Recipes Included On This Page Orange Crumb-Coated French Toast Orange Fruit Dip Orange Harvard Beets Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Orange Crumb-Coated French Toast Recipe By : Yesterday's Bread by Winston Collins; Harrowsmith; 1989 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 eggs 1 2/3 cups orange juice 1/2 teaspoon salt 2 1/2 teaspoons grated orange rind 2 1/2 teaspoons vanilla 1 3/4 cups white bread crumbs -- (1 3/4 to 2 cups) 8 slices good-quality white bread [thickly sliced, about 3/4 inch] **Sauce** 1 cup mild honey 1/4 cup orange juice Combine eggs, 1 2/3 cups juice, salt, orange rind and vanilla, beating well. Pour into a pie pan or other flat pan. Place crumbs in another flat pan. Soak each slice of bread in egg mixture for about 5 minutes. Dredge in bread crumbs and brown on a hot, lightly oiled griddle, turning once or twice. Sauce Combine honey and remaining 1/4 cup orange juice in small saucepan; heat for a few minutes and serve with French toast. Serves 4. Author's note: Crusty outside, custardy inside and permeated with orange, this French toast is sumptuous. Because orange skins are coated with waxes, use organically grown oranges whenever possible. Recipe from: Yesterday's Bread; the traditional art of cooking with crumbs by Winston Collins in Harrowsmith Magazine Number 88, Nov/Dec 1989. MC format by Hallie. Untried. Hallie's Note: I was sorting through some of my old magazines yesterday and came across a few interesting recipes so I thought I'd share the odd one with you from time to time. Regarding the comment about the wax on oranges - I think it is a pretty thin coating and I have found that if I scrub the oranges gently under very warm water it seems to pretty much disappear; the warming will only help get more juice from the oranges. In our house we would dispense with the honey sauce to cut the sugar carbs since there are quite a few carbs in the bread and juice; if more sweetness seemed called for a light sprinkling of Splenda would probably suffice. Contributed to the FareShare Gazette by Hallie; 28 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 6g Fat (39.1% calories from fat); 9g Protein; 14g Carbohydrate; trace Dietary Fiber; 265mg Cholesterol; 355mg Sodium. Exchanges: 1 Lean Meat; 1 Fruit; 1/2 Fat. * Exported from MasterCook * Orange Fruit Dip Recipe By : Susan Kruspe, Shortsville, NY Serving Size : Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cold milk 6 ounces frozen orange juice concentrate -- thawed (1 can) 3 3/8 ounces instant vanilla pudding mix -- (1 package) 1/4 cup sour cream Assorted fresh fruits In a bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream. Cover and refrigerate at least 4 hours. Serve with fresh fruit. Yields 2-3/4 cups of dip. Source : "Taste of Home - Oct/Nov - 2006, p." S(Mc Formatting by): "Cookie, augmented by bobbi744@comcast.net" Yield : "2 3/4 cups" NOTES : "I often take a platter of fruit and this dip to picnics, bridal showers and family events," informs Susan. "Depending on the season. I'll have strawberries, cantaloupe, apples and other fresh fruit." Bobbie's Note: This was delicious. I made it for a church dessert party. Everyone loved it. Next time I make it I will use about 2 tablespoons less milk. I think just a bit thicker would be better. Contributed to the FareShare Gazette by Bobbie; 12 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Harvard Beets Recipe By : EQUAL 10th Anniversary Recipe Book, Collector's Edition Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces beets 1/2 orange -- zest and juice 1 tablespoon cornstarch 2 tablespoons EQUAL sugar substitute -- (2 to 3) Drain liquid from beets into saucepan. Stir in orange zest. Bring to a boil. Simmer until reduced to 1/3 cup. Whisk cornstarch into orange juice and stir into beet juice; cook, stirring constantly until clear and thickened. Add beets. Stir, over medium heat, until heated through and coated with sauce. Remove from heat; stir in Equal. Makes 1 1/3 cups. Yields 4 servings. Source : EQUAL 10th Anniversary Recipe Book, Collector's Edition Contributed to the FareShare Gazette by Joan; 22 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; trace Fat (2.4% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 52mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit.

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