FAVO

FORWARD ....... .
Florida is not only blessed with an abundance of the finest citrus in the world; but also
with professional chefs who know how to prepare oranges and grapefruit in a variety of
of appetizing dishes. In this book we present a collection of the favorite citrus recipes
of many of the most talented chefs in the country, dishes that are featured by d istin
guished restaurants located in a great many of the state's most popular resort and
tourist areas. Many of these recipes call for quantities which are too large for the
average home. To reduce amounts of various ingredients for smaller servings, refer to
table of equivalnts printed on page 34.
The Florida Citrus Commission acknowledges with deep appreciation the contributions
made to this publication by:
Bertha Hahn, Food Editor" Miami Daily News, Miami, Florida
Florida Power and Light Co., Home Service Representatives, Miami. Florida.
Grace Barr, Food Editor, Olando Sentinel, Orlando, Florida
Ann McDuffie, Food Editor, Tampa Tribune, Tampa, Florida
2
Hal Gardner. Editor
FLORIDA DEPARTMENT OF CITRUS LAKELAND, FLORIDA
NAMCEH
1MTEHMAT1CMAL 1MM
CA\EEVAY 1MM
EtEHATCM 1MM
ETATLEH t1LTCM
EEACtCCNEEH
CAHELEEE MA1CATCH
E\CCAEEH
A2\HE T1LEE
T1LEE
LE CtATEA\
EHAtNA CtEZ EH\CtEZ
tCL1LAY 1MME
HCEEHT NEYEH NCTCH 1MM
F1CCAL1LLY
C1TH\E CL\E
FCXF1HE 1 M
CtALET E\ZAMME
t1CtLAMLEH
EATt CLJE
CCEAM CH1LL
ETATLEH t1LTCM
CA\T CCEAM N1LE
NA1 YA1
CHE1CtTCM.E
EtEHATCI tCTEL
EEACt CL\E tCTEL H11EHA CC\MTHY CL\E
S\HF CL\E
FLAMTAT1CM CATT1
EAETEHI ETEANEt1F L1MEE L1FLCNAT
tCL1LAY 1MM
ICHTtVEET CH1EMT A1HL
L\FCMT FLA2A tCTE1
LEA\ LLE tCTEL
EEA 1EV tCTEL
CAH1LLCM tCTEL
ELEM HCC tCTE1
YEY E1ECYM1tCTEL JCCYEY CL\E
FC!3 1MEELEA\ tCTEL
ANECAM tCTEL

~~~~~~ PL OF QMVPLW
Almonds 1 lb. , shelled .. 1114 cups
Apples 1 lb. .... ..... 3 cups, sliced
Apricots . . . . . . . . 1 lb. 3 cups, dried
Apricots 1 lb. .. . .... . . 6 cups, cooked
Bananas 1 lb. . ... 21/2 cups, sliced
Beans .. % lb. , dried 1 cup
Butter 1 stick ,.. ... .. . 112 cup
Butter .. , ... ,...... 1 stick 8 tablespoons
Cheese, Amer; cheddar 1 lb. 4 cups, grated
Cheese, cottage 1 lb.
2 cups
Cheese, cream 3 oz. pkg. 6 ta blespoons
Chocolate ...... . ....... 1 oz. .,......... 1 squa re
Cocoa . . . . . . .. 1 lb. ... ..... 4 cups
Coconut . , . . . . . . . . 1 lb. ..,... ... 5 cups, shredded
Cornstarch . . ......... 1 oz. . ...... . 10 teaspoons
Cream, whi pping 1 pint 4 cups, whi pped
Corn meal ..... .... 1 lb. ........... 3 cups
Dates .. ;......... 1 lb. ........ ... 2 cups, pi tted
Eggs . . . . . ,........... 1 whole, Ig. 2 ounces
Egg whites 1 cup, about 8 whites
Egg yolks 1 cup, about 16 yolks
Fruits, candied 1 lb. ..... . ..... 3 cups
Flour, allpurpose 1 lb. . .. ,...... 4 cups
Flour, cake, sifted 1 lb. . 411 cups
Lemon, jui ce 1 juiced 2 to 3 tablespoons
Lemon ri nd, grated 1 lightly grated " 11/2 to 3 teaspoons
Ma:aroni , dry ....... ... 1 lb. 3 cups
Macaroni 1 cup 2 cups, cooked
Ma rshmallows ..... ... .. 1 lb. , Ig. size 64 marshmallows
Meat, diced .... , . . . 1 lb. 2 cups
Milk 1 quart 4 cups
Noodles , . , , . . . . . . 1 cup raw . 11/4 cups, cooked
Nutmeats . . . . . . . . . .. 1 lb. 4 cups, coarse chop
Orange, medium " ...... Juice only 6 to 8 ta blespoons
Orange j uice frozen 6 oz. can 18 ounces fresh jui ce
Orange ri nd, grated 1 medium 1 to 2 ta blespoons
Peanuts ....... .. 1 lb. ..... ....
