1 cup plus 3 tablespoons orange juice
6 tablespoons dried cranberries
3-1/2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
6 cups mixed baby greens
3 oranges, peel and white pith removed, segmented
3/4 cups pecans, toasted
Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well, discard soaking juice.
Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl, toss with remaining dressing. Top salads with orange segments and pecans.
3 or 4 fresh Satsuma mandarin oranges, peeled and sectioned
1 can (16 oz.) peaches, drained
1 can (16 oz.) cherry pie filling
2-3 bananas, sliced
1 can (15 oz.) vanilla pudding
1 qt. fresh strawberries, sliced
1 1/2 cups heavy dairy cream, whipped
Layer in order given and serve in a glass pedestal bowl. Can also be layered in 6-8 individual sherbet glasses.
2 tablespoons cornstarch
3/4 cup fresh squeezed Satsuma mandarin juice
1/2 cup water
1 tablespoon fresh squeezed lemon juice
2 teaspoons fresh grated Satsuma mandarin peel
2 medium Satsuma mandarins, peeled, segmented, seeded
1/2 cup walnut halves
Vanilla ice cream, pound cake, or vanilla pudding.
In saucepan, combine sugar and cornstarch. Gradually stir in mandarin juice, water, and lemon juice. Cook over medium heat; stirring until thickened. Add mandarin peel, mandarin segments and walnuts. Serve over ice cream, pound cake, or vanilla pudding.
Makes about 2 1/2 cups.