Lemons add a little boost of flavor

We have had so many sun-less days that I think we need something that might pep us up a bit. However, I often say, ‘The sun is always shining, we just can’t see it, or we’re one day closer to spring.” Well this column is about the bright, clear, yellow citrus fruit otherwise known as a lemon. Lemons have a long history of medicinal use. In Colonial days, sailors on long voyages, and the colonists themselves, often had scurvy. It was discovered that an ounce of lemon juice a day could prevent scurvy. The lemon peel was also used as a toothpaste. I’ll stick with the stuff in the tube. Lemon is often used in recipes and beverages to give a little boost in flavor. So that’s what we’re going to use in recipes today.

ITALIAN-STYLE PORK CHOPS
2 T. vegetable oil 6 boneless pork chops, cut
1/2-inch thick 1 small onion, diced (about 1/2 c.)
2 cans (11 oz. each) condensed zesty tomato soup
2 soup cans water
2 T. plus 2 t. lemon juice
1/4 t. each, basil and oregano leaves, crushed, ground cumin and pepper
1 medium green pepper, julienned
Hot cooked white or brown rice
Sliced olives for garnish, optional

In a large skillet, over medium heat, cook chops in hot oil, browning on both sides. Remove chops, set aside. Add onions to skillet. Cook two minutes, stirring often. Stir in next seven ingredients. Heat to boiling. Return chops to skillet. Reduce heat to low. Cover, simmer about 30 minutes. Add green pepper. Cook 10 minutes or until chops and pepper are tender. Serve over rice. Garnish with olives. Makes six servings. Note: I combine the seven ingredients in a bowl, stirring until smooth, then add to onions in skillet. Follow cooking directions for rice on package for amount of serving you need. Remember, cooking time for white or brown rice are different.

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LEMON POPPY  SEED CAKE
6 T. butter or margarine, softened
1-1/2 c. sugar, divided
1 T. grated lemon peel
2 eggs
2 egg whites
2-1/2 c. cake flour
1-1/2 T. poppy seeds
1-1/2 t. baking powder
1/2 t. baking soda and salt
1/4 t. ground allspice
1-1/3 c. buttermilk
1/4 c. lemon juice

In a large mixing bowl, cream butter and 1-1/4 c. sugar. Add lemon peel, mix well. Add eggs, and whites, one at a time, beating after each addition. In another bowl, combine next six ingredients, mixing well. Add to creamed mixture alternately with buttermilk. Turn into a 10-inch tube pan heavily coated with shortening and a dusting of flour, or spray heavily with nonstick cooking spray. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Carefully run a knife around edge of pan and center tube to loosen. Remove to wire rack. Meanwhile, in a small saucepan, combine the lemon juice and remaining 1/4 c. sugar. Cook and stir until mixture comes to a boil; cook and stir 1-1/2 to two minutes or until sugar is dissolved. Be sure sugar is dissolved. Using a fork, poke holes here and there in top of cake. Gradually pour hot syrup slowly over cake. Cool completely. Makes about 20 one-inch slices.

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LEMON FLUFF DESSERT
1-12 oz. can evaporated milk
1-3 oz. pkg. lemon gelatin
1 c. sugar 1-1/3 c. boiling water
1/4 c. lemon juice
1-3/4 c. graham cracker crumbs (about 28 squares)
5 T. butter or margarine

Pour milk into a medium bowl, cover and put in fridge for at least two hours. Put beaters attachment in fridge also. Meanwhile, in medium bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice, making sure all is dissolved. Don’t let it get set. In a small bowl, combine crumbs and butter, set aside 2 T. for garnish. Press remaining crumbs onto the bottom of a 9x13 inch dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Gently fold into whipped milk; pour over crust. Sprinkle with crumbs. Cover and refrigerate two hours or until set. Makes 10-12 servings. Note: When I crush crackers in my food processor, I use all of the crackers, put them in a plastic bag and they are ready for whatever amount you need. Saves time when needed in a recipe.

Thought for the Day: At age 20, we worry about what others think of us. At age 40, we don’t care what they think of us. At age 60, we discover that they haven’t been thinking of us at all. (At age 80, I don’t know what to think, I’m not there yet.)