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Thread: What can I use orange marmalade for?

  1. #1
    Join Date
    Nov 2001
    Location
    Danvers, MA
    Posts
    6,925

    What can I use orange marmalade for?

    I made the Hot Licks Chicken from CL Complete last week and it was wonderful! My only "complaint" was that it didn't reheat/microwave well since the sauce got very thin. But it was very good when it was fresh.

    Anyway, HL chicken called for a minute amount of orange marmalade and I had to buy a jar just for that. I don't see myself using it on toast even though I bought the no sugar added (and how often can you make HL chicken? ) so I thought I'd see if anyone had any recipes that called for it. I'm open to suggestions!

    Thanks!

    Loren
    The term "working mother" is redundant.

  2. #2
    Join Date
    Mar 2001
    Location
    New Orleans, LA
    Posts
    9,019
    Orange beef?

    JeAnne
    "Comfy? I'm chained in a bathtub drinkin' pig's blood from a novelty mug. Doesn't rank huge in the Zagut's Guide."

    - Spike, "Something Blue"


    *****************
    My lil site:
    http://greysangel.wordpress.com

  3. #3
    Join Date
    Jan 2002
    Location
    Brit living in TO
    Posts
    4,661
    What about making the 'heavenly apricot bars' and subbing the apricot preserves for the orange? I'v seen good reviews for the bars although I have not made them myself.

    Also, I always throw perserves into my plain yogurt for some flavour.

    YP

  4. #4
    Join Date
    Apr 2002
    Location
    Winnipeg, Manitoba, Canada
    Posts
    470
    I LOVE marmalade, but I know many people don't - perhaps you could use it as a filling in a layer cake - make it a chocolate orange cake or something, or for a poundcake?

    I myself would devour it on bread - marmalade sandwiches mmm-mmm.
    "Just because someone doesn't love you the way you want them
    to, doesn't mean they don't love you with all they have."

  5. #5
    Join Date
    Jan 2001
    Location
    Houston, Tx
    Posts
    8,527
    Here are a few that are "tried and true" for me.


    * Exported from MasterCook *

    Baked Sweet Potatoes with Amaretto

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories : Casserole Vegetables


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    5 pounds sweet potatoes, scrubbed*
    3/4 cup (1 1/2 sticks) butter, dividd
    1/2 cup packed dark brown sugar
    1/4 cup orange marmalade
    1/2 teaspoon salt
    6 tablespoons amaretto liqueur, divided
    24 almond macroons or 20 gingersnap cookies

    Butter a shallow 3-quart baking dish; set aside. Position over rack in
    center and preheat oven to 450° F. Lightly oil potatoes and place on oven
    rack. Bake until soft, about 40 minutes for 8-oz. potatoes to 60 minutes
    for very large potatoes. Cool potatoes, then peel and mash well with 1/2
    cup butter, sugar, marmalade and salt. Stir in 4 tbl. liqueur.

    Preheat oven to 350°. Spread mixture in prepared dish. Using a food
    processor fitted with steel blade, chop cookies coarsely. Aff remaining
    1/4 cup butter and remaining 2 tbl. liqueur; pulse to make a coarse crumb
    mixture. Sprinkle potatoes. Bake assembled casserole until steaming hot,
    about 35 to 40 minutes.

    Source:
    "Houston Chronicle-12/8/99"




    * Exported from MasterCook *

    Chili Cranberry Chicken

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Chicken

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup chili sauce
    1/2 cup whole berry cranberry sauce
    2 tablespoons orange marmalade
    1/8 teaspoon ground allspice
    6 boned and skinned chicken breast halves
    2 teaspoons oil

    Combine the first 4 ingred.; set aside. In large skillet, slowly brown
    chicken on both sides in oil. Pour reserved chili sauce mixture over
    chicken. Simmer, uncovered, 8-10 min. or until chicken is cooked and
    sauce is desired consistency. Turn and baste occasionally. Makes about 1
    cup sauce.


    NOTES : The sauce is good on rice! You might want to make extra.
    I added a little sauted onion and garlic also.






