For Cake:.
Beat gradually 1/
ime; beat until thick. Add orange juice and peel; blend until
Follow directions on Jell-O box for orange Jell-O.
Add drained mandarin oranges.
Refrigerate until set.
Put orange juice in blender.
Fill with ice to 3/4 full.
Add water to just cover ice.
Add syrup and \"secret powder\" (i.e. instant vanilla pudding mix; use a good brand).
Blend until smooth.
Yield:
1 serving.
Put everything into the blender; blend on high until it's slushy.
Don't even think of trying any other recipe for Orange Julius, because this is the best!
he food processor is great for chopping those nuts!)
(Excess
For the Chicken:
Lightly coat
1 teaspoon orange zest, egg yolks and vanilla. Beat for 1 to
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
Cream the sugar and butter or shortening together.
Put egg whites
into
a
separate bowl.
Add yolks to the creamed mixture. Add
orange
juice
and rind.
Blend dry ingredients and
liquids alternately.
Fold
lightly beaten egg whites in last.
Bake at 375\u00b0 for 35 minutes.
n hand and just guessed for the recipe).
Soak the All
Mix gelatin with hot water.
Stir in undiluted orange juice. Cool.
Add mandarin oranges and pineapple to gelatin mixture. Pour in 8 x 12-inch dish.
Chill until firm.
Top with the topping.
Separate eggs; beat yolks until lemon colored.
Add rind and orange and salt.
Add flour and 1/2 cup of the sugar, sifted together 3 times.
Beat egg whites until frosty.
Add cream of tartar and remaining salt and sugar and beat until it looks like frosting.
Then fold the yellow part into the white and put in angel food pan.
Bake at 325\u00b0 for 1 hour.
Invert after taking out of oven until cool.
Dissolve jello in hot water.
Add orange juice, crushed pineapple and part of the orange slices.
Save some slices for top.
Let set.
erve French Toast with Orange Sauce.
Orange Sauce:
In a
Combine the well drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.
Drain oranges and pineapple (I like the oranges whole) and mix together.
Mix Cool Whip and cottage cheese and gently stir in dry jello until blended.
Then mix both mixes together and chill.
Pour into 9 x 13-inch Pyrex or two smaller ones.
This makes a big congealed salad.
If you like orange taste you'll love it.
Can be cut in half for 1 or 2 people.
Drain Mandarin Oranges and pineapple. Mix all ingredients together and refrigerate for 1 hour. Serve chilled.
Mix all ingredients in blender and chill for several hours in the refrigerator before using.
Excellent with all types of cut-up fruits.
Bring 3 cups water to a boil. When boiling, whisk in jello and puddings. Boil for 1 minute. Remove from heat and cool completely.
Once orange mixture is cool, stir in pineapple, mandarin oranges, and cool whip.
Refrigerate until completely set.
NOTE: You could easily make this low-cal by substituting sugar free cool-whip, jello, and puddings.