http://groups.yahoo.com/group/CookedViolets/message/965
Florida Orange Snowballs
Ingredients:
1 stick of butter or margarine
1 teaspoon butter flavoring
1 pound box powdered sugar
1 12 ounce box of vanilla wafers, crushed well
1 6 ounce can frozen orange juice
1 small bag flaked coconut
Mix everything except coconut. Form mixture into
small balls.
Roll the balls in coconut and refrigerate.
Makes 5 dozen pieces.
~*~
For Breakfast:
Freshly Squeezed Orange Juice
Per 8 ounce serving: 102 Calories; less than one
gram Fat (4% calories from
fat);
2g Protein; 24g Carbohydrate; 0mg Cholesterol;
2mg Sodium
Food Exchanges: 2 Fruit
Orange French Toast
3 large eggs, beaten
1 tsp. cinnamon
1/2 cup orange juice
10 pieces English Muffin Bread
1 cup graham crackers, crushed
Butter or margarine
Combine eggs, juice and cinnamon. Dip bread into
mixture, then into crumbs.
Fry on both sides in margarine or butter until
golden brown. Serve with butter
and maple syrup.
Serves 5.
~*~
Orange-Sesame Muffins
Mix together:
1 1/2 Cups Whole Wheat Flour
1/2 Cup Soy Flour
1 tsp. Salt
1/4 Cup Sesame Seeds, ground
2 tsp. Baking Powder
In another bowl beat with an electric mixer:
1-2* Eggs
1/2 Cup Yogurt or Buttermilk
1/4 Cup Oil
1/2 Cup Honey
1 T. Orange Peel, grated
Juice from 2 Oranges
Pour the mixture into the dry ingredients and
stir just enough to moisten
them.
Fill muffin tins 2/3 full and bake at 350(F)
about 20 min. or until muffins
are
golden. This fairly sweet muffin goes well with a
light meal.
*2 Eggs make a much lighter muffin.
~*~
For Supper:
Lemon Chicken
1 lemon
4 skinless, boneless chicken breasts
1 Tbs. vegetable oil
1 can cream of broccoli soup
1/4 cup milk
Cut 4 slices of lemon, squeeze 2 teas. juice from
the lemon, set aside. In a
skillet,
heat oil and cook chicken for 10 minutes or so
until brown. Remove, set
chicken
aside, spoon off fat. In the skillet, combine
soup, milk and lemon juice, heat
to
boiling. Return chicken to skillet and top each
pieces with a lemon slice,
Cover
and cook over low heat until chicken is no longer
pink, stirring often.
Serves 4.
~*~
Orange-Spice Pot Roast
1 2-pound boneless beef chuck arm pot roast
Nonstick spray coating
3 inches stick cinnamon, broken
6 whole cloves
3 medium sweet potatoes (about 1 lb.)
1 pound turnips or rutabagas, peeled and cut into
1” pieces
1 medium onion, sliced and separated into rings
3 tablespoons quick-cooking tapioca
1/3 cup frozen Florida Orange Juice Concentrate,
thawed
1/4 cup light corn syrup
1/2 teaspoon salt
Trim roast. Spray an unheated large skillet with
nonstick coating and heat
over medium
heat. Brown roast on all sides. Place cinnamon
and cloves on a double
thickness of
100% cotton cheesecloth. Gather up the edges and
tie with a string and place
the
spices in the slow cooker.
Wash, peel, and cut off woody portions and ends
of the sweet potatoes and cut
sweet
potatoes into quarters. Place potatoes in slow
cooker. Add turnips and onion;
sprinkle
tapioca over vegetables.
In a small bowl stir together thawed orange juice
concentrate, corn syrup, and
salt; pour
over vegetables in cooker. Place roast atop
vegetables.
Cover and cook on the low-heat setting for 10 to
12 hours or on the high-heat
setting for
5 to 6 hours. Transfer roast and vegetables to a
serving platter. Skim fat
from cooking
juices, if necessary. Discard spice bag. Pass the
cooking juices with the
meat.
Makes 6 servings.
429 cal., 40 g pro., 44 g carbo., 10 g total fat
(3 g sat. fat), 114 mg
cholesterol,
4 g dietary fiber, 318 mg sodium.
