Orange Cranberry Bread

      3 c  All-purpose flour
      1 c  Fresh or frozen cranberries,
           -chopped
    3/4 c  Granulated sugar
    1/2 c  Walnuts, chopped
  1 1/2 ts Baking powder
    1/2 ts Baking soda
      1 lg Egg
    1/2 c  Prepared cranberry-orange
           -sauce
    1/3 c  Milk
    1/4 c  Butter or margarine, melted
      2 tb Apple jelly or apricot
           -preserves
           Whole cranberries, Optional
           Green candied cherries,
           -Optional
           Confectioners' sugar,
           -Optional

Preheat the oven to 350F. Grease a 4-cup fluted ring mold. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed. Spoon the batter into the prepared mold. Bake for 1 hour until a wooden pick inserted in the center comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread. Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing. Makes one 6-inch ring loaf or about 12 Servings.


Yield: 6 Servings

Orange Chocolate Crunch

      2 c  Orange sections; about 6
           - oranges
    1/2 c  Orange juice
      2    Eggs
      1 ts Vanilla
    1/4 ts Almond extract
  1 2/3 c  Flour
      1 c  Sugar
      1 ts Baking powder
    1/2 ts Salt
    1/2 ts Baking soda
    1/2 c  Brown sugar
      1 c  Walnuts; chopped
      6 oz Semi sweet chocolate chips

Preheat oven to 350~. Peel and section oranges. Cut sections into small pieces. Combine the orange pieces and orange juice. Beat eggs and add oranges, vanilla and almond extract. Mix well. Sift dry ingredients together and add all at once. Pour into a greased and floured 9x13 pan. Combine the brown sugar, chocolate chips and nuts. Sprinkle on top of cake. Bake at 350~ for 45-50 minutes.


Yield: 1 Servings

Orange Chicken 2

      1    Whole Large Chicken Breast *
    1/2 c  Cooked Rice
    1/4 ts Finely Shredded Orange Peel
           Dash Ground Cinnamon
    1/2 c  Orange Juice
  1 1/2 ts Cornstarch
      2 tb Broken Walnut Meats
      2 x  Cucumber Roses (Opt.)

* Chicken Breast should be skinned and boned. Halve chicken breast lengthwise. Place one portion, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with the remaining portion of chicken. In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon. Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges. Fold in sides, roll up jelly-roll style, starting with one end. Repeat with the remaining rice-orange peel mixture and chicken portion. Place chicken rolls, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a serving platter. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnut meats. Spoon the orange sauce atop the chicken rolls on the serving platter. Garnish with cucumber roses, if desired.


Yield: 2 Servings

Orange Bread (Szabo)

  1 1/3 c  Mandarin Orange sections(tig
      2 tb Margarine
      2 tb Orange juice concentrate
    1/4 c  Sugar
      1 ts Salt
      3 c  Bread flour
      2 ts Yeast

Boil orange peel in salt water, 10 minutes. Drain and cut fine. Add water, sugar and cook until thick and tender. Add egg, milk, flour and baking powder. Bake in moderate oven 3/4 hour. (Can use sour milk with 1/2 t. baking soda and 1 t. baking powder). NOTE: Moderate oven is 350 - 400 F.


Yield: 16 Servings

Orange Barbecue Sauce

    1/4 c  Packed brown sugar
    1/2 ts Dry mustard
    1/8 ts Ground cloves
    1/2 ts Worcestershire sauce
    1/3 c  Chopped onion
  1 1/2 ts Grated orange peel
    1/3 c  Orange juice
    3/4 c  Ketchup

1. Mix all ingredients in a 1-quart glass measuring cup. 2. Cook in microwave oven 4 minutes at High. Stir twice. Yield: About 1-1/2 cups.


