The LemonJ By Henry Haryanto

The Lemon Page
August 10, 1998 Collection of : Henry Haryanto

Not a Fruit many would like to eat in its own but before you write it off completely, it might surprise you to know that lemon have their uses both in and out of the kitchen. No, they are not just for making lemonade anymore !!!

The next time you take a drink of water, squeeze a few drops of lemon juice into your glass. It is not only makes for a refreshing beverage, but also helps to cleanse your system of impurities and toxins.

Ladies, if you are stuck at a party without lipstick (which I don't think so), try sucking on a wedge of lemon. (where are you going to get that lemon ?)

For some reason, that reddens the lips - only temporarily, of course - and you get a lovely natural sheen that you can seldom be achieved with lip gloss.

If a knife or a piece of cutlery turn a little rusty, don't throw it away. Just get a wedge of lemon, rub it over the necessary spots and wipe the dust away.

Ever bought a fillet of fish and stored it away only to find that before long, your freezer and evrything in it smelt like a wet market ? The solution to this problem is simple. Pop a couple of emptied out , de-juiced lemon sheells in your refrigerator or freezer (if you stock it before of course).

Not only do the shells smell wonderful, but they also absorb unpleasant odours so that slightly soggy bit of garoupa you bought last week or last month (oh my God).

If you don't like your clothes smelling of Eau de Musty Wardrobe, and the scent of commercial air fresheners make you feel slightly nauseated, try making your own citrus pomanders. All you need is a lemon (or orange) and cloves. Stick the cloves into the skin of the lemon so that the rounded ends protrude from the surface of the fruit. The number of cloves you used depends entirely on how much you like the smell of the spice. When you have made your pomander, thread a string through the top of the lemon and hang it in your closet. Your clothes will smell lemon-fresh for a month.

Rinse chicken and pat dry. Dip in mixture of 1/2 cup butter and garlic. Coat in mixture of bread crumbs, Parmesan cheese, parsley, salt and pepper. Roll tightly; secure with toothpicks.
Arrange in nonstick baking pan. Drizzle with 2 tablespoons butter and lemon juice. Sprinkle with paprika.
Bake at 325F for 50 minutes or until chicken is tender.

Lemon Grass Chicken

500g boneless chicken
1 green chilli
2 stalks of lemon grass
4 spring onions
1 tablespoon olive oil
1 tablespoon soy sauce
salt and pepper

Cut the chicken into cubes, chop the chilli, spring onions and lemon grass finely. Add all the ingredients and stir fry for approximately 10 minutes until the chicken is cooked. Serve at once.

Light Lemon Sauce
This sauce is an excellent accompaniement with baked or broiled fish recipes.

1 tablespoon margarine
1 tablespoon floor
1/2 cup lowfat or skim milk
1/4 teaspoon Lemon juice

Melt the margarine in a pan and mix in all the ingredients except lemon juice and milk. Mix the mixture until there are no lumps. Slowly add milk, stirring constantly. Cook a little more until the mixture thickens, all the shile stirring the mixture. Remove form heat, add the lemon juice and serve over your favorite fish.