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Cranberry Relish
CRANBERRY RELISH BADCOCK CALENDAR 1992
1 package fresh cranberries
2 oranges
1 cup chopped pecans
1½ cups sugar
1 package raspberry jello, 3 oz.
Chop up cranberries and oranges (with peeling
on) in food processor. Add pecans and sugar.
Cook jello according to the directions using
less water. Add jello to mixture and stir
well. Refrigerate overnight.
This makes a wonderful side dish with turkey.
You can use a jello mold or a long baking dish.
Serves 8.
Card 1 Back: blank
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# Cranberry Relish
*Badcock Calendar — 1992*
*Serves 8*
## Ingredients
- 1 package fresh cranberries
- 2 oranges
- 1 cup chopped pecans
- 1 1/2 cups sugar
- 1 package (3 oz.) raspberry Jell-O
## Instructions
1. Chop cranberries and oranges (with peel on) in a food processor.
2. Add pecans and sugar; stir to combine.
3. Cook Jell-O according to package directions, using less water than called for.
4. Add the prepared Jell-O to the cranberry mixture and stir well.
5. Pour into a Jell-O mold or a long baking dish.
6. Refrigerate overnight before serving.
## Editor's Notes
- **"less water"** — The card does not specify exactly how much less water to use when preparing the Jell-O. This is a common technique to produce a firmer set; reducing the cold water by approximately 1/4 to 1/2 cup is typical, but no precise amount is given. The instruction is left as stated on the card.
- **"Badcock Calendar 1992"** — This refers to Badcock Home Furniture & More, a furniture retailer known for distributing promotional calendars containing recipes. -
Frozen Cocktail Mixture
Frozen Cocktail Mixture
Juice of 3 oranges and 3 lemons
2 mashed bananas
Boil together 3 cups sugar and
3 cups water. Pour over fruit
mixture and freeze.
Put in cocktails dishes or fruit
cups and pour gingerale or 7 Up
over it to serve.
Card 1 Back: blank
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# Frozen Cocktail Mixture
## Ingredients
- Juice of 3 oranges
- Juice of 3 lemons
- 2 mashed bananas
- 3 cups sugar
- 3 cups water
- Ginger ale or 7 Up (to serve)
## Instructions
1. Combine juice of 3 oranges and 3 lemons with 2 mashed bananas in a bowl.
2. Boil together 3 cups sugar and 3 cups water to make a simple syrup.
3. Pour the hot syrup over the fruit mixture.
4. Freeze until solid.
5. To serve, place scoops into cocktail dishes or fruit cups and pour ginger ale or 7 Up over the top. -
Spiced Orange Chicken
Spiced Orange Chicken
3 tblsp all purp. flour In paper bag combine flour, salt
1 tsp salt cinnamon, cloves and dash of
1/4 tsp ground cinnamon pepper, add a few pieces of
1/4 tsp ground cloves chicken at a time and shake. In
2-2½ lb broiler cut up large skillet melt buttor or marg
2 tblsp shortening Add chicken and brown slowly till
2 tblsp margarine golden-20 min. Pare and section
4 oranges oranges, reserve juice; add enuf
1 tblsp brown sugar water to juice to measure ½ cup
1 tblsp soy sauce Stir in brown sugar and soy.
Drain fat; add juice mix; cover;
simmer 2-3 min more. Transfer
chicken and oranges to serving platter. Remove excess fat
from pan juices. Spoon juices over chicken--makes 4 serve.
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# Spiced Orange Chicken
*Makes 4 servings*
## Ingredients
- 3 Tbsp all-purpose flour
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- Dash of pepper
- 2–2 1/2 lb broiler chicken, cut up
- 2 Tbsp shortening
- 2 Tbsp margarine
- 4 oranges
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
## Instructions
1. In a paper bag, combine flour, salt, cinnamon, cloves, and a dash of pepper.
2. Add a few pieces of chicken at a time to the bag and shake to coat.
3. In a large skillet, melt shortening and margarine together.
4. Add chicken and brown slowly until golden, about 20 minutes.
5. Pare and section the oranges, reserving the juice. Add enough water to the reserved juice to measure 1/2 cup.
6. Stir brown sugar and soy sauce into the juice mixture.
7. Drain fat from the skillet; add the juice mixture; cover and simmer 2–3 minutes more.
8. Transfer chicken and orange sections to a serving platter.
9. Remove excess fat from the pan juices. Spoon pan juices over the chicken and serve. -
Min's Marmalade
Min's Marmalade (C. Kolar, July '90)
1 doz. peaches or 8 c. crushed; approx. 3#
makes
3 oranges 18-19 cups
1 lemon jam
sugar
Skin peaches; crush Squeeze lemon & oranges,
grind rind of lemon + 2 orang. Measure all pulp.
put in kettle w/ equal amt. of sugar. Bring t
boil; simmer about 35 min. till clear. Add 1 cup
blanched & shredded almonds or walnuts.
