Recipe: Citrus Recipes (25) - 01-18-2000 Recipe Swap Part 1 of 2 (updated)

ORANGE YOU GLAD RECIPE SWAP!
25 CITRUS RECIPES PART 1 OF 2
Recipe Swap - January 18, 2000

RECIPES IN THIS FILE:
Orange Fluff
Orange Ginger Muffins
Orange Pineapple Muffins
Orange-Ginger Shrimp
Orange Yogurt Scones
Orange-Glazed Chicken (Crock Pot)
Orange Sherbet Salad
Fruity Yogurt Sipper
Orange Breakfast Nog
Lemon and Herb Mushrooms
Lemon-Marinated Chuck Steak
Glazed Strawberry-Lemon Streusel Muffins
Fresh Orange Cookies
Orange Marmalade Bread
Orange Julius
Candied Citrus Peels
Cantaloupe with Fruit and Grand Marnier
Chocolate-Dipped Oranges
Baked Oranges
Orange Salsa
White Chocolate Lemon Truffles
Easy Lemon Cream Tart
Tangy Fruit Dip
Hearts in a Frame
Ricotta Cheese Cake

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ORANGE FLUFF
Source: Kitty
From: Terrytx

1 (3 ounce) pkg of tapioca pudding (cooked not instant)
1 (3 ounce) pkg of vanilla pudding (cooked not instant)
1 (3 ounce) pkg of orange Jell-O gelatin
3 cups cold water
1 (11 ounce) can of mandarin oranges and liquid (do not drain)
1 (8 ounce) Cool Whip, thawed

Mix puddings, Jell-O, and water in saucepan. Cook on medium heat, stirring constantly, until tapioca becomes clear (DO NOT BOIL). Cool completely

After cooling, mix in mandarin oranges and Cool Whip.

Transfer to serving bowl and chill, then serve

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ORANGE GINGER MUFFINS
Source: Houston Chronicle, 01-20-99
From: Terrytx
Makes 12 muffins

1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 medium orange
1/2 cup softened butter or margarine
3/4 cup sugar
1 egg
1/2 cup orange juice
1/4 cup finely chopped crystallized ginger

Preheat oven to 375 degrees F.

Combine flour, baking powder, soda, and salt; reserve.

Finely grate zest from orange to make 2 teaspoons; reserve. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside.

With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour. Fold in ginger.

Divide batter among muffin cups lined with paper-liners filling almost to the top.

Bake 18-20 minutes or until pick inserted in center comes out clean. Remove from pan; cool on wire rack.

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ORANGE PINEAPPLE MUFFINS
From: Gina, Fla
Makes: 15 muffins

3 cups all purpose flour
1/2 tsp. salt
1 tbsp. baking powder
1/4 tsp. baking soda
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup orange-pineapple juice
3/4 cup crushed drained pineapple
1 tbsp. grated orange rind

Preheat oven to 400. Grease muffin tin

In a large bowl stir together the flour, salt, baking powder and baking soda.

In another large bowl, cream the butter and sugar till light and fluffy. Beat in the eggs, one at a time. Add vanilla to the juice.

Stir flour mixture into the butter mixture alternating with the juice beginning and ending with flour.

Fold in the pineapple and grated orange rind. Spoon into the prepared muffin cups evenly filling to the top.

Bake for 20 minutes.

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ORANGE-GINGER SHRIMP
From: Terrytx

1 pound shrimp
1/2 cup oil
1/4 cup vinegar
1/4 cup frozen orange juice concentrate, thawed
1 tablespoon chopped red onion
2 teaspoons grated ginger root
3/4 teaspoon crushed red pepper

In blender, blend all ingredients except shrimp. Process until smooth.

Marinate shrimp in the mixture at room temperature for 15 minutes.

Meanwhile, soak wooden skewers.

Drain shrimp and discard marinade. Thread shrimp on skewers. Lay on a baking sheet.

Broil 6-inches from heat for 3-5 minutes or till shrimp turn pink or cook on the grill.

