February 27, 2004 at 10:07 a.m.
“There is evidence that citrus fruits, which are high in pectin, are valuable in lowering blood cholesterol and reducing arterial plaque. These fruits help in the treatment of several forms of cancer and may also help to delay the formation of cataracts,” says the epidemiological research people. Now, if this information doesn’t make you want to get to the store and buy a bag of oranges, I’m not doing a very good job today.
We had been eating “clementines” when they were plentiful and now we’re eating the thin skinned, sweet and very juicy valencia oranges. One of my favorite quick salads to make is torn Romaine lettuce with a few thin sliced red onion rings and sections of oranges topped off with a light fruit dressing such as honey poppyseed. Try it––you’ll like it.
This is a great ambrosia-type fruit salad you’re sure to enjoy.
CREAMY CITRUS SALAD
1 c. fresh orange sections (cut in half if the sections are large)
1 c. fresh tangerine pieces or one 11 oz. can mandarin oranges, drained
1-8 oz. can pineapple tidbits or chunks, drained
1/2 c. mini marshmallows (white or colored)
1/2 c. flaked coconut
1 c. sour cream (regular or lite)
In a large bowl, combine all ingredients, except sour cream, mixing gently.
Fold in sour cream. Cover and refrigerate several hours. Makes 6-8 servings.
Pork is one of our favorite meats and we enjoy fixing pork chops this way for a change.
6 pork loin or rib chops (1/2-inch thick)
1 T. cooking oil
3/4 c. water
1/2 t. paprika
1/2 t. salt
1/2 t. pepper
1 medium orange (grated, then peeled and cut into 6 slices)
1/2 c. sugar
1 T. cornstarch
1/2 t. cinnamon
12 whole cloves
1 c. fresh orange juice or reconstituted juice
In a large skillet, brown chops in oil on both sides. Add next four ingredients; bring to a boil. Reduce heat to low; cover tightly and simmer about 35 minutes, turning once.
Meanwhile, in a saucepan over medium-high heat, combine 1 T. of the grated orange peel, sugar cornstarch and spices. Slowly stir in juice. Cook and stir until thickened. Add orange slices but do not let it cook––just heat through.
To serve: top chops with sauce and orange slices. Serves 4-6.
NOTE: I fix country-style boneless ribs this way, but simmer them for about 50 minutes after browning them.
Did you freeze blueberries when they were in season last summer? I did and I use them a lot when I make muffins. Oranges and blueberries do go good together.
ORANGE BLUEBERRY MUFFINS
1 c. quick oats
1 c. orange juice
3 c. flour
4 t. baking powder
1 t. salt
1/2 t. baking soda
1 c. sugar
1 c. vegetable oil (I use 1/2 oil and 1/2 unsweetened applesauce)
3 eggs, beaten
1-1/2 c. fresh or frozen blueberries
1 T. grated orange peel
Combine oats and orange juice in a small bowl; set aside.
In a large bowl, combine next five ingredients. Make a well in the center of the dry ingredients and add oat mixture, oil and eggs. Stir only until mixture is moistened. Carefully fold in berries and orange peel.
Spoon batter into paper-lined or greased muffin tins, filling about 3/4 full.
Combine topping ingredients; sprinkle over muffins and bake at 400 degrees for 15-17 minutes.
Remove from oven and let sit for 10 minutes. Remove from tins and cool on rack or serve warm. Makes 24 muffins.
NOTE: If you don’t have time to make the muffins from scratch, use a blueberry muffin mix that makes 12 muffins and substitute orange juice for the amount of water in the recipe. Add 1-1/2 t. grated orange peel to the dry ingredients and proceed as directed on the package.
1/2 c. coarsely chopped sliced almonds or finely chopped walnuts
1/3 c. sugar
1 t. cinnamon
Thought for the day: When things are bad, we take comfort in the thought that they could always be worse. And when they are, we find hope in the thought that things are so bad they have to get better.