Recipe Type: Side Dishes

  • Mango Jam Recipe

    INGREDIENTS 4 cups ground mango 2 tablespoons lime juice 7 ½ cups sugar 1 bottle liquid pectin PREPARATION Combine first 3 ingredients, mix well and bring to a full rolling boil.  Boil hard for 1 minute stirring constantly.  Remove from heat and at once stir in the pectin.  Stir and skim by turns for 5 minutes to cool slightly and to prevent floating fruit.  Pour into hot sterilized jars and seal.  Makes about 12 six-ounce glasses.

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  • Grilled Vegetables Served with Orange-Dill Vinaigrette Recipe

    INGREDIENTS 1/8 cup finely chopped scallions 1 ¼ teaspoon dry dill leaf ¼ cup Dijon mustard 1/8 cup lemon juice Salt as needed Ground black pepper as needed 1 ¼ cups Hale orange juice 7 ounces olive oil Vegetable oil as needed PREPARATION To prepare the vinaigrette, combine the scallions, dill, Dijon mustard, lemon juice, ½ teaspoon each salt and pepper in a food processor.  While the processor is running, slowly add the Hale orange juice followed by the olive oil, mix until incorporated, cover and refrigerate. Lengthwise sliced: 12 each eggplant, ½ inch (3 lbs) 12 each zucchini ¼…

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  • Marinated Vidalia Onion Slices Recipe

    INGREDIENTS 4 Vidalia onions, sliced thin 1 cup water ½ cup vinegar ½ cup mayonnaise ½ teaspoon celery salt 1 cup sugar PREPARATION Combine Vidalia onion slices with water, vinegar and sugar.  Marinate for 4 hours.  Drain onions.  In a bowl combine onions with mayonnaise and celery salt.  Fold mixture.  Refrigerate.  Serve on a bed of lettuce.

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  • Orange Almond Rice Recipe

    INGREDIENTS 6 tablespoons butter or margarine 2 cups fresh Hale orange juice 1 cup water 2 teaspoons salt 1 1/2 cups raw, long-grain rice 1/2 cup sliced, blanched almonds 1/3 cup chopped parsley PREPARATION Combine butter, orange juice, water, salt and rice in a 3-quart saucepan. Bring to boiling, stirring once or twice. Reduce heat, cover. Cook, without removing cover or stirring for 15 to 20 minutes or until liquid is absorbed and rice is tender. Meanwhile, place almonds in small skillet. Toast, over medium heat, stirring constantly, until golden brown. Stir almonds and parsley into rice. YIELD: 8 servings

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  • Orange and Honey Baked Yams Recipe

    INGREDIENTS 2 pounds yams or sweet potatoes, peeled 3 tablespoons good quality olive oil 1 cup Hale orange juice ¼ cup white wine, such as Riesling or Gewurztraminer 1 ½ teaspoons fresh sage, chopped 1 teaspoon salt Ground black pepper to taste 1 ½ tablespoons Hale Orange Blossom Honey PREPARATION Preheat oven to 375 degrees. Cut the sweet potatoes into slices about ¼ inches thick.  Heat the oil in a large ovenproof skillet.  Add the orange juice, wine, sage, salt, pepper, and honey.  Bring to a boil for a few minutes and then remove the vegetables from the stove top. Cover…

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  • Mango Chutney Recipe

    INGREDIENTS 5 lbs mature green mangos 2 large white onions 2 large green Bell peppers 4 ounces preserved ginger (at least) 1 cup chopped and peeled fresh apple 2 cloves garlic 1 lime or large lemon 1 1/2 tbs. cinnamon 1 1/2 cups seeded golden raisins 1 tsp allspice 3 cups light brown sugar 1 tsp ground cloves 1 1/2 tsp salt (or may be omitted) 1/4 tsp cayenne or 1 small hot red pepper, chopped 1 quart white vinegar PREPARATION Chop mangos, onions, ginger, peppers, apple, garlic and lime. Mix pieces well with spices, raisins, sugar and vinegar. Bring…

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  • Orange and Honey Baked Sweet Potatoes Recipe

    INGREDIENTS 2 pounds sweet potatoes or yams, peeled 3 tablespoons good quality olive oil 1 cup orange juice ¼ cup white wine such as Riesling or Gewurztraminer 1 ½ teaspoons fresh sage, chopped 1 teaspoon salt Ground black pepper to taste 1 ½ tablespoons honey PREPARATION Preheat oven to 375 degrees. Cut the sweet potatoes into slices about ¼” thick.  Heat the oil in a large ovenproof skillet.  Add the sweet potatoes to the pan, stirring juice, wine, sage, salt, pepper and honey.  Bring to a boil for a few minutes, and then remove the vegetables from the stove top.…

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  • Mango Chutney (Mrs. Haden) Recipe

    INGREDIENTS 10 large firm ripe mangos ½ pint raisins, seeded ½ pint vinegar ½ pint lime juice 1 ½ cups brown sugar 2 chili peppers or ½ teaspoon dried chili pepper 2 garlic cloves, grated 1 tablespoon mustard seed 1 tablespoon ground ginger 1 ½ tablespoon salt 1 tablespoon mustard, dry PREPARATION Pare and cut mangos in small pieces.  Put all ingredients together in a crock pot or bowl.  Cover and let stand overnight.  Cook next morning for 3 hours.  Seal in sterilized jars.

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