Lemon or Lime Syrup

1 1/2 cup sugar (honey)
1 1/2 cup water
1 tablespoon finely grated lemon peel or lime peel
juice from 8 to 10 lemons or 10 limes
ice cubes
club soda (optional)

For Syrup
1. In to 1-quart pot, put sugar and water. Bring water to boil to dissolve sugar. Add lemon peel and boil to pasteurize. Cool.
2. When sugar, lemon-peel water is cool, add lemon juice. Refrigerate to make Lemonade or Limeade (instructions below).

For Lemonade
A. Into 12-ounce glass, over ice cubes, pour 1/4 cup of the lemon syrup. Add 3/4 cup cold water or club soda. Stir well to mix.

B. In 2 1/2 quart pitcher or container, combine half of the lemon syrup with 6 cups cold water. Pour over ice cubes. Refrigerate remaining lemon syrup.

For Limeade
A. Into each 12-ounce glass, over ice cubes, pour 1/4 cup of the lime syrup. Add 3/4 cup cold water or club soda. Stir well to mix.

B. In 2 1/2 quart pitcher or container, combine half of the lime syrup with 6 cups cold water. pour over ice cubes. Refrogerate remaining lime syrup.

Mama Bear’s Family
Our family uses 1 1/2 cup syrup to fill our jug which holds 7 cups of water.

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Soy Sauce Marinade

Juice from each of:
1 lemon (or use 3 tablespoons lemon juice)
1 lime (or use 2 tablespoons lime juice)
1 orange (or use 4 tablespoons orange juice)

2 tablespoons soy sauce
4 tablespoons olive oil
pinch of salt
1/2 teaspoon pepper
2 cloves garlic crushed
1 inch ginger, grated
1/2 teaspoon red pepper

Combine all ingredients and marinate salmon for 1 hour – no longer or salmon will start to cook. If salmon starts to turn pink, remove from marinate.

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Roast Chicken

1 5-pound roasting chicken
2 tablespoons olive oil
2 teaspoons salt
1 teaspoons pepper
4 medium onions, peeled and sliced 1/2 inch thick
2 lemons
3 large garlic cloves, peeled
4 sprigs thyme, fresh

Gravy
3 tablespoons tapioca flour or arrowroot powder (approximately)

1. Let chicken stand at room temperature for 30 minutes. Preheat oven to 350F.
2. Place the palm of your hand on top of each lemon and, pressing down, roll it back and forth several times. This softens the lemon and allows the juices to flow more freely. Pierce the surface of the lemon with a fork.
3. Using the side of a large knife, gently press on garlic cloves to open slightly and remove skin. Insert garlic cloves, thyme sprigs, and lemons into cavity.
4. In the centre of the roasting pan, place the onion slices in two rows, touching.
5. Cut about 18 inches of kitchen twine.
6. Remove the giblets from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towells. Tuck the wing tips under the body. Rub salt and papper in the cavity of the chicken and set aside. Bring chicken legs forward, cross them, and tie together with twine.
7. Spread oil over bottom surface of chicken, and rub with salt and pepper mixture. Place chicken in pan, on onion slices and spread oil over top surface of chicken and rub with salt and pepper mixture.
8. Place in oven and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 20 minutes per pound and an extra 20 minutes extra to finish cooking.
9. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180F and the thigh 190F.
10. Remove chicken from oven, and transfer to a large plate. Let chicken stand 10 to 15 minutes so the juices settle.
11. Mix 1/2 cup water and tapioca flour into measuring cup.
12. Place the roasting pan on the stove over medium-high heat to cook, about 1 minute. Warm pan and loosen all brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan.
13. Add tapioca/water mixture and stir with wooden spoon. Reduce the liquid by half, about 4 minutes. If not thickened add more water and tapioca flour.
14. Untie the legs, and carve the meat. Place the bones in a pot, lightly covered with water to make delicious broth for soup.
15. Serve gravy on the side.

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