Citrus Cubes

Ingredients

4 tbsp unflavoured gelatine 3/4 cup grapefruit juice, unsweetened 2 cup unsweetened orange juice boiling 1 tsp orange extract 2 tbsp sugar 1/4 cup walnuts, chopped optional	Advertisements

Preparation
 
Soften gelatine in grapefruit juice. Add orange juice, orange
extract and sugar. Stir until dissolved. Pour into 8" square pan.
Chill until partially set. Sprinkle with walnuts if you wish. 1
serving without nuts contains 24 Calories - 1/2 fruit & vegetable
choice. 1 serving with nuts contains 33 Calories - 1/2 fruit &
vegetable choice 1/2 fats & oils choice.
16 pieces 2"x2"

 

 
Servings:
1

 

Citrus Cumin Vinaigrette
Whisk all ingredients together in a small bowl. Refrigerate. Nutritional info per tablespoon: 24 cal; .1g pro, 1g carb, 2g fat (82%) Source: Miami Herald, 8/17/95 fromat: Lisa Crawford, 8/4/96     strongServings:2/strong   (Upload by user)

Citrus Dressing
In a blender, puree the orange juice, mustard, and olive oil. Season to taste. Serve over mixed fresh greens. Source: The Compassionate Cook by Ingrid Newkirk and PETA Typed for you by Karen Mintzias     strongServings:2/strong &n (Upload by user)

Citrus Dumplings
In a 1 quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon. Micro cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel. (Upload by user)

Citrus Fennel Dressing 1cup
In a large skillet, fry the bacon until crisp, drain, remove and set aside. To the hot drippings, add the mustard, salt and pepper, fennel seed, honey, and cider vinegar. Bring to a boil and simmer for 30 seconds. Remove from the heat and whisk in the orange juice and the olive (Upload by user)

Citrus Glazed Nuts
RUN MARGARINE ON SIDES AND BOTTOM OF 9" PIE PLATE. ADD WALNUTS, ALMONDS ORANGE PEEL AND GRAPEFRUIT JUICE. STIR TO COAT NUTS WELL. IN A SMALL BOWL MIX SUGAR, CINNAMON AND NUTMEG; SPRINKLE OVER NUTS. MICROWAVE ON HIGH FOR 5 TO 6 MINUTES; UNTIL NUTS ARE GLAZED AND HEATED. COOL (Upload by user)

Citrus Grain Salad
Grate 1 tablespoon zest from oranges (grate with gentle pressure to remove only the colored part). Set zest aside. Peel oranges and separate into sections. Set aside about 8 sections for garnish and coarsely chop remainder. Combine grains, orange zest, chopped oranges, parsley, (Upload by user)

Citrus Marinade
* (found in Lucky s: salt, garlic, onion, pepper, mustard, oregano, oil of lemon, parsley flakes, and rosemary) From Fatfree Digest April May 1994, Formatting by Sue Smith (using MMCONV)     strongServings:1/strong   (Upload by user)

Citrus Marinated Fruit
Fresh Mint Leaves if desired In small bowl, combine all marinade ingredients; mix well. In large bowl, combine all fruit except strawberries. Pour marinade over fruit. Cover; refrigerate 2 3 hrs to blend flavors, stirring occassionally. Just before serving, gently sti (Upload by user)

Citrus Marinated Mushrooms
Place mushrooms, oil, zests and juices in a non reactive saucepan over high heat. Bring just to a boil and remove from heat. Transfer mixture to a glass jar or bowl, and stir in garlic, salt, mustard seed, oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cov (Upload by user)

Citrus Peanut Dressing
Good for lettuce or fruit salads, or with hard boiled egg. Blend mustard and peanut butter, then gradually beat in orange juice. Stir in yogurt and orange rind and beat until blended and smooth. Chill until needed. Makes 3/4 cup Source: Margo Oliver s Cookbook (Upload by user)
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Citrus Pepper Sorbet
* not juice oranges, peeled and white pith removed Sorbets can be served either as a dessert or as a refresher between courses. Peppers add just a little heat to the frozen fruit juices. If your ice cream freezer holds less than 6 cups, make this in batches or halve the rec (Upload by user)
TAG: mixture, sugar, freezer, fruit, pepper, sorbet, citrus, ,

Citrus Salad With Raspberry Vinaigrette
The orange, grapefruit, and asian pear should be peeled, sectioned and all of the membrane should be removed. Any mixed greens that you would like to eat "raw" can be mixed and placed in a mound in the middle of a round plate (individual serving). Around this mou (Upload by user)
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Citrus Sauce For Citrus Sections
Combine the dissolved cornstarch, orange rind, juice, and sugar in a saucepan and simmer for 3 to 5 minutes or until thickened and clear. Remove from the heat and stir in orange liqueur to taste. Pour over chilled citrus sections. Yield: about 2 1/2 cups sauce Copy (Upload by user)
TAG: citrus, sections, sauce, ,

Citrus Soup Frappe P I.e.s.jjgf65a
Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine. Dissolve mixture over hot water: Stir in;strained: 1 cup orange juice 3/4 cup raspberry juice 1/4 cup lemon juice Add: 1 cup sauterne 2 tbs. kirsch ? Dash of salt nutmeg to taste 1 cup orange sections I m (Upload by user)
TAG: kirsch, juice, ,

Citrus Spread.
Finely grate the rind from the lemon and mix with the cheese. Squeeze the juice from the lemon. Add 15 ml or 1 tbsp of the lemon juice and the sugar to the cheese. Keep in the fridge.     strongServings:1/strong   (Upload by user)
TAG: lemon, ,

Citrus Stacks
Beat 2 tsp. lemon extract into dough. Roll out 1/8" thick; cut out using 3/4", 1 3/4" & 2 1/2" scalloped round cutters. Bake 8 10 minutes. Lightly brush cooled cookies with light corn syrup; stack into tiers. Sprinkle with yellow sugar crystals & candied (Upload by user)