Issue 65

 

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1 ½ cups freshly squeezed Sunkist orange juice
1 cup quick cooking oats
½ cups butter or margarine
1 cup granulated sugar
½ cups brown sugar, firmly packed
2 large eggs
1 tsp. vanilla
1 ¾ cups all-purpose flour
1 tsp. baking powder
1 tsp. soda
½ tsp. salt
½ tsp. cinnamon
1 Tbsp. grated Sunkist orange peel
½ cups chopped walnuts

Orange Topping:
½ cups brown sugar, firmly packed
¼ cups butter or margarine
1 Tbsp. grated Sunkist orange peel
1 cup flaked coconut
½ cups chopped walnuts

To make one portion:

Preheat oven to 350 degrees F. Heat orange juice until boiling in small saucepan; pour over oats and set aside. Cream butter until fluffy; add sugars gradually, creaming well. Add eggs and vanilla; beat until thoroughly blended. Lightly stir together dry ingredients. Add alternately with cooled oats to creamed mixture, beating until smooth after each addition. Stir in orange peel and nuts. Pour into greased 13x9x2 inch baking pan.

Bake for 40 minutes (meanwhile, prepare Orange Topping). Remove cake from oven and spread immediately with Orange Topping. Place 3 to 5 inches from heat source in cold broiler; broil about 1 minute or until bubbly. Watch closely to avoid scorching.

Orange Topping:

Combine sugar, butter, orange peel and juice in small saucepan; bring to a boil and cook 1 minute, stirring constantly. Blend in remaining ingredients.
Makes 12 servings

Printable Version

2 1/2 pounds cream cheese
1 1/2 cups sugar
5 whole eggs
2 whole egg yolks
1/3 cup Key Lime juice
1/2 cup heavy cream
2 tablespoons flour
1 teaspoon vanilla
1/8 teaspoon salt

*****GLAZE*****
3/4 sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
2 tablespoons margarine
3 tablespoons key lime juice

**For the Cake:
Prepare tart pastry or graham cracker crust. Beat cheese until soft and creamy, add sugar, flour, salt and one egg at a time. Beat in the egg yolks, cream and vanilla until very smooth. Pour into spring-form pan slowly. Bake in preheated 475° oven for 10 minutes. Reduce heat to 325° and bake 1 hour longer. Turn off the heat, open door and let cool in oven for 15 minutes. Cool 4 hours before removing sides.  

**For the Glaze:
Mix together sugar, cornstarch and salt in a saucepan. Gradually stir in water. Cook until mixture thickens and comes to a boil, stirring constantly. Boil 1 minute.   Remove and stir in margarine and key lime juice. Cool. Spread over top or serve in separate bowl.
Slice limes paper thin and decorate.

Printable Version

1 lb (500 g) boneless pork loin center-cut chops
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) soy sauce
2 cloves garlic, minced
2 tsp (10 mL) sesame oil
1 tsp (5 mL) grated gingerroot
Pinch pepper
2 tbsp (25 mL) vegetable oil
1 large white onion, sliced
1 each sweet red and green pepper, sliced
1/4 cup (50 mL) beef stock
2 tbsp (25 mL) oyster sauce
1/4 cup (50 mL) chopped fresh coriander (optional)

Preparation:
Thinly slice pork across the grain into strips. In bowl, toss together pork, cornstarch, soy sauce, garlic, 1 tsp (5 mL) of the sesame oil, ginger and pepper; let stand for 20 minutes. In wok or large skillet, heat vegetable oil over high heat; stir-fry pork mixture, in batches, until slightly browned, about 1 minute. Transfer to plate. Add onion and red and green peppers to pan; stir-fry until onion is softened, about 3 minutes. Return pork and accumulated juices to pan. Stir in stock and oyster sauce; cook until thickened, 1 minute. Stir in remaining sesame oil. Garnish with coriander (if using).

Tip:
Add more vegetables, such as broccoli florets and snow peas, when adding peppers.

Nutritional information:
Per serving: about 317 cal, 27 g pro, 16 g total fat (3 g sat. fat),
16 g carb, 2 g fiber, 66 mg chol, 600 mg sodium. % RDI: 5% calcium,11% iron, 13% vit A, 125% vit C, 13% folate.

1 large container of Cool Whip
1 can of fruit salad mix in syrup
1 can of crushed pineapple
1 can of sweetened condensed milk
1 can of pie cherries
1 cup of grated coconut
1 cup of crushed pecans

METHOD -
Dump everything into a bowl and mix - Serve chilled and enjoy

May 11,, 2004

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