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# Min's Marmalade
*Recipe from the kitchen of C. Kolar — July 1990*
*Makes 18–19 cups jam*
## Ingredients
- 1 dozen peaches (or 8 cups crushed; approx. 3 lb.)
- 3 oranges
- 1 lemon
- Sugar (equal amount to measured pulp)
- 1 cup blanched & shredded almonds or walnuts
## Instructions
1. Skin peaches and crush them.
2. Squeeze the lemon and oranges.
3. Grind the rind of the lemon and 2 of the oranges.
4. Measure all pulp combined.
5. Put in a kettle with an equal amount of sugar.
6. Bring to a boil; simmer about 35 minutes until clear.
7. Add 1 cup blanched and shredded almonds or walnuts. -
Rhubarb & Pineapple Marmalade
Rhubarb & Pineapple
Marmalade.
10c Rhubarb 1c Pineapple
diced
10c sugar
3 or 4 oranges &
the grated rind of one
cut Rhubarb add sugar
and let stand to nite
Back:
in morning boil 40 min.
---
# Rhubarb & Pineapple Marmalade
## Ingredients
- 10 c rhubarb
- 1 c pineapple, diced
- 10 c sugar
- 3 or 4 oranges
- Grated rind of 1 orange
## Instructions
1. Cut rhubarb and add sugar; let stand overnight.
2. In the morning, boil 40 minutes. -
New York Salad
New York Salad
4 slices pineapple
½ cup celery
½ cup nuts chopped
2 Sunkist oranges
Cream mayonnaise
Lettuce
Arrange slices of pineapple on
nests of lettuce leaves. Cut cel-
ery in slender strips, one and one-
half inches long, and mix with
nut meats. Pile in center of pine-
apple and garnish with four sec-
tions of Sunkist orange, free from
membrane, laid symmetrically on
pineapple. Pass dressing sepa-
rately.
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# New York Salad
## Ingredients
- 4 slices pineapple
- 1/2 cup celery
- 1/2 cup nuts, chopped
- 2 Sunkist oranges
- Cream mayonnaise
- Lettuce
## Instructions
1. Arrange slices of pineapple on nests of lettuce leaves.
2. Cut celery in slender strips, one and one-half inches long, and mix with nut meats.
3. Pile the celery and nut mixture in the center of the pineapple.
4. Garnish with four sections of Sunkist orange, free from membrane, laid symmetrically on pineapple.
5. Pass dressing separately. -
Orange Peanut Salad
Orange Peanut Salad
1 banana 1/2 cup peanuts
2 Sunkist oranges Lettuce
French dressing
Remove skin from banana;
scrape, and cut in quarters,
(lengthwise), and thirds (cross-
wise), and roll in peanuts, finely
chopped. Pare oranges, cut in
slices (crosswise); stamp out
center, and insert a piece of
banana through each slice. Ar-
range on bed of lettuce, and
serve with French dressing.
You will probably never again use vinegar
in dressings once you try the "witching drop
of lemon juice." Practically all famous chefs
have discarded vinegar because lemon juice
gives a more exquisite flavor. Learn for your-
self what these chefs have proved. Send now
for the recipes.
