op with the Citrus Salsa.
To Make Citrus Salsa: In a
br>To make the solid perfume, in a heat-resistant container
Mix the sugar, oil, and oil of your choice in a small bowl.
Squeeze the lemon or lime juice into the mixture just before you are ready to use. Citrus, if left too long, will melt the sugar crystals.
Stir, then rub mixture onto hands and feet, paying close attention to dry spots.
Rinse, then follow with a moisturizer. Enjoy!
lates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers
ith my posted Coconut Rice, Recipe #312530.
br>To Make the Papaya-Citrus Salsa: In a medium bowl
omes out clean.
Spoon Citrus Topping over hot cake.
To make salad, combine all ingredients in bowl.
Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar.
Add enough apple cider vinegar to make 1/2 cup, which should be about 7 Tablespoons.
Pour into mixing bowl or blender, with mustard.
Slowly incorporate oils while mixing.
Add the zests, and season with salt and pepper.
up honey.
2 tablespoons citrus juice, lemon, lime, orange.
aking paper.
Beat butter, citrus zest and sugar until light
br>Meanwhile, to make the citrus couscous, bring 4 cups water
br>Cream butter, sugar and citrus zest until light and fluffy
Serve warm with citrus fluff.
For citrus fluff:.
In small
br>Combine the olive oil, citrus juice, zest, sugar or honey
Preheat oven to 375\u00b0F. Lightly grease 4 - 6 oz souffle dishes.
Cream butter, sugar and zest together until creamy. Mix in flour and citrus juice. Bring milk to a boil then whisk into batter. Transfer to clean saucepan and stir over medium heat for 4-5 mins, until mixture boils and thickens. Beat in egg yolks then set aside to cool.
Whip egg whites to soft peaks then fold into citrus mixture. Transfer to prepared souffle dishes and bake for 15-20 mins, until puffed and golden. Dust with powdered sugar and serve immediately.
erve pork in slices with Citrus Potato Smash, baby carrots and
nd thick. Add olive oil, citrus zest and 2 tbsp orange
irtight container.
For the citrus fruit salad, toss all ingredients
For the wraps, combine ricotta, raisins and lemon juice. Season to taste. Spread mixture on 1/4 of each tortilla. Sprinkle with Cheddar. Top with vegetable sticks and sprouts. Fold bottom of tortilla over filling, then fold in sides to enclose.
For the citrus floats, combine sugar and 1/2 cup water in a small saucepan. Stir over low heat until sugar has dissolved. Cool. Mix in citrus juices and chill. Pour into 6 cups. Top off with soda water. Add a scoop of ice cream to each and serve with wraps.
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.