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Recipes

BREADS

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Apple Cinnamon Bread

1 1/3 cup apple juice
2 T. orange juice concentrate
1 T. honey
1 1/2 t. salt
1/2 t. cinnamon
1/3 cup diced apple
1/4 cup wheat gluten
3 1/4 cup whole-wheat flour
1/2 cup oats (I used quick)
3 t. yeast

Mix in the order recommended by your bread maker. This uses the powdered-milk white/wheat setting on the Black & Decker. This makes a good-sized loaf, and it has a lovely aroma. The apple pieces are indistinguishable at the end (the bread maker must blend them up).

Cranberry Bread

2 eggs, beaten
1 cup orange juice
1/4 cup water
2 grated orange rinds
1/4 cup melted butter
4 cups flour
1 tsp salt
1 tbsp baking powder
2 cups sugar
1 cup chopped nuts
2 cups chopped cranberries

Combine first five ingredients. Sift dry ingredients and blend well with creamed mixture. Add nuts and cranberries. Turn into 2 greased and wax-paper lined loaf pans. Bake at 325 degrees for 40 minutes. Lower heat to 300 degrees and bake 40 minutes more. Remove bread from pans and peel wax paper before cooling. Can be frozen.

Orange-Nut Bread

2 tbsp. shortening
1 cup honey
1 egg, beaten
1 1/2 tbsp. grated orange rind
2 1/4 cup flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. soda
3/4 cup orange juice
3/4 cup chopped nuts

Cream shortening and honey. Add beaten egg and orange rind. sift dry ingredients together; add alternately with orange juice to honey mixture. Add chopped nuts. Pour into waxed paper-lined greased loaf pan. Bank at 325 for 1 hour and 10 minutes or until browned.

Orange-Cranberry Bread

1/2 cup dried cranberries
zest from 1 orange
2 cups white bread flour
2 cups whole wheat flour
1 packet/2 1/4 tsp yeast
1 Tbsp sugar or honey
1 tsp salt
2-3 tsp cinnamon
juice from the orange plus water to make 1 1/2 cups

Follow usual procedures (oat bread cycle helps). I think this one's a bit higher, something like 80 cal, 0.6 g fat/ounce.

CAKES

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Brazilian Orange Cake

5 eggs, separated
1 cup orange juice
2 cup flour
2 cup sugar
1 tsp. baking powder
1/2 tsp. vanilla

Combine egg yolks and orange juice. Mix flour, sugar and baking powder together; add to egg yolk mixture gradually. Beat for 2 minutes. Add vanilla; fold in beaten egg whites. Pour in well-greased pan. Bake at 350 for 25 minutes. yield: 6 servings.

Orange Chiffon Cake

2 1/4 cup sifted cake flour
1 1/2 cup sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup salad oil
5 egg yolks
grated rind and juice of 2 oranges
1 cup egg whites
1/2 tsp. cream of tartar

Sift flour, sugar, baking powder and salt together into mixing bowl. Make well in center of flour mixture; add oil, egg yolks and orange rind. Add enough water to orange juice to make 3/4 cup liquid; add to egg whites into large mixing bowl with cream of tartar; whip egg whites until stiff peaks form. Pour egg yolks mixture over egg white gradually; fold gently until just blended. Do not stir. Pour into ungreased 10-inch tube pan. Bake at 325 for 65 minutes. Turn pan upside down; place tube on funnel. Let stand until cooled.

Glazed Orange Cake

1 1/4 cup butter
2 2/3 cup sugar
1/2 tsp. vanilla
2 tbsp. grated orange rind
5 eggs
3 cup cake flour
1 tbsp. baking powder
pinch of salt
3/4 cup milk
1/3 cup orange juice

Cream 1 cup better and 2 cups sugar until light and fluffy; stir in vanilla and orange rind. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk. spoon into buttered and floured 10-inch tube pan. Bake at 350 for 1 hour or until top of cake springs back when touched. Cool on wire rack for 2 minutes. Combine remaining butter and sugar and orange juice; place in saucepan over low heat, stirring until sugar is dissolved. Pour evenly over hot cake in pan; cool thoroughly before removing from pan.

Orange Glazed Coffee Cake

1 pkg active dry yeast
1/2 cup warm milk
1/2 cup granulated sugar
1 TBS grated orange zest
1 Lg. egg, lightly beaten
1/4 cup warm water
1/2 cup fresh orange juice
1/2 cup ricotta cheese
1/2 tsp salt
3 1/2-4 cups all purpose flour
GLAZE:
1 large egg, lightly beaten
ICING:
1 cup confectioners' sugar
1 1/2-2 TBS fresh orange juice

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min. 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 flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. Grease a 10 inch spring form pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 425 deg.F. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.

