Ruth's best lemonade - Kitchen Cabinet - includes recipes - how to prepare lemonade

Sunset, Sept, 1999 by Linda Lau Anusasananan

"If life gives you too many lemons, make lemonade" is Ruth Garcia's old saw. She turns the fruit that comes from her parents' and their neighbors' trees into a simple concentrate. Then, when she needs a quick drink to serve, she dilutes the concentrate with water to make lemonade. Garcia often slices strawberries into a glass before mixing the lemonade in it. More lemonade, frozen in cubes, cools pitcher-size batches without diluting the taste.

PREP TIME: 10 minutes

MAKES: About 1 quart concentrate; 12 servings

1 1/2 cups sugar 8 or 9 lemons (2 3/4 to 3 1/4 lb. total), rinsed Strawberries, rinsed and hulled (optional) Ice cubes Thin lemon slices (optional)

1. In a bowl or a 1-quart or larger jar, combine sugar and 1 1/4 cups hot water. Stir occasionally, or screw lid on jar and shake occasionally, until sugar is dissolved, 1 to 2 minutes.

2. Meanwhile, grate 1 tablespoon lemon peel (yellow part only) from 2 or 3 lemons. Add peel to warm sugar mixture; let cool about 10 minutes.

3. Cut all lemons in half and ream enough juice to make 1 3/4 cups. Add to sugar mixture. Use, or cover and chill up to 3 days.

4. To make each serving, slice a strawberry into a glass (about 12 oz.). Add ice cubes, 1/3 cup lemon syrup, and 2/3 cup water; stir. Garnish glass rim with lemon slices, or stir slices into lemonade.

Per serving: 106 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; 28 g carbo (0.1 g fiber); 0.6 mg sodium; 0 mg chol.

Berry-Oat Muffins

Kristen L. Dillon, Grand Junction, Colorado

"My parents had a giant raspberry patch, so we were always looking for ways to use the fresh berries," says Kristen Dillon. These hearty muffins show them off deliciously.

PREP AND COOK TIME: About 40 minutes

MAKES: 12 muffins

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature

1/2 cup firmly packed brown sugar 1 large egg 1/2 cup plain nonfat yogurt 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 2 cups rolled oats 1 cup raspberries, blueberries, or blackberries, rinsed and drained

1. In a bowl with a mixer on high speed, beat 1/2 cup butter and the sugar until well blended. Beat in egg and yogurt.

2. Add flour, baking powder, baking soda, and cinnamon. Mix on low speed until incorporated. Stir in oats. Add raspberries and stir gently to distribute evenly through very stiff batter.

3. Fill buttered muffin cups (2 1/2 in. wide) equally with batter.

4. Bake in a 350 [degrees] oven until muffins are browned, 25 to 30 minutes (20 to 25 minutes in a convection oven). Let cool about 5 minutes in pan, remove, and serve warm or cool.

Per muffin: 217 cal., 41% (90 cal.) from fat; 4.5 g protein; 10 g fat (5.6 g sat.); 28 g carbo (2.2 g fiber); 171 mg sodium; 41 mg chol.

Honey-Dijon Barbecued Chicken

Karin Armstrong, Salem, Oregon

Karin Armstrong blends honey and mustard to make a quick, intriguing alternative to the typical red barbecue sauce. With her family, it's a hit every time on chicken.

PREP AND COOK TIME: About 40 minutes

MAKES: 6 servings

12 chicken drumsticks (2 1/2 to 3 lb. total) 1/3 cup honey 2 tablespoons Dijon mustard 1 teaspoon grated fresh ginger 1 clove garlic, peeled and pressed or minced 1 teaspoon Worcestershire Salt and pepper

1. If using charcoal, ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Set a drip pan on firegrate between mounds.

If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (heat on opposite sides of grill, not down center); keep heat on high.

2. Rinse chicken and pat dry. Set chicken on grill, not directly over heat. Cover (open vents for charcoal) and cook 20 minutes.

3. Meanwhile, in a small bowl, mix honey, mustard, ginger, garlic, and Worcestershire. Brush drumsticks generously with honey mixture. Cover and cook another 5 minutes.

4. Turn drumsticks; baste with honey mixture. Cover and cook until meat is no longer pink at bone in thickest part (cut to test), about 5 minutes longer. Transfer to a platter. Add salt and pepper to taste.

Per serving: 296 cal., 36% (108 cal.) from fat; 29 g protein; 12 g fat (3.3 g sat.); 16 g carbo (0 g fiber); 227 mg sodium; 98 mg chol.

Angel Hair Pasta with Tomatoes and Feta

Alycia Oh, Moorpark, California

Alycia Oh developed this simple, light pasta for her sister's wedding reception. It's good warm or at room temperature.

PREP AND COOK TIME: About 30 minutes

MAKES: 8 servings

3 tablespoons olive oil 1 onion (1/2 lb.), peeled and chopped 3 tablespoons thinly sliced garlic 1 pound dried angel hair pasta 2 pounds firm-ripe Roma tomatoes, rinsed, cored, and chopped 3/4 cup chopped fresh basil leaves 1/2 cup chopped parsley 1/2 pound feta cheese, crumbled Salt and pepper

1. In a covered 6- to 8-quart pan over high heat, bring 3 to 4 quarts water to a boil.

2. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, frequently stir oil, onion, and garlic until onion is limp, 5 to 7 minutes.