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# Orange Peanut Salad
## Ingredients
- 1 banana
- 2 Sunkist oranges
- 1/2 cup peanuts, finely chopped
- Lettuce
- French dressing
## Instructions
1. Remove skin from banana; scrape, and cut in quarters lengthwise, then into thirds crosswise.
2. Roll the banana pieces in finely chopped peanuts.
3. Pare the oranges and cut crosswise into slices.
4. Stamp out the center of each orange slice and insert a piece of banana through each slice.
5. Arrange on a bed of lettuce and serve with French dressing. -
Orange Salads
Orange Salads
ORANGES AND COCOANUT ORANGES AND BANANAS ORANGES AND DATES
ORANGES AND APPLE ORANGES ON LETTUCE ORANGES AND PINEAPPLE
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---
# Orange Salads
## Ingredients
### Oranges and Cocoanut
*(no ingredients listed)*
### Oranges and Bananas
*(no ingredients listed)*
### Oranges and Dates
*(no ingredients listed)*
### Oranges and Apple
*(no ingredients listed)*
### Oranges on Lettuce
*(no ingredients listed)*
### Oranges and Pineapple
*(no ingredients listed)*
## Instructions
*(No instructions provided — this card is an illustrated reference card depicting six orange salad presentations by name only.)* -
Pear Conserve
Pear Conserve (from Gladys)
6 lbs. pears
1 can crushed pineapple
2 oranges sliced with peels
8 c. sugar
Combine & let stand overnite. Simmer
until desired thickness. Before
removing from heat, add 1 pint
or 1 c. Marachino Cherries
(over)
Back:
Add an apple to encourage
jellying. Does not sheath
off spoon unless boiled for hours
& is then too thick. It would be
better if not so stiff —
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# Pear Conserve
*From Gladys*
## Ingredients
- 6 lbs. pears
- 1 can crushed pineapple
- 2 oranges, sliced with peels
- 8 cups sugar
- 1 pint or 1 cup maraschino cherries
- 1 apple (to encourage jellying)
## Instructions
1. Combine pears, pineapple, oranges, and sugar and let stand overnight.
2. Simmer until desired thickness.
3. Before removing from heat, add 1 pint or 1 cup maraschino cherries.
4. Add an apple to encourage jellying.
5. Note: Does not sheet off spoon unless boiled for hours, and is then too thick. It would be better if not so stiff. -
Orange Marmalade / Orange and Lemon Marmalade
Orange Marmalade
6 Sunkist oranges
1 Sunkist lemon
11 cups cold water
7 cups sugar
Peel oranges, removing all white skin, and
slice thin. Slice lemon with rind on; cover
oranges and lemon with cold water; let stand
24 hours. Then boil 3 hours; add sugar, and
let boil 1 hour. Pour into glasses; cool, and
cover. This recipe makes 9 glasses of mar-
malade.
Orange and Lemon
Marmalade
Use 3 Sunkist oranges, 2 Sunkist Lemons, 5 cups
sugar, 5 cups water. Wipe fruit, and cut, crosswise,
in as thin slices as possible, removing seeds. Put into
preserving kettle, add water, and let stand 36 hours.
Place on range, bring to boiling point, and let boil
(not simmer) 2 hours. Add sugar, and boil 1 hour.
Turn into sterile glasses, let stand until firm, and cover
with melted paraffin.
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# Orange Marmalade
## Ingredients
- 6 Sunkist oranges
- 1 Sunkist lemon
- 11 cups cold water
- 7 cups sugar
## Instructions
1. Peel oranges, removing all white skin, and slice thin.
2. Slice lemon with rind on.
3. Cover oranges and lemon with cold water; let stand 24 hours.
4. Boil 3 hours; add sugar, and let boil 1 hour.
5. Pour into glasses; cool, and cover.
6. This recipe makes 9 glasses of marmalade.
# Orange and Lemon Marmalade
## Ingredients
- 3 Sunkist oranges
- 2 Sunkist lemons
- 5 cups sugar
- 5 cups water
## Instructions
1. Wipe fruit and cut crosswise in as thin slices as possible, removing seeds.
2. Put into preserving kettle, add water, and let stand 36 hours.
3. Place on range, bring to boiling point, and let boil (not simmer) 2 hours.
4. Add sugar and boil 1 hour.
5. Turn into sterile glasses, let stand until firm, and cover with melted paraffin. -
Sunkist Orangeade
Sunkist Orangeade
Juice of 4 Sunkist oranges
Rind of 1 Sunkist orange
Juice of 1 Sunkist lemon
1⁄3 cup sugar
2 pints water
Boil peel with one-half pint
water and sugar for five minutes.
To extracted orange juice, add
strained syrup and remainder of
water. Serve with crushed ice
and garnish with wedge-shaped
pieces of sliced orange. (6 large
glasses.)
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# Sunkist Orangeade
## Ingredients
- Juice of 4 Sunkist oranges
- Rind of 1 Sunkist orange
- Juice of 1 Sunkist lemon
- 1/3 cup sugar
- 2 pints water
## Instructions
1. Boil peel with one-half pint water and sugar for five minutes.
2. To extracted orange juice, add strained syrup and remainder of water.
3. Serve with crushed ice and garnish with wedge-shaped pieces of sliced orange.
Makes 6 large glasses.