EpistleWorks Creations- Words and Art to Capture the Vision of Your Heart
JoAnn laughing about life!
JoAnn Reno Wray

Epistleworks textThe Kitchen is the Heart of the Home

Recipes
from
Mama Jo's Kitchen


Featuring:

MY "ORANGE YOU GLAD!" MEAL!


Mandarin-Pecan Salad

INGREDIENTS:

1 head of butter lettuce, torn
2 cups iceberg lettuce, torn
2 cups fresh spinach, torn
1 cup julienned carrots
1 cup grape tomatoes, halved
½ medium sweet onion, sliced in rings
About ¼ cup coarsely chopped fresh cilantro
1 large can mandarin orange slices, drained
1 cup pecan halves, toasted and lightly salted

DRESSING:

½ cup orange juice with pulp
1 tsp. dried orange peel
1 tablespoon honey
1½ rounded teaspoons of minced garlic, browned in skillet in 1 Tbsp olive oil
1 tsp. Mrs. Dash seasoning
½ tsp pepper
½ cup your favorite Poppy Seed dressing
 

DIRECTIONS:

Mix cleaned and torn greens, julienned carrots, halved grape tomatoes,
onion rings, and cilantro in a large bowl.  Cover and put in refrigerator to chill. 

Spread pecan halves on a cookie sheet and spray lightly with cooking oil spray. Sprinkle with butter salt or seasoned salt.  Toast at 375° for 5 minutes. Watch so they don't burn. Remove when you start to smell them.  Cool completely.

Combine dressing ingedients in a medium bowl and whisk thoroughly.

Remove greens from refrigerator. Arrange on individual plates or in bowls. Top each serving with some of the mandarin oranges and pecans. Drizzle dressing
over top. 

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Spiced Honey-Orange Glazed Chicken
325° 40 minutes/ 375° 20-25 minutes

 
INGREDIENTS:

6-8 Chicken Breasts with skin
2 Tbsp. McCormick Grill Mates Montreal Chicken Seasoning
3 Tbsp. Olive Oil

GLAZE:

1 Tbsp. Olive Oil
1 - 2 tsp. minced garlic
5 green onions, sliced fine
1 cup chicken broth
2/3 cup orange juice with pulp
1 tsp. dried or fresh orange rind
2 Tbsp Honey
1 tsp. Mrs. Dash Seasoning
¼ cup cornstarch mixed with 1/3 cup cold water until smooth
1 large can of Manarin Oranges, drained

DIRECTIONS:

Spread olive oil evenly in the bottom of  13" x 9" rectangular baking pan (glass). Wash well and drain chicken breasts on paper towels for ten minutes. Put chicken pieces into pan one at a time. Sprinkle Seasoning top of chicken breasts.  Turn each piece after sprinkling with seasoning to coat with oil on both sides.  Sprinkle seasoning on second side.  Cover with foil and bake in oven for 40 minutes at 325°. Remove pan from oven and set on hot pad. Increase oven to 375°.

While chicken is cooking make sauce glaze from remaining ingredients. First, sauté garlic and green onions in olive oil in sauce pan. When tender, add chicken broth, orange juice, orange rind, honey and seasoning, stirring with a whisk constantly over medium high heat until smooth and blended.  Add cornstarch slowly stirring constantly until slightly thickened.

Remove foil from chicken. Sprinkle mandarin oranges evenly over the chicken breasts.  Evenly pour glaze over all.  Bake another 20 -25 minutes uncovered at 375°. Remove and put on serving platter spooning glaze over top from pan.

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Orange Chiffon Cake with Orange Glaze

325° 55 minutes/ 350° 10 minutes
Cool Cake inverted for one hour.

CAKE INGREDIENTS:

You Will Need a 10" Bundt Pan to Bake Cake in.  

7 Jumbo Egg Whites (reserve yolks)
2 Cups sifted all-purposed flour
1½ Cups sugar
3 tsp. baking powder
1 tsp salt
½ Cup cooking oil (olive/other)
7 Jumbo Egg Yolks
¼ Cup Orange Juice w/ pulp
4 Tbsp grated orange peel
 
(fresh or dried)

1 small can mandarin orange slices, well drained and chopped fine.
½ tsp. cream of tartar

DIRECTIONS:

#1. In large bowl of electri mixer, let egg whites warm to room
 temperature — about 1 hour. Meanwhile, preheat oven to 325°.

#2. Mix flour with sugar, baking powder, and salt in a large bowl.
Make a well in the center.

#3.  Add, in order:  oil, eg yolks, ½ cup water, orange juice, and
orange peel. With mixer on medium, beat until smooth.  Fold in o
ranges with rubber spatula.

#4.  With Electric mixer at high speed, beat egg whites in other bowl
with the cream of tartar unti lvery stiff peaks form when beaters are
 raised. Do not underbeat.

#5.  With wire whisk or rubber spatula, using and under/over motion,
gently fold egg yolk mix into egg whites until blended.

#6.  Pour into ungreased 10" tube pan; bake 55 minutes.

#7.  Increase oven to 350°; bake 10 minutes longer, OR until
toothpick or straw inserted in center of highest part comes out clean.

#8.  Invert pan over neck of bottle; let cake cool completely —
about 1 hour

#9.  With spatula, carefully loosen cake from pan; remove. Place
upside down on cake plate. Drizzle orange glaze over top. 

GLAZE INGREDIENTS:

1½ Cups Powdered Sugar
2 Tbsp. butter, melted
2 tsp. Orange Extract
2 tsp. orange peel (fresh or dried)
1/3 cup orange juice with pulp

DIRECTIONS:

In a small bowl, whisk all ingredients until smooth. Pour evenly over
cake top.  Garnish with orange slices and mint leaves.

Especially good served with Orange Sherbert.

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  MARCH 2006


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