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We are in the season of citrus fruits and I’m going to use the fruit that looks like the rising sun or setting moon, contributing bright color and refreshing flavor to our meals. This would be oranges. We can use them in beverages, marinades, main dishes (particularly chicken and pork dishes), salads, desserts, sauces and eating out of hand. This may sound a bit strange, but I’ve been having a scoop of low fat cottage cheese alongside half an orange, cut in small pieces. There are just 90 calories in a half cup cheese, protein, calcium with vitamin C and fiber in the fruit. Maybe a slice of toast spread lightly with peanut butter on the side. Sounds like a good, nutritious breakfast to me. Be sure to wash fruits and veggies before eating them, whether they have a peel or not. Who knows what’s been crawling around the fruit and veggies before eating them!

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California navel oranges and grapefruit are delicious and plentiful now and they keep a long time in the fridge.

FRESH CITRUS SALAD
3 navel oranges
2 pink grapefruits
2 c. pineapple chunks or tidbits, save juice
1/2 c. pomegranate seeds

Dressing:
1/2 c. each, sugar and water
2 t. grated orange peel

Peel, remove pith (white membrane) from oranges and grapefruit.  Separate slices. Combine fruits, except pomegranate seeds, in a bowl and chill in fridge. Meanwhile, combine dressing ingredients in a small saucepan; bring to a boil; lower heat to simmer. Cook five minutes, covered, a bit making sure sugar is dissolved. Pour syrup into a small container and chill. When ready to serve gently fold in syrup and fruit together. Turn into a pretty salad bowl. Sprinkle with pomegranate seeds, makes six to eight servings.

Note: In the dressing you can use part granulated sugar substitute rather than all sugar if you prefer. Save juice in small container and freeze to add to orange juice or in the marinade.

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BAKED CHICKEN IN WINE-ORANGE SAUCE
4-6 boneless, skinless chicken breasts
1/4 c. olive or vegetable oil
1 c. each, orange juice and dry white wine
1/2 c. each raisins and finely minced or ground blanched almonds
1 T. sugar
1/2 t. ground ginger
3/4 t. salt
1/4 t. white pepper or 1/2 t. scant black pepper

In a large skillet, brown chicken in oil, cool. Combine remaining ingredients; place chicken and juice mixture in a plastic zipper bag. Put in fridge for 30 minutes, turning after 15 minutes. Place in shallow baking pan; pour marinade over chicken. Bake at 350 degrees for 40-45 minutes, basting every 15 minutes with sauce. Makes four to six servings. You can substitute white grape juice, apple juice or chicken broth for wine, however, wine gives it better flavor.

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NO-BAKE ORANGE PEANUT BUTTER DROPS
3/4 c. sugar
1/4 c. each, butter and frozen orange juice concentrate, thawed
1/4 c. crunchy peanut butter
1-1/2 c. quick cooking oats
1/2 c. raisins

Using a medium size saucepan over medium heat. Combine first three ingredients, stirring constantly until mixture boils. Remove from heat; stir in peanut butter until blended. Add oats and raisins stir to blend. Drop by rounded teaspoonful onto waxed paper. Chill until firm.

When I make these, I leave them on the counter, on waxed paper until they are firm. It takes a little longer for the cookies to set up. When they are set, put them in a tin or plastic container with waxed paper between the layers. Makes about 30 treats.

Note: Leftover concentrate can be re-frozen to use in another recipe such as the recipe that follows or into orange juice.

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ORANGE-GLAZED PORK TENDERLOIN
8 oz. lean pork tenderloin cutlets
2 t. olive or vegetable oil
Freshly ground pepper to taste
1/4 t. garlic powder
2 T. Worcestershire sauce
4 T. orange juice concentrate, thawed
4 green onions, sliced 1/4- inch thick using part of green tops or 3 T. finely diced onion
Orange slices

Heat oil in large heavy skillet. Brown pork on both sides; sprinkle with pepper and garlic. Continue cooking pork over medium heat while combining Worcestershire and OJ concentrate. Pour sauce over meat; add onions and cook over low heat until sauce is thick and cutlets are glazed. Garnish with orange slices cut in half. Makes four servings.


Thought for the Day: The greatest gifts you can give your children are the roots of responsibility and the wings of independence.

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