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ORANGE YOGURT SCONES
Source: Sunset magazine
From: Terrytx

2 cups flour
1/3 cup plus 2 tsp sugar, divided use
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter or margarine
1 (6 oz) carton orange-flavored nonfat yogurt
2 teaspoons grated orange peel
1/4 cup orange juice

In a food processor or bowl, whirl together or mix together flour, 1/3 cup sugar, baking powder, soda, and salt. Add butter and whirl or rub with fingers until mixture resembles fine crumbs.

In a bowl, mix yogurt, peel, and juice; add to flour mixture and whirl or stir until evenly moistened.

Mound dough on a lightly oil 12x15-inch baking sheet. With well floured hands, pat mound into a 9-inch round. With floured knife, cut through dough to make 8 wedges; leave in place on pan. Sprinkle with remaining sugar.

Bake in a 375 degree F oven until scones are golden brown, about 25 minutes.

Serve hot, or slide onto rack and let cool until warm. Break or cut wedges apart.

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ORANGE-GLAZED CHICKEN (crock pot)
From: Terrytx

1 (6 ounce) orange juice, frozen concentrate, thawed
1/2 teaspoon marjoram
1 dash ground nutmeg
1 dash garlic powder
6 boneless, skinless chicken breast halves
FOR THICKENING:
1/4 cup water
2 tablespoons cornstarch
Hot cooked brown or white rice (optional, for serving)

Combine the orange juice concentrate in a bowl with the marjoram, garlic powder and nutmeg. Dip each chicken breast half into the orange juice to coat completely. Place in crock pot. Pour the remaining orange juice mixture over the chicken.

Cover crock pot and cook on LOW for 6-8 hours, or on HIGH for about 4 hours.

When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan.

Mix the cornstarch and 1/4 cup water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly.

Serve the sauce over the chicken; delicious with brown or white rice.

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ORANGE SHERBET SALAD
Source: pj
From: Terrytx

This is so good. Try it with ham, turkey or chicken.

2 pkg. (3 oz. each) boxes orange jello
2 cups boiling water
1 (16 oz) can crushed pineapple, drained
2 cans (11 oz. each) Mandarin oranges, drained
1 pint orange sherbet

Dissolve jello in 2 cups boiling water and stir in orange sherbet, mixing well. This will start to congeal fast so have the fruit ready to add and then pour into bowl or mold. Refrigerate.

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FRUITY YOGURT SIPPER
From: Georgie,NJ
Makes 4 servings (about 8 oz each)

1 ripe large banana OR 2 medium peaches OR 1 cup sliced strawberries
1 1/2 cups milk
1 (8 oz) carton vanilla yogurt
1 to 2 Tbsp powdered sugar or sugar substitute (optional)
3 or 4 large ice cubes

If using banana or peaches, cut into chunks.

In a blender container combine fruit, milk, yogurt and sugar. Blend till smooth. With blender running, add ice cubes, one at a time. Blend till smooth.

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ORANGE BREAKFAST NOG
From: Georgie,NJ
Makes 2 servings (about 10 oz each)

1 1/2 cups buttermilk
1/2 of a 6 oz can (1/3 cup) frozen orange juice concentrate
2 Tbsp brown sugar
1 tsp vanilla
2 or 3 large ice cubes

In blender container, combine buttermilk, orange juice concentrate, brown sugar and vanilla. Cover and blend till smooth. With blender running, add ice cubes, one at a time. Blend till smooth and frothy.

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LEMON AND HERB MUSHROOMS
From: Georgie,NJ
Makes 1 1/2 cups (6 servings)

1/2 lb small fresh whole mushrooms (about 3 cups)
3 Tbsp lemon juice
2 Tbsp oil
1 Tbsp sugar
1 clove garlic, minced
1/4 tsp salt
1/4 tsp coarse ground black pepper
1/8 tsp dried oregano, crushed
1/8 tsp dried thyme, crushed
1/2 of a small onion, sliced

Halve any large mushrooms. In medium saucepan, cook mushrooms in boiling water 1 minute. Drain and rinse with cold water. Set aside.

For marinade, in small saucepan, combine lemon juice, oil, sugar, garlic, salt, pepper, oregano and thyme. Cook till boiling. Reduce heat and simmer, uncovered for 5 minutes.

