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I am going to do recipes using the fruit that looks like the rising sun or moon––oranges. Oranges are at the peak of their season now through spring, bringing bright color and refreshing flavor to many of our meals. We can use them in beverages, marinades, main dishes (particularly chicken dishes), salads, sauces, glazes and desserts.

Climate controls an orange’s size, shape, flavor and the juice content, as well as color, texture and thickness of the peel. The juiciest oranges, those used for orange juice, which are thin-skinned, are grown in hot, humid climates like Florida or Texas. The less juicy, thick skinned navel oranges grow best in the dryer climates of California and Arizona and are best used in salads, desserts and eating out of hand. They are also the easiest to grate because of their thick skin.

Are oranges good for you? You bet! Along with being rich in Vitamin C, known to fight colds, flu and cancer, citrus fruits contain pectin, which has been found to help protect against heart disease by lowering cholesterol levels. Studies tell us that one serving a day of oranges, or any citrus fruits, may lower the risk of stroke by as much as 19 percent. Now, you have three good reasons to treat your body to oranges.

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Let’s just do that with recipes using oranges or orange juice in the ingredients.

FRESH CITRUS SALAD

2 navel oranges

2 pink grapefruit

1/2 small fresh pineapple, peeled, cut in cubes (about 2 c.) or 2 c. canned, drained pineapple

1/2 c. pomegranate seeds*

DRESSING

1/2 c. sugar

1/2 c. water

2 t. grated lemon peel

Peel, remove pith (white membrane) and section oranges and grapefruits. Combine fruits, except pomegranate seeds, in bowl and chill in fridge.

Meanwhile, put dressing ingredients in a small saucepan; cook over medium heat for 5 minutes, uncovered. Pour syrup into small container and chill.

When ready to serve, combine fruits and syrup, folding in gently. Sprinkle with pomegranate seeds.

*If pomegranates are not available, drain five or six maraschino cherries, cut in half and use as garnish. Makes 6-8 servings.

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This is a very easy and delicious way to fix chicken. A nice dish to serve to company.

BAKED CHICKEN IN

WINE-ORANGE SAUCE

1 frying chicken, about 3 lbs.*

1/4 c. olive oil

1 c. orange juice

1 c. dry white wine

1/2 c. blanched almonds, ground fine (food processor works great)

1/2 c. raisins

1 T. sugar

1/2 t. ground ginger

1 t. salt

1/4 t. white pepper

Brown chicken on both sides in hot oil. Place in shallow baking pan (9x13).

Combine remaining ingredients, mixing well; pour over chicken. Bake at 350 degrees for 45-50 minutes, basting often with sauce. Makes 4 servings.

*You may also use 4-6 skinless, boneless chicken breasts, cutting down baking time to about 40 minutes.

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This salad makes 12 servings–-a nice salad to bring to a potluck.

ORANGE AND GRAPEFRUIT GELATIN SALAD

1 c. fresh orange sections, cut in half

1 c. fresh grapefruit sections, cut in half

2 T. sugar (can use granular sweetener)

2 small packages or 1 large package orange flavored gelatin

1 c. boiling water

In a medium bowl, sprinkle fruit with sugar; let stand 15 minutes. Drain, save liquid. Add cold water to liquid to make 1-1/2 c.; set aside.

Dissolve gelatin in boiling water. Add cold liquid to hot gelatin mixture. Measure 1-1/2 c. of the gelatin mixture; set aside. Chill rest of gelatin until slightly thickened. Fold in drained fruit.

Pour into 8-cup serving bowl. (Glass bowl will show how pretty this layered salad is.) Chill until set but not firm. Chill measured gelatin until slightly thickened. With electric mixture at medium speed, beat until fluffy, thick and about double in volume.

Gently spoon over fruited gelatin in bowl. Chill until firm, about four hours. Garnish with additional orange slices if you wish. Makes about 8 cups or 12 servings.

NOTE: You may have to read through this recipe a couple times to get it all together––I did.

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You have to make this orange cake, that is if you like poppy seeds.

ORANGE POPPY SEED CAKE

2 oranges

1-1/4 c. milk

2-2/3 c. cake flour (or 1 cup minus 2 T. regular flour)

1 t. baking soda

1/2 t. salt

3 T. poppy seeds

3/4 c. (1-1/2 sticks) butter or margarine, softened

2 c. sugar

3 eggs

1 t. vanilla

Grate 5 t. of zest from the oranges; set aside 1 t. to use in frosting.

Squeeze oranges to get a little more than 1/4 c. juice; save 1/2 t. to use in the frosting. Combine rest of juice with the milk and set aside. (Don’t worry if it curdles.)

Sift together next three ingredients; stir in poppy seeds.

Cream the 3/4 c. butter in the large bowl of an electric mixer. Add sugar gradually and beat several minutes, until light and fluffy. Beat in eggs, one at a time, beating well after each. Add vanilla and 4 t. orange zest; beat well. Add flour mixture in thirds, alternating with milk mixture, beating until smooth.

Turn into a greased and floured 9x13-inch pan. Bake at 350 degrees for 25-35 minutes, until a toothpick inserted in center comes out clean, cool on wire rack.

FROSTING

1-8 oz. package cream cheese, softened

6 T. butter or margarine

2 c. sifted powdered sugar

Cream cheese and butter in small bowl and beat until smooth. Gradually add powdered sugar while beating. Add the 1/2 t. orange juice and the teaspoon of zest; beat until creamy, adding more juice or milk if necessary to make spreading consistency. Frost cooled cake. Refrigerate until serving time. Serves 12-15.

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ORANGE APPLE SALAD

2 oranges, peeled, sectioned, slices cut in half

1 red apple, unpeeled, cut in bite-sized pieces (red delicious)

1/2 c. sliced celery (1/4-inch thick)

1/4 c. raisins

1-2 T. brown sugar

juice of half fresh lemon (or about 1 T.)

Combine all ingredients in a bowl. Chill one hour or longer. Serves 6.

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Thought for today: One can no more be mean and happy at the same time than an orange can be both sweet and sour.

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