y swiping a slice of orange around the rim.
owl.
Add the vanilla, orange extract and peel.
Beat
Combine liquors in a tall glass with ice cubes.
Fill with orange juice and add a splash of cranberry juice.
Shake to mix and serve.
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
tleast 2 hours.
For orange peel: Remove peel from oranges
This mix is a nonfat substitute for condensed cream soup in your favorite recipes.
You can also use it as a soup and add vegetables and/or meats of your choice.
Ingredients are listed for the equivalent of 8 cans or for 1 can.
Make the larger amount and store it in an airtight container.
Stir well before using.
Beat egg whites in bowl until stiff.
Gradually add 1/4 cup sugar, beating well after each addition.
Add butter and orange concentrate to egg yolks; beat thoroughly.
Add 1 cup sugar, flour and salt; beat well.
Add rhubarb to yolk mixture; stir well.
Gently fold in meringue.
Pour into pastry-lined pan; sprinkle with pecans.
Bake on bottom rack in 375 oven 15 minutes.
Reduce heat to 325 F.
;bake 45 to 50 minutes more.
Cool on rack.
Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.
vaporated.
Add the orange zest and orange juice to pan, tossing
Whenever you peel an orange, add the peel to a jar,before removing the white part.
Cover with sugar and let sit.
Over time, the sugar becomes a syrup and will preserve the orange peels.
Keep in the refrigerator and use in your recipes.
Add more as you use your oranges,remembering to add sugar too,if needed.
o soften. (Note: In her recipes, BC sweats vegetables by cooking
Combine all the ingredients in a small bowl.
Marinate and grill steaks as directed in master recipes above.
To convert recipes, substitute for each cup of white flour:
heir meat and reserve the orange roe. In a saute pan
Combine milk, cream, sugar and orange zest in a medium saucepan.
il, buttermilk and vanilla or orange extract, beat one minute using
archment paper.
Place whole orange in a small saucepan. Cover
ale and fluffy. Beat in orange zest. Add eggs, 1 at
mber. Carefully pour 1 cup orange juice down side of saucepan
ack.
Meanwhile, for the orange sauce, combine sugar and cornstarch
Make infusion with vinegar, wine, orange juice, shallots, salt and pepper