---------------------

ORANGE BALSAMIC CABBAGE
Better Homes and Gardens Nov. 2000

1/2 cup orange marmalade
3 Tbs.. Balsamic Vinegar
3 Tbs.. margarine or butter, melted
1 2-to2 1/2-lb. cabbage, cored and cut into coarse chunks
1 large onion, coarsely chopped (abt. 1 cup)
2 Tbs.. water
Finely shredded orange peel (optional)

Microwave
Use a casserole that is microwave-safe.
1. For sauce, stir together orange marmalade, balsamic vinegar, and margarine or butter, set aside.
2.  Place cabbage and onion in 3-qt. glass casserole with glass cover.  Sprinkle with water.  Cover casserole.
3.  Micro-cook, covered, on 100% power (high) for 10 to 12 minutes or until cabbage is crisp-tender, stirring once half way through cooking.
4.  Lift cabbage and onion to serving platter with a slotted spoon.  Drizzle with some of the sauce; pass remainder.  Sprinkle with orange peel, if desired.  Makes 12 servings.

CARAMELIZED ORANGES
Better Homes and Gardens Nov. 2000

10 to 12 medium oranges or blood oranges
1 1/2 cups sugar
1 cup freshly freshly herb tea
2 Tbs.. finely snipped crystallized ginger
1/2 tsp. vanilla
cookies

1. Finely shred 1 teaspoon orange peel; set aside.  REmove and discard peel and white membrane from oranges.  Place in
bowl; set aside.
2.  In large heavy skillet heat 1 1/2 cups granulated sugar over medium high heat until sugar begins to melt, shaking skillet
occasionally to heat evenly.  Do not stir.  Once sugar starts to melt, reduce heat to medium-low; cook 5 to 6 minutes or until
sugar is melted and turns golden brown, stirring with wooden spoon.  Do not overcook.  Remove from heat.
3.  Very slowly and carefully stir the hot herb tea into the caramelized sugar.  If necessary, return to heat.  Cook until all hard
sugar particles dissolve.  Cool.  Stir in shredded orange peel, crystallized ginger, and vanilla.  Spoon mixture over oranges in
bowl.  Toss to coat.  Cover; chill up to 24 hours.  Spoon mixture over oranges again before serving.
4. Slice each orange crosswise, then reassemble in dessert dishes.  Divide syrup among dishes.  Serve with cookies, especially Meringue cookies.

ORANGE POPPY MUFFINS
Sep/Oct 2000 Taste of Home's Quick Cooking

1 1/3 cup all-purpose flour
1 cup sugar
1 tablespoon poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup sour cream
1/3 cup butter or margarine, melted
2 tablespoons orange juice
1 tablespoon grated orange peel
ORANGE SPREAD
1/2 cup butter or margarine, softened
1 package (3oz cream cheese, softened
1/4 cup confectioners' sugar
1 tablespoon grated orange peel

In a bowl, combine the first five ingredients.  In another bowl, beat egg, sour cream, butter, orange juice and peel.  Stir in dry ingredients just until moistened.  Fill paper-lined muffin cups two-thirds full.  Bake at 400 for 18-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Combine spread ingredients in a small mixing bowl; beat until smooth.  Serve with muffins.  Yield 10 muffins.

JAZZY GELATIN
Sep/Oct 2000 Taste of Home's Quick Cooking

1 package (6 oz) orange gelatin
2 cups boiling water
1 cup ice cubes
1 can (15 oz mandarin oranges, drained
1 can (8 oz) unsweetened crushed pineapple, undrained
1 can (6 oz) frozen orange juice concentrate, thawed
Green grapes and fresh mint, optional

In a bowl, dissolve gelatin in boiling water.  Add ice cubes, oranges, pineapple and orange juice concentrate.  Pour into a 6-cup ring mold coated with nonstick cooking spray.  Refrigerate overnight or until firm.  Just before serving, unmold onto a serving plate.  If desired, fill center with grapes and garnish with mint.  Yield: 12 servings.

COLORFUL MIXED SALAD
Sep/Oct 2000 Taste of Home's Quick Cooking

1/2 cup orange juice
1/3 cup cider or white vinegar
1/3 cup olive or vegetable oil
4 teaspoons sugar
6 cups torn mixed salad greens
1 can (11 oz) mandarin oranges, drained
1 small red onion, thinly sliced
4 green onions, thinly sliced
1/3 cup dried cranberries
1/3 cup. crumbled feta cheese
3/4 cup cherry tomatoes, halved

In a jar with a tight-fitting lid, combine the orange juice, vinegar, oil and sugar; shake well.  Cover and refrigerate for 1 hour.  Just before serving, combine the remaining ingredients in a large serving bowl.  Drizzle with dressing and toss gently.  6 servings.

Everything you read here is freely offered, asking only that you honor my copyright by sending my site address to others rather than copying and sending the individual articles.  You may print and use my articles provided that you give credit to me as the author and link back to this site. The articles were written in the hope that they will help mothers realize just how normal chaotic life with children really is and how priceless the journey.   The Noble Child Email List Be notified of any new postings in the topics of homeschooling, parenting, home management and just plain fun.  Converse with other mothers and keep the joyful perspective while raising children.  Many of the mothers are LDS but the list is open to mothers of all religions. Email Cherie