Orange Carrots With Noodles

      2 tb Margarine
    1/2 c  Chopped onion
    1/2 c  Shredded carrot
    1/2 c  Orange juice
      1 tb Cider vinegar
    1/2 ts Salt
      6 oz Wide egg noodles
           (about 4 cups), cooked,
           -drained

In large skillet melt margarine over medium heat. Add onions and carrots. Saute 3 minutes. Add orange juice, vinegar and salt. Bring to boil and cook 2-3 minutes. Stir in egg noodles.


Yield: 6 Servings

Orange Beef With Sun-Dried Tomatoes

      1 lb Flank steak
      2 tb Brandy
      2 tb Soy sauce
      1 tb Cornstarch
      1 tb Corn oil
      8 c  Water
      2 tb Sugar
    1/4 c  Orange zest,finely julienned
           From 1 lg. orange
    1/2 c  Sun-dried tomatoes(NOT oil
           -packed)
    1/2 c  Corn oil
      4    Scallions,cut on the diag.
           Into 1-inch pieces
      2 cl Garlic, chopped fine
      2 tb Peeled,finely julienned
           Ginger root
      1    Jalapeno pepper,preferably
           -red, chopped, with seeds
    1/4 c  Chicken or beef stock
           -coarse or kosher salt
           -freshly ground pepper

To marinate the beef: Place the flank steak on a flat surface and cut in half lengthwise. Cut into 1/8" wide slices on the diagonal, cutting against the grain. Mix the brandy and soy sauce in a bowl. Add the steak; mix. Add the cornstarch and mix well to coat. Add the oil, mixing well to separate the pieces of meat. Let sit at room temperature for 20 minutes or up to one hour. Meanwhile, cook the orange zest; Bring the water and the sugar to a boil over high heat in a saucepan. Add the orange zest and boil for 5 minutes. Drain, rinse under cold water, squeeze dry and set aside. Soak the sun-dried tomatoes in warm water for about 10 minutes, or until softened. Cut them into julienne pieces. In a large skillet or a wok, heat the oil until it is very hot, almost smoking (350 degrees). Add the steak, using chopsticks or a large fork to separate the pieces as they cook. Once the steak has turned golden, about 2 minutes, remove it from the skillet with a slotted spoon and drain well; set aside. Remove all but 2 Tbl. oil from the skillet. Add the orange zest, sundried tomatoes, scallions, garlic, ginger root and jalapeno. Cook over high heat for 1-2 minutes, stirring, until the garlic is golden. Return the steak to the skillet, add the stock, stir well and cook, stirring for 3 minutes until all of the liquid is evaporated. Season to taste with salt and pepper. Transfer to a platter and serve. Serves 2 as a main dish with rice or 4 in sandwiches with good bread. Cook's tip: When stir-frying meat, marinate the slices in a mixture of soy sauce, brandy and cornstarch, then mix in a little oil. Adding some oil at this point and in this order is very important, for when the pieces of meat are later cooked in hot oil, they will separate easily. The meat should be seared over very high heat to seal in the juices. This quick-cooking technique keeps the outside well brown and crisp, while the inside stays moist.


Yield: 2 Servings

Orange Beef With Sun-Dried Tomatoes

      1 lb Flank steak
      2 tb Brandy
      2 tb Soy sauce
      1 tb Cornstarch
      1 tb Corn oil
      8 c  Water
      2 tb Sugar
    1/4 c  Orange zest,finely julienned
           From 1 lg. orange
    1/2 c  Sun-dried tomatoes(NOT oil
           -packed)
    1/2 c  Corn oil
      4    Scallions,cut on the diag.
           Into 1-inch pieces
      2 cl Garlic, chopped fine
      2 tb Peeled,finely julienned
           Ginger root
      1    Jalapeno pepper,preferably
           -red, chopped, with seeds
    1/4 c  Chicken or beef stock
           -coarse or kosher salt
           -freshly ground pepper

