Fresh Mint Leaves if desired In small bowl, combine all marinade ingredients; mix well. In large bowl, combine all fruit except strawberries. Pour marinade over fruit. Cover; refrigerate 2 3 hrs to blend flavors, stirring occassionally. Just before serving, gently sti

Place mushrooms, oil, zests and juices in a non reactive saucepan over high heat. Bring just to a boil and remove from heat. Transfer mixture to a glass jar or bowl, and stir in garlic, salt, mustard seed, oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cov

Good for lettuce or fruit salads, or with hard boiled egg. Blend mustard and peanut butter, then gradually beat in orange juice. Stir in yogurt and orange rind and beat until blended and smooth. Chill until needed. Makes 3/4 cup Source: Margo Oliver s Cookbook

* not juice oranges, peeled and white pith removed Sorbets can be served either as a dessert or as a refresher between courses. Peppers add just a little heat to the frozen fruit juices. If your ice cream freezer holds less than 6 cups, make this in batches or halve the rec

The orange, grapefruit, and asian pear should be peeled, sectioned and all of the membrane should be removed. Any mixed greens that you would like to eat "raw" can be mixed and placed in a mound in the middle of a round plate (individual serving). Around this mou

Combine the dissolved cornstarch, orange rind, juice, and sugar in a saucepan and simmer for 3 to 5 minutes or until thickened and clear. Remove from the heat and stir in orange liqueur to taste. Pour over chilled citrus sections. Yield: about 2 1/2 cups sauce Copy

Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine. Dissolve mixture over hot water: Stir in;strained: 1 cup orange juice 3/4 cup raspberry juice 1/4 cup lemon juice Add: 1 cup sauterne 2 tbs. kirsch ? Dash of salt nutmeg to taste 1 cup orange sections I m

Finely grate the rind from the lemon and mix with the cheese. Squeeze the juice from the lemon. Add 15 ml or 1 tbsp of the lemon juice and the sugar to the cheese. Keep in the fridge.     strongServings:1/strong  

Beat 2 tsp. lemon extract into dough. Roll out 1/8" thick; cut out using 3/4", 1 3/4" & 2 1/2" scalloped round cutters. Bake 8 10 minutes. Lightly brush cooled cookies with light corn syrup; stack into tiers. Sprinkle with yellow sugar crystals & candied

Prepare JELL O red gelatin as directed. Pour into 8 dessert glasses. Refrigerate about 1 hour or until set but not firm. Meanwhile, prepare JELL O Orange Flavor Gelatin as directed. Refrigerate about 30 minutes or until slightly thickened. Spoon evenly over red gelatin in each g

Put everything in a screw top jar and shake thoroughly. Will keep for a couple of days in the refrigerator.     strongServings:1/strong  

PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.    b

Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.    b

Peel orange, grapefruit, lime and lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting not crushing them. Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns, gin

Clafoutis, Cherry Flan with Cherry Ice Cream and Pralin (Jura) Units: 300 g = 10.75 oz; 80 g = 2.75 oz; 2 dl = 7/8 cup; 700 g = 1 1/2 lb; 50 g = 1.75 oz; 1 1/2 dl = 5/8 cup Ice Cream Wash and pit the cherries. Puree in a blender with milk (1). Rub through a si

1. In small bowl, stir 1/4 cup brown sugar with 1 tbsp flour and cinnamon. Toss with apples and place in 8" (2L) baking dish. 2. Stir 1/2 cup flour with rolled oats and 1/2 cup brown sugar, and slowly stir in 1/4 cup melted butter. Spread over apple mixture. 3. Ba

Soak apricots in 2 cups water in heavy medium saucepan 5 hours. Add remaining ingredients to apricots and bring to boil. Reduce heat and simmer until thick, adding more water if syrup becomes gummy, about 15 minutes. Cool completely, cover and refrigerate. Remove cardam

1. To make dressing: In small bowl whisk together dressing ingredients. 2. To make salad: Arrange salad ingredients in serving bowl. 3. Pour dressing over salad and toss. DEAL A MEAL HELPFUL HINT: To segment an orange, use a serrated knife and peel around the

Whisk ingredients together in a small bowl. Serve over chilled crisp romaine leaves and thinly sliced tomato. Sprinkle with parmesan cheese, if desired. * Use as a dressing for fresh cooked beets; add a pinch of ground coriander to the vinaigrette. * The Raspberry Recipe Bo

Pie Shell: Combine flour with salt.Cut in shortening until particles are pea size.Sprinkle with milk to make a stiff dough.Roll on lightly floured board or cloth to fit a 8" pie tin.Fold edge under and flute rim. Filling: Beat eggs,1 cup sour cream,sugar,vanilla,salt and nu

