21.   Pour the lemon juice mixture over the fish.

22.   Repeat, adding cake fingers, juice mixture and pudding.

23.   Remove the juice mixture from the heat and stir in the vanilla.

24.   Serve with lime juice mixture as dipping sauce.

25.   Spoon the tomato juice mixture over the meat, spreading to cover.

26.   Then return beef to wok along with the orange juice mixture.

27.   Toss radish julienne with reserved lime juice mixture.

28.   Toss remaining lime juice mixture with the drained scallops.

29.   Toss the frisee with the lemon juice mixture in a large bowl.

30.   Use the orange juice mixture drained from the berries in a punch.