    * Exported from MasterCook *

    Heath Bar-Marmalade Crumb Cake

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    Grace
    Member posted 03-15-2001 03:33 PM
    --------------------------------------------------------------------------
    -----
    Here's the recipe - I don't know how I missed this one - I'll be making
    this tomorrow!
    CookWare(tm) from Cooking Light(r)

    Heath Bar-Marmalade Crumb Cake

    SOURCE: Cooking Light YEAR: March PAGE: 152

    INGREDIENTS FOR 8 SERVINGS:
    1 cup plus 2 tablespoons all-purpose flour
    1/2 cup sugar
    1/8 teaspoon salt
    1/4 cup chilled butter or stick margarine, cut into small pieces
    1 (1.4-ounce) English toffee candy bar (such as Heath or Skor), chopped
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 cup plain fat-free yogurt
    1 tablespoon fat-free milk
    1 teaspoon grated orange rind
    1 teaspoon vanilla extract
    2 large egg whites
    Cooking spray
    1/4 cup orange marmalade

    INSTRUCTIONS:
    1. Preheat oven to 350 degrees.

    2. Lightly spoon flour into dry measuring cups, and level with a knife.
    Combine flour, sugar, and salt in a bowl; cut in butter with a pastry
    blender
    or 2 knives until mixture resembles coarse meal. Combine 1/3 cup flour
    mixture
    and candy bar for topping; set aside.

    3. Stir baking powder and baking soda into remaining flour mixture in
    bowl;
    add yogurt, milk, rind, vanilla, and egg whites. Beat at medium speed of a

    mixer until blended. Spoon batter into an 8-inch round cake pan coated
    with
    cooking spray. Drop marmalade by teaspoonfuls onto batter; swirl together
    using the tip of a knife. Sprinkle topping over batter. Bake at 350
    degrees
    for 35 minutes or until a wooden pick inserted in center comes out clean.
    Cool
    in pan on a wire rack. Yield: 8 servings (serving size: 1 wedge).

    NUTRITIONAL INFORMATION:
    CALORIES 237 (30% from fat); FAT 7.8g (sat 4.8g, mono 1.9g, poly 0.5g);
    PROTEIN 3.8g; CARB 37g; FIBER 0.5g; CHOL 16mg; IRON 0.9mg; SODIUM 210mg;
    CALC
    57mg






    * Exported from MasterCook *

    Pork with Curried Orange Sauce

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Pork

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3/4 teaspoon curry powder, divided
    1/4 teaspoon paprika
    1/4 teaspoon salt
    4 (4 ounce) boneless center-cut loin pork chops,
    trimmed (about 1/2 inch thick)
    1/3 cup orange marmalade
    1 1/2 teaspoons prepared horseradish
    1 1/2 teaspoons balsamic vinegar
    1/8 teaspoon crushed red pepper
    cooking spray

    Combine 1/4 teaspoon curry powder, paprika, and salt. Sprinkle pork with
    the curry mixture.

    Combine 1/2 teaspoon curry powder, marmalade, horseradish, vinegar, and
    pepper in a small bowl.

    Heat a large nonstick skillet coated with cooking spray over medium-high
    heat. Add the pork; cook 3 minutes on each side or until pork loses its
    pink color. Remove from pan. Add the marmalade mixture to pan; cook 15
    seconds, scraping pan to loosen browned bits. Spoon sauce over pork
    chops.

    Yield: 4 servings (serving size: 1 pork chop and 1 tablespoon sauce). 254
    cal, 8.7g fat, 25.3g pro, 18.5g carb, 69mg chol, 224mg sod.

    Source:
    "Cooking Light-9/01"

    Serving Ideas : Serve with Herbed basamati pilaf and steamed broccoli

  6. #6
    I haven't tried any of these, so no guarantees.


    * Exported from MasterCook *

    Citrus-Glazed Pork

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories : Cooking Light 1994 Meats


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 (8-ounce) pork tenderloin
    1/4 teaspoon coarsely ground pepper
    1/3 cup orange marmalade
    2 tablespoons chopped fresh mint
    2 tablespoons low-sodium soy sauce
    2 cloves garlic -- minced
    Vegetable cooking spray
    Fresh mint sprigs -- (optional)

    Trim fat from tenderloin.

    Cut horizontally into 2 (4-ounce) pieces. Cut a lengthwise slit down the center of each piece of tenderloin two thirds of the way through the meat. Flatten each piece of tenderloin, and sprinkle with coarsely ground pepper.

    Combine marmalade and next 3 ingredients in a small bowl, and stir well. Brush marmalade mixture evenly over tenderloin, reserving remaining marmalade mixture.

    Coat grill rack with cooking spray, and place on grill over medium-hot coals.

    Place tenderloins on grill rack, and cook 8 minutes on each side or until thermometer registers 160 degrees, basting frequently with reserved marmalade mixture.

    Place remaining marmalade mixture in a saucepan over medium heat, and cook 1 minute.

