Citrus Recipes

At this time of year, chocolate recipes turn up in abundance. This is the perfect time to try some "summer" type recipes and leave the chocolate behind.

Citrus Salads

When it comes to salads, desserts and holiday recipes, the combination of oranges and grapefruit with fruits, vegetables, flaked fish and diced meats make for delightfully tempting salads.

Grapefruit Salad in Pepper Shells

  • Bell peppers
  • Grapefruit
  • Coarsely chopped pecans
  • Raisins
  • Mayonnaise
  1. The amount of the ingredients depends entirely on the number of salads to be made.
  2. Cut the bell peppers lengthwise, and remove all the seeds.
  3. Boil the peppers in salted water until tender. Remove from water, and drain well.
  4. When cold, place each one on a bed of lettuce. Handle carefully so they don't break.
  5. Completely peel grapefruit, and mix the segments with raisins and pecans.
  6. Fill each pepper shell with the mixture. Add mayonnaise to taste and paprika for color.

Grapefruit and Orange Salad

  • Grapefruit
  • Candied grapefruit peel, chopped
  • Oranges
  • Mayonnaise
  • Raisins
  • Dessert dishes to be used for "baskets."
  1. Make as many "baskets" of  the oranges and grapefruit as needed for salads. Completely peel the fruit and dice segments, keeping the oranges separate from the grapefruit.
  2. Add as many raisins as necessary to make a nice salad.
  3. Do the same to the diced grapefruit.
  4. Fill the grapefruit baskets with the orange and raisin mixture, and fill the orange baskets with grapefruit and raisins.
  5. Top each basket with mayonnaise, and sprinkle with zest of each fruit.
  6. Whipped cream or any other type of salad dressing may be used in place of the mayonnaise.

Orange and Apricot Salad

  • Dried apricots
  • Oranges
  • Chopped nuts
  • Boiled dressing
  1. Take as many dried apricots and oranges as are needed.
  2. Soak the apricots in hot water until soft, drain and cool.
  3. Cut apricots into pieces, and peel the oranges. Dice the orange segments.
  4. Mix the fruits together, and arrange on lettuce in dessert dishes.
  5. Dress with boiled dressing, and generously sprinkle with chopped nuts.
  6. It makes a nice dessert if served with whipped cream.

Boiled Dressing

  • 1 tsp mustard
  • 1 tsp salt
  • 2 Tbsp sugar
  • 8 Tbsp lemon juice
  • 3 Tbsp flour
  • 1 beaten egg
  • 2 cups milk
  1. Mix in the order given. Make sure dressing is smooth.
  2. Cook over low heat, stirring most of the time.
  3. When thickened, remove from heat and let cool, stirring often to keep a crust from forming on the top.
  4. If you wish for a sweeter dressing...don't use as much lemon juice.

Shrimp Salad Deluxe

  • 6 oranges
  • 1 can shrimp
  • 1 cup broken nuts
  • 1/2 cup diced celery
  • 1 1/2 Tbsp lemon juice
  • Stiff mayonnaise
  1. Peel oranges. Dice the segments.
  2. Add other ingredients.
  3. Thoroughly marinate with the mayonnaise.
  4. Pile into dessert dishes for chilling and serving.

Lemon Sauce for Gingerbread

  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • 4 Tbsp cold water
  • 1 cup boiling water
  • 1 Tbsp butter
  • 1 egg
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • Juice and zest of 1/2 lemon
  1. Combine sugar and cornstarch.
  2. Add cold water.
  3. Pour boiling water over mixture.
  4. Add butter and cook in a double boiler until thick. (about 15 minutes.)
  5. Pour this sauce over a well-beaten egg.
  6. Add salt, nutmeg, lemon juice, lemon zest and beat well. Serve hot on Gingerbread.

Fruit Salad Bowl

  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 tsp dry mustard
  • 1/2 tsp paprika
  • 1/2 cup oil
  • 2 Tbsp lemon juice
  • 1/2 head lettuce, broken into 1 1/2-inch pieces
  • 1/2 bunch watercress
  • Sections of 1 grapefruit
  • Sections of 2 oranges
  • 12 cooked, pitted prunes
  • 1/4 cup finely chopped, preserved ginger
  • 1 (3 oz) pkg cream cheese
  1. Measure seasonings into salad bowl and mix, stirring in tablespoon of oil.
  2. Add remaining oil and lemon juice, beating with a fork until well-blended.
  3. Add fruit and ginger, and toss.
  4. Add greens, and continue to toss until each piece of covered with the oil mixture.
  5. Cut cream cheese into tiny cubes, and add toward the end of the tossing.

Lemon Chiffon Pie

  • 1 envelope non-flavored gelatin
  • 1/4 cup cold
  • 4 eggs
  • 2/3 cups sugar
  • 1/2 cup lemon juice
  • 1/2 tsp salt
  • 1 tsp lemon zest
  1. Add 1/2 cup sugar, lemon juice and salt to beaten egg yolks, and cook over boiling water in double boiler until of custard consistency.
  2. Soften gelatin in cold water, add to hot custard and stir until dissolved.
  3. Add lemon zest and cool.
  4. When mixture begins to thicken, fold in stiffly beaten egg whites to which the remaining sugar has been added.
  5. Pour into a cold, baked pie shell or crumb crust, and chill.
  6. If desired, a thin layer of whipped cream may be spread over the pie before serving.

One of the most important things to realize is, during the holidays, calories don't count. So enjoy yourself!

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