Yield: 1 Servings

Orange Aioli & Roast Beef Salad

--ORANGE AIOLI--
    1/2 c  Mayonnaise
      4 lg Garlic cloves
           --minced or pressed
      1 ts Grated orange rind
      3 tb Orange juice

--SALAD--
      2 c  Boneless roast beef*
      1 c  Fennel or celery (to 2 c.)
           - diagonally sliced
     15 oz Can cannellini beans
           - drained
      8 sm Romaine lettuce leaves
           - washed & crisped (to 12)
      1 bn Radishes

--GARNISH--
      1 sm Orange; quartered
           Italian parsley sprigs
  *Slivered or torn bite-size pieces of either roast beef, pork, lamb or turkey.

To make the aioli, combine mayonnaise, garlic, orange rind and orange juice. Mix until well blended. If made ahead, cover and refrigerate for up to 2 days. After preparing the Orange Aioli, spoon it into a small bowl and place on a large serving platter. Surround with separate mounds of meat, fennel, cannellini, lettuce and radishes. Garnish with orange quarters and parsley, if desired. Top individual with aioli and squeeze on orange juice, if desired.

Salad analysis (per serving): 167 calories; 17 g protein; 16 g carbohydrates, 4 g total fat; 32 mg cholesterol; and 368 mg sodium. Aioli analysis (per tb): 76 calories; .22 g protein; 1 g carbohydrates; 8 g total fat; 6 mg cholesterol; and 57 mg sodium.
Yield: 4 Servings

Orange 'N Chicken Breasts

      2 tb Butter or margarine
      2 lg Cloves garlic, crushed
      1 c  Fresh lemon juice
      2 tb Grated lemon peel
           Salt to taste
           Freshly ground black pepper
           -to taste
      2    Split chicken breasts (4
           -pieces with ribs),
           About 2 1/2 pounds
    1/4 c  Orange marmalade

Start fire in grill, placing rack 4 inches above coals (see note). Melt butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute, stirring until golden. Remove from heat; stir in lemon juice, lemon peel, salt, and pepper. Pour mixture over chicken breasts in a 13 x 9 x 2-inch baking dish; let stand at least 10 minutes or until the fire is ready. Place sheet of foil on hot grill rack. Remove chicken from marinade, reserving marinade. Arrange breasts, skin side down, on foil. Cook, covered with grill cover, 10 minutes. Turn breasts over; cook, covered, 15 minutes longer until cooked through, brushing occasionally with reserved marinade. One or two minutes before end of cooking time, brush breasts with orange marmalade to glaze. Serve when chicken is golden brown. NOTE: Breasts may be baked in oven. Heat oven to 400F. Marinate breasts in baking dish as directed; drain off and reserve marinade. Bake breasts, skin side down, 15 minutes. Turn breasts over, brush with marinade. Cook 10 minutes longer until cooked through. Brush with marmalade; cook 1 to 2 minutes longer to glaze. Makes 4


Yield: 4 Servings

Orange & Spinach Pasta Salad

--DRESSING--
      1 pk 0.7 Oz Dry Italian Dressing
           -Mix
    1/2 c  Oil
    1/2 c  Orange Juice
    1/4 ts Fennel Seed

--SALAD--
      2 c  Uncooked Bow Tie Pasta;
           -Farfalle, 5 Oz
      3 c  Fresh Spinach Leaves; Torn
      2 md Seedless Oranges; Peeled
           -And Sectioned
    1/4 c  Green Onions; Sliced

In a small jar with a tight fitting lid, combine all of the dressing ingredients, blending well. Set aside. Cook the pasta to the desired doneness as directed on the package. Drain and rinse in cold water, to stop the cooking process. Place in a medium bowl and add 1 to 2 Tb of the dressing, tossing to coat. Refrigerate, along with the remaining dressing, until chilled. To Serve: Add the spinach, oranges and onions to the chilled pasta and toss to combine. Serve with the chilled dressing.

