INGREDIENTS 4-5 pound loin of pork 1 clove garlic, peeled and slivered Rosemary, salt, freshly ground pepper Glaze: 2 tablespoons French mustard 1 tablespoon brown sugar 2 heaping tablespoons orange marmalade ½ cup Hale orange juice Sauce: ¼ cup dry white wine 2 tablespoons Curacao 2 oranges, sectioned (or sliced thin) Minced parsley PREPARATION Insert garlic slivers into meat, then rub meat all over with generous mix of rosemary, salt, and pepper. Roast, uncovered, in 325 degree oven for 35 minutes per pound. 30 minutes before the loin is done, pour over mix of mustard, marmalade, brown sugar, and ½…
Recipes
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Poulet Saut? A L’Orange Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 1 3 to 3 ½ pound frying chicken, cut into pieces ¼ cup olive or vegetable oil 2 cloves garlic, finely minced or crushed 2 cups Hale orange juice 3 tablespoons brown sugar 3 tablespoons white vinegar 2 teaspoons dried tarragon (or 4 teaspoons fresh) ½ cup slivered Hale orange peel 3 oranges sectioned, white membrane removed PREPARATION Heat the oil in large frying pan (or use two). Rinse chicken under cool water and pat dry. Place it skin-side down into the hot oil and brown, using medium to high heat. When chicken pieces are brown on the skin…
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Tower of Pisa Pesto Salad Recipe
Recipe Type: SaladsContinue ReadingINGREDIENTS 2 Florida grapefruit 1 cup fresh basil leaves ½ cup Florida grapefruit juice 1 teaspoon olive oil ½ clove garlic 1/8 teaspoon salt 1 medium size red bell pepper cut in julienne Curley leaf lettuce 4 teaspoons toasted pine nuts PREPARATION Cut each grapefruit in half. Remove sections and place in a bowl. Remove all membrane from grapefruit shells; turn shells upside down to drain. In blender container, combine basil leaves, grapefruit juice, oil, garlic and salt; process until smooth. Pour over grapefruit; toss to coat. Stir in red pepper. Cover and chill until serving time. To serve, line…
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INGREDIENTS 1 envelope unflavored gelatin ¼ cup cold water 1 cup chopped Indian River navel oranges* ¾ cup Indian River grapefruit sections ½ cup sugar 12 slices white bread Lettuce leaves 6 slices whole wheat bread 1 ½ cups peanut butter PREPARATION Sprinkle gelatin over water in medium saucepan. Place over low heat; stir constantly until gelatin dissolves, about 3 minutes. Stir in oranges, grapefruit and sugar. Turn mixture into bowl: chill. For each sandwich, spread the cold orange mixture on slice of white bread that has been lined with a lettuce leaf. Place slice of wheat bread on top. …
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Orange Glazed Coffee Cake Recipe
Recipe Type: DessertsContinue ReadingINGREDIENTS 1 package active dry yeast ½ cup warm milk ½ cup granulated sugar 1 tablespoon grated orange zest 1 large egg, lightly beaten ¼ cup warm water ½ cup fresh orange juice ½ cup ricotta cheese ½ teaspoon salt 3 ½ – 4 cups all purpose flour PREPARATION In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 minutes. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Using heavy –duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups…
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*Oriental Delight – Sprinkle ½ grapefruit with freshly ground ginger. (40 calories) *Great Grapes – Toss grapefruit chunks with ten grapes and garnish with a sprig of mint. (55 calories) *Rise ‘n Shine – Fill a grapefruit half with 1 cup of mixed fruit, grapefruit and orange sections. Add ½ cup raisin bran cereal. Top with ¼ cup plain yogurt. (210 calories) *Minted Melon Fan – Slice red grapefruit into wheels, top with sliced melon arranged in a fan and garnish with mint and fresh strawberry. (60 calories) *Vermont Mountain Glaze – Drizzle 1 ½ tablespoons diet maple syrup over…
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Gold Coast Salad Recipe
Recipe Type: SaladsContinue ReadingINGREDIENTS Lettuce Leaves 1 lb shrimp, cooked, peeled and deveined 2 Hale Groves oranges, peeled, sliced 1 Hale Groves grapefruit, peeled, sliced 2 medium tomatoes cut in wedges 1 red bell pepper, seeded, sliced 1 avocado, peeled, cut in wedges ½ cup sliced celery ½ cup pitted black olives PREPARATION Arrange lettuce leaves on a serving plate. Arrange remaining ingredients on lettuce. Serve with Gold Coast Salad Dressing*. YIELD: 4 servings *Gold Coast Salad Dressing 1 cup sour cream 2 tablespoons Florida frozen concentrated orange juice, thawed, undiluted 1 tablespoon Dijon-style mustard 2 teaspoons prepared horseradish 2 green onions, finely chopped In a small…
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Marinated Vidalia Onion Slices Recipe
Recipe Type: Side DishesContinue ReadingINGREDIENTS 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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Hot Orange Mousse Recipe
Recipe Type: DessertsContinue ReadingPREPARATION (Old English Recipe) Beat 4 ounces (1/2 cup) each butter and finely ground sugar until well creamed (if finely ground sugar is not available, regular granulated seems to do alright). Stir in yolks of 4 eggs, one at a time, beating each one well. Add grated rind and juice of 2 oranges and half a lemon. Put pan over boiling water and whisk until the mixture begins to thicken. Remove from heat and stir in 1 ounce sifted flour and the whites of 4 eggs, beaten to a stiff meringue. Put the mixture into a greased soufflé mold and…
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Breakfast Casserole Recipe
Recipe Type: EntréeContinue ReadingINGREDIENTS 1 pound little link sausages 6 slices of white bread 2 cups of milk 4 eggs 1 teaspoon of dry mustard 1 teaspoon of salt ¼ pound of grated cheddar cheese PREPARATION Cut the sausages in quarter-inch segments and brown them. Trim the crusts off the bread and cut in small squares. Beat the eggs and mix with milk, mustard, salt and cheese. Add the mixture to the bread and sausage. Put in a greased casserole and refrigerate overnight. Bake at 350 degrees, covered for 1 hour the next morning and serve.