Soften gelatin in 3/4 cup of cold water. Bring remaining water to boil and add geltatin mixture. Mix well. Stir in 3/4 cup sugar, orange and lemon rinds, juice and vanilla. Chill until mixture begins to thicken. Add salt to egg whites until stand up in soft peaks. Beat in remaining sugar. Fold into mixture with whipped cream. Turn into greased 6 cip mold and chill. To serve, unmold on serving platter and garnish.
Melt butter in baking pan or skillet. Add celery and onions and saute till tender. Stir in rice and continue cooking till rice is golden brown. Blend in chicken broth and orange juice. Heat to boiling. Stir in raisins, orange peel and salt. Cover with tight lid and foil. Bake at 350 F for 35 minutes.
Place chicken pieces skin side down in a large mixing bowl. Pour sauce over chicken pieces and rotate to coat completely.
Cover bowl and marinate in refrigerator for several hours ( or better yet overnight). Remove chicken from sauce and place skin down on rack in pan. ( Line bottom of pan with foil to catch drippings) Baste with sauce. Bake in 410 F oven for 30 minutes. Turn chicken and baste with remaining sauce. Bake 30 minutes more ( or till done). If chicken browns too fast, cover with foil.
Combine buttermilk, egg, biscuit mix and sugar, beat one minute to blend thoroughly. Gently stir in cheese, olives and walnuts. Spoon into well buttered pan 9 x 5 x . Bake in 350 F oven 50 to 55 minutes. (A crack should appear on top of the loaf). Cool five minutes before removing from pan. Continue cooling on wire rack. Wrap unused portion ; store in refrigerator or freezer.
Preheat oven to 425 degrees. Prepare favorite pie pasty and set aside.
Crush macraroons and place in bottom of an 8 inch pie plate. Peel , halve and remove stones from the California Peaches. In a small bowl, combine brown sugar. walnuts and syrup mixing thoroughly. Place a heaping teaspoon of the brown sugar mixture in six peach halves. Gently press the other halves on top of stuffed Peach halves. Arrange in pie plate. Roll out pastry and place on top of the peaches. Bake in preheated oven for 20 minutes ( or until pastry is lightly browned). Serve with nutmeg sauce.
saute celery, onions, pepper and garlic in oil , until transparent. Add chili powder , oregano, cilantro and cook for 2 minutes
Add water and let it come to a boil. Add all other ingredients , except cornstarch and diced California avacado. Cook for 25 minutes on a low simmer. Thicken soup with cornstarch , dissolved in warm water. Simmer 5 minutes more.
Mix almonds, oats , coconut and wheat germ. Combine oil and honey and work liquid into oat mixture (using fingers to remove lumps). Turn into large shallow pan.
Bake 30 minutes at 350 degrees F, stirring every 10 minutes before browning. Cool stirring occasionally , to break up any lumps in the granola mixture. Store in airtight containers.
Makes approx 2 pounds of California style Almond Granola.
in blender , puree parsley sprigs ( packed ) with green chili. chopped onion , salt and sour cream . Turn into saucepan. Stir in almonds . Heat thoroughly ( bit do not boil).
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2 Eggs
2 tablespoons Water
1/3 teaspoon Thyme
3 oz. Cream Cheese
2 tablespoons Butter
Beat eggs with water and thyme. Cube cream cheese and stir into egg mixture. Heat butter in skillet til bubbly: pour in mixture. Lift omelet pan so that uncooked portion flows through bottom of frypan and cooks. Slide omelet onot heated platter and fold. Pour almond sauce over omelet.
3 Cups cooked regular White Rice ( or one cup raw)
2 cups flaked Salmon ( 1 lb can drained)
1/2 cup Corn Flake Crumbs
Combine sour cream with seasonings. Add rice and salmon. Chill several hours. Use about 1/3 cup of the chilled mixture at a time to form egg shaped or cone-shaped croquettes. Roll in crumbs. Place in shallow buttered baking dish and bake in 450 F oven 20 minutes or until lightly browned.
Combine buttermilk, egg, biscuit mix and sugar, beat one minute to blend thoroughly. Gently stir in cheese, olives and walnuts. Spoon into well buttered pan 9 x 5 x . Bake in 350 F oven 50 to 55 minutes. (A crack should appear on top of the loaf). Cool five minutes before removing from pan. Continue cooling on wire rack. Wrap unused portion ; store in refrigerator or freezer.
Preheat oven to 425 degrees. Prepare favorite pie pasty and set aside.
Crush macraroons and place in bottom of an 8 inch pie plate. Peel , halve and remove stones from the California Peaches. In a small bowl, combine brown sugar. walnuts and syrup mixing thoroughly. Place a heaping teaspoon of the brown sugar mixture in six peach halves. Gently press the other halves on top of stuffed Peach halves. Arrange in pie plate. Roll out pastry and place on top of the peaches. Bake in preheated oven for 20 minutes ( or until pastry is lightly browned). Serve with nutmeg sauce.