2 cups, chopped
Prunes 1 lb. . .... .. ,.,.21/2 cups, dried
Prunes .... .......... 1 lb. 4 cups, cooked
Rai si ns 1 lb. seeded ... .. 21/2 cups
Raisins 1 lb. seedless 3 cups
Ri ce . . . . . . . . . . . . . . 1 lb. . .. .. 21/3 cups, raw
Ri ce . . . . . . . . 1 cup, raw 3 to 4 cups, cooked
Sugar, brown 1 lb. . .. .. 21/4 cups, packed
Sugar, confecti oners' 1 lb. . .. 31/2 cups
Sugar, granulated 1 lb. '.,. . . . . . 2 cups
Water . . . . . . . . . . . 1 lb. 2 cups
*Remember that fresh squeezed orange juice, chilled orange jui ce
and reconstructed fresh frozen orange jui ce are equivalents; they
ARE fresh orange jui ce in different market form.
M YM 1 PL 11W
Today many arti fi ci ally colored and flav
ored juices are frozen and packaged to
look li ke real ora nge juice. Do not be de
ceived. READ THE LABEL BEFORE YOU
BUY -GET THE REAL THING.
Real orange juice, fresh squeezed, frozen,
chilled or canned are completely natural
products; this mea ns they contai n not
only natural vi tami n C but many other
nutrients your body needs. So do not
compromise with substitutes.
38
MERI NGUE
Heat oven to 275 degrees. Beat egg whites
until foamy, add cream of tarar and beat
to stiff peaks. Gradually add sugar and con
tinue beating to very stiff peaks. Spread
over a 9" pie plate which has been greased
thoroughly, just to the edge. Sprinkle edge
with finely chopped walnuts.
FILLING
ORANGE GROVE PI E
MERI NGUE
I1h Cups granulated
sugar
4 Egg whites
% Tsp. cream of tarar
FI LLI NG
5 Egg yolks
2 Tb. lemon juice
3 Tb. grated orange ri nd
V Tsp. salt
1 Pi nt heavy cream
5 Florida oranges
rind and V tsp. salt. Cook over boiling
water, stirring constantly until thick, about
10 minutes. Fold in 2 oranges which have
been cut in small pieces. Cool and fold in
1 cup whipped cream. Pour this mixture
into center of meringue and smooth over.
Chill 12 hours or longer in refrigerator.
Just before serving, top with mounds of
whipped cream (1 cup), leaving room for
center to be filled with orange sections. Top
Beat 5 egg yolks slightly and add 1/2 cup cream with grated orange rind and deco
sugar, 2 tb. lemon juice, 3 tb. grated orange rate around center edge with orange slices.
Josef Schoen,
The Tides Red ington Beach
TASTY CITRUS TRICKS
1. FOR ORANGE "PINWHEEL ROLLS"
Grate outside rind of orange and add
sugar, spread on dough, roll % inch
thick. Cut as for cinnamon buns (use
no cinnamon). Let rise if yeast dough.
Bake. You may buy refrigerated dough
and spread mixture on before folding
into horns or triangles, etc. Use as
much fi II i ng as you I ike.
2. FLAVORI NG TI PS where orange juice
is called for in cooking: use frozen
concentrate, undiluted right from the
can instead of liquid juice. Do not add
concentrate until after you have cook
ed other ingredients with the water,
with which you would dilute the con
centrate. This avoids cooking the juice,
giving full fresh orange flavor, and also
saves preparation time.