Heat oven to 350 F. Grease bottom only of 9x5x3 inch loaf pan. In large mixer bowl, stir together flour, sugar, cocoa, baking powder, baking soda, salt, cinnamon and nutmeg. Add shortening, eggs and applesauce; beat just until blended. Stir in pecans. Spoon mixture into prepare

Tastes just like Almond Joy. Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1 cup glass measure. Microwave on high (100%) 1 minute or until syrup boi

Preheat the oven to 450F. Place the sugar and milk in a heavy saucepan and melt the sugar over low heat, then raise the heat and boil the mixture briskly. Take care that it does not boil over. As soon as the mixture begins to thicken, stir it so that it does not stick to th

Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars, beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream. Add the flour mixture, beat the b

Combine the sugar, margarine, milk and cocoa powder in a saucepan. Cook, stirring constantly, until mixture boils. Boil 30 seconds; remove from heat. Blend in remaining ingredients, using a wooden spoon to mix well. Drop by spoonfuls onto waxed paper; cool completely. Store with

Mix to gether the flour baking powder and salt. Put the egg in cup and fill up with milk, mix. Cream the sugar and shortening and add the egg milk mixture. Add the flour mixture and mix well. Roll by tsp full in little balls and roll in coconut.Bake at 350 12 15 minutes.

2 1/4 c flour 1 TB baking powder 1/2 ts baking soda 1/2 ts salt 5 TB butter cut in pieces 1 c coconut milk 1 c sweet coconut, toasted : grated 1/2 c dried papaya chopped 2 TB butter melted Sift the dry ingredients. Add butter and gently b

Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours. Melt chocolate with shortening. Roll coconut mixture into balls and with fork dip into chocolate. Drop on wax paper to cool and dry.     strongSe

In a large bowl, combine the coconut and sugar. In another bowl, combine the eggs, milk, vanilla, cinnamon, raisins, and butter. Stir this mixture into the grated coconut. Sift in the flour, baking powder, and salt. Combine, mixing until smooth. Pour the batter into 2 greased 9

Grind together, or process in a food processor, the grated coconut, chick peas, and green chilies. Add salt. Mix until well combined. Pour oil into a small frying pan and place over medium heat. When hot, add mustard seeds, curry powder, and minced ginger. Stir and saute un

Combine first 4 ingred. stirring until well blended. Spoon into a serving dish, and sprinkle with coconut. Serve spread with gingersnaps. Yield: 1 1/4 c.     strongServings:1/strong  

1. In large bowl of electric mixer or food processor fitted with steel blade, beat together cream cheese and vanilla. 2. Beat in coconut snow, cream of coconut (stir well before adding), and lemon juice. 3. In another bowl, whip cream until it forms soft peaks. Fold in

In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing     strongServings:8/strong  

Recipe by: Cooking Light, Guilt Free Desserts Combine sugar, cornstarch and salt in a medium saucepan. Stir in milk and egg yolks. Place over medium heat and cook for 5 minutes, or until thickened and bubbly, stirring constantly. Remove from heat and stir in coconut, cream chees

Recipe by: EMERIL LIVE SHOW EMIA13 Preheat the oven to 400 degrees F. In a saucepan, whisk the 2 cups of the milk and sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk

Pie: Blend sugar,flour and salt with the cold milk.Add scalded milk, gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and coconut.Cool then pour into previously baked pie shell.Cover wit

Preheat oven to 425 F. Mix flour, 2 Tsp sugar and salt in small bowl; set aside. Put 1 cup milk and 2 TBs margarine in large saucepan; bring to boil. Reduce heat to low; add dry ingredients, stir well until mixture is smooth and pulls away from sides of pan. Remove from heat; al

Sift cocoa and icing sugar to gether and take out 1/4 cup to roll creams in. To Borden s milk add the vanilla and cocoa sugar mixture. Blend well and add nuts. Shape into balls and roll in the sugar cocoa mixture.     strongServings:6/stron

Mix all but chocolate together and shape into balls about the size of a hickory nut. Refrigerate several hours or overnight. Melt dipping chocolate in top of double boiler with hot water in the bottom pan. This may require more than 6 oz of chocolate. Dip balls into chocolate an

1. Melt butter in saucepan. Add water and vanilla. 2. Combine confectioners sugar and dry milk. Stir into butter mixture, 1/2 cup at a time, mixing well after each addition. Blend in coconut. 3. For each candy, shape about 1 tbsp mixture into a roll 2" long; curve to ma