Salt ... or No Salt ... :: SEASONING SECRETS FROM THE SUNKIST KITCHEN

SEASONING SECRETS FROM THE SUNKIST KITCHEN

Salt or no salt, these tips and suggestions on lemon seasoning will add flavor and appeal to nearly everything you eat. Try them on your family.

SALADS

Salad bowl

Marinate cucumber slices and onion rings in lemon juice—add sugar if desired.

A good flavorful combination is made of endive, lettuce, radishes, green pepper and tomatoes—serve with lemon French dressing or salad dressing.

Green bean salad is good with lemon juice, oil, chopped parsley and garlic.

Mix equal amounts of lemon juice and sugar to top a fresh tomato salad. Good also on other fresh vegetable salads.

Use honey mixed with lemon juice for a simple sweet fruit salad dressing.

Add orange chunks and pineapple chunks to cabbage and mixed green salads—good with a low-sodium French dressing.

Unsalted nuts add flavor and texture to fruit and vegetable salads.

SOUPS

Soup tureen

Float thin slices of lemon on tomato bouillon—a sprig of parsley pulled through the center of the slice of lemon adds glamour and appetite appeal.

DESSERTS

Dessert servings

Easiest and quickest desserts for dieters are those made of fresh fruits—and there’s a trick to varying these too:

Try a squeeze of lemon on cantaloupe or muskmelon to bring out the delicate flavor.

Sliced fresh peaches, sprinkled with lemon juice and then sweetened with sugar, are delicious.

If you sprinkle sliced bananas with lemon juice, then sweeten with honey, you’ll have a pleasant taste surprise. Add color and texture contrast with juicy orange chunks.

FISH

Fish dish

Usually, juicy lemon wedges are enough to serve with fish—no other seasonings are necessary. However, for a lively flavor, fish may be sprinkled with lemon juice and paprika before broiling.

To eliminate odor, rub fish inside and out with fresh lemon before cooking. Adds flavor.

VEGETABLES

Vegetable dish

Green beans, squash, baked potatoes, all are more flavorful when served with lemon juice, butter[1] and a bit of grated onion or chopped chives.

For steamed cabbage, Brussels sprouts and cauliflower—try lemon juice and butter[1] with a dash of dry mustard and marjoram.

Carrots taste better when seasoned with lemon butter[1], chopped fresh parsley and nutmeg.

Squash—mash it with lemon juice, butter[1], sugar and cinnamon for a real flavor treat.

MEAT AND POULTRY

Meat dish

Lean beef—squeeze lemon juice on the meat, sprinkle with dry mustard and pepper.
Hamburger patties—season by squeezing lemon juice right into the meat before cooking and add chopped onion.
Lean pork chops—sprinkle with lemon juice and dust with paprika before cooking.
Liver—broil, but before turning, brush with a mixture of lemon juice, butter[1] and grated onion—fit for a gourmet.
Chicken breast—sprinkle on a little paprika for color, baste with lemon juice, butter[1] and fresh parsley. Or, use freshly ground black pepper and thyme. Or, baste broiled chicken with a sauce of lemon juice, olive or salad oil and a crushed clove of garlic.

[1] Use sweet butter if on low-salt diet.

Condiments

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