To prepare icing, in a small bowl, stir together the confectioners' sugar and orange juice until smooth. Spread icing over warm cake and serve warm. Makes approx. 12 servings.

Orange Pound Cake

1 lb butter
1 lb powdered sugar
2 Tbsp grated orange rind
6 large eggs
3 1/2 cups sifted all purpose flour
1/2 tsp mace
1/4 tsp salt
1/4 cup orange juice
1 cup apricot jam, strained
2 Tbsp shredded orange peel

Preheat oven to 350. Cream butter until light and fluffy. Gradually add sifted sugar and rind. Cream thoroughly. Add eggs, one at a time, mixing well after each addition. Sift the flour before measuring, then combine the dry ingredients. Sift. Gradually add sifted dry ingredients to butter mixture. Add orange juice and combine thoroughly. Turn into buttered and floured 10-inch tube pan. Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool for 5 minutes. Turn into wire rack and cool thoroughly. Brush with jam and top with orange peel. If you try to make a pound cake with margarine or shortening you will end up with a tasteless mess. Butter is the major taste in a pound cake; even if it weren't, butter and margarine have different properties in baking, and this recipe is adjusted for butter. Don't make this cake if you don't have an electric mixer or \very strong wrists. I figure I spend nearly half an hour beating butter and such when I make this cake. Also, this cake is easier to handle if you have a tube pan that comes apart into two pieces. Time: 30-40 minutes preparation, 1 hour baking.

COOKIES

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Soft Ginger Cookies With Orange Glaze

Cookies:

1 cup Buttermilk
2 tsp baking soda
3/4 cup vegetable oil
1 cup sugar
1 cup dark molasses
2 eggs
3 3/4 cup all purpose flour
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves

Glaze:

2 cup plus 1 Tbsp confectioners sugar
1 Tbsp butter (very soft)
1/4 cup orange juice
2 tsp grated orange zest
1/2 tsp vanilla extract
dash of salt

In a small bowl combine buttermilk and baking soda and set aside. They will foam up. In a larger bowl combine oil, sugar, molasses and eggs and beat until well mixed (about 1 minute). Add the buttermilk mixture and blend. Sift together dry ingredients. Slowly add dry ingredients to wet mixture. Let mixture stand 15 minutes.

Preheat oven to 325 degrees. Drop batter by heaping tablespoons onto oiled cookie sheet. Bake 8 to 9 minutes until the top springs back when touched with your finger. Do Not over bake. The cookies should be quite soft.

While cookies are baking combine glaze ingredients. Remove cookies to wax paper lined wire rack. Frost while warm with 1/2 tsp of glaze for each cookie. Let cool completely. Transfer to trays and place in freezer to completely set if necessary or to freeze for storage. Once frozen pack in tins in single layers separated by wax paper. These freeze well.

CREPES

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Crepes with Grapefruit Maple Sauce

Crepes:
1 cup milk
5 tablespoons butter or margarine, melted
3/4 cup milk
1/4 teaspoon salt
3 egg yolks
2 table spoons chopped chives
1-1/2 cups sifted flour
vegetable oil for frying

In container of electric blender or food processor, combine all ingredients except chives and oil; blend 1 minute, or until smooth. Stir in chives. Refrigerate 2 hours or overnight. Lightly brush a 6 or 7-inch crepe pan or skillet with oil. Place over moderately-high heat until a drop of water bounces on the surface. Remove skillet from heat; pour 3 tablespoons batter into center of skillet. Tilt skillet to spread batter evenly, return to heat. Cook 1 minute, or until bottom is lightly browned. Slide spatula under crepe; turn to brown other side. Turn crepe out onto waxed paper. Repeat above steps with remaining batter.
Yield: 18 (six-inch crepes)

Sauce:
1/4 cup butter or margarine
1/4 cup maple syrup
1 table spoon cornstarch
1 Florida grapefruit, peeled and sectioned
1/2 cup Florida grapefruit juice

In medium saucepan melt 1/4 cup butter; whisk in cornstarch. Whisk in grapefruit juice and maple syrup; bring to a boil. Continue boiling, stirring constantly, 1 minute, until slightly thickened. Remove from heat; add grapefruit sections. Arrange crepes on serving plates. Serve with grapefruit sauce.