    (serving size: 3 ounces pork)

    Source:
    "Cooking Light, Jul/Aug 1994, page 100"
    Copyright:
    "Cooking Light"

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

    Per Serving (excluding unknown items): 284 Calories; 4g Fat (12.2% calories from fat); 25g Protein; 39g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 689mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 2 1/2 Other Carbohydrates.

    Serving Ideas : Garnish with mint sprigs, if desired.

    NOTES : Drizzle warm mixture over pork.
    Nutr. Assoc. : 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Pork with Orange-Mustard Sauce

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Cooking Light 1995 Meats


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup low-salt chicken broth
    1 cup Gewurztraminer, or other white wine
    1 tablespoon orange marmalade
    1 teaspoon Dijon mustard
    1/4 teaspoon cornstarch
    2 (1/2-pound) pork tenderloins
    1/4 teaspoon salt
    1/4 teaspoon white pepper
    1 teaspoon olive oil
    Vegetable cooking spray

    Combine broth and wine in a large nonstick skillet; cook 10 minutes over high heat or until liquid is reduced to 2/3 cup. Combine marmalade, mustard, and cornstarch; stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly.

    Pour mixture into a bowl; set aside, and keep warm.

    Trim fat from tenderloins; sprinkle with salt and pepper.

    Heat olive oil in skillet coated with cooking spray over medium heat until hot. Add pork; cook 30 minutes or until a meat thermometer inserted in thickest part of pork registers 160 degrees, turning pork every 10 minutes.

    (serving size: 3 ounces pork and 2 tablespoons sauce)

    Source:
    "Cooking Light, Jan/Feb 1995, page 78"
    Copyright:
    "Cooking Light"

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

    Per Serving (excluding unknown items): 208 Calories; 6g Fat (29.0% calories from fat); 27g Protein; 5g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 221mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.

    Serving Ideas : Serve pork with sauce.

    NOTES : This is a fairly sweet dish with sharp citrus notes, so a spicy Alsatian Gewurztraminer or German Kabinett-quality Riesling is definitely the best choice.
    To serve, cut into 1/4-inch-thick slices.
    Nutr. Assoc. : 0 1638 0 0 0 1169 0 0 0 0


    * Exported from MasterCook *

    Orange-Chive Bubble Buns

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : August ?97 Breads


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 cup orange marmalade (at room temperature)
    1 teaspoon freeze-dried chives
    1 (4.5-ounce) can refrigerated buttermilk biscuits
    Cooking spray

    Preheat oven to 400º.

    Combine marmalade and chives; set aside. Separate biscuits; cut each into 4 pieces. Add biscuit pieces to marmalade mixture; toss. Place 6 biscuit pieces into each of 4 muffin cups coated with cooking spray. Bake at 400º for 13 minutes or until golden. Remove from cups; serve warm.

    Serving Size: 1 bun

    Source:
    "Cooking Light, August 1997, p.112"
    Copyright:
    "Cooking Light"
    T(Baking Time):
    "0:13"

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

    Per Serving (excluding unknown items): 151 Calories; 4g Fat (24.9% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 364mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1 Fat; 1 Other Carbohydrates.


    Nutr. Assoc. : 4306 2628 450 2130706543


    * Exported from MasterCook *

    Orange-Ginger Chicken

    Recipe By :
    Serving Size : 4 Preparation Time :0:05
    Categories : June '97 Main Dish
    Poultry

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 teaspoon dark sesame oil
    1/2 teaspoon chili oil
    4 (4-ounce) skinned, boned chicken breast halves
    1/2 cup orange marmalade
    3 tablespoons low-sodium soy sauce
    1 tablespoon minced peeled fresh ginger
    1 tablespoon water
    2 garlic cloves -- minced

    Heat oils in a nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until chicken is done. Add marmalade and remaining ingredients; cook 2 minutes or until thick and bubbly. Remove from heat.



    Source:
    "Cooking Light, June 1997, p.164"
    Copyright:
    "Cooking Light"
    T(Cooking Time):
    "0:15"

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

    Per Serving (excluding unknown items): 245 Calories; 3g Fat (9.6% calories from fat); 27g Protein; 29g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 550mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 2 Other Carbohydrates.


