Lemon

Tammie Nestor entered her lemon cupcake recipe in The Herald-Mail's inaugural cupcake contest. What really made it stand out was the crystallized pansy on each cupcake. Nestor said crystallized flowers can be made ahead and stored in an airtight container in keep them in a cool place — not a refrigerator — for as long as a month. Making crystallized flowers is simple. Brush egg white over the petals, then sprinkle granulated sugar over the wet egg. Let dry. Don't use flowers from the flower shop, Nestor emphasized, because you don't know if pesticides or other poisons have been used.

Start to finish: 10 minutes 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 2 tablespoons strong black tea 1 teaspoon Dijon mustard 2 teaspoons honey Salt and freshly ground black pepper, to taste In a small bowl, whisk together the oil, lemon juice, tea, mustard and honey. Season with salt and pepper. Makes about 1/2 cup Nutrition information per tablespoon: 49 calories, 5 g total fat (1 g saturated), 0 g protein, 3 g carbohydrates, 0 g fiber, 118 mg sodium.

Lemon juice is what makes L. Bruce Massey's sweet potato pie taste more like sweet potato. "It neutralizes the flavors," Massey explained to The Herald-Mail from his kitchen table, over a slice of pie. In Massey's recipe, the clove, nutmeg and cinnamon triumvirate is not required, though a tablespoon of cinnamon is optional. He specifies orange sweet potatoes - Georgia jets or red jewel. Never use canned. And yes, there's lemon juice. The effect is a light, creamy pie with a clean taste of sweet potato.

Lavender Dressing: 6 tablespoons water 2 tablespoons freshly squeezed lemon juice 2 1/2 tablespoons dried lavender leaves 1/4 cup superfine sugar Drop of rose water (optional) Stuffed Lemons: 2 medium lemons, halved, squeezed and juice reserved 2 fresh apricots, pitted and finely diced 2 plums, pitted and finely diced 2 to 4 teaspoons minced fresh green jalapeo peppers Mint leaves for garnish Prepare dressing first: Mix water, lemon juice, lavender and sugar together in a small saucepan and heat on low heat 2 to 3 minutes, stirring constantly until sugar is dissolved.

This is another tried and true recipe from the Culinary Institute of America. In the culinary class I took a month ago, students went over the various methods of frying foods using pan-fry and deep-fry methods. We also utilized a variety of breadcrumbs - fresh, dried and Panko (Japanese bread crumbs). Seven steps to follow when pan frying: 1. Heat oil to the appropriate temperature; 350 degrees for this recipe. 2. Add the main item (usually breaded or batter-coated)

For the sugar syrup: Grated zest of 2 lemons 2 cups sugar 2 cups water For the lemonade: 2 cups freshly squeezed lemon juice (about 12 lemons), with half of the rinds reserved and roughly chopped 3 cups cold water To make the sugar syrup, in a medium saucepan combine the zest, sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes. Transfer the syrup to a 2-quart pitcher.

Easy wasabi scallion sauce 1 large bunch scallions, roughly chopped 1 cup light mayonnaise Juice of 1 lemon 1/8 teaspoon wasabi powder In a food processor, combine all ingredients. Process until creamy and smooth. Refrigerate overnight. Makes about 1 1/4 cups. - Recipe adapted from Jamie Geller's "Quick and Kosher," Feldheim, 2007

martinsburg@herald-mail.com MARTINSBURG, W.VA. - Police were trying to identify the man whose body was found buried in a shallow grave in the southwestern area of Berkeley County Tuesday afternoon. The body - that of a middle-aged white man - was found off Jenkins Road in Gerrardstown, W.Va., at around 2 p.m., said West Virginia State Police Trooper W.M. Lemon. Members of the State Police Crime Scene team responded to the area, which is in a new subdivision, Lemon said.

Chicken Scaloppine is one of those wonderful Old World-style dishes that when made right is light and tender, loaded with bright flavors. On the other hand, if it's made without the slightest of care - and the chicken is not treated properly - then you have a tough, rubbery dish that's either spiked with too much seasoning or as bland as eating sliced white sandwich bread. As for the lemon, I prefer fresh lemon juice to the bottled variety. If you wish to change up the recipe, substitute Marsala wine for the lemon juice and sauté 1/2 pound of button or cremini mushrooms in the pan before deglazing with the Marsala wine.

BERKELEY SPRINGS, W.Va. - The Morgan County Sheriff's Department's treasured Special Response Vehicle once was trash on wheels. The 1993 Chevrolet 3500 truck was a Morgan County Rescue Service ambulance for about six years, Chief Deputy Sheriff Vince Shambaugh said on Monday. "The motor blew last summer," he said, and it now has a Chevrolet Blazer motor that was recycled from the Town of Paw Paw (W.Va.) Police Department. The motor was free. The total cost to renovate the vehicle was about $1,600.