In medium bowl, combine drained mushrooms, hot marinade and sliced onion. Cover and chill 4 to 24 hours, stirring occasionally.

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LEMON-MARINATED CHUCK STEAK
From: Georgie,NJ
Makes 6 servings

1 (1 1/2 to 1 3/4 pound) beef chuck steak, cut 1-inch thick
FOR THE MARINADE:
1 tsp finely shredded lemon peel
1/3 cup lemon juice
1/4 cup cooking oil
1/4 cup chopped onion
1 Tbsp sugar
1 Tbsp Worcestershire sauce
1 tsp prepared mustard
1/4 tsp salt
1/4 tsp ground black pepper

Slash fat on edges of roast. Place meat in a plastic bag set into a shallow dish.

Combine the ingredients for the marinade. Pour over roast. Seal bag. Marinate in refrigerator for 6 to 24 hours, turning bag occasionally.

Remove roast from bag, reserving marinade. Place meat on the unheated rack of a broiler pan. Boil marinade for a few minutes; set aside.

Broil the meat 3-inches from the heat for 6 minutes. Turn, brush with marinade, and broil to desired doneness, allowing 6 to 8 minutes more for medium. Brush occasionally with reserved marinade.

To serve, thinly slice meat across the grain.

GRILL DIRECTIONS:
Marinate steak as above. Grill marinated steak on grill directly over medium coals for 9 minutes. Turn and grill to desired doneness, allowing 9 to 11 minutes more for medium. Brush occasionally with reserved marinade.

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GLAZED STRAWBERRY-LEMON STREUSEL MUFFINS
From: Georgie,NJ
Makes 12 muffins

Lemon Streusel Topping (recipe follows)
Lemony Glaze (recipe follows)
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup milk
1/2 cup (1 stick) butter or margarine, melted
1 egg
1 1/2 cups fresh strawberries, chopped
1 tsp grated lemon peel

Preheat oven to 375 degrees F. Line 12 (2-1/2 inch) muffin cups with liners.

Prepare Lemon Streusel Topping and Lemony Glaze; set aside.

Combine flour, sugar, baking powder, cinnamon and salt in large bowl.

Combine milk, butter and egg in small bowl until well blended. Sir into flour mixture just until moistened. Fold in strawberries and lemon peel. Spoon evenly into prepared muffin cups.

Sprinkle Lemon Streusel Topping evenly over tops of muffins.

Bake 20 to 25 minutes or till toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack 10 minutes.

Drizzle with Lemony Glaze. Serve warm or cool completely.

LEMON STREUSEL TOPPING:
In a medium bowl combine:
1/4 cup chopped pecans
1/4 cup packed brown sugar
2 Tbsp flour
1/2 tsp ground cinnamon
1/2 tsp grated lemon peel
Add:
1 Tbsp melted butter or margarine
Stir until crumbly.

LEMONY GLAZE:
In a small bowl combine:
1/2 cup powdered sugar
1 Tbsp fresh lemon juice
Stir until smooth.

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FRESH ORANGE COOKIES
From: Georgie,NJ
Makes about 4 dozen

1 unpeeled orange, finely chopped**
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 cup chopped walnuts
Orange Glaze (recipe follows)

Chop orange (unpeeled) in blender, food processor or by hand to equal 3/4 cup. Set aside.

Sift together flour, baking soda and salt.

In large bowl, beat butter and sugars until light and fluffy. Add egg and chopped orange; beat well. Gradually blend in flour mixture. Stir in walnuts. Cover and chill at least 1 hour.

Drop dough by teaspoonfuls onto lightly greased cookie sheets.

Bake at 375 degrees F for 10 to 12 minutes. Cool on wire racks.

Spread cooled cookies with Orange Glaze.

ORANGE GLAZE
Makes 1/2 cup

1 cup powdered sugar
1 to 2 Tbsp fresh orange juice
1 Tbsp butter or margarine, softened
1 tsp grated orange peel

In small bowl, combine all ingredients for the glaze until smooth.