Yield: 6 servings.

DESSERTS

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Brandied Oranges

6 large Oranges
1/2 cup shredded almonds
2/3 cup chopped dates
1/3 cup brandy
2/3 cup orange juice

Peel oranges; cut into thin slices. Combine oranges, almonds and dates; mix lightly. Combine brandy and orange juice; pour over top. Chill before serving. Yield: 6 servings.

Candied Kumquats

4 cups whole Kumquats
2 cups granulated pure white cane sugar
Cream cheese
Whole shelled Pecans
Wax paper

Wash fruit, dry and set aside. Bring to boil one cup of water. Add two cups of sugar and four cups of Kumquats. Boil for five minutes. Drain and cool Kumquats, save sugar water. Remove seeds from Kumquats and set aside. Bring sugar water to boil. Add Kumquats, cover and cook on low heat for ten minutes. Remove heat, let cool at ambient temperature and marinade for ten hours. Bring to boil and simmer for twenty minutes. Remove Kumquats and cool on wax paper. Fill with mixture of chopped Pecan Nuts and Cream Cheese to taste. Roll in granulated pure white cane sugar and refrigerate. Keep refrigerated until serving.

Candy Orange Squares

2 tbsp. butter
1 cup packed brown sugar
2 eggs, beaten
1 cup flour
1/2 tsp. baking powder
1 tsp. vanilla
1 1/2 cup chopped orange candy slices
1 cup chopped nut

Cream butter and sugar together. Add eggs; beat well. Combine flour, baking powder and orange slices; add to creamed mixture. Add vanilla and 1 tbsp. water; stir well. Stir in nuts; spread in greased and floured 9-inch square pan. Bake at 325 for 35 minutes, cut while warm. Makes 24 cookies.

Fruit Chaat

6 oz. canned guavas, drained
6 oz. honey dew melon
4 oz. pears
4 oz. apples
4 oz. tangerines
1/4 tsp cumin seeds, crushed
pinch chili powder
pinch finely ground black pepper
2-3 tbsp sugar or sub
2 tbsp fresh MR. FRUIT orange juice
2 tsp lemon juice
fresh mint leaves, crushed or broken, as garnish

Cut up all fruits into small cubes or tiny segments so that the spices can mingle into fruits easily. Mix all spices together in a bowel, pour in sugar, orange and lemon juices, stir and shake the mixture to blend them. Pour over the fruit, mix gently, garnish with mint leaves and chill well before serving.

Hot Cider   (nonalcoholic)

(1 or 2) Oranges
(20) whole cloves
Apple cider
Cinnamon Sticks

Stud the oranges with cloves. (Push the pointy end into them until the flower part is flush with the peel.) I use about 10 per orange.

Put the cider into a large saucepan, and add the oranges and some cinnamon sticks (one or two will do). Heat for hours (you can just leave it on all day for a party). It gets better with age. Just pour in more cider when it starts getting low.

Mexican Orange Thins

1 cup soft butter or margarine
1 and 1/2 cup sugar
grated rind of 1 orange
1 egg
4 cup sifted flour
3/4 tsp salt
1 tsp cinnamon
1/2 tsp crushed cardamom seeds
1/2 cup nuts ground fine
1/4 cup orange juice

Cream butter; add sugar, orange rind, and egg; beat till light. Add remaining ingredients and mix well. Roll very thin, cut with floured cutters. Bake in 425 F oven 6 to 8 minutes. Makes 10 dozen.

Orange Fromage

1 pkg. lemon pudding
1 cup whipped cream
6 small oranges

Prepare pudding mix according to package direction; cool. Fold in whipped cream. Cut through peel of each orange to orange pulp in 6 equal parts, cutting 3/4 of the way to bottom. Leaving rind whole. Cut orange rinds in petal shape. Fill each orange with pudding; place on serving dish. Chill. Separate orange into section and place orange section on top of pudding. Garnish with silvered almonds if desired.

Orange Frost

1/2 cup orange juice
1/2 banana, frozen
1 tablespoon nonfat milk powder
Dash cinnamon or nutmeg
2 ice cubes

Place all ingredients into a blender and blend until creamy. Serve in 2 chilled glasses. Makes 2 servings.

Variation: Substitute apple juice and one half frozen peeled apple for orange juice and banana.

