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| It's the Season for Florida Citrus! |
Put a little sunshine in your cold winter days with these delicious recipes made with fresh Florida Oranges, Lemons and Limes! Just for Fun: Florida Orange Snowballs Ingredients: 1 stick of butter or margarine 1 teaspoon butter flavoring 1 pound box powdered sugar 1 12 ounce box of vanilla wafers, crushed well 1 6 ounce can frozen orange juice 1 small bag flaked coconut Mix everything except coconut. Form mixture into small balls. Roll the balls in coconut and refrigerate. Makes 5 dozen pieces For Breakfast: Freshly Squeezed Orange Juice Per 8 ounce serving: 102 Calories; less than one gram Fat (4% calories from fat); 2g Protein; 24g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 2 Fruit Orange French Toast 3 large eggs, beaten 1 tsp. cinnamon 1/2 cup orange juice 10 pieces English Muffin Bread 1 cup graham crackers, crushed Butter or margarine Combine eggs, juice and cinnamon. Dip bread into mixture, then into crumbs. Fry on both sides in margarine or butter until golden brown. Serve with butter and maple syrup. Serves 5. Orange-Sesame Muffins Mix together: 1 1/2 Cups Whole Wheat Flour 1/2 Cup Soy Flour 1 tsp. Salt 1/4 Cup Sesame Seeds, ground 2 tsp. Baking Powder In another bowl beat with an electric mixer: 1-2* Eggs 1/2 Cup Yogurt or Buttermilk 1/4 Cup Oil 1/2 Cup Honey 1 T. Orange Peel, grated Juice from 2 Oranges Pour the mixture into the dry ingredients and stir just enough to moisten them. Fill muffin tins 2/3 full and bake at 350(F) about 20 min. or until muffins are golden. This fairly sweet muffin goes well with a light meal. *2 Eggs make a much lighter muffin. For Supper: Lemon Chicken 1 lemon 4 skinless, boneless chicken breasts 1 Tbs. vegetable oil 1 can cream of broccoli soup 1/4 cup milk Cut 4 slices of lemon, squeeze 2 teas. juice from the lemon, set aside. In a skillet, heat oil and cook chicken for 10 minutes or so until brown. Remove, set chicken aside, spoon off fat. In the skillet, combine soup, milk and lemon juice, heat to boiling. Return chicken to skillet and top each pieces with a lemon slice, Cover and cook over low heat until chicken is no longer pink, stirring often. Serves 4 Orange-Spice Pot Roast 1 2-pound boneless beef chuck arm pot roast Nonstick spray coating 3 inches stick cinnamon, broken 6 whole cloves 3 medium sweet potatoes (about 1 lb.) 1 pound turnips or rutabagas, peeled and cut into 1" pieces 1 medium onion, sliced and separated into rings 3 tablespoons quick-cooking tapioca 1/3 cup frozen Florida Orange Juice Concentrate, thawed 1/4 cup light corn syrup 1/2 teaspoon salt Trim roast. Spray an unheated large skillet with nonstick coating and heat over medium heat. Brown roast on all sides. Place cinnamon and cloves on a double thickness of 100% cotton cheesecloth. Gather up the edges and tie with a string and place the spices in the slow cooker. Wash, peel, and cut off woody portions and ends of the sweet potatoes and cut sweet potatoes into quarters. Place potatoes in slow cooker. Add turnips and onion; sprinkle tapioca over vegetables. In a small bowl stir together thawed orange juice concentrate, corn syrup, and salt; pour over vegetables in cooker. Place roast atop vegetables. Cover and cook on the low-heat setting for 10 to 12 hours or on the high-heat setting for 5 to 6 hours. Transfer roast and vegetables to a serving platter. Skim fat from cooking juices, if necessary. Discard spice bag. Pass the cooking juices with the meat. Makes 6 servings. 429 cal., 40 g pro., 44 g carbo., 10 g total fat (3 g sat. fat), 114 mg cholesterol, 4 g dietary fiber, 318 mg sodium. Recipe from www.floridajuice.com For Dessert: Key Lime Pie Ingredients: 7 whole large eggs 28-32 oz Sweetened condensed milk 12 oz. lime juice (fresh preferred) 1 1/2 cups graham cracker crumbs 6 tbls. unsalted butter, melted Combine crumbs and melted butter in a bowl. Press mixture into the bottom of a 12-inch springform pan. Bake at 350º F. for 5-7 minutes. Set aside. In a large mixing bowl, combine the sweetened condensed milk and the eggs and mix at low speed until the eggs are fully incorporated. Add the key lime juice and mix again at low speed until well mixed. Place whipped mixture into the springform pan. Bake at 250º F. for 2 to 2 1/2 hours until set. Let fully cool before slicing. Garnish with whipped cream. Orange Pudding Ingredients: 1 cup sugar 2 cups milk 1/4 tsp. salt 1 tsp. butter 1/4 cup flour Milk 3 egg yolks 3 oranges, cut up Mix first four ingredients and bring to a boil. Mix flour with enough milk to make a paste; add paste and eggs to milk mixture. Cook, stirring constantly, until thick. Place the cut up oranges in the bottom of a bowl; sprinkle with a little sugar. Pour the pudding over oranges. Recipe from Brenda Hyde of Tea Time at www.OldFashionedLiving.com Orange Cobbler Ingredients: 2 Tablespoons sugar 1 Tablespoon cornstarch 1/2 cup cold water 1/4 cup orange marmalade 2 Tablespoons orange juice concentrate 2 Teaspoons butter or margarine 1/2 cup biscuit /baking mix Dash of ground nutmeg 3 Tablespoons milk Top with vanilla ice cream In a saucepan, combine sugar and corn starch. Stir in water, marmalade and orange juice concentrate. Cook and stir over medium-low heat until thickened. Stir in the butter until melted. Pour into a greased 1-quart baking dish. In a bowl combine biscuit mix and nutmeg; stir in milk just until moistened. Drop by Tablespoonfuls over orange mixture. Bake uncovered at 400 for 20-25 minutes or until topping is golden brown. Serve with ice cream. Yield: 2 servings Per serving (excluding ice cream): 210 Calories; 5g Fat (19% calories from fat); 1g Protein; 44g Carbohydrate; 13mg Cholesterol; 74mg Sodium Food Exchanges: 1 Fruit; 1 Fat; 2 1/2 Other Carbohydrates Related Articles: Not Just Beans - Oranges It's that time of year. You found a really good deal on oranges but you purchased a few more than you can eat. Growing Citrus in Containers Citrus trees are terrific for sunrooms. The glossy foliage looks great year round, and the scent of the blossoms can fill a room. |
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Create My Own Soup 
