utter, buttermilk, egg, liqueur and orange peel. Spoon into prepared pan
Dissolve jello in 1 cup boiling water.
Add orange juice.
Add ice cream.
Chill 30-45 minutes.
Fold in oranges.
cut the orange with knife, to 4 quarters and bring out the pulps out the skins carefully.
Next make jelly drink as there on the packet is recommended.
Now add the pulps into the jelly and mix a bit. After wards pour the jelly mixture into a medium serving pot. Then put it into refrigerator.
Bring out the jelly after 2 hours.Cut a strip of water melon and a strip of cheese. Put the cheese on top, at the middle of jelly,s surface and put the water melon on top of the cheese.
Pour boiling water into blender.
Add gelatin.
Cover and blend at low speed until gelatin is completely dissolved, about 30 seconds.
Add ice cream and crushed ice.
Blend at high speed until ice is melted, about 30 seconds.
Pour into bowl.
Stir in orange.
Chill until firm, about 1 hour.
When ready to serve, spoon into flat-bottom ice cream cups or dessert dishes.
Makes about 3 cups of 6 servings.
combine cake mix, yogurt, orange peel, orange juice, egg, egg whites, cooking
Add two packages jello and 3 tablespoons sugar to 2 cups boiling water.
Stir until dissolved, then cool to lukewarm.
Add 1 pint orange sherbet and cool whip to jello mixture.
Pour half of the orange mixture into a 9x13 greased pan.
Break up half an angel food cake and put on top of orange mixture in pan.
Pour rest of orange mixture over top. Refrigerate until set.
You may put mandarin orange slices on top.
Wash the Orange in cold water and wipe
Dissolve gelatin in boiling water.
Stir in orange sections with syrup.
Add sherbet by spoon and stir until melted.
Pour into 5-cup serving bowl.
Yields 9 servings.
Combine pudding and water.
Cook until thickened. Add orange Jell-O just as it comes from the box.
Stir well.
Cool in refrigerator.
Add Cool Whip and mix well.
Layer pudding, then orange slices, then pudding, etc., until bowl is full. Add a few slices of orange on top.
Chill at least 2 to 3 hours before serving. Keeps overnight well.
Mix orange jello and hot water.
Add frozen orange juice, pineapple with juice and drained mandarin oranges.
Chill until set.
Cut a slice from the top of each orange; cut off peel in strips from top to bottom, cutting deep enough to remove white membrane.
Cut oranges into crosswise slices.
In a small bowl, mix Ricotta, sugar and liqueur.
To serve, arrange orange slices on platter and top with Ricotta mixture.
Sprinkle with cinnamon.
Melt butter.
Add sugar and heat slowly, stirring until sugar is dissolved.
Stir in crumbs, cereal and chopped nuts.
Press half of crumb mixture into bottom of a 13 x 9 x 2-inch pan, reserving remaining mixture for topping.
Heat undiluted orange juice.
Add marshmallows, stirring until they are melted.
Cool until mixture begins to thicken, then whip until light and fluffy. Whip cream and fold into orange mixture.
Pour orange mixture over crumb layer.
Top with remaining crumbs.
Freeze until firm. Serves 15.
Pour can of pineapple (juice and all) into large bowl.
Mix in dry Jell-O mix.
Fold in Cool Whip and other ingredients being used.
Pile into pretty dessert bowl and chill well.
Heat ginger ale and orange juice and put over marshmallows; cool.
Mix Cool Whip and marshmallows together.
Break up cake in bite size pieces.
Place cake in bottom of pan, a layer at a time. After layer of cake, spread marshmallow mixture.
Repeat until all is used.
Sprinkle nuts and coconut on top and place in refrigerator overnight or until firm.
Dissolve orange Jell-O in 2 cups hot water.
Add 2 cups orange juice.
Cool until it starts to jell.
Fold in the stiffly beaten whipping cream.
Break one store bought angel food cake in small bits.
Put one layer on bottom of 9 x 13-inch pan.
Add layer of orange, another of cake and top with more orange.
Refrigerate.
In a small saucepan, combine orange juice, sugar, and cornstarch. Mis well, stirring until cornstarch is completely dissolved.
Bring mixture to a boil over medium heat, stirring constantly. Continue to cook and stir, 1 to 2 minutes. Remove from heat and add orange pieces and extracts. Mix well, spoon into small bowls and serve right away.
Mix gelatin and boiling water together.
Let cool, but not set.
Add orange sherbet.
Add the orange slices and crushed pineapple.
Combine crumbs and butter.
Press into a 9 x 13-inch pan. Save 1/4 cup crumbs.
Chill.
Combine Jell-O with water, sugar and orange juice.
Heat until Jell-O and sugar dissolve.
Chill until partially set.
Chill evaporated milk thoroughly.
Whip and fold into partially set Jell-O with orange peel.
Pile over crumb crust.
Sprinkle with remaining crumbs.
Chill until firm.
FOR THE PANCAKES, Combine egg, cream & 1/4 cup orange juice concentrate.
Add pancake mix, stirring to remove most lumps.
Bake on hot greased griddle.
FOR THE SAUCE, in a saucepan, mix butter, sugar, 1/2 cup orange juice concentrate & zest.
Heat to boiling, stirring occasionally.
Mix orange juice, lemon juice and sugar.
Whip ice cream and add powdered sugar, nuts and vanilla.
Put orange mixture in a refrigerator tray.
Pack ice cream on top and freeze.
Garnish with mint leaves and sugar coated grapes.