Orange Honey Cubes

1 loaf unsliced white bread
1/4 cup light brown sugar
3/4 tsp. cinnamon
2 tbsp. honey
2 tbsp. frozen Florida orange juice
1/4 cup melted butter
1/4 cup coarsely chopped nuts

Cut crusts from top and sides of bread. Cut bread lengthwise almost through to bottom crust; cut crosswise to form 8 cubes. Combine sugar, cinnamon, honey, orange juice, melted butter and nuts; stir until blended. Pour mixture over bread, letting mixture run down into cubes and over top. Tie loosely with string. Place on cookie sheet. Bake at 350 for 10 to 15 minutes. Remove string, serve warm. Yield: 8 servings.

Orange Smoothy
1 cup orange juice
½ sliced banana
Orange slice
Mint leaf
In a blender, whip orange juice and banana. Serve in a tall glass, garnished with an orange slice and mint leaf. Tip: This drink tastes best when made to order. Serves 1.

Spiced Orange Wedges 4 whole oranges (peeled)
2 cup sugar
1/2 cup vinegar
12 whole cloves
3 pieces stick cinnamon

Place whole oranges in saucepan; add 1 quart water. Bring to a boil; boil for 20 minutes. Drain oranges; cut into eighths. Combine sugar, 1 1/4 c. water, vinegar, cloves and cinnamon in saucepan; stir over low heat until sugar is dissolved. Bring to a foil; oranges/ Reduce heat; simmer for 20 minutes. Cool store, covered, in refrigerator. Remove cloves and cinnamon before serving.

DRESSINGS

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Ensalada Pico De Gallo

1 cup thinly sliced red onion
1 cup peeled, julianne-cut jicama
5 cups loosely packed torn romaine or red-tip lettuce leaves
2 cups peeled, sliced navel oranges

Dressing:

1/4 cup fresh orange juice
1 TB fresh lime juice
1 1/2 TB honey
1/2 tsp cumin
1/2 tsp red chile powder
1/2 tsp salt
2 TB finely mined cilantro

Whisk together all dressing ingredients. Drizzle half the dressing over the onions & jicama, refrigerate for at least an hour.

Just before serving, remove onions & jicama from marinade & toss with the lettuce. Arrange oranges on top and drizzle the remaining dressing over the salad.

Zesty Citrus Vinaigrette

2 Tbsp powdered fruit pectin
1 tsp sugar
2 Tbsp chopped fresh parsley or 2 tsp dried
1/4 tsp salt
1 tsp chopped fresh oregano or 1/4 tsp dried oregano
Dash ground red pepper (cayenne)
1/2 cup water
1 Tbsp frozen orange juice concentrate, thawed
1 Tbsp white wine vinegar or cider vinegar
1 garlic clove, minced

This dressing lends zesty flavor with no fat. Serve it on a salad of spinach leaves, mandarin orange segments, sliced celery and croutons.

Combine all ingredients in small jar with tight- fitting lid; shake to blend well.

Makes 2/3 cup, 1 Tbsp per serving (8 calories, 0 g fat, 0 g chol, 50 mg sodium)

MUFFINS

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Orange Muffins

2 cup sifted flour
1 tsp. soda
1 tsp. salt
1/2 cup shortening
1 sq. unsweetened chocolate, grated
1 1/2 cup buttermilk (about)
Grated rind of 1 orange

Sift flour, soda and slat together into bowl. Cut in shortening until mixture is consistency of cornmeal. Add grated orange rind and chocolate; stir in enough buttermilk to make soft dough. Spoon dough into paper baking cups in muffin tins. Bake 425 for about 15 minutes.

PANCAKES

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Orange Pancakes

1 1/2 cup of pancake mix
1/2 cup nonfat milk or water
1/2 cup orange juice
4 egg whites
1 teaspoon of orange extract
orange peel
pam spray

Mix up all the above to the consistency you like for thickness by adding more of the pancake mix - I like a really crepe style pancake so I can roll them and fill them with All Fruit and lemon juice or low salt fat-free pie fillings (Pet Cherry) and top them with the low or nonfat version of Cool Whip - This makes an awesome desert. The orange flavor combined with the spongy quality of the cakes due to the egg whites is really a wonderful treat.

You can adapt this recipe to French toast too. Just mix together the egg whites and the orange juice and orange extract, plus add some cinnamon. It is especially good when using a heavy whole grain breads, heavy breads or fruit bread that's gone stale.

