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I hope you enjoy the recipes!

[Archives ]  

1. Oatmeal Lace Cookies
2. Orange Chicken
3. Orange Pie Recipe
4. Orange Roughy with Pecan Sauce
5. Overnight Ham and Cheese Bake
1. Oatmeal Lace Cookies

Try a healthier alternative to cake or pie 

From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


2-1/4 cups quick oats, uncooked
2-1/4 cups dark brown sugar
3 Tablespoons flour
1 teaspoon salt
1 cup butter or margarine, melted
1 egg, slightly beaten
1 teaspoon vanilla


Preheat oven to 350 degrees.  Combine oats, sugar, flour, salt and melted butter.  Add slightly beaten egg and the vanilla.  Mix well.

Drop dough by teaspoons on to a well greased Teflon pan.  Leave plenty of space on cookie sheet as these spread out to give the lacy appearance.  Bake for 5 to 7 minutes.  Remove from cookie sheet while still hot.

NOTE:  If the cookies get cool before removing, reheat until warm and they will come up without crumbling.

YIELDS:  4 dozen
2. Orange Chicken

No more need to get take-out

From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox Newsletter.


2 chickens, cut in pieces
1 cup butter or margarine
2 (6-ounce) cans frozen orange juice
1 can slivered almonds
1 (11-ounce) can mandarin sections, or 1 bunch seedless grapes


1. Salt and pepper chicken.  Brown in butter.  Arrange in large shallow baking dish.
2. Into remaining butter, pour frozen undiluted orange juice.  Mix and pour over chicken.
3. Bake at 300 degrees for 45 minutes or 1 hour.
4. In the last 5 minutes, add mandarin sections, or grapes, and almonds, just to get them warm.  Extra gravy can be made with orange juice and butter.

3. Orange Pie Recipe

Give your dessert a citrus twist

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


Pastry for 2-crust, 9-inch pie
1-1/4 cups sugar
2 Tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 cups fresh orange sections, drained
2 Tablespoons butter, melted
Juice of 1 lemon or lime, if oranges are very sweet


Roll out half of pastry.  Line 9-inch pie pan with bottom crust; do not bake.  Mix together sugar, cornstarch, cinnamon and salt.  Add orange sections, melted butter and lemon juice.  Fill pastry shell and dot with a little more butter.

Roll out remaining pastry; cut into strips.  Use strips to make a lattice top for pie.  Bake in 400 degree oven for 15 minutes.  Reduce heat to 325 degrees and bake until brown, about 45 minutes more.  (Mandarin orange sections may be substituted for 1 cup of the fresh orange sections).

INGREDIENTS for Hot Water Pie Crust:

1/2 cup shortening
1/4 cup boiling water
1-3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

TO PREPARE Hot Water Pie Crust:

Put shortening in bowl.  Add boiling water and beat until creamy and cold.  Sift flour, baking powder and salt together; add to shortening mixture. Stir until dough forms a smooth ball.  Wrap and chill until firm.  Roll out between sheets of waxed paper.  Makes enough pastry for 9-inch 2-crust pie.
YIELDS:  1 pie

4. Orange Roughy with Pecan Sauce

Enjoy this light summer dish.

"From Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily Inbox newsletter.

3 pounds orange roughy fillets, cut into 8 serving pieces

For Marinade:
1 cup olive oil
6-7 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 bay leaves
1/2 onion, minced
4 cloves garlic, minced

For Sauce:
1-1/4 cups (10 tablespoons) butter or margarine
1/2 cup chopped fresh parsley
1/3 cup ground pecans
1 tablespoon fresh lemon juice
2 tablespoons finely chopped scallion tops
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon hot pepper sauce
1-1/4 cups pecan halves 1/4 cup dry sherry

To Prepare:

For marinade: Combine all ingredients in a large, resealable plastic bag or glass baking dish.  Add fish and seal bag or cover dish.  Turn several times for marinade to coat fish completely.  Let sit at room temperature for 1 hour, turning occasionally.

Melt butter in a medium saucepan.  Add parsley, ground pecans, lemon juice, scallion, nutmeg and hot pepper sauce.  Simmer on low for 1 minute.  Add pecan halves, tossing well with mixture.  Turn off heat until ready to reheat and serve.

Grill fillets for 4 to 6 minutes or broil until fish is opaque.  Serve each piece topped with pecan sauce.

Serves: 8
5. Overnight Ham and Cheese Bake

Discover a taste to smile about

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


6 slices of bread
2 Tablespoons butter
2 cups grated Cheddar cheese
3/4 pound ham, thinly sliced
1/2 pound mushrooms, sliced and sauteed in butter
1 (7-ounce) can diced green chiles
2 cups Monterey Jack cheese
6 eggs
2 cups milk
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon basil
1/4 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard


1.  Butter 6 slices of bread and place buttered side down in a 9 x 13-inch baking dish.
2.  Sprinkle with 2 cups Cheddar cheese.
3.  Place ham on top of cheese and then layer with mushrooms and chilies.  Top with Monterey Jack cheese.
4.  In a bowl, beat eggs and add milk, salt, paprika, basil, onion salt, pepper and dry mustard.  Pour over ingredients in dish.  Cover with plastic wrap and refrigerate overnight.
5.  Preheat oven to 325 degrees.  Uncover casserole and bake 50 minutes.  Let stand 10 minutes to set before serving.


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A CraftELady Mailing
Julia G
Tulare CA


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