My Great Recipes Collection

Great Recipes From the Past

Orange

Orange Liqueur

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Looking for a homemade Christmas gift? Make this orange liqueur from Cross Country Cookery. It’s sure to please many people, and is ready in only two weeks.  The recipe makes two pints.

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Orange Liqueur

Ingredients

  • 3 large navel oranges
  • 3 cup vodka
  • 1 1/2 cup superfine granulated sugar

Instructions

  1. Pare very thinly the bright colored rind from the orange -- No White. Blot peel on paper towel to remove excess oil.
  2. Put peel in 4 cup screw top jar. Add 2 cups vodka. Mix. Close jar. Store in cool, dark place for 2 days, or until vodka has absorbed the flavor and color of peel.
  3. Remove peel. Add sugar. Shake vigorously till sugar dissolves. Add remaining 1 cup vodka and stir until liquid becomes clear. Close jar. Store in cool, dark place at least 2 weeks to age.

Artichoke Avocado Salad

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A bed of greens is piled with wedges of hard-cooked eggs, avocados, oranges, and artichokes. Each person can make his own salad and drizzle a creamy artichoke dressing over all.

Good served with crisp sour dough rolls and a roast pork loin. In the summer, serve with a heaping mound of whole shrimp or crab meat and French bread brushed with herb butter. For dessert, thinly sliced lemon pound cake and strawberry sherbet.

This dressing makes a nice sauce for whole cooked artichokes. The addition of chilled shrimp can turn this salad into a main dish.

Serves 4

Salads and Their Dressings, Section 2, Card 92

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Artichoke Avocado Salad

Ingredients

  • 1/2 head romaine lettuce washed and chilled
  • 4 hard-cooked eggs quartered lengthwise
  • 1 1/2 avocados peeled and sliced
  • 2 navel oranges peeled and cut into sections
  • 1 6- ounce jar marinated artichokes divided
  • 3 tablespoons marinade
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1/2 peeled avocado
  • 1/3 cup plain yogurt
  • 1/4 cup green onions chopped

Instructions

  1. Place romaine leaves on large platter. Arrange eggs, avocados, and oranges over top. Also place half of the artichokes on top.
  2. Use the remaining artichokes for the dressing, plus the marinade, olive oil, red wine vinegar, avocado, and yogurt until well blended. Stir in green onions.
  3. Serve salad immediately for each person to make his own salad.

Smoked Orange Pate

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This smoked orange pate is lovely accompaniment for Lillet, a fragrant French apertif wine lightly flavored with orange.

Lillet is always served chilled. Although both red and blonde Lillet are available, blonde is always used in mixing cocktails unless red is specifically designated.

Apertifs, Card 25 contains two drinks and one recipes. Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA

Burnt Orange

3 2/3 jiggers chilled blonde Lillet
1 orange peel, 1 1/2 inches long
Pour chilled Lillet into 6-ounce stemmed wine glass. With one hand, light match; with other hand, squeeze orange peel. As oil exudes from peel, touch lighted match to it. Oil will go “pfft” as it ignites. Drop peel immediately into glass and serve.

Bitter Burnt Orange

Place 1 dash orange bitters in bottom of glass and add Lillet; proceed as above.

Lillet Cocktail

1 jigger blonde Lillet
1 jigger gin
Stir well with ice; strain into cocktail glass. Garnish with orange peel.

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Smoked Orange Pate

Ingredients

  • 1/2 cup minced green onion
  • 1/4 cup butter
  • 1 pound chicken livers chopped
  • 1 tablespoon orange peel grated
  • 1/4 teaspoon orange bitters
  • 1/4 teaspoon liquid smoke
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup heavy cream
  • 2 egg yolks

Instructions

  1. Saute minced onion in butter until tender; do not brown. Add chicken livers. Cook, stirring constantly, until red juices cease to run. Remove from heat. Preheat oven to 300.
  2. Pass mixture through sieve or food mill, or puree in blender or food processor. Add orange peel, bitters, liquid smoke, salt, pepper, and nutmeg.
  3. Mix cream and egg yolk together lightly with fork. Stir into chicken liver mixture. Grease small earthenware casserole and fill with pate. Cover with wax paper and secure.
  4. Bake one hour or until knife inserted in center comes out clean. Remove wax paper. Garnish with parsley or whole-wheat crackers. Serve cold with Melba toast or whole-wheat crackers. 

Recipe Notes

Makes about 2 cups pate.

Orange Banana Bread

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Macerated fruit cocktails go well with banana bread and coffee; serve them instead of an after-dinner drink if you like, or as a dessert to be followed by Pink Squirrels.

After-Dinner Drinks, Card 14
Two drinks and two desserts.
1977 by Random House, Inc. All rights reserved. Printed in the USA

Pink Squirrel

1 jigger creme de noyaux
1 jigger white creme de cacao
1 jigger heavy cream
Shake well with ice and strain into frosted cocktail glass. To frost glass: run lemon or lime slice around rim of glass; dip into sugar.

Raccoon

Sparkling white wine
1 teaspoon raspberry liqueur
Fill tulip champagne glass 2/3 full with sparkling white wine. Float 1 teaspoon raspberry liqueur on top.

Orange-Brandy Fruit Cups

Select fresh fruit in season, peel, remove seeds or cores, and chop into bite-sized pieces. Place in large bowl and fill with orange juice to cover fruit. Add 1/2 cup brandy. Marinate, covered, 24 hours. To serve, drain fruit and place in sherbet glasses or punch cups.

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Orange-Banana Bread

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/3 cup butter
  • 2/3 cup sugar
  • 3/4 teaspoon lemon rind grated
  • 1 teaspoon orange rind grated
  • 2 eggs beaten
  • 1 cup banana mashed
  • 3 tablespoons Grand Marnier
  • 1/2 cup walnuts chopped

Instructions

  1. Preheat oven to 350.
  2. Grease glass loaf pan 8"x5"x4"
  3. Sift together flour and baking powder, set aside.
  4. Cream butter, gradually add sugar, grated lemon and orange rinds, and blend until smooth. Beat in eggs, mashed banana, and Grand Marnier. Add flour-baking powder mixture a little at a time, stirring in thoroughly. Fold in chopped walnuts.
  5. Spoon batter into prepared pan. Bake 45 minutes. Cool before slicing.