PIES

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Renaissance Orange Apple Pie

9 inch unbaked pie pastry shell and lid
5 medium oranges
3 cups water
1 cups honey
juice of 1/2 small lemon
4 medium apples, peeled, cored, and sliced
1/2 cup brown sugar
1/8 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. powdered ginger
1 T. confectioner's sugar, dissolved in 1 T. rose water

Bake pie shell at 425F for 10 minutes. Let cool. Slice unpeeled oranges as thinly as possible, discarding seeds. Combine water, honey, and lemon juice in a large saucepan, and bring to a boil. Add orange slices, cover, reduce heat, and simmer about 2 hours or until peel is limp and easily chewed. Drain and set aside slices. In a bowl, combine brown sugar, salt and spices. Add apple slices and toss until evenly coated. Place a layer of apple slices in pie shell, then a layer of orange slices. Repeat with remaining fruit. Place pastry lid over filling, crimp edges and slash lid in a few places. Paint lid with rosewater icing. Bake at 350F for 1 hour.

POULTRY

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Glazed Turkey Steaks

1/2 cup honey
1/3 cup Florida grapefruit juice
4 turkey steaks, cut from the breast, about 3/4-inch thick (approx. 1 lb)
2 Florida grapefruit, peeled and sectioned
3 tablespoon Dijon-style mustard

In a small bowl blend honey, grapefruit juice and mustard. Arrange steaks on foil-lined, shallow broiler pan. Brush steaks lightly with honey mixture. Broil 6 inches from heat source, 6 minutes. Turn, brush lightly, broil 6 minutes longer, just until juices run clear when meat is pierced with a fork. Meanwhile, heat remaining honey mixture over low heat in medium saucepan. Stir grapefruit sections just before serving; heat 1 minute. Spoon sauce over steaks. Yield: 4 servings.

SALSAS

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Tropical Salsa

3 large Florida grapefruit
1 small yellow pepper (julianne)
2 medium Florida oranges
1 large Anaheim chile (julianne)
1 medium mango (diced)
2 tablespoons cilantro (chopped)
1/2 small red onion (peeled and diced)
1/4 teaspoon salt
1 small red pepper (julianne)
1 teaspoon olive oil

Peel and segment the grapefruit and oranges. Also squeeze the juice. Combine the cut grapefruit, oranges, mango, red onion, red pepper, Anaheim chilies, cilantro, sale and olive oil. Toss carefully. Yield: 6 servings.

SAUCES

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Chicken Wing Sauce

11/2 cup sugar
2 cups water
3/4 cup mustard
1/4 cup ketchup
1/2 cup vinegar
2 tbsp of frozen orange juice concentrate
1 cup honey
2 tbsp red hot sauce
1 tbsp flour
1 tbsp crushed red pepper

Simmer over low heat for 2 hours. Makes a good addition to any kind of chicken dish.

Cranberry and Orange Sauce

1/2 lb fresh cranberries
1 orange (peeled, segmented and roughly chopped)
dash of sugar (brown preferably)
dash of lemon (optional, but it balances sugar a bit)
some extra water (to get things started)

Basically, just mix in a pan and simmer gently for about 20 minutes with a lid on the pan (give it an occasional stir with a spoon, and add some water if it is getting too dry). Really easy. Should give a nice thick well textured goop: don't pretend you're making jam though... Skinning is a matter of preference.

Sauce For Fruit

1 cup of orange juice
1 cup sugar
some lemon and/or orange peel
1 tblsp Grand Marnier
1 tblsp of orange flower water
cinnamon, cardamom, ginger, or nutmeg

Actually the second isn't very different but a little thicker. Bring 1 cup of orange juice (you can mix in smashed berries for color and more flavor) and 1 cup sugar and some lemon and/or orange peel to a boil and simmer for 10 minutes. (You can add cinnamon, cardamom, ginger, or nutmeg but only a tiny amount!!!!) Strain the stuff and let it cool. Mix in one tablespoon Grand Marnier and for a really neat addition a tablespoon of orange flower water. I have topped fruit pastries with this stuff, but I expect it would be very good to dip fresh fruit in.

Pineapple Orange Sauce

1 can (20 oz) pineapple chunks (in juice), undrained
1/2 tsp orange peel, grated
1/2 cup orange juice
1 tblsp cornstarch
1 tblsp granulated sugar
1 tsp ground ginger

Combine pineapple, 1/2 cup orange juice and 1 teaspoon orange peel with remaining ingredients in a saucepan. Cook, stirring constantly until sauce boils and thickens. Cool. Makes about 8 servings.

