I posted an Iced Tea Syrup on Tuesday (recipe below) and I made it yesterday. I cut it in half, and since I don't like sweetened tea, I cut back the sugar. I used a little less than 1 1/2 cups sugar. It's very good! Still too sweet for me, so I'll tweak it to my taste. ICED TEA SYRUP Add 28 tea bags to 7 cups of boiling water. Steep for 15 minutes. Remove tea bags and add 4 1/2 cups sugar. Bring to a boil to melt sugar. Remove from heat and cool. Store in refrigerator in a closed jar. Makes 2 quarts of syrup. When ready to make tea, mix 1 cup syrup to 2 quarts of water. Add lemon to taste. You can also add orange juice. I use 3 cups of sugar because 4 1/2 cups is too sweet for me.

Florida Pie Ingredients 1 cup sugar 5 tablespoons cornstarch 1-1/2 cups orange juice 3 egg yolks, lightly beaten 2 large navel oranges, peeled, sectioned and finely chopped 2 tablespoons butter 1 tablespoon grated orange peel 1 tablespoon lemon juice 1 pastry shell (9 inches), baked MERINGUE: 3 egg whites 2 tablespoons sugar Directions In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the oranges, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 teaspoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350 for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings. Sue

The picture of this looks delicious and certainly easy! Even though it's 30 degrees, hot and humid today, I'm posting a roast chicken recipe. It could be done in a pan on the barbecue, come to think of it. Saves heating up the kitchen. Wish I had a barbecue! :) Lemon Garlic Chicken 1 package of chicken thighs & drumsticks (4 thighs & 4 drumsticks) 3 lemons 15 cloves of garlic, peeled Salt & pepper to taste 2 tablespoons fresh thyme leaves Preheat oven to 375 degrees F. In a bowl, add the chicken pieces. Slice the lemons in half and juice them. Add the juice and the lemon rinds to the bowl, along with the garlic, salt, pepper, and thyme. Mix well with your hands, then dump this all in a large baking dish. Bake the chicken for 40-45 minutes, basting every 10 minutes. When the skin gets crispy and the meat is cooked through, it is done.

Paula Deena says that if she gets a chance to cook for the president, she'll make him hot pepper jelly wings. No recipe from her but since I have both wings and the jelly, I did a search for them. I like this one. SWEET AND STICKY HOT WINGS (Food and Wine magazine) 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon dried garlic 1/2 teaspoon dried onion 1 teaspoon smoked paprika 2 pounds chicken wingettes and drumettes (see Note) 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot 2 tablespoons unsalted butter, melted 2 tablespoons hot pepper jelly, melted Preheat the oven to 500. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce with the butter and hot pepper jelly. Add the chicken wings to the sauce, stir to coat each wing and serve.