1 package (6 ounces) semi-sweet chocolate pieces 1 tablespoon butter or margerine 1/2 cup marshmallow cream 2 teaspoons fresh grated orange peel 2 tablespoons fresh squeezed orange juice In a small saucepan, melt chocolate pieces and butter over low heat. Add remaining ingredients, stirring until smooth. Makes about 3/4 cup sauce.
				1/2 (10 oz.) package fresh spinach, stems removed 1 orange, peeled and sectioned 1/4 cup sliced almonds 2 tablespoons cider vinegar 1-1/2 tablespoons orange juice 1-1/2 tablespoons olive oil 1-1/2 tablespoons honey Combine spinach, orange sections and almonds in a large serving bowl. Bring vinegar and remaining ingredients to a boil in a small saucepan over medium heat. Pour over spinach mixture and toss, serve immediately. Makes 2 servings.
					8 medium navel oranges 1 (8 oz.) can crushed pineapple, drained 1/2 cup flaked coconut 1 cup whipping cream 2 tablespoons powdered sugar Maraschino cherries Peel and section oranges over a bowl, saving any juice. Mix orange sections, juice, pineapple and coconut. Cover and chill 8 hours. Beat whipping cream until foamy, gradually add powdered sugar, beating until soft peaks form. Spoon fruit into individual dishes, top each with whipped cream and a cherry. Yield, 4 to 6 servings.
					Variations of this salad are often served on Christmas Eve in both old and New Mexico. 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 7 tablespoons olive oil 1 jalapeño chili, seeded, minced 2 teaspoons chopped fresh rosemary or 1 teaspoon dried, crumbed 4 navel oranges 2 pink grapefruit 1 head red leaf lettuce or Boston lettuce 3 avocados, peeled, pitted, sliced 1/4 cup pine nuts, toasted pomegranatae seeds (optional) 1 small red onion, thinly sliced, rings separated Combine lemon juice with mustard in a small bowl. Gradually whisk in oil. Mix in chili and rosemary. Season with salt and pepper. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut all peel and white pith from oranges and grapefruit. Slice oranges into rounds. Cut grapefruit into half lengthwise, then slice crosswise into half rounds. Line platter with lettuce. Arrange orange slices in center of platter, overlapping slices. Arrange grapefruit slices around oranges, overlapping slices. (Can be made 4 hours ahead. Cover and chill.) Arrange avocado slices around grapefruit, overlapping slices. Top with nuts and pomegranate seeds, if desired. Arrange onions over all. Drizzle dressing over. Serves 6. from Bon Appétit December 1992
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