| Beets
in Orange Sauce |
INGREDIENTS: |
1 T cornstarch |
2 T Orange Whipped Honey Spread |
2 T water |
1/2 c Orange juice |
Beets |
PROCEDURE: |
Cook
beets until tender and peel and slice. Mix 1 T cornstarch with 2 T water, 2 T
Orange Whipped HOney Spread, 1/2 c Orange juice. Cook to
thicken and then stir beets into pan to coat. Heat and
serve. |
|
| |
| Copper
Pennies |
INGREDIENTS: |
1/3
c Orange Whipped Honey Spread |
Sliced carrots |
2 T butter or margarine |
PROCEDURE: |
Peel
and slice carrots. Cook
until tender. Drain and add 2 T butter or Margarine and
1/3 c Orange Whipped HOney Spread. Cook slowly until
carrots are glazed and golden color. |
|
| |
| Deviled
Beets |
INGREDIENTS: |
2 T Orange Whipped Honey Spread |
1 tsp Worcestershire sauce |
2 T mustard |
3 T butter |
1/2 tsp salt |
1/2 tsp paprika |
3
c cooked beets |
PROCEDURE: |
Blend first six ingredients
in saucepan. Bring to a boil. Add beets, heat well
and serve hot. |
|
| |
| Honey
Fruit Sauce |
INGREDIENTS: |
1 6 oz (160 gram) jar Orange
Whipped Honey Spread |
1/4 c orange juice |
1 16 oz can fruit cocktail,
save syrup |
1 T lemon juice |
3
T butter |
PROCEDURE: |
Drain
fruit cocktail, reserving syrup. Measure 1/4 c syrup into saucepan. Add remaining
ingredients except fruit. Bring to a boil and simmer for
10 minutes. Add the fruit. Set aside. Pour
into chafing dish and heat before serving over pancakes. |
|
| |
| Orange
Blossom Barbecue Sauce |
INGREDIENTS: |
1/3 c Orange Whipped Honey
Spread |
1/4 c prepared mustard 1 small
garlic clove, crushed |
1 6 oz can frozen orange juice
concentrate, thawed and undiluted |
1 T soy sauce |
1 tsp ginger |
PROCEDURE: |
Blend
together undiluted orange juice concentrate, mustard, honey,
soy sauce,
garlic and ginger in a small saucepan. Heat until flavors
are blended. Makes 1 1/2 cups. |
|
| |
| Orange
Duck |
INGREDIENTS:
|
1
6oz (160 grams) jar Orange Whipped Honey Spread
|
2
tsp orange peel
|
1
tsp ground ginger
|
1
tsp ground basil
|
1/2
tsp pepper
|
1/4
cup butter
|
1
duck
|
2
tsp salt
|
1/8
tsp dry mustard
|
1/2
tsp cornstarch
|
2
oranges, sliced
|
2
tsp lemon juice
|
PROCEDURE:
|
Clean
duck. Dry thoroughly inside and out. Combine
2 tsp salt, ginger, basil and pepper. Rub half the
mixture on the inside of the duck. Heat honey, butter,
lemon juice, orange peel, mustard and 1/8 tsp salt together
until melted. Rub 2 to 3 T on the inside of the duck. Truss
the duck. Rub remaining ginger mixture on the outside
of the duck. Place duck on a large piece of aluminum
foil. Pour remaining honey mixture over duck. Wrap
foil around duck. Roast in a 350°F oven for 1 hour
and 45 minutes. Unwrap. Baste with drippings. Return
to oven for 20 to 25 minutes longer to brown. Place
duck on platter. Combine cornstarch with a small amount
of water; add to drippings. Stir and heat to boiling. Serve
with duck Garnish with orange slices.
|
|
| |
| Persian
Peaches |
INGREDIENTS: |
1/4 c Orange Whipped Honey
Spread, liquefied |
1/2 c orange juice |
4 c sliced peaches |
2 T finely chopped candied
ginger |
PROCEDURE: |
Combine
all ingredients and blend gently. Cover. Chill well. Spoon
into chilled sherbet glasses. |
|
| |
| Spicy
Honey Chicken Bites |
INGREDIENTS: |
1/3 cup Orange Whipped Honey
Spread |
2 tablespoons Ketchup |
1/4 tsp Tabasco sauce |
1/3 Cup Spicy French grain
mustard |
1 small clove garlic, minced |
1 lb boneless chicken, cut
in bite-sized pieces |
PROCEDURE: |
Combine
mustard, honey, ketchup, garlic and Tabasco. Mix well. Save 1/3 cup of the
mixture for using later as a dipping sauce. Marinate for
1 hour. Bake at 350°F for 35-40 minutes or until chicken
is tender. Serve with reserved sauce for dipping. |
|
| |