Each Serving (1 1/3 cup) Contains: Calories: 290 Protein: 5 Grams Carbohydrates: 28 Grams Fiber: 2 Grams Fat: 19 Grams Unsaturated Fat: 11 Grams Saturated: 2 Grams Cholesterol: 0 Milligrams Sodium: 420 Milligrams Potassium: 340 Milligrams
Yield: 6 Servings

Orange & Peanut Sweet Potatoes

      2 ea Med. Sweet Potatoes
    1/4 ts Finely Shredded Orange Peel
      2 tb Orange Juice
    1/2 c  Orange Juice
      2 ts Cornstarch
      4 tb Honey Or Maple (flvrd) syrup
      2 tb Peanuts

Peel and slice sweet potatoes crosswise into 1/2-inch thick slices. Place in a 1-quart casserole. Sprinkle lightly with salt. Sprinkle with 2 T orange juice. Micro-cook, covered, on 100% power for 6 to 8 minutes or till potatoes are tender. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together 1/2 c orange juice, cornstarch, and finely shredded orange peel. Stir in honey or maple (maple-flavored) syrup. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir together sauce and potato slices. Sprinkle with roasted but unsalted peanuts. NOTE: ~-- True maple syrup is the best if you have it.


Yield: 2 Servings

Omie's Apple Torte

      2 c  Sugar
    1/4 lb Butter
      3 ea Eggs
      2 ts Vanilla
      2 c  Flour
      2 ts Baking soda
      2 ts Cinnamon
  1 1/2 c  Chopped nuts
      3 ea Medium apples, chopped

Cream sugar and butter. Add eggs, one at a time. Mix in the vanilla and beat well. Mix flour, cinnamon, and soda and add to above mixture. Add chopped nuts and apples. Spread in a 13 x 9 cake pan. Bake at 350 degrees for about 50 minutes. Serve with vanilla ice cream or whipped cream.


Yield: 1 Servings

Olive Garden Raspberry Mousse Cheesecake

  1 1/2 ts Gelatin
  1 1/2 tb Cold water
    1/2 c  Raspberry preserves
      2 tb Sugar
      1 c  Heavy whipping cream
           FILLING
      1 lb Cream cheese -- softened
    1/2 c  Sugar
      2    Eggs
    1/2 ts Vanilla
      1    9" chocolate crumb crust --
           Prepared

FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tb of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tb sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 and top each piece with a dloop of reserved whipped cream.


Yield: 6 Servings

Olive Garden Peaches 'N Cream Cheesecake

      1    Egg
    1/3 c  Sugar
    1/4 ts Vanilla
    1/4 c  All-purpose flour
    1/4 ts Baking powder
      1 pn Salt
      2 tb Water
           FILLING
      2 lb Cream cheese; soft
      1 c  Sugar
      4    Eggs
      1 ts All-purpose flour
      1 ts Vanilla
      1 c  Sour cream
    1/4 c  Peach liqueur or
           Peach schnapps or
           Reserved peach juice
           -from canned peaches
           -or fresh peaches
      2 c  Canned or firm, ripe fresh
           -peaches, slice, drain well
           TOPPING
      1 pt Whipping cream or equivalent

BASE: Preheat oven to 375 degrees F. Lightly grease base of 10" springform pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp. FILLING: Preheat oven to 325 degrees F. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING: Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator. Source: The Olive Garden Restaurant.


Yield: 1 Cheesecake Servings

Potato And Apple Pudding (Irish)

      2 tb Butter
      8 oz Self-raising flour
      6 oz Freshly mashed potatoes
      4 tb Milk
      5 x  Med. cooking apples
      1 x  Brown or white sugar
      2 x  Whole cloves
      1 x  Juice of 1/2 lemon
      3 tb Cider

Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook set in boiling water up to the rim, for 2 team for hours. Serve cut in wedges with cream or home-made custard.