3. ADD GRATED PEEL. Grated peel
adds to any cooked orange recipe; also
use it as a garnish. I n using or eating
oranges, remember there are valuable
enzymes, vitamins and minerals in pulp
and peel as well as in the juice.
Dorothy Hunt
The Highlanders -Lake Wales
O. J. FOUNTAIN OF YOUTH
A decorative and refreshing party in
novation is the O. J. "Fountain of
Youth", with orange juice replacing
wine as the featured beverage.
Silver champagne fountains like this
are usually available from equipment
rental establ ishments.
I n concentrate is used, reconstitute
two to one rather than three to one, to
allow for ice dilution. Also prevent
possible clogging in pipes, strain juice
to remove fru it segments.
N. J. Lawrence -Citrus Club -Orlando
37
THE SEAFOAM FLEET
Line champagne glasses with dark choco
late graham cracker crust.
1 Pint Heavy Cream whipped
1 Tablespoon Powdered Sugar
1 Ounce Triple Sec
Grated ri nd of one orange and
% rind of l emon
Orange sections (one orange)
Whip cream, fold in powdered sugar. Add
Triple Sec. and fold. Add 1/2 of the grated
rinds. Place in pastry bag, squeeze gen
erous amount into glass on top of crust.
Pyramid four orange sections on top and
swirl remaining cream mixture on top_
Sprinkle remaining rind and freeze for 24
hours. Serves 6.
Tom Driscoll
The Careless Navigator
Treasure Island
St. Petersburg
ORANGE ICE CREAM SAUCE FLAMBE
2 Cups Florida Orange Sections -
drained
2 Tablespoons of Butter
2 Tablespons of Brown Sugar
' Teaspoon Ci nnamon
1 % Bananas, Peeled and Sl i ced
l Cup Rum
l Cup Brandy
Vani l l a Ice Cream
Melt butter in saucepan. Stir in brown sugar, add cinnamon, sliced
bananas and drained orange sections. Stir in rum and heat thor
oughly. Slowly pour brandy over sauce and light flame. Spoon
sauce over ice cream. 6 serings.
Norman Thalea -Carillon Hotel-Miami Beach
BLOSSOMING ORANGE FLAMBE
With a decorating knife, cut through the
stem of the orange in a perpendicular line
to a point at the base. Continue cutting in
this manner until you have fashioned what
would be described as a rosette. Remove
pulp carefully so as not to tear the orange
peel. Mix together one cup of Lime Sher
bet, one ounce of Lemon Hart rum, 1,
ounce of Falerum* and set aside. Place the
One l arge Valencia orange
French Vani l l a ice cream
Lime Sherbet
Maraschi no cherry
Lemon Hart rum (151-proof
flambe or 190-proof alcohol)
Assorted mel on bal ls
Falerum extract'
'Available at package stores
Spoon the sherbet mixture into the orange
rosette, placing the ice cream and cherry
at the center. Top off with ball of sherbet.
Reform orange to its original shape. Dry
exterior with a towel and place in freezer'
until frozen. Prior to serving, loosen the
top end of the orange petals carefully so
that it will blossom evenly when flamed.
Maraschino cherry in a butter curler or Place in a silver sherbet dish or Jubilee
spoon and draw it across the top of French dish. Garnish with assortment of melon
Vanilla ice cream, forming a ball center. balls and serve Blossoming Orange Flambe.
36
Cloyde Pate, Jr_ -The Cove Inn -Naples
PWL LLZL
1 Cup fresh Orange Juice,
Scoop Orange or Lemon Sherbet
Dash of Grenadine
Sections of sliced oranges
Whip in blender until thick and
creamy.
Albert Maury
Deauville Hotel
Miami Beach
PW1 ML {LLL YLL}
1 orange, thin skin, wash and d!.
Plunge into hot water for 5 minutes
1% oz. of Cognac
1 lump of sugar
Using a sharp knife, cut
.
orange in half .
.
Remove
pulp of orange by inserting edge of thin
.
spoon
between skin and pulp. Work around entire half
of orange to separate. Carefully roll skin frol
pulp, turning it inside out, then turn and use thiS
skin for cup. Place on lower half of orange.
