INGREDIENTS ½ cup chopped onion ¾ cup water 1 cup catsup 1/3 cup frozen Florida grapefruit concentrate, thawed 1 to 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 3 pounds meaty chicken pieces Red and white Florida grapefruit points (optional) PREPARATION • For barbeque sauce, in medium saucepan cook onion in 2 tablespoons of the water about 5 minutes or until onion is tender. Stir in remaining water, catsup, thawed grapefruit juice concentrate, brown sugar, Worcestershire sauce and mustard. Bring just to boiling; reduce heat. Cover and simmer for 30 minutes. • Remove skin from chicken pieces. Rinse…
Recipes
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Orange-Chicken Salad Recipe
Recipe Type: SaladsContinue ReadingINGREDIENTS 1 ½ pounds skinless, boneless chicken breasts ¾ cup frozen Florida orange juice concentrate ½ cup reduced-calorie mayonnaise or salad dressing ¼ teaspoon ground nutmeg 4 Florida oranges, peeled, sectioned, and seeded 2 Florida grapefruit, peeled, sectioned, and seeded 1 ½ cups seedless green grapes, halved ½ cup chopped, peeled jicama PREPARATION Rinse chicken. Reserve 3 tablespoons concentrate. In a skillet bring remaining concentrate, 1 ½ cups water and ½ teaspoon salt to boiling; add chicken. Reduce heat. Cover; simmer 10 to 12 minutes or until tender. Drain; cool. Cut chicken into ½ inch pieces. In a bowl combine…
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Marinated Flank Steak with Citrus Salsa Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS ¾ cup frozen Florida orange juice or grapefruit juice concentrate, thawed 1 or 2 jalapeno peppers, seeded and finely chopped 1 teaspoon black pepper 1 teaspoon paprika ½ cup water 1 1 to 1 ½ pound beef flank steak ¼ cup thinly sliced green onions 2 tablespoons snipped parsley 1 tablespoon lime juice Dash salt 2 Florida oranges. Peeled, seeded and chopped 1 Florida grapefruit, sliced (optional) 6 6-7 inch four tortillas, warmed PREPARATION • For marinade, in small bowl combine thawed orange or grapefruit juice concentrate, finely chopped jalapeno pepper, black pepper and paprika. Reserve 2 tablespoons of the…
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Chicken-Grapefruit Kabobs Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 1 1/2 lbs chicken breasts, skinned, cut into 2 inch pieces 3 fresh Florida grapefruit 2 tomatoes, wedged 2 green peppers cut in 2 inch chunks 1 1/4 cup butter or margarine, softened 1 1/2 teaspoon curry powder 3 tablespoons honey 1/4 teaspoon salt PREPARATION Peel and section grapefruit. Alternate sections, green pepper, tomatoes, and chicken on small skewers. Combine butter, curry powder, honey and salt. Brush on chicken. Broil at medium heat for about 5 to 8 minutes until chicken turns golden. Baste at least once more during the broiling. YIELD: 4-6 servings.
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Mexican Beef with Orange Sauce Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 1 4 pound pot roast Salt and pepper, to taste 3 tablespoons vegetable oil 2 celery stalks, diced 2 cups diced onion 1 Hale orange, thinly sliced 1 ½ cups beef broth 2 cloves of garlic, minced ½ teaspoon dried leaf thyme ½ teaspoon ground coriander ½ teaspoon ground cinnamon] 1/8 teaspoon ground cloves 2 cups Hale orange juice PREPARATION Sprinkle meat with salt and pepper. Heat oil in dutch oven or heavy kettle. Brown meat on all sides, remove from pan and set aside. Sauté celery and onions in pan until golden; return meat to pan. Add broth,…
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Dixie Beef Stew Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 1 cup Hale grapefruit juice 1 teaspoon salt 1 clove garlic, minced 1 1/2 pounds beef round, cut in 1-inch cubes 2 tablespoons salad oil 1 large green pepper, chopped 1 large onion, sliced 1 cup chopped fresh tomato 2 tablespoons brown sugar 1 tablespoons red wine vinegar 1 teaspoon dried leaf rosemary 1 bay leaf, crumbled 1/2 cup sliced, pitted ripe olives PREPARATION Combine grapefruit juice, salt and garlic in large bowl. Add beef cubes and refrigerate overnight. Drain beef, reserving marinade. Heat oil in heavy kettle or Dutch oven. Brown beef on all sides; add green pepper…
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Over The Rainbow Recipe
Recipe Type: BeveragesContinue ReadingINGREDIENTS 1 cup Hale grapefruit juice, chilled 1 cup sliced fresh strawberries ½ cup ginger ale, chilled, divided 2 scoops multi-fruit flavored sherbet PREPARATION In container of electric blender combine grapefruit juice and strawberries; cover; process until smooth. Pour into two tall glasses. Add ¼ cup ginger ale to each; stir. Top each with a scoop of sherbet. YIELD: 2 servings.
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Raspberry Passion Recipe
Recipe Type: DessertsContinue ReadingINGREDIENTS 1 envelope unflavored gelatin 2 packets low-calorie sugar substitute 1 ¼ cups Florida grapefruit juice, divided 1 cup raspberry-flavored wine cooler 2 egg whites 1 package (10 ounces) frozen raspberries in lite syrup, thawed 1 Florida grapefruit, peeled and sectioned Fresh mint leaves PREPARATION In small saucepan combine gelatin and sugar substitute. Add ½ cup grapefruit juice; stir over medium heat until gelatin is dissolved, about 3 minutes. Remove from heat, stir in remaining ¾ cup juice and wine cooler. Chill until mixture is slightly thickened. Beat egg whites until stiff. Fold into gelatin mixture. If necessary, chill until…
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New Age Chef Salad Recipe
Recipe Type: SaladsContinue ReadingINGREDIENTS Creamy Cucumber Dressing (see below) 8 cups torn salad green (romaine, green leaf, butter lettuce) 2 ounce each of light Monterey Jack cheese and light Cheddar cheese cut julienne style 3 medium white Florida grapefruit, peeled and segmented 12 cherry tomatoes, halved 1 medium cucumber, thinly sliced PREPARATION Prepare Creamy Cucumber Dressing. In 4 individual salad bowls, evenly divide and arrange greens, ham, turkey, cheese, grapefruit, tomatoes and sliced cucumber. Serve with about 2 tablespoons of dressing per serving. Creamy Cucumber Dressing ½ cup calorie-reduced mayonnaise ½ cup light sour cream ½ cup finely chopped cucumber 2 chopped green…
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Orange Carrot Soup Recipe
Recipe Type: SoupsContinue ReadingINGREDIENTS 1 small to medium onion 1 ½ pounds carrots sliced 1/8 thick (4 cups) 1/8 teaspoon salt 2 teaspoons tomato paste ½ cup fresh Hale Navel Orange juice ¼ cup sour cream 3 tablespoons unsalted butter 4 cups water or chicken broth ¼ teaspoon white pepper 1 tablespoon white rice PREPARATION Saute’ onion in butter in a 3 to 4 quart saucepan over medium heat, stirring, until golden. Add carrots, water, broth, tomato paste, rice, salt and pepper and simmer, covered, until carrots are very tender, about 15 minutes. Puree soup in 3 batches in a blender (use caution…