Strawberry And Orange Sauce

juice of about 4-5 oranges a bit of lemon juice. a punnet of strawberries Grand Marnier (optional)

Gently heat orange juice this till its just starting to warm through, add a little, tiny, bit of lemon juice. Puree half the punnet of strawberries, strain, and add this to the orange juice and leave it on the stove till its all warmed through. With the rest of the strawberries, chop them roughly and just throw them in the mixture.

When its warm, not *HOT* just pour it over whatever dessert your having. It goes well with the crepes, especially if you have a little bit of whipped cream as well. You could even try adding a little Grand Mariner if you wanted, but I haven't tried this, yet.

SOUP

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Liquid Sunshine Soup

1 onion
1 cup of red lentils
1 cup chopped mushrooms (optional)
1 butternut squash (or one can pumpkin puree)
1 cup orange juice
juice of one lemon (optional)
2 tsp sugar (optional)
veggie broth (1 1/2 cups or so)
1/2 tsp cumin
1/2 tsp coriander
1 tsp cinnamon
3/4 tsp powdered ginger
1/2 tsp powdered mustard
cayenne to taste
salt to taste

Roast the squash by cutting in half, removing seeds and stringy membrane, place cut side down on baking sheet, pierce skin with a fork a few times, cook at 350 for 40 minutes or until soft.

Chop onions and caramelize in a soup pot. Add broth as needed. (When onions are done put in mushrooms and sauté until liquid is released and cooked down.)

Rinse lentils. For quicker soup soak them in the broth.

Scoop squash flesh away from skin and puree with orange juice.

After onions are caramelized (and mushrooms are done) dump all ingredients into the onion cooking pot. Simmer gently until lentils are cooked. If using the squash you may wish to add onion juice to cut the sweetness, if using canned pumpkin you may wish to add sugar to add to the sweetness.

SEAFOOD

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Citrus Marinated Shrimp

1 cup frozen Florida grapefruit juice
1 pound medium shrimps, shelled concentrate, thawed and deveined
2 cloves garlic, minced
2 teaspoons cornstarch
3 tablespoons chopped cilantro or parsley
1 cup long-grain white rice
2 teaspoons ketchup
1 tablespoon olive oil
1/4 tablespoon red pepper flakes
1 large red pepper, slivered
1/2 teaspoon salt
2 stalks celery, sliced diagonally
1 tablespoon honey
1/4 inch thick
2 Florida grapefruit, peeled and sectioned

In a medium bowl, combine grapefruit juice concentrate, garlic, cilantro or parsley, ketchup, honey, red pepper flakes, and salt. Add the shrimp and stir. Allow to marinade 20 minutes, turn shrimp once. Drain the shrimp and reserve the marinade, combining it with cornstarch. Meanwhile, prepare rice according to package directions. In a large non-stick skillet, heat oil over medium-high heat. Add shrimp and sauté 2 to 3 minutes or until shrimp begins to turn orange, just beginning to caramelize. Add red pepper, celery and reserved marinade. Bring to a boil over high heat, stirring constantly until shrimp is just cooked through and sauce has thickened slightly. Add grapefruit sections and heat 30 seconds. Garnish with fresh sprigs of cilantro or parsley. Serve over rice or pasta.

Citrus Stir-Fry

1/3 cup Florida grapefruit juice
3/4 pound sea scallops, cut into thin slices
3 tablespoons soy sauce
1 cup green onions or scallions
3 tablespoons vegetable oil, divided cut in 1-inch pieces
1/2 teaspoon ground ginger root
1 cup carrots, cut into thin strips
1 pound boneless pork loin, peeled and sectioned cut into very thin strips
2 Florida grapefruit
Hot, cooked rice
1 tablespoon cornstarch
Green pepper julianned (optional)

In a small bowl, combine grapefruit juice, soy sauce, 1 tablespoon oil and ginger. Add pork strips; cover and let marinate 1 hour at room temperature. Drain pork. Reserve marinade. Combine marinade and cornstarch; set aside.

In a large skillet or wok, heat remaining 2 tablespoons oil over high heat. Add pork and stir-fry 2 to 3minutes until browned. Add scallops and continue stir-frying another 2 minutes. Add reserved marinade mixture and green onions, continue stirring until sauce boils and thickens. Gently stir in grapefruit sections. Serve over hot rice.

Garnish with green pepper, if desired.

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