at least 2 hours.
• Using excess wrap on sides of pan, lift frozen cake and peel off plastic. Garnish with orange zest and mint leaves. Let rest 5 minutes. Cut crosswise into 4 slices.