Avocado-Orange Salad 2 ripe avocados Lemon or lime juice 2 oranges lettuce or other greens in bite size pieces Lime Poppy seed Dressing � c lime juice � c honey � c salad oil 1 tsp. poppy seed Combine and whisk dressing ingredients until well mixed. Peel and slice avocados and sprinkle with lemon or lime juice to prevent darkening. Peel oranges and slice. Arrange avocado and oranges slices on individual plates on a bed of lettuce or greens and spoon dressing over top. Serves 4 or 5. |
Oven French Toast This recipe can be made in advance and refrigerated over night 3 tbs. margarine or butter, melted 1/3 c. orange juice 2 tbs. honey 3 eggs 8 slices French bread, each 1 inch thick Pour margarine in jelly roll pan, 15x10x1 inch. Beat orange juice, honey and eggs with a whisk or fork until foamy. Dip bread into egg mixture; place on pan. Drizzle any remaining egg mixture over bread. Cover and refrigerate no longer than 24 hours. Heat oven to 450 degrees. Bake uncovered until bottoms are golden brown, about 10 minutes; turn bread. Bake until bottoms are golden brown, 6 to 8 minutes longer. Serve with maple syrup if desired. |
| Favorite Recipes for Spring |
Easy Rhubarb Cake 1/2 cup shortening or butter 1 1/2 cup sugar 1 egg 1/2 t. salt 1 t. salt 1 t. baking soda 1 cup buttermilk (or 1 cup milk and 1 tbs. vinegar) 2 cups flour 3 cups rhubarb, cut up Topping 1 t. cinnamon 1/2 cup sugar 1/2 cups nuts Cream shortening and sugar until fluffy. Add egg and salt. Add flour and milk alternately. Add rhubarb. Put in a greased 9"x13" pan and sprinkle with topping mixture. Bake at 350 degrees for 55 to 60 minutes. |