Greatest Recipes

6 Navel oranges

1 3/4 c Sugar

1/2 c Clear corn syrup

1 1/2 c Water

3 oz Orange gelatin

Cut oranges in half lengthwise & remove fruit. Cut peels into strips. Cook peels in 8 C. boiling water for 15 min. Drain & repeat. In same pot, cook sugar, syrup, & 1-1/2 C. water over high heat until sugar is dissolved. Add gelatin & peels & simmer for 20 min. Remove from heat. On a sheet of waxed paper or microwave paper, sprinkle 1 C. granulated sugar. Lightly roll the peels in the sugar, a few at a time, until the peel is evenly coated. Add sugar as needed as supply is used. Place in one layer to dry overnight. Store in airtight containers. Will keep indefinately, if kept dry. Lemon or Lime peels may be used with the corresponding gelatin, but I’ve never tried it. For slightly less sweet peels, delete the corn syrup & increase sugar to 3 cups. *Kieran*

6 Medium Louisiana yams

4 Large navel oranges

1/2 Stick butter — melted

1/4 Tsp. nutmeg

1/2 C. brown sugar

1/2 C pecan pieces

1/4 Tsp. cinnamon

1 Oz. Grand Marnier (optional

Triple Sec)

Bake yams at 350 degrees until tender. Cut oranges in half. Scoop out pulp and chop up half of it. Peel yams; put into mixing bowl with chopped orange pulp, melted butter, sugar, nutmeg, cinnamon, half of pecans and Grand Marnier or Triple Sec. Mix well and stuff oranges. Sprinkle rest of pecans on top. Bake at 350 degrees for 20 minutes.

——————————PATTI - VDRJ67A—————————— 1 qt Vanilla ice cream; soften

- slightly 1 8″ cookie crumb pie crust

1 cn Cherry pie filling

Whipped cream topping (opt) In mixing bowl stir half of the ice cream until of spreading consistency; spread evenly in pie crust. Top with half of the cherry pie filling. Freeze until filling is partially frozen, about 45 minutes. Stir remaining ice cream to spreading consistency; spread over partially frozen pie filling in crust. Freeze until firm, at least 3 hours. Just before serving, top with remaining pie filling. Garnish with whipped topping if desired.

3/4 c Sugar

2 tb Shortening

1 ea Egg; Large

3/4 c Apricot Nectar

4 ts Orange Rind; Grated

3 c Whole Wheat Flour

3 1/2 ts Baking Powder

1 ts Salt

1 c Apricots; Dried, ChoppedFine

3/4 c Chopped Nuts, Optional

Mix the sugar, shortening and egg until fluffy. Stir in the apricot nectar and orange rind. Sift together the flour, baking powder, salt and add to the creamed mixture. Blend in the apricots and nuts and add to the batter. Pour into the muffin tins, that have been sprayed with a non-stick coating. Let stand for 20 minutes and then bake at 350 degrees F. for 15 to 20 minutes or until done. Cool on racks.

6 lb Large nectarines (unpeeled

And sliced) - 8 cups 3 c Sugar

2 tb Fresh lemon juice

2 c Raspberries (1 pint)

Combine the nectarines with the sugar and lemon juice and let stand, covered, overnight in the refrigerator. Place a colander in a large shallow preserving pan and pour in the nectarine mixture. Let the juices drip into the pan for at least 30 minutes. Remove the colander with the fruit to a bowl and bring the juices in the pan to a boil over high heat. Boil rapidly for 20 to 30 minutes, or until reduced by half. Add the nectarines and any additional juices to the syrup in the pan and continue to cook voer high heat for 10 minutes. Carefully stir in the raspberries and cook for 5 minutes more. The nectarines will look lightly glazed and the syrup will be only slightly thickened. Ladle the preserves into hot sterilized jars, wipe the rims clean with a damp towel, and seal with new lids and metal rings. Process in hot-water bath for 5 minutes. Remove, cool, check seals, label, and store. Makes 8 half-pint jars.

1/2 c Red Onion; Chopped

1/2 c Red Bell Pepper; Chopped

1 Red Chile; Small, *

1 tb Vegetable Oil

1/4 c Fresh Mint Leaves; Snipped

2 tb Lime Juice

1 Papaya; **

* Chile should be seeded and finely chopped. ** Papaya should be pared, seeded and cut into 1/2 inch cubes. Cook onion, bell pepper and chile in oil over medium heat, stirring frequently, until tender. Stir in remaining ingredients. Cover and refrigerate until chilled, about 2 hours. Makes 3 cups of relish.