1 T. lemon juice
1 t. honey
Salt and pepper to taste.
In a soup pot, heat oil over medium heat.
Saute onions for about 5 minutes, add garlic and saute about 1 minute more, add cabbage, carrots and tomatoes and saute about 3 minutes more. Add broth and cumin, bring to a boil and reduce heat to low, simmer about 10 minutes covered. Stir in lemon juice and honey, salt and pepper to taste.
70 calories per serving. Serves 6.
And here's something for fun that's unbelievably delicious if you like lemon bars. It's from the Lake Ann UMW cookbook.
Easy Lemon Cookies
1 8-oz. carton Cool Whip, thawed
1 egg, beaten
1 Lemon cake mix (I used Pillsbury)
Powdered sugar for rolling cookies
Beat egg in mixing bowl, stir in Cool Whip, stir in the dry cake mix right from the box. Combine and mix well. Cover and refrigerate overnight. To bake: Drop by rounded teaspoons in a bowl of powdered sugar, roll into a ball. Place on sprayed cookie sheets (lined with parchment paper, works better) bake in a pre-heated 350 degrees oven for about 12 minutes. Remove from cookie sheet and cool on baking rack. Makes about 30 cookies. Can be kept in a closed container for a few days and freeze well.
-- Betty Wilkie
-- Parting shot: The most beautiful sight you will ever see is your child running to you with outstretched arms. -- Author Unknown
Edna Shaffer is a local mother, grandmother and great-grandmother who writes about cooking from the perspective of an older adult. She can be reached via the Record-Eagle at 120 W. Front, Traverse City, MI 49685; or by sending e-mail to: email@example.com.