Recipe from http://www.floridajuice.com
~*~
For Dessert:
Key Lime Pie
Ingredients:
7 whole large eggs
3 quarts sweetened condensed milk
12 oz. lime juice (fresh preferred)
1 1/2 cups graham cracker crumbs
6 tbls. unsalted butter, melted
Combine crumbs and melted butter in a bowl. Press
mixture into the bottom of a
12-inch
springform pan. Bake at 350º F. for 5-7 minutes.
Set aside. In a large mixing
bowl,
combine the sweetened condensed milk and the eggs
and mix at low speed until
the
eggs are fully incorporated. Add the key lime
juice and mix again at low speed
until well
mixed. Place whipped mixture into the springform
pan. Bake at 250º F. for 2 to
2 1/2
hours until set. Let fully cool before slicing.
Garnish with whipped cream.
~*~
Orange Pudding
Ingredients:
1 cup sugar
2 cups milk
1/4 tsp. salt
1 tsp. butter
1/4 cup flour
Milk
3 egg yolks
3 oranges, cut up
Mix first four ingredients and bring to a boil.
Mix flour with enough milk to
make a
paste;
add paste and eggs to milk mixture. Cook,
stirring constantly, until thick.
Place the cut
up
oranges in the bottom of a bowl; sprinkle with a
little sugar. Pour the
pudding over
oranges.
Recipe from Brenda Hyde of Tea Time at
http://www.OldFashionedLiving.com
~*~
Orange Cobbler
Ingredients:
2 Tablespoons sugar
1 Tablespoon cornstarch
1/2 cup cold water
1/4 cup orange marmalade
2 Tablespoons orange juice concentrate
2 Teaspoons butter or margarine
1/2 cup biscuit /baking mix
Dash of ground nutmeg
3 Tablespoons milk
Top with vanilla ice cream
In a saucepan, combine sugar and corn starch.
Stir in water, marmalade and
orange juice
concentrate. Cook and stir over medium-low heat
until thickened. Stir in the
butter until
melted.
Pour into a greased 1-quart baking dish. In a
bowl combine biscuit mix and
nutmeg; stir in
milk
just until moistened. Drop by Tablespoonfuls over
orange mixture. Bake
uncovered at 400
for
20-25 minutes or until topping is golden brown.
Serve with ice cream.
Yield: 2 servings.
Per serving (excluding ice cream): 210 Calories;
5g Fat (19% calories from
fat);
1g Protein; 44g Carbohydrate; 13mg Cholesterol;
74mg Sodium
Food Exchanges: 1 Fruit; 1 Fat; 2 1/2 Other
Carbohydrates
Asparagus Chef Salad
2-1/2 lb. asparagus, trimmed
8 oz. mushrooms, sliced
2 oz. part-skim julienne Swiss cheese
2 oz. lean julienne ham
1 Tbsp. finely chopped onion
1 orange, peeled and cubed
Dressing:
1 pkg. lemon and herb salad dressing mix
2 Tbsp. water
1/4 cup vinegar
1/4 cup vegetable oil
Chop asparagus into bite-sized pieces and place
in a microwave-proof
casserole dish. Add 2 Tbsp. water, cover, and
Microwave for 2 minutes.
Drain. Measure remaining ingredients into a salad
bowl. Add asparagus
when completely cool. Prepare dressing in a
shaker container and add
approximately 1/3 of it to the salad. Save
remaining dressing for greens
and fresh vegetables.
Nutritional Information Per Serving:
Calories: 151; Fat: 5 grams; Cholesterol: 25 mg;
Sodium: 347 mg;
Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat
Chunky Spaghetti ‘N’ Turkey Meatballs
1 medium onion, chopped
1 carrot, peeled and chopped
2 stalks celery, chopped
1 clove garlic, crushed
1 can tomato sauce (8-oz)
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
1 can diced tomatoes with juice (28-oz)
1/2 pound mild Italian turkey sausage
1/2 pound extra-lean ground beef
1/3 cup seasoned dry bread crumbs
1 egg, beaten slightly
2 tablespoons milk
1 pound spaghetti, cooked and drained
Grated Parmesan cheese, optional
Combine onion, carrot, celery, garlic, tomato
sauce, basil, oregano, thyme,
Worcestershire sauce, pepper, and tomatoes in a 3
1/2-quart slow cooker.
In a medium bowl, combine turkey sausage, ground
beef, bread crumbs, egg,
and milk. Form mixture into about 18 meatballs.
