Hello Friends,

Tonight we will be enjoying a simple yet delicious dinner....since the citrus season is in full swing, I try to incorporate citrus and whatever else is in season into our meals. It is a wonderful way to enjoy the bounty of the earth....my Mom has found a wonderful way of making use of sour oranges; she uses the juice to marinate her poultry dishes along with aromatic spices. But best of all, she uses them to make her famous "Dulce de Naranja", (Orange Peel Dessert). This is just fabulous with a sliver of "Queso Blanco", (White Farmers Cheese) on a Cuban cracker. I have told her that we need to put some up because they make wonderful gifts! Tonight's simple menu will be: Lemon-Herb Grilled Chicken
Baked Broccoli & Spinach
Orange Glazed Carrots
Walnut-Pear Muffins
Cherry Almond Crumb CakeLEMON-HERB GRILLED CHICKEN

serves 4-6

1/2 c. veg oil
1/3 c. lemon juice
2 T. honey
1 t. dried rosemary
1/2 t. poultry seasoning
salt and pepper to taste
2 garlic cloves, crushed
4-6 chicken breasts, split
lemon wedges

Combine all ingred. except chicken and mix well. Place the chicken in a large zip-lock bag and pour the marinade over. Seal the bag and refrigerate for 8 hours or overnight. Drain and discard marinade. Cook chicken, covered with the frill top over medium hot coals about 40 mts., turning occasionally. Garnish with lemon wedges.

BAKED BROCCOLI & SPINACH

serves 6-8
3 T. olive oil
1/2 c. butter
1/2 med. onion, chopped
3 T. flour
3 garlic cloves, minced
1 10 oz. pkg. frozen chopped spinach, drained and thawed
2 c. fresh raw broccoli, chopped coarse
3 eggs, slightly beaten
2 c. small curd cottage cheese
8 oz. grated cheddar
salt and pepper to taste

Preheat oven to 350. Heat 3 T. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.

Melt butter in a saucepan and when melted add the flour to form a roux. Add to the veg mixture along with the cheeses, eggs and salt and pepper. Mix well and pour into a casserole dish. Bake 45 mts.

**To dress up this dish, remove dish from oven after 30 mts. and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 mts. YUM!!ORANGE GLAZED CARROTS

serves 4-6

7-8 carrots
1/3 c. orange juice
1 T. sugar
sprinkle of nutmeg and cinnamon
2 T. butter

Wash, peel and slice on the diagonal the carrots.

In a saucepan, melt the butter, add the juice and spices and carrots and cook til tender. Sauce will thicken and glaze carrots.

WALNUT-PEAR MUFFINS

makes 12 muffins

1 1/2 c. flour
2/3 c. firmly packed brown sugar
1/2 c. whole wheat flour
1 T. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 1/4 c. chopped and peeled pear
1/3 c. chopped walnuts
3/4 c. milk
2 T. veg. oil
1 egg, beaten
cooking spray
1 T. sugar

Preheat oven to 400.

Combine 1st 6 ingred. Blend well and stir in fruit and nuts, blending well. Make a well in the center and pour in the milk, oil and egg, blend well just till moistened. DOugh will be sticky.

Divide batter evenly into the tins coated with oil spray, sprinkle with sugar and bake for 20 mts. Remove from tin immediately and cool on rack.CHERRY ALMOND CRUMB CAKE

serves 8

1 c. flour
1/3 c. sugar
dash of salt
1/4 c. chilled butter cut into small pieces
1/2 t. baking powder
1/4 t. baking soda
1/3 c. sour cream
2 T. milk
1 t. vanilla
1 egg
3 oz. cream cheese, softened
2 T. sugar
1 egg
1 c. cherry pie filling
1/4 c. sliced almonds

Preheat oven to 350

Combine 1st 3 ingred. and cut in butter til it resembles coarse meal. Reserve 1/2 c. of this mixture. and set aside.

Combine remaining mixture with next 6 ingred. and blend well. Spoon the batter into a greased 8" inch round tin. Combine cream cheese with 2 T. sugar and egg. Beat til smooth and spread evenly over batter. Dot with cherry pie filling and sprinkle with almonds and reserved crumb mixture.

Bake 30 mts. Cool on wire rack.