Dear Sun Spots: My son was diagnosed with cancer in 2002. He is now cancer-free. In December 2000, he graduated from the University of New Hampshire with honors. He is now pursuing a doctorate out of state. We are looking into the possibilities that there may be grants or scholarships for cancer survivors. The other thing is health insurance. He must stay on schedule with follow-up tests and rechecks to monitor for recurring tumors. As a student he was able to stay on my policy but because he is studying out of state he may not be covered by Maine Care/Medicaid programs. Any help would be appreciated. – No Name, No Town.

Answer: Rhonda Freeman of the American Cancer Society’s Topsham office (800-464-3102, (207) 373-3702) recommends you contact the Bureau of Insurance in Augusta (800-300-5000 or (207) 624-8475). You can also reach them via their Web site at www.maineinsurancereg.org, click on consumer info, then publications, then individual insurance. And, of course, Freeman says that if you can hold off, Dirigo Health will be in effect, hopefully next spring or fall.

In addition, Sun Spots would recommend you check out the Cancer Cares Web site for additional information. You can locate them at www.cancercares.org, Cancer Care National Office, 275 7th Avenue, New York, NY, 10001, (212) 712-8400 (admin), (212) 712-8080 (services), e-mail info@cancercare.org.

Dear Sun Spots: On Oct. 4 on PBS there was a cooking show called “Lidia’s” that had a recipe for lemon chicken. It was quick and easy and looked delicious, but I didn’t get the whole recipe. Also, I have a lot of all-occasion cards with envelopes that I would gladly give to a nursing home or organization that would use them. You have a great column. Thanks. – B.G., Turner.

Answer: In addition to responses from readers, Sun Spots was not able to locate that particular recipe. However you may be interested in the following posted online at www.allbaking.net:

Scaloppine in Lemon-Caper Sauce (Scaloppine Piccata) Ingredients: 2 lemons; 4 servings veal, chicken, turkey or pork scaloppine (instructions following); salt; freshly ground black pepper; all purpose flour; 6 tablespoons olive oil; 6 tablespoons unsalted butter; 2 cloves garlic, peeled; 10 large green olives (preferably Cerignola) cut away from the pit in wide strips (about ½ cup); ¼ small capers in brine, drained; ½ cup dry white wine; 1 cup chicken stock or canned reduced-sodium chicken broth; 2 tablespoons chopped fresh Italian parsley. Method: 1. Squeeze the juice from one and a half of the lemons and reserve. Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.

2. Season the scaloppine with salt and pepper. Dredge in flour to coat both sides lightly and tap off excess flour. Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with remaining scaloppine.

3. Remove all scaloppine from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil, and cook until the wine is reduced in volume by half. Pour in the chicken stock, bring to a boil, and cook until slightly syrupy, about 4 minutes. Return the scaloppine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce. Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and olives in each spoonful. Decorate the tops of the scaIlopine with the reserved lemon slices.

Chicken scaloppine: To serve four, start with four 6-ounce boneless and skinless chicken-breast halves. (If the chicken breasts you are working with have the “filet” – the long strip of meat that runs the length of the underside of the breast – do your best to keep it attached to the breast as you cut and pound them.) Cut each breast crosswise on the bias into two more or less equal pieces. Place the pieces, two at a time, between two sheets of plastic wrap and pound them with smooth side of a meat mallet to a thickness of about a quarter of an inch. Proceed with the recipe.

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