Yield: 4 Servings

Parsnip And Apple Soup (Irish)

      1 tb Butter
      1 lb Parsnips, thinly sliced
      1 lb Apples, peeled/cored/sliced
      1 ea Med. onion, chopped
      2 ts Curry powder
      1 ts Ground cumin
      1 ts Ground coriander
    1/2 ts Cardamom
      1 ea Large clove garlic, crushed
  1 1/4 l  Beef or chicken stock
    150 ml Cream
      1 x  Salt and pepper
      1 x  Chopped chives or parsley

Heat the butter, and when foaming, add the parsnips, apples, and onions. Soften them but do not let them color. Add the curry powder, the spices and garlic; cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for about half an hour, or until the parsnips are quite soft. Taste for seasoning. Sive or liquidize, and if it seems too thick, dilute with a little stock or water. Add the cream and reheat, but do not let it boil. Serve garnished with chopped chives or parsley.


Yield: 6 Servings

Apple Mash (Irish)

      1 lb Cooking apples
      2 lb Potatoes
      1 tb Sugar
      2 oz Butter

Peel potatoes. Cook in salted, boiling water. Meanwhile peel, core, and slice apples. Place in a pot with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter. This mash goes particularly well with bacon, or fried herring.


Yield: 4 Servings

Crispy Oat Herrings And Apple Rings (Irish)

      3 x  Whole herrings
      2 oz Medium-ground oatmeal
      1 ea Egg
      2 x  Red apples
      1 ea Parsley sprig to garnish
      1 x  Salt and pepper
      1 x  Melted fat or oil to fry

Clean and scale herrings, remove fins, wash in cold water. Dry well. Season with salt and pepper. Dip herrings in beaten egg, and coat with oatmeal. Fry in hot fat for 4-5 minutes on each side. Drain well on paper towels and keep hot. Wash apples, core, cut in slices and fry in hot fat for a few seconds, turning once. Serve herrings with apple rings on a hot dish. Garnish with parsley sprigs. Serve with a cider sauce.


Yield: 2 Servings

Summer Fruit Compote

    1/2 c  Maple syrup
      2 c  Water
  1 1/2 lb Plums, halved and pitted
      1 ea Basket boysenberries
      1 ea Basket raspberries
      2 ea Naval oranges, peeled and se
      1 ea Grapefruit, peeled and secti
    1/2 lb Green seedless grapes
    1/3 c  Wine (plum is good)
      1 ea Fresh mint leaves

In a saucepan, bring maple syrup and water to a boil; simmer for two minutes. Reduce heat to low simmer and poach plums (submerge them in the hot water) for one-half minute. Transfer plums with a slotted spoon to the serving bowl. Poach boysenberries and raspberries for fifteen seconds, and then transfer them to the serving bowl. Poach orange and grapefruit sections one minute, and remove them to the serving dish. Poach grapes for fifteen seconds, and transfer them to the serving dish. Stir wine into the syrup and simmer two minutes. Let wine syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves. Ladle into individual bowls. May be served alone, or with ice cream or yogurt. Serves 6


Yield: 6 Servings

Brandied walnut peaches

    1/4 c  Walnuts, chopped
      2 tb Honey
      2 tb Apple juice
      2 tb Butter
      2 ea Peaches, diced
      2 tb Brandy
      1 pt Honey vanilla ice cream

In a saucepan, combine walnuts, honey, apple juice, butter and peaches. Stir over low heat just until heated through; do NOT boil. Remove from heat and add brandy. Spoon warm topping over individual Serving of ice cream. Serves 4


Yield: 4 Servings

Smoothie

    1/2 c  Chopped strawberries
    1/2 c  Orange juice
    1/2 c  Cubed ice
    1/4 ts Honey

Combine all the ingredients in blender, serve immediately. Serves 1


Yield: 1 Servings

Spinach & mandarin orange salad with mint dressing

--SALAD--
      1 ea Bunch spinach, washed and to
     12 oz Mandarin oranges
    1/2 c  Almonds, slivered and toaste

--DRESSING--
      1 c  Salad oil
    1/2 c  Cider vinegar
      1 c  Fresh mint, diced fine
      1 ea Clove garlic, crushed
      1 ts Honey

Toss spinach, oranges and almonds together. If desired iceberg lettuce can be added. Chill 1 hour. Place dressing ingredients in a jar with a lid and shake. Just before serving, pour over salad and toss. Serves 4.


Yield: 4 Servings