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What fruit reminds you of a bright sunny day? Lemons of course. Someone told me that if you keep a small bowl of lemons on the counter, they will give off a wonderful fragrance and brighten your kitchen. Well, right now I don't think I can afford to buy more than one or two at a time. But lucky us, they are available all year round, as other fruits and veggies are. Their peak season is June and July so perhaps the price will come down some at that time.

Today's recipes use lemon in the ingredients, but not more than the juice of one or two. When I'm going to use a lemon I wash it, dry it and then grate off the peel, being careful not to grate the "pith" (the white membrane just under the skin). I spread it around on waxed paper to dry and put it in a small bottle (an empty pill bottle works great or you can use a little plastic bag), to have on hand when a recipe calls for grated lemon peel.

A couple fresh lemon equivalents for you:

one medium lemon = 2-3 T. lemon juice or 3 t. grated peel

5-6 lemons = 1 c. juice

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So, let's get to some recipes using lemons.

LEMON BROCCOLI

CHICKEN

4 boneless, skinless chicken breasts

salt and pepper to taste

1 T. canola oil

1 can cream of broccoli soup

1/4 c. milk

juice of 1 lemon

Season chicken with salt and pepper. Heat oil in large skillet; brown chicken breasts on both sides. Combine soup, milk and lemon juice. Add to chicken and heat to a boil. Cover; reduce heat and simmer until chicken is done, about 10-15 minutes. Serve with broccoli and white, brown or wild rice for a complete meal. Makes 4 servings.

SPANISH STYLE

PORK CHOPS

2 T. canola or vegetable oil

6 pork chops, each cut 1/2-3/4 inch thick

1 small onion, minced

2 cans zesty tomato soup

2 soup cans of water

2 T. lemon juice

1 large lemon, sliced 1/4-inch thick

1/4 t. each dried basil leaves and oregano leaves, crushed

1/4 t. each ground cumin and black pepper

1 large green pepper, cut into strips

hot cooked rice

sliced pitted ripe olives for garnish (optional)

In a large skillet over medium heat, in hot oil, brown chops on both sides. Remove chops; set aside. Add onions to skillet. Saute 2 minutes, stirring occasionally. (Don't let them get too brown.)

Combine next eight ingredients in a saucepan, mixing well. Heat just to boiling.

Return chops to skillet; pour tomato mixture over chops. Reduce heat to low. Cover; simmer 30 minutes. Stir liquid occasionally and spoon some over chops. Add green pepper; cook 10 minutes more or until chops and peppers are tender.

Serve over rice. Garnish with olives. Makes six servings.

NOTE: You can serve the rice on the side and spoon the sauce on top of chops and rice.

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LEMON CRANBERRY MUFFINS

2 c. flour

1 c. sugar

1 T. baking powder

1/2 t. salt

2 eggs

1 c. milk

1/2 c. canola or vegetable oil

3/4 t. lemon extract or 2 t. lemon juice

1 c. fresh or frozen cranberries, halved (if using frozen berries, cut in half while they are frozen)

1/3 c. slivered almonds, toasted

In a large bowl, combine dry ingredients.

In another bowl, combine next four ingredients. Stir into dry ingredients just until moistened. Fold in cranberries.

Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees for 18-20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan. Makes 12 muffins.

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This is one of our very favorite pies. It is so light and refreshing.

LEMON CLOUD PIE

1 prepared 9-inch pie crust, baked and cooled completely

Filling:

1 c. sugar

3 T. cornstarch

1 c. water

1/3 c. lemon juice

2 egg yolks, slightly beaten

4 oz. cream cheese, cubed and softened

1 t. grated lemon peel

1/2 c. whipped cream

Topping:

1/2 c. whipping cream, whipped

In medium saucepan, combine sugar and cornstarch, mixing well. Stir in lemon juice, water and egg yolks. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute. Add cream cheese and lemon peel, stirring until cheese is melted and mixture is smooth. Cool to room temperature, making sure it isn't warm.

In a large bowl, beat 1/2 c. whipping cream until soft peaks form; fold into lemon mixture.

Spoon filling evenly into baked shell. Refrigerate for at least six hours or overnight. (Cover pie with plastic wrap, trying not to touch filling.)

Serve each piece with a dollop of whipped cream. Sprinkle a little additional grated lemon peel on the whipped cream for garnish if you wish. Makes 8 servings.

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Thought for today: Nothing in nature is more beautiful than one snowflake; unfortunately they seldom come that way.

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