A dozen uses for a dozen lemons

Yield: 1 servings

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1 Nothing is quite as pretty as a cobalt-blue bowl filled with lemons. 2 Italian cooks sprinkle gremolata-a mix of grated lemon zest, chopped

garlic and parsley-over soups and stews just before serving. 3 After pitting cherries or slicing beets, remove the stains from your fingers with lemon juice. 4 Lemon juice, a little grated zest and a pinch of sugar are the secret ingredients in the best fruit salads. 5 Rub the cut sides of apples and artichokes with sliced lemons to prevent browning. 6 Hot lemon juice and honey soothe a sore throat. 7 Lemon juice, olive oil and fresh herbs make an easy marinade for seafood and poultry. 8 Grind used lemons in the garbage disposal to dispel odors. 9 Why wait until summer? Nothing quenches thirst like lemonade made from fresh-squeezed lemons. Combine the juice of 8 lemons with 1 cup sugar and 3 cups cold water. Stir in 1 thinly sliced lemon and serve over ice. 10 Rub a lemon half and coarse salt over tarnished copper pans to clean them. 11 For a brighter white, add lemon juice to powdered-sugar icing. 12 Don't want to string cranberries next Christmas? Dry lemon slices at 150 degrees F on a parchment-lined baking sheet for 3 hours; thread with a bright ribbon and tie on the tree. In a pinch, they also make good poker chips Shared by: Al Rice

Submitted By SHARON STEVENS On 03-04-95

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