(stand) Fill cup with the cognac. Place lup
.
of
sugar in a teaspoon filled with cognac and Ignite.
When sugar begins to color, gently float onto ur
face of cognac in orange cup. When flame flick
ers, blow out and serve.
John Anderson -Marina Jack -Sarasota
11L `MW1WL
Into a shaker put cracked ice,
11 jigger Triple Sec, % jigger
Galliano, Fresh Florida Orange
Juice, shake well and pour into
champagne glass.
The Careless Navigator
Treasure Island
St. Petersburg
PW1MPW
MMWY PM1
1 Cup fresh Orange Juice,
V2
Cup Burgundy Wine
1 Cup Currant Jelly.
Blend all ingredients over boil
ing wate. When hot, thickn
with a little cornstarch, diS
solved in a I ittle water. De
pending on the jelly. 1 tbsp.
is usually sufficient, the con
sistency should be like Karo
Syrup. Delightful with Vanilla
Ice Cream or Roast Duck.
R. B. Siple - Garden Seat
Restaurant, Clearwater
35
FLORIDA C,TRUS REFRESHERS
FLORIDA DERBY DAIQUIRI
l/Z oz. Fresh Lime Juice
1 oz. Fresh Orange Jui ce
, ,

( J '
% oz. Simple Syrup (or scant tsp. sugar)
llz oz. Puerto Rican White Rum
1 cup crushed ice
Mix all in blender 10 seconds.
Serve unstrained in chilled cocktail glass.
M. B. Li cudi ne
MaiKai Polynesian Restaurant - Ft. Lauderdale
ORANGE BANANA BLEND
I
.1/
- -. ''
Real orange juice, whipped in a Waring Blender, with orange
sherbet, and a fresh ripe banana added -a true delicacy.
Aneita Moshier
Holiday Inn - Miami Beach
FLAMI NG FLORIDA FRUIT MADERIA
2 Grapefruit
2 Oranges
2 Tangerines
1 11 oz. Maderia Wi ne
Cut fruit in half; remove pulp by cutting
around each section, removing membrane.
Mix all fruit sections and marinate in the
Maderia wine, honey and sugar for two
hours.
Reserve grapefruit and orange halves,
sprinkle a little nutmeg in eacll. Place un
lljz oz. Honey
1% Cups Sugar
Nutmeg
Brandy
der hot broiler for three minutes; now fill
cups with marinated fruit and broil another
five minutes.
Add 1 teaspoon brandy to each serving,
flame and serve immediately. Orange cups
make sillaller serving, for next meal.
34
Frank Glynn -Country Club of Florida -Delray Beach
FLiESENDE INSEL
(The Sound of Florida's Flowing Island)
Combine 1 quart milk, 6 oz. sugar and 3
oz. butter and bring to a boil. Mix 11/2 oz.
of cornstarch, 4 eggs and pinch of salt.
Beat with a little milk. Add to boiling pud
ding and stir until it starts to thicken. Pour
into molds. Pour a little rum on top. Cover
with orange sl ices. Make meringue from
pint of egg whites. Add 1% Ibs. sugar to
meringue. Do not beat too stiff. Bake 4500
to brown. Approximately 24 servings.
Hans Kahl er-Sea View. Bal Harbour
ORANGE PUDDIN 'N PIE
Regular pie crust, rolling out thin
round bottom 9-10 inches. Spread
with orange or strawberry jelly. Put
on 1 inch th ick sponge cake, then
one inch vanilla cream pudding.
Cover with orange wedges. Cover
wedges with Aga-Aga (commercial
glaze). Cover sides with roasted al
monds. Cut in slices and decorate
each slice with whipped cream.
Serve.
Hans Kahler-Sea View, Bal Harbour
ORANGE SECTIONS AU PORTO
3 cups Florida Orange Sections-drained
Brown Sugar.
Port Wine
Sprinkle orange sections generously with
brown sugar. Marinate in Port Wine for
3-4 hours.
Served chilled in Champagne or Wine
glass.
Garnish with Florida cumquat or Mara
schino Cherry.
