Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	June 1, 2002 - Issue 62
	When Life Gives You Lemons...COOK!!

Did you know?
One medium lemon has 18 calories, no fat or cholesterol, only 10 milligrams of sodium and supplies 35% of the daily recommendation of Vitamin C. Approximately 95% of the fresh lemons produced in the U.S. are grown in California and Arizona. Always use non-reactive cookware, such as stainless steel, enamel or plastic, when cooking recipes containing lemons or lemon juice. Uncoated iron, copper and aluminum cookware can discolor food and leave a metallic taste.
The lemon, like all citrus fruits, is actually the berry of its tree. The juiciest, tastiest lemons are small and either round or oval. They should be a rich yellow in color and have a thin, smooth-textured skin with a light shine. Too much green on the skin signals that the fruit is not yet ripe. When you pick up a good lemon, it should feel heavy for its size and yield just a little to the touch.

Lemon Cake
	Ingredients: Lemon Cake Ingredients: 1 box Yellow Cake Mix 1 3-oz. package Lemon Gelatin 3/4 cup Vegetable Oil 4 large Eggs 3/4 cup Water 1/4 tsp. Lemon Extract 1 or 2 Tbs. Lemon Zest (finely grated rind of a fresh lemon) Lemon Icing Ingredients: 1 cup Confectioners' Sugar 4 Tbs. fresh Lemon Juice
Directions:
Combine lemon gelatin and the yellow cake mix in a large mixing bowl, and blend well. Add the vegetable oil, eggs, water, lemon extract, and lemon zest. Mix lightly until well combined, and pour the cake batter into the prepared cake pan. Bake as directed on the yellow cake mix package. To prepare the icing, simply combine the confectioners' sugar with the lemon juice in a small mixing bowl. When cake is baked, spread the icing on top while the cake is still warm. Slice to serve and enjoy.

Refreshing Lemonade
Ingredients: juice of 6 medium lemons 3 Tbs. concentrated fruit sweetener* 4 cups cold water ice cubes 4 mint sprigs
Directions:
1. In a large pitcher, combine the lemon juice, concentrated fruit sweetener, and cold water. Stir until thoroughly mixed. More lemon juice can be added to taste. 2. Refrigerate the mixture for 1 hour, or until chilled. 3. Pour the lemonade into tall ice-filled glasses, garnish with the mint, and serve immediately. Serves 4. * Available in health food stores.

Lemon Chicken
	Ingredients: 1 chicken (3 lbs.), skinned and cut into pieces 1 cup plain nonfat yogurt 1/2 cup whole wheat bread crumbs 1/2 tsp. dried thyme 1/2 tsp. paprika 1/4 tsp. freshly ground black pepper 1/4 cup sesame seeds
Directions:
1. Rinse the chicken pieces under cold water and pat dry with paper toweling. 2. In a large bowl, combine the lemon zest, lemon juice, and yogurt, mixing well. Set aside. 3. On a large plate, combine the bread crumbs, seasonings, and sesame seeds. Coat the chicken pieces with the yogurt mixture, then roll in the bread crumbs. 4. Place the coated chicken pieces on an ungreased medium-sized baking pan and bake in a 350F oven for 1 hour, or until the chicken is cooked through. Serves 4.

Lemon Cookies
Ingredients: 2 cups plus 2 tbsp. flour 1 cup butter 1/2 cup powdered sugar 2 cups sugar 4 eggs 1 tbsp. baking powder juice and grated rind of one lemon
Directions:
Crumble together 2 cups flour, butter and powdered sugar. Press down into 9x13' pan. Bake 20 minutes at 350 degrees. Allow to cool. Mix together sugar, baking powder and 2 tbsp. flour. Add to slightly beaten eggs with lemon juice and rind. Pour on top of cooled crust. Bake about 25 minutes at 350. Cool and cut.

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