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ORANGE MARMALADE BREAD
From: Georgie,NJ
Makes 1 loaf

2 1/2 cups flour
1 Tbsp baking powder
1 tsp salt
1/2 cup honey
2 Tbsp butter, softened
3 eggs, beaten
1 (12 oz) jar orange marmalade
1 Tbsp grated orange peel
1 cup finely chopped pecans (optional)

Preheat oven to 350 degrees F. Grease a loaf pan.

Combine flour, baking powder and salt in bowl.

Beat honey, butter and eggs in separate bowl till smooth. Stir in orange marmalade and orange peel, mixing well. Add flour mixture, stirring until well blended. Add nuts. Place in prepared pan.

Bake for 1 hour. Cool for 10 minutes. Let loaf cool completely for easier slicing.

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ORANGE JULIUS
From: di.ME

1 (6 oz) container frozen orange juice concentrate
1 cup milk
1 cup water
1/3 cup sugar
1 teas vanilla
1 tray ice

Blend all ingredients together in a blender then add ice until well blended. yum!!!

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CANDIED CITRUS PEELS
From: KellyWA

6 navel oranges*
1 3/4 cups sugar
1/2 cup light corn syrup
1 1/2 cups water
1 (3 oz) pkg orange gelatin

Cut oranges in half lengthwise and remove fruit. Cut peels into strips. Cook peels in 8 cup boiling water for 15 minutes. Drain and repeat. In same pot, cook sugar, syrup, and 1 1/2 cups water over high heat until sugar is dissolves. Add (dry) gelatin and peels and simmer for 20 minutes. Remove from heat.

On a sheet of waxed paper or microwave paper, sprinkle 1 cup granulated sugar. Lightly roll the peels in the sugar, a few at a time, until the peel is evenly coated. Add sugar as needed as supply is used.

Place in one layer to dry overnight. Store in airtight containers. Will keep indefinitely, if kept dry.

*Lemon or Lime peels may be used with the corresponding flavor or gelatin.

VARIATION:
For slightly less sweet peels, delete the corn syrup and increase sugar to 3 cups.

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CANTALOUPE WITH FRUIT AND GRAND MARNIER
From: KellyWA

This can be served as either an appetizer or a dessert.

Mandarin Oranges
Seedless Grapes
Strawberries
Grand Marnier
Cantaloupe

Marinate mandarin oranges (fresh or canned), grapes, and strawberries in Grand Marnier for at least 1 1/2 hours. Use 2 or 3 pieces of each type of fruit for each serving of cantaloupe.

Cut cantaloupe in half, scoop out cavity, and fill with fruit mixture.

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CHOCOLATE-DIPPED ORANGES
From: KellyWA

24 oz. semi-sweet chocolate
1/4 cup vegetable shortening
6 oranges, divided into sections

Melt the chocolate and shortening in top of double boiler over hot but not boiling water; remove from heat.

Dip sections of oranges into chocolate and place on wax paper-lined cookie sheets. Refrigerate about 30 minutes.

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BAKED ORANGES
From: KellyWA

Serve as accompaniment to meat, poultry or casserole dish.

6 whole medium size oranges
2 1/2 cups sugar
2 cups water
1/2 cup red cinnamon candies

Boil unpeeled oranges in water until tender. (Less than 1 hour.) Cool oranges.

Cut oranges in quarters or eighths and place in baking dish.

Combine sugar, water and cinnamon candies and heat until candies dissolve. Pour this syrup over oranges.

Bake 1 hour at 350 degrees F. Chill, preferably overnight.

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ORANGE SALSA
From: KellyWA

2 large oranges, peeled and diced
1 large tomato, seeded and diced
1/3 cup minced red onion
1 teaspoon grated orange peel
1 teaspoon minced garlic
1 teaspoon minced ginger root
1/2 teaspoon finely minced jalapeno, or to taste
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro

In a bowl combine all ingredients except the cilantro and chill, covered, until ready to serve.

Before serving, stir in the cilantro.

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Dawn-NY: (not tried, just found this one yesterday):

WHITE CHOCOLATE LEMON TRUFFLES

12 oz. white chocolate
1/2 cup heavy cream
1/2 tsp grated lemon zest
3 to 4 tsp fresh lemon juice
8 to 10 oz. white or dark chocolate, for dipping*

Chop the 12 ounces of white chocolate very finely and place in a medium bowl.