Sandro Prato-The Piccadilly. Orlando
ORANGE GROVE TART
4 tablespoons Corn Starch
8 tablespoons Sugar
3 Eggs
FILLING
Mix corn starch with a little cold milk
to dissolve it.
Mix egg and sugar into this mixture
Pour in rest of milk and bring entire
mixture to boil. Stir repeatedly.
Stir and add orange juice.
Boil gently until mixture thickens.
Add a drop or two of orange or red food
coloring.
Allow mixture to chill in refrigerator.
Whip it to smoothness and fold in
whipped cream.
Use any cook book rec ipe for tart
shells.
Fill individual tart shells with this mix
ture and decorate top with 4-6 orange
sections as desired.
Yields between 12-14.
Y
2 pint of Milk
1 Y2 Cups orange juice
1 Y2 pint of Whipped Cream
Sandro Prato -The Piccadilly Restaurant, Gold Key Inn, -Orlando
33
VERa AMBROSIA
3 Florida Grapefruit
3 Florida Oranges
1 Cup Fresh Strawberries, sl iced
3 Tablespoons Sugar
1 Oz. Cream Sherry
1, Cup Flaked Coconut
Section grapefruit and 2 oranges. Slice reo
maining peeled orange crosswise, 1, inch
thick. Combine grapefruit, oranges and
strawberries -sprinkle with sugar if de
sired-turn into serving bowl and sprinkle
with coconut. Top with Grenadine.
Viola Cooper
The Ocean Grill
Vero Beach
ORANGE 'N APPLE PIE
Peel and section the oranges. Peel and
quarter and slice the apples. Mix well;
I ight brown sugar, salt, cornstarch and
orange gratings. Next, combine with or
ange sections and sl iced apples.
Prepare pie crust. using flour, baking
powder, butter and crisco shortening. I n
stead of water use eggs.
5 medium size Oranges
5 medium size Apples
% Cup light brown sugar
% Tablespoon Cornstarch
1/4 Teaspoon Salt
Y4 Teaspoon Cinnamon
1 Tablespoon grated
Orange Rind
20 Oz. Cake Flour
1 Teaspoon Baking Powder
2 Eggs
4 Oz. Butter
4 Oz. Crisco Shortening
Use half of pie crust for the bottom part.
Pour mixture in pie pan, covering with re
mainder of dough. Brush top with melted
butter and sprinkle with sugar. Bake at
375 degrees for 40 minutes. Serve at room
temperature.
32
Arthur Oberholzer -Lindsey Hopkins, Miami
ORANGE CHIFFON CAKE
Bake your favorite white, yellow or Genoise cake in two g" spring layer pans.
FILLING:
1 Tsbp. unflavored Gelatine
1, Cup cold water
4 Eggs separated
1 Cup Sugar
1/2 Cup Orange Juice
1 Tbsp. Lemon Juice
'2 Tsp. Salt
1 Tbsp. Grated Orange Rind
Soften gelatine in water 5 minutes.
Beat egg yolks and add I cup sugar,
orange juice, lemon juice and salt.
Cook over boiling water until thick as
custard. Add grated orange rind and
softend gelatin and stir well. Cool.
When mixture begins to thicken fold
in stiffly beaten egg whites to which
remaining 1 cup of sugar has been
added.
Bake wh ite or yellow cake in two g"
layer pans. Place bottom layer of cake
on large plate. Pour mixture over the
top. Place second layer on top of mix
ture. Refrigerate till firm.
Cover with frost of V2 pint heavy
cream beaten with % cup powdered
sugar. Garnish with orange sections.
Charles Susebee
Diplomat Hotel -Haliandale,Fla.
FRESH ORANGE SHERBET
Juice of 6 oranges (3 cups)
% cup light corn syrup
3/4 cup finely chopped crystallized
orange peel
1 tbls. grated orange rind
'14 tsp. salt
1/4 cup Grand-Marnier (orange liquor)
3 egg whites
Squeeze and blend orange juice, syrup, grated orange rind, finely chopped orange peel
(crystalized), and Grand Marnier to taste.
Place in freezer and chill thoroughly.
Beat egg whites until almost stiff, add salt, and finish beating until stiff. Then, fold into
chilled mixture and pour into freezer trays.
Freeze for two hours.
