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INGREDIENTS

For Salad
• 3 heads bibb lettuce, cleaned and torn into bite-size pieces
• 1 1/2 lbs fresh spinach, cleaned and torn into bite size pieces
• 3 oranges, peeled, sectioned, and seeded
• 3/4 medium red onion, sliced and separated into rings
• 3/4 cup walnuts, coarsely chopped (I used pecan halves)
• 3 teaspoons butter

For Dressing

• 1 1/2 cupsvegetable oil
• 3/4 cup white vinegar
• 3/4 cup sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons celery seeds
• 1 1/2 teaspoons dry mustard
• 2 1/2 teaspoons paprika
• 1 1/2 teaspoons grated onions

DIRECTIONS

1. In large salad bowl, combine lettuce, spinach, oranges and onion.
2. Melt butter and sauté walnuts until lightly browned (this will just take 2 or 3 minutes).
3. Sprinkle over lettuce mixture.
4. To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator.
5. Shake again before serving.
6. Hint: To cut oranges so there is no membrane–cut peel and outer membrane off with paring knife.
7. Cut orange in half across segments.
8. Slip knife around and free each segment from membrane.

INGREDIENTS

• 3 cups flour, sifted
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons vegetable shortening
• 1 egg
• 1 1/3 cups milk
• 1 cup pecans, chopped
• 3 large oranges, rind of
• 1/4 cup water
• 2 cups sugar(1 for bread, 1 for peel)

DIRECTIONS

1. Candied orange Peel (may substitue w/ store-bought).
2. Boil orange rinds in a pot of boiling water, covered, until tender.
3. Usually, this is about 45 minutes for me.
4. Drain and rinse with cold water, and scrape away the white membrane.
5. I use a large spoon, be sure not to get any of the orange part.
6. Once complete, chop the rind into small strips, approx 1/2″ long.
7. Bring the 1/4 cup water and 1 cup sugar to a boil, and add the chopped rinds.
8. Be careful not to overcook- 25 minutes usually works for me.
9. You want them to be in between soft& hard.
10. Once finished, you can store in a jar or use right away to make the bread.
11. orange Nut Bread.
12. Preheat oven to 350°F.
13. Sift the dry ingredients, and blend with the shortening.
14. Beat the egg slightly, and combine with milk.
15. Stir in dry ingredients.
16. Fold in nuts and candied orange peel.
17. Bake in greased loaf pan for 1 hour or until done.

INGREDIENTS

• 1 large orange, zest of, grated
• 1 cupsweet white wine

DIRECTIONS

1. Soak grated zest (be careful not to grate the bitter white pith) for 24 hours in the wine.
2. Strain before using.

INGREDIENTS

• 3 cupsall-bran cereal
• 2 1/2 cups water
• 1 1/2 teaspoons baking powder
• 1 (15ounce)box krusteaz fat-free orange cranberry muffin mix

DIRECTIONS

1. (Krusteaz mixes are on the cake mix aisle, the 15 oz is approx, I do not have a box on hand and just guessed for the recipe).
2. Soak the All Bran Cereal in the water for 5 minutes.
3. Spray muffin tins with Pam.
4. Add the baking powder and the muffin mix to the cereal and mix well.
5. Batter will be thick.
6. Drain the can of cranberries and add the berries to the mix.
7. Drop into muffin tins.
8. Bake at 400 degrees for 16-18 minutes or until toothpick inserted in center comes out clean.
9. (Use ONLY the FAT FREE Krusteaz mixes with this recipe- for some reason the regular mixes dont taste as well- they have the orange cranberry, apple Cinnamon and Blueberry- the blueberry is just as good as the orange cranberry, I have not tried apple cinnam).

INGREDIENTS

• 2 cups whole wheat pastry flour
• 2/3 cup sugar substitute(such as Splenda)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons butteror margarine, melted
• 2/3 cuporange juice , use juice from can of mandarin oranges, adding enough orange juice to make 2/3 cups
• 3 eggs, beaten
• 3/4 cup fresh cranberries
• 1 (11ounce)can mandarin oranges
• cooking spray

DIRECTIONS

1. Preheat oven to 375°F.
2. Combine dry ingredients.
3. Melt the butter.
4. Whisk the eggs and orange juice into the melted butter.
5. Add the liquid to the dry ingredients mixing until just moistened.
6. Fold in the cranberries and oranges being careful not to mash the oranges.
7. Spoon the batter into a muffin tin that has been coated with cooking spray.
8. Bake for 15- 20 minutes, or until firm and golden brown.