To marinate the beef: Place the flank steak on a flat surface and cut in half lengthwise. Cut into 1/8" wide slices on the diagonal, cutting against the grain. Mix the brandy and soy sauce in a bowl. Add the steak; mix. Add the cornstarch and mix well to coat. Add the oil, mixing well to separate the pieces of meat. Let sit at room temperature for 20 minutes or up to one hour. Meanwhile, cook the orange zest; Bring the water and the sugar to a boil over high heat in a saucepan. Add the orange zest and boil for 5 minutes. Drain, rinse under cold water, squeeze dry and set aside. Soak the sun-dried tomatoes in warm water for about 10 minutes, or until softened. Cut them into julienne pieces. In a large skillet or a wok, heat the oil until it is very hot, almost smoking (350 degrees). Add the steak, using chopsticks or a large fork to separate the pieces as they cook. Once the steak has turned golden, about 2 minutes, remove it from the skillet with a slotted spoon and drain well; set aside. Remove all but 2 Tbl. oil from the skillet. Add the orange zest, sundried tomatoes, scallions, garlic, ginger root and jalapeno. Cook over high heat for 1-2 minutes, stirring, until the garlic is golden. Return the steak to the skillet, add the stock, stir well and cook, stirring for 3 minutes until all of the liquid is evaporated. Season to taste with salt and pepper. Transfer to a platter and serve. Serves 2 as a main dish with rice or 4 in sandwiches with good bread. Cook's tip: When stir-frying meat, marinate the slices in a mixture of soy sauce, brandy and cornstarch, then mix in a little oil. Adding some oil at this point and in this order is very important, for when the pieces of meat are later cooked in hot oil, they will separate easily. The meat should be seared over very high heat to seal in the juices. This quick-cooking technique keeps the outside well brown and crisp, while the inside stays moist.


Yield: 2 Servings

Orange Baked Chicken Breasts

      5    Half chicken breasts,
           -skinned
    1/4 c  Onion, chopped
    1/4 ts Dried rosemary, crushed
    1/2 ts Paprika
    1/8 ts Pepper
      2 tb Flour
      2 c  Orange juice

Place chicken in shallow pan, meat side up. Sprinkle onion, rosemary, paprika and pepper over chicken. Blend flour with orange juice and pour over chicken. Bake uncovered until done, basting often with juice. OVEN: 350 degrees TIME: 60 minutes

Nutrient Analysis: 1 portion, Calories: 187, Fat: 2g, Cholesterol: 66mg, Sodium: 78mg, Calcium: 29mg, Diabetic Exchange: 3 lean meat, 1/2 fruit
Yield: 5 Servings

Onion Dolma

      6 lg Onions, unpeeled
      1 lb Minced lamb
      2 lg Tomatoes,peeled and chopped
    1/3 c  Long-grain rice
      1    Lemon,finely grated & juiced
      1 sm Onion, finely chopped
      1 tb Sugar
      1 ts Tumeric
    1/2 ts Basil
    1/2 ts Oregano
           Salt to taste freshly grd. black pepper
      3 tb Olive oil, for cooking

Put the =unpeeled= onions in a large saucepan. Pour in plenty of boiling water. Boil for about 20 minutes, or until the onions are tender. Remove the onions from the pan, drain them and allow them to cool slightly. In a bowl, thoroughly mix the next 9 ingredients. Season to taste with salt and pepper. Set aside. With a sharp knife, slit each onion down one side to the center. Separate the layers, which will slip of quite easily. Discard the outer papery skins and the cores of the onions. Take a small handful of the filling and work into a sausage shape; squeeze out some, but not all, of the liquid. Reserve the excess liquid for use later. Lay the stuffin in one of the onion layers and fold it tightly around the mixture. Fill the remaining layers in this way. Do not overfill the layers as the rice must have room to expand. Heat the oil in a pan large enough to take the stuffed onions in one layer. Add the stuffed onions, packing them in close together. Pour in any liquid remaining in the bowl. Reduce the heat, cover the pan and simmer gently for about 1 hour. Halfway through the cooking time turn the stuffed onions over. Carefully remove the dolma from the pan with a spatula and serve immediately or set aside to cool.


Yield: 6 Servings