Carefully place meatballs in
sauce in slow cooker. Cover and cook on LOW about
7 hours or until meat
and vegetables are tender.
Cook spaghetti according to package directions
and drain. Spoon meatball
mixture over cooked spaghetti. Sprinkle with
grated Parmesan cheese, if
desired.
Wild Basmati Pilaf
1/4 cup wild rice
1- 15 oz. can Swanson’s vegetable broth
3/4 cup brown basmati rice
1 onion, finely chopped
3 garlic cloves, minced
2 cups thinly sliced mushrooms
2 stalks celery, thinly sliced
1/2 tsp thyme
1/2 tsp marjoram
1/4 tsp black pepper
1/4 tsp salt
1/3 cup finely chopped parsley
Rinse wild rice and place it in a saucepan with
the vegetable broth and 1/2
cup
water. Stir to mix, then cover & simmer for 20
minutes. At the end of this
time,
add the basmati rice. Cover and continue cooking
until both varieties of rice
are
tender, about 50 minutes. Heat 1/2 cup water in a
large pot or skillet. Add
onion
& garlic & cook until all the water has
evaporated and browned bits of onion
begin to stick to the pan. Add another 1/4 cup
water, scrape the pan, and
cook
until the onions begin to stick again. Repeat
this process of adding water and
cooking the onions until they are nicely browned.
This will take about 15
minutes.
Stir in the mushrooms, celery, & seasonings.
Cook, stirring frequently, for 5
minutes, then add the cooked rice and finely
chopped parsley. Cook over low
heat, turning gently, until the mixture is very
hot.
Serves 6.
Per serving: 124 calories, 0.5g fat, 0 mg
cholesterol.
Fruit Pizza
4 pkgs. (4 serving size) or
2 pkgs. (8 serving size) Jell-O, any flavor
2 1/2 c Boiling water
Non-stick cooking spray
1 c Cool-whip
2 c Cut-up fruit
Pour gelatin into bowl. Add 2 1/2 cups boiling
water to gelatin. Stir, until
gelatin
is completely dissolved, about 2 minutes. Spray
pizza pan with non-stick
cooking
spray. Pour gelatin mixture into pizza pan. Put
pan into refrigerator to chill
until
firm — about 3 hours. Remove pan from
refrigerator when ready to serve. Put
about 1 inch of warm water in sink. Carefully dip
just bottom of pan into
warm
water for 15 seconds. Spread whipped topping over
gelatin just before serving,
leaving about 1 inch of space around outside edge
of gelatin for pizza
“crust”.
Top pizza with fruit and cut into wedges.
Ham and Cabbage Rolls
4 slices of boiled ham
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons flour
1 1/2 cup milk
2 teaspoons mustard
1/2 cup shredded Swiss cheese
2/3 cup bread crumbs
2 cups cooked cabbage
Spread 1/2 cup of cooked cabbage onto each ham
slice and roll up. Place
in a baking dish. In a skillet, sauté the onion
in melted butter. Add flour
and
stir until well blended. Add the milk and
mustard. Cook until comes to a boil.
Stir in the Swiss cheese and then pour over the
ham. Top off with bread
crumbs. Bake at 375* for 25 to 30 minutes.
Gala Green Beans
2 slices bacon
1 cup onion rings
1/4 cup grated Parmesan cheese
1- 9 oz. pkg. frozen whole green beans, cooked,
drained
Cook bacon until crisp. Remove from skillet;
crumble. Cook
onion rings in bacon fat until tender. Toss
onions & cheese
with hot green beans; sprinkle with bacon.
Serves 4.
Blueberry Streusel
1/2 cup butter or margarine
1/2 cup sugar
1 large egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 cups blueberries, frozen or fresh
1/4 cup butter or margarine, cold
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup sugar
In a large bowl, cream butter and sugar together.
Beat in egg. Mix dry
ingredients together in a second bowl. Add
alternately with buttermilk, to
butter mixture. Pour into well-greased 9”x13”
pan. Top with blueberries.
Mix sugar, flour, and spices. Cut butter into
tablespoons and blend into
dry ingredients with a pastry blender. Mixture
should be crumbly.
Sprinkle over blueberries. Bake at 350 degrees F
for 35 minutes.
That would take forever to make that recipe.