    Nutr. Assoc. : 0 2614 26039 0 0 26086 0 0


    * Exported from MasterCook *

    Orange-Scented Roasted Root Vegetables

    Recipe By :
    Serving Size : 7 Preparation Time :0:00
    Categories : Nov/ Dec '97 Vegetables


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 cups (1-inch) cubed peeled sweet potato
    3 cups (1-inch) cubed peeled rutabaga
    2 cups (1-inch) sliced parsnip
    1 tablespoon vegetable oil
    2 medium onions -- each cut into 8 wedges
    Cooking spray
    1/3 cup packed brown sugar
    2 tablespoons orange marmalade
    2 tablespoons lemon juice
    1 tablespoon sweet honey mustard
    1/4 teaspoon salt
    1/8 teaspoon ground red pepper
    Dash ground nutmeg

    Preheat oven to 400º.

    Combine first 5 ingredients in a bowl; toss. Arrange vegetables in a single layer in a shallow roasting pan coated with cooking spray. Bake at 400º for 45 minutes; stir twice.

    Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 1 minute. Pour over vegetables; toss gently. Bake an additional 15 minutes or until vegetables are tender.

    Serving Size: 1 cup

    Description:
    "This no-fuss side dish roasts while you're tending to the rest of the
    meal."
    Source:
    "Cooking Light, November/December 1997, p.261"
    Copyright:
    "Cooking Light"

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

    Per Serving (excluding unknown items): 218 Calories; 3g Fat (10.3% calories from fat); 3g Protein; 48g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.


    Nutr. Assoc. : 5212 1292 4979 0 3465 0 0 0 0 20015 0 0 0


    * Exported from MasterCook *

    Herb-Orange Pork Tenderloin

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Main Dishes Nov '98


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 teaspoons ground cumin
    1 teaspoon dried thyme
    1 teaspoon dried rubbed sage
    1 teaspoon ground cinnamon
    1/4 teaspoon garlic powder
    1/4 teaspoon salt
    2 (1-pound) pork tenderloins
    1/4 cup orange marmalade
    Cooking Spray

    Preheat oven to 425º.

    Combine the first 6 ingredients in a shallow dish. Trim the fat from pork. Brush pork with orange marmalade, and roll each tenderloin in spice mixture. Place the pork on a broiler pan coated with cooking spray. Insert a meat thermometer into the thickest part of pork. Bake pork at 450º for 25 minutes or until the thermometer registers 160º (slightly pink). Cover pork and let stand 10 minutes before slicing.

    (serving size: 3 ounces)

    Source:
    "Cooking Light, November 1998, p.148"
    Copyright:
    "Cooking Light"

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

    Per Serving (excluding unknown items): 164 Calories; 4g Fat (22.4% calories from fat); 24g Protein; 7g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 130mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.


    Nutr. Assoc. : 0 0 3154 0 0 0 1169 0 5440b

  7. #7
    I was also going to suggest the Heath Bar-Marmalade Crumb Cake. It's really good!

  8. #8
    Join Date
    Nov 2000
    Location
    West Palm Beach, FL
    Posts
    1,470
    stir fry some broccoli with ginger and garlic...then add some soy sauce and marmalade and cook until the sauce is smooth! yum!
    marisa

  9. #9
    Join Date
    Apr 2001
    Location
    Washington, DC
    Posts
    218
    I just saved this from Epicurious, it looks delicious and was highly rated on the website. Haven't tried it, but will soon.

    GINGER MARMALADE CHICKEN SALAD

    This lively salad is from Jorge Navarro, the chef-owner of Café Navarro, a cozy, Caribbean-style spot in Eugene, Oregon.

    4 skinless boneless chicken breast halves
    1/3 cup orange marmalade
    2 tablespoons minced peeled fresh ginger
    2 garlic clove, minced
    1 teaspoon Dijon mustard


    1 tablespoon olive oil (preferably extra-virgin)
    1/2 cup roasted red bell peppers from jar, cut into strips, 1 tablespoon liquid reserved
    5 teaspoons red wine vinegar
    8 cups mixed salad greens
    4 thin red onion slices, separated into rings

    Place chicken on plate. Season with salt and pepper. Mix marmalade, ginger, garlic and mustard in bowl. Spoon 1/4 cup marmalade mixture over chicken and turn to coat. Chill chicken and remaining marmalade mixture separately overnight.

    Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through, about 5 minutes per side. Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips.

    Whisk oil, reserved liquid from peppers and vinegar in large bowl. Season with salt and pepper. Add salad greens, pepper strips and chicken; toss to coat. Top salad with onions.

    Serves 4.

    Bon Appétit
    September 1995


    Link to the recipe from Epicurious: http://www.epicurious.com/run/recipe...id=true&id=710

  10. #10
    I saw this recipe on the GMA website. Sounds pretty good to me.