Bring the cream to a boil. Pour hot cream over chocolate and stir gently until the chocolate is melted and mixture is perfectly smooth. (If the chocolate does not melt completely into the cream, set the bowl in a skillet of barely simmering water and stir gently just until the melting is complete.)

Strain the chocolate mixture into a clean dry bowl. Stir in the lemon zest and juice. Let set several hours until firm.

Form the centers at least a couple of hours before dipping, preferably longer: Form 1-inch balls using a miniature scoop or a melon baller with a 1-inch diameter scoop: dip the scoop in a glass of very hot water, then wipe it dry before each scoop (so as not to introduce water into the ganache) or, warm the scoop with a hair dryer. Place the centers on a plate or tray and let them dry and set before dipping.

Melt and temper the chocolate before dipping.

Makes about 48 truffles
Adapted from source: Alice Medrich Hands-On Chocolate Class

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EASY LEMON CREAM TART
From: Dawn-NY

2 (9-inch) pie crusts
1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 (20 oz.) can lemon pie filling
Powdered sugar (to garnish)

Heat oven to 400 degrees F.

Place one crust into a 9-inch pie plate; set aside.

Blend cream cheese, sugar and vanilla together in a bowl. spread over crust. Spread lemon pie filling over cheese mixture. Cover with remaining crust. Take edges of bottom crust and pinch over top crust, sealing it, trimming as needed.

Bake for 30 minutes or until crusts are golden brown. Tip tart out onto a serving platter and dust with powdered sugar (or serve right-side-up).

Serve hot from oven or chill and serve cold.

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TANGY FRUIT DIP
From: Dawn-NY

1 (11 oz) jar marshmallow cream
1 (8 oz) pkg cream cheese, softened
1 tbsp Lemon or Orange juice

Combine ingredients. Store unused portion in refrigerator.

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HEARTS IN A FRAME
Source: WEVH
From: Dawn-NY
Makes 2 servings

1 (10 oz) frozen Sara Lee Pound Cake
4 egg whites, at room temperature
2 teaspoons dried chives
Pinch of paprika
1 seedless medium orange, peeled and thinly sliced, for garnish

Cut pound cake horizontally in half; return one half to freezer. Cut remaining half vertically into 2 equal-size slices. Using a heart-shaped cookie cutter, approximately 1 1/2-inches in diameter, cut out a heart in the middle of each cake slice; set aside.

In a deep, medium bowl, beat egg whites and spices together until frothy.

Place cake slices and heart-shaped cut-outs in a heated skillet coated with non-stick vegetable oil cooking spray. Fill the hole in the cake slices with egg white mixture; cover and cook over low heat until egg white in each is firm.

Turn over cake slices and heart shapes; continue to brown lightly, about 1 minute. Garnish each serving with orange slices and serve with a favorite Champagne or herbal tea.

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RICOTTA CHEESE CAKE
Source: Preserving Our Italian Heritage
From: Gina, Fla

1 (3 lb.) container ricotta cheese
2 cups sugar, divided use
6 eggs, separated
1/2 cup flour
3 tbsp. anisette
3 tbsp. creme de cocoa
1 tsp. vanilla
1 lemon and 1 orange rind, grated
1/2 cup whipped cream
1/4 cup chocolate chips
2 tbsp. butter, softened
1/2 cup graham cracker crumbs

Beat ricotta until smooth, gradually adding 1 1/2 cups of sugar and egg yolks. Add flour, anisette, cr me de cocoa, vanilla, lemon rind and orange rind.

Beat egg whites with the remaining 1/2 cup sugar.

Fold whipped cream, egg white mixture and chocolate bits into the ricotta mixture.

Turn into a 12-inch spring form pan which has been buttered and sprinkled with graham cracker crumbs.

Bake in preheated oven 425 degrees F for 10 minutes. Lower temperature to 350 degrees F (leave pan in oven) and bake 1 hour. Turn off heat and allow to cool in oven with door closed.

Refrigerate cooled cheesecake.