For Sonny Lemon, the annual wagon train ride is more than just an opportunity to trace the famous route that opened Washington County to the west - it's a family tradition that goes back more than 20 years. Lemon, a Boonsboro native, first began riding in the National Pike Festival and Wagon Train in 1989 with his friend and fellow horseman, Robert Shank. The National Pike Festival celebrates the historic, 19th-century road that helped extend the Baltimore-National Pike to Cumberland, Md., allowing for the development of roadways that would eventually lead to national westward expansion, according to the event's website.

Rhee Lightner of Williamsport entered this Lemon Ginger Sandwich Cookie recipe in The Herald-Mail's 2011 Cookie Exchange contest. "These cookies are vegan. I'm a baker at the Common Market in Frederick (Md.). I primarily focus on the vegans. I bake muffins, bars, cookies, cakes, quick breads. I'm baking a lot of low-sugar stuff right now. "I'm also a personal chef, specializing in vegan and gluten-free cooking. "For the cookie contest, I was trying different flavor combinations.

Chicken Scaloppine is one of those wonderful Old World-style dishes that when made right is light and tender, loaded with bright flavors. On the other hand, if it's made without the slightest of care - and the chicken is not treated properly - then you have a tough, rubbery dish that's either spiked with too much seasoning or as bland as eating sliced white sandwich bread. As for the lemon, I prefer fresh lemon juice to the bottled variety. If you wish to change up the recipe, substitute Marsala wine for the lemon juice and sauté 1/2 pound of button or cremini mushrooms in the pan before deglazing with the Marsala wine.

Anna Mae Lemons, 58, of Baltimore, Md., died Tuesday, June 14, 2011, at the University of Maryland Medical Center in Baltimore. Born Nov. 27, 1952, in Puerto Rico, she was the daughter of James Alvie and Carmen L. Collazo Lemons. In addition to her parents, she is survived by three brothers, Robert Lewis Lemons and Raymond Anthony Lemons, both of Hagerstown, Md., and William Ralph Lemons of Frederick, Md.; one niece; and three nephews. She was preceded in death by a brother, James A. Lemons.

Tammie Nestor entered her lemon cupcake recipe in The Herald-Mail's inaugural cupcake contest. What really made it stand out was the crystallized pansy on each cupcake. Nestor said crystallized flowers can be made ahead and stored in an airtight container in keep them in a cool place — not a refrigerator — for as long as a month. Making crystallized flowers is simple. Brush egg white over the petals, then sprinkle granulated sugar over the wet egg. Let dry. Don't use flowers from the flower shop, Nestor emphasized, because you don't know if pesticides or other poisons have been used.

During the Civil War, Confederate Gen. Robert E. Lee was in command of the most rag-tag, forlorn-looking bunch of men. Somehow he managed to hold off Union forces for more than four years before admitting defeat in 1865 at Appomattox Court House in Virginia. Even though he was often forced to live off the land, this sandwich would surely have been a special meal after a hard day on the campaign trail. I bet you didn't know that the only monument to a soldier serving hot coffee and sandwiches in the line of fire is at Antietam National Battlefield in Sharpsburg.

This is another tried and true recipe from the Culinary Institute of America. In the culinary class I took a month ago, students went over the various methods of frying foods using pan-fry and deep-fry methods. We also utilized a variety of breadcrumbs - fresh, dried and Panko (Japanese bread crumbs). Seven steps to follow when pan frying: 1. Heat oil to the appropriate temperature; 350 degrees for this recipe. 2. Add the main item (usually breaded or batter-coated)

Dear Lynne: We love anchovies and are hunting down new ways of using them. Any thoughts? -- Howie and Doug Dear Howie and Doug: Let me count the ways. Anchovies marry with any form of acid, from vinegars to lemon and lime, which also mutes their impact. Garlic, onion and flavorful fats such as butter and olive oil all work brilliantly with anchovies. They are loaded with umami (the so-called fifth taste), an element in certain foods that lifts the flavors of everything it's blended with.

DEC. 23, 1951-APRIL 13, 2009 BALTIMORE - James Alvie Lemons Jr., 57, of 1204 Brigadoon Trail, died Monday, April 13, 2009, at The Johns Hopkins Hospital in Baltimore. Born Dec. 23, 1951, in Fort Brooke, Puerto Rico, he was the son of James Alvie and Carmen L. Collazo Lemons of Hagerstown. He was employed by U.S. Airways for 30 years, retiring in 2008. He was a member of Harley Owners Group. In addition to his mother, he is survived by one sister, Anna Mae Lemons of Baltimore; three brothers, Robert L. Lemons and Raymond A. Lemons, both of Hagerstown, and William R. Lemons of Frederick, Md.; one niece; and three nephews.

When I was little and only one of my parents was working, mom had to creatively stretch her food budget. So she would plan meals where she only used $1 worth of meat to feed us, a family of four. Of course, back then -- it was the early 1970s -- you could buy a pound of ground beef for less than $1. Today, a pound of ground beef costs about $3. But in hard economic times, families are forced to find ways to stretch their food dollars. According to the U.S. Department of Agriculture's Center for Nutrition Policy and Promotion, the cost of feeding a family of four on the "thrifty plan" in December 2008 ranged from $120.