    Spiced Orange Marmalade Flank
    Steak
    Rocco DiSpirito, May 2002


    Ready to fire up the grill for the
    Memorial Day holiday? Chef Rocco
    DiSpirito has a great recipe that will
    add some sizzle to your steaks
    before they even hit the grill.



    Veggie lovers will want to try the grilled
    vegetable recipe, below. And click here for
    Rocco's Summer Salads.

    Ingredients for Marinated Steak:

    * One 12-ounce jar orange marmalade, English
    if possible
    * 1/2 cup red wine vinegar
    * 1 tablespoon chili powder
    * 2 tablespoons A1 steak sauce
    * 1/2 cup ketchup
    * 2 tablespoons Dijon mustard
    * 1 tablespoon Worcestershire sauce
    * 3 pounds flank steak
    * Salt and freshly ground pepper, to taste


    Directions:

    1. In a large bowl, combine all ingredients except the steak and the salt
    and pepper. Whisk to combine. Set aside 1 cup of the marinade. Add the
    steak to the remaining marinade and coat well. Cover and refrigerate
    overnight.

    2. In a small saucepan, boil the reserved marinade for 5 minutes, or until
    thickened to a glaze consistency.

    3. Preheat a grill. When it is too hot to hold your hand six inches above
    the grill for more than 5 seconds, it's ready. Remove the steak from the
    marinade and season both sides with salt and pepper. Grill until medium
    rare to medium, about 4 minutes on each side. Let the steak rest for 5
    minutes.

    4. To serve, brush the reserved marinade over the steak and cut against
    the grain into thin slices.

    Serve warm.

    Serves 6.
    Jennifer


    And in the end it's not the years in your life that count. It's the life in your years.
    --Abraham Lincoln

    Write it on your heart that everyday is the best day of the year.
    --Emerson

  11. #11
    Join Date
    Oct 2000
    Location
    Lewiston ID
    Posts
    1,675
    Mmmmm. These all look so yummy. I don't have anything to add except to say the Pork with Curried Orange Sauce is excellent. The curry taste is not pronounced, and the horseradish gives it a nice zip.
    Susan

    So many books--So little time.

  12. #12
    Join Date
    Nov 2001
    Location
    Danvers, MA
    Posts
    6,925
    wow thanks! I've copied them all and emailed them home for entry to MasterCook. I never knew you could do so much with orange marmalade!

    Now I'll have to buy more!

    Loren
    The term "working mother" is redundant.

  13. #13
    Join Date
    Jul 2001
    Location
    Rochester, NY
    Posts
    458
    I know i am late to reply, but I love to make a blueberry pie with a gingersnap-crumb crust. Spread a thin layer of orange marmalade on the crust before you add the blueberry filling. Yum!

  14. #14
    Join Date
    Jul 2000
    Location
    Scottsdale, AZ
    Posts
    1,279
    My favorite place to have breakfast, Mimi's Cafe, serves the most incredible dish called Pain Perdu. It's french toast stuffed with cream cheese and orange marmalade. I don't have the recipe (and believe me, I've tried to get it!) but it shouldn't be hard to recreate, and it is out of this world.

  15. #15
    Join Date
    Aug 2000
    Location
    Houston, TX
    Posts
    2,365
    I can vouch for the GMA recipie posted by JJSooner. I made the marinade, which is basically a nice bbq sauce. Dumped the 2 pieces of flank steak in it on Sunday afternoon and cooked it on Monday afternoon for friends who were coming home after a long Memorial weekend trip. Served it with cornonthecob and asparagus with browned butter sauce and the chocolate silk pie.

    The meat was GREAT. The asparagus was YUM. The pie was way too sweet for me.

    Amy

  16. #16
    Join Date
    Nov 2001
    Location
    Danvers, MA
    Posts
    6,925
    Originally posted by Nirak
    I know i am late to reply, but I love to make a blueberry pie with a gingersnap-crumb crust. Spread a thin layer of orange marmalade on the crust before you add the blueberry filling. Yum!
    Nirak - if you see this, could you post your recipe? This sounds awesome!

    Loren
    The term "working mother" is redundant.

  17. #17
    Join Date
    Aug 2001
    Location
    Marietta, Ga
    Posts
    7,693
    I want to second the Pork with Curried Orange Sauce.

    That's a repeater in my house. Yummy and easy!

    But then again, I like to eat marmalade on toast too!

    Leigh
    "Mommy, Can we Please, Please, Please have spinach for dinner?" DD2(age 6)

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