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HOME ECONOMICS lemon peel and chopped green onions or chives. Serve as “butter” over com, carrots, summer squash and potatoes. • Add fresh or dried basil or marjoram to unsalted lemon “butter” for cooked green vegetables. • Add a touch of dry mustard to lemon “butter” for cauliflower, broccoli or cooked spinach. • Blend fresh orange juice and grated orange peel into softened unsalted margarine to serve with baked winter squash. • Blend fresh tangerine juice into softened unsalted margarine to serve over Brussel sprouts, broccoli or cauliflower. Top with a few segments of fresh tangerine. Desserts • Blend grated orange or lemon peel with vanilla ice milk or frozen nondairy dessert. • Add grated lemon, orange or tangerine peel to lowfat vanilla yogurt and serve over fresh or canned fruit. • Sprinkle a fresh grapefruit half with a few drops of your favorite liqueur and warm in the microwave oven until just heated through. Snacks • Fresh citrus - oranges, grapefruit, tangerines; dried fruits; unsalted nuts or popcorn. • Fresh lemonade or orange juice. • Fresh fruit ambrosia of oranges, bananas, raisins, lemon juice, honey and shredded coconut. Selecting citrus fruit When selecting citrus fruit, look for smooth skins, free of blemishes and soft spots. Lift, don’t squeeze the fruit; it should feel firm and heavy. Citrus kept at room temperature will stay fresh for 10 days. Sealed in plastic bags and refrigerated, fruit will stay fresh for a month. Citrus will yield more juice if it’s at room temperature. It also helps to roll the fruit on the countertop, pressing with the palm of your hand. The following recipes are ways to epjoy fresh citrus fruit over the holidays and winter months. Hem ‘n’ lemon seasoning Grated peel of 1/2 lemon 2 tsp. dried parsley flakes 1/2 tsp. garlic powder 1/2 tsp. dried oregano or basil leaves, crushed 1/2 tsp. dried marjoram leaves, crushed 1/4 tsp. ground allspice 1/4 tsp. pepper Combine all ingredients. Refrigerate in covered container. Sprinkle as desired over meat, poultry or fish before broiling or baking. Makes 2 tbsps. Nutrition information for one tsbp.: 6 calories, 0 g fat, 0 mg cholesterol, 2 mg sodium. Orange-spiced carrots 3 cups sliced carrots 1/4 cup water 1/4 cup unsweetened orange juice 1 teaspoon grated orange rind 1 tablespoon reduced-calorie margarine 1/4 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 2 teaspoons chopped fresh parsley
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