Stir two or three times during freezing. After half frozen or "mushy". scrape from bottom
and sides of trays (if stirred too soon, mixture will return to original liquid state).
Serve in half shells of oranges or sherbert glasses. Garnish with chopped fruit-flavored
candy bits and slivered almonds for a colorful "tutti-fruiti" effect. For a deeper orange
color, add a few drops of artificial coloring.
Etta Mae and AI Bruchez-Chez Bruchez, Daytona Beach
31
FLORIDA ORANGE PUDDING
1 Lb. Raisins
3 Lbs. Pl ai n Cake (baked)
18 Eggs
6 Cups Sugar
5 Quarts Mi l k
1 Gal l on Fresh
Orange Sections
4 Teaspoons Vanilla
ORANGE SAUCE FOR PUDDING
1 Gal. Orange Sections
1 Qt. Fresh Orange Juice
4 Lemons, using juice and rind
4 Cups Sugar
8 Teaspoons Cornstarch
Jim Baker
Hoi iday Inns - Daytona Beach
"EMERALD SEAS"
JELlORANGE
1 Smal l package of Lime Jel l o
1 Smal l package of Orange Jel l o
Use large fresh oranges, cut the top
off down a half inch from blossom
end. Remove the pulp of the orange,
leaving the peel whole. Fill the orange
shell half full with the Lime Jello.
Refrigerate until firm, add Orange
Jello to complete. Refrigerate, chill
until firm. Leave overnight. When
jello is firm, quarter with sharp knife
lengthwise.

E. Esser
Eastern Steamship Lines
Miami
30
Crumble cake in pan, sprinkle
raisins on top. Spread orange
sections over mixture. Beat
eggs well, add sugar and va
nilla, blending thoroughly. Add
milk and blend well. Pour over
top of cake mixture. Bake at
3750 until firm.
Pour liquid ingredients in
saucepan with lemon rind and
sugar. ( Reserve 1 cup orange
juice). Mix cornstarch with 1
cup orange juice, which has
been reserved. Pour into boil
ing liquid, stirring rapidly until
thickened. Remove from heat,
fold in orange sections. Sere
over warm pudding.
ORANGE-PIN EAPPLE
CHIFFON PIE
1% Lbs. Graham Crackers,
rolled fine
10 Oz. Granulated Sugar
10 Oz. Soft Butter
1; Cup Grated Orange Rind
FI LLING
21; Oz. Unflavored Gel ati n
1 Pt. Cold Water
21; Lbs. Sugar
1 Teaspoon Salt
1 Quart Fresh Florida Orange
Juice
1 Cup Lemon Juice
11, Qts. Heavy Cream, whipped
11/2 Cups drained crushed
Pineapple
Combine ingredients for crust. Mi x wel l .
Press into pi e pans. Chi l l .
Soak gel atin i n col d water 5 minutes. Add
hot water and stir unti l dissolved. Then
sti r in sugar. salt and frui t j ui ce. Chi l l until
partl y congealed. Whi p until fluffy. Fold in
whipped cream and crushed pi neappl e.
Pour into crumb crust. Chill until fi rm.
Garnish with whi pped cream and Florida
orange sections.
Bob Heilman
Beachcomber Restaurant -Clearwater
ORANGE PARFAIT
PUDDING
4 Envelopes unflavored gelatin
1 Cup Cold Water
4 Cups Boiling Water
4 Cans (6 oz.) Frozen Orange
Concentrate (thawed)
4 Teaspoons Lemon Juice
4 Pints Vanilla Ice Cream
2 Cups Grand Mariner Liquor
2 Cups Macaroon Crumbs
2 Cups Toasted Flake Coconut
Soften gel ati n in col d water. Dissolve in
boi l ing water. When thoroughl y dissolved,
blend in j uices. Cut ice cream in smal l
pi eces and fol d i n unti l mel ted. Add Grand
Mariner Liquor. Pour in sha l l ow di sh and
chi l l until fi rm. at least 2 hours in refrig
erator. Serve in sherbet dsihes with maca
roon crumbs and coconut fl akes on top.
Garnish with whi pped cream and mara
schino cherri es .
. . Paul Wirth
Brahma Restaurant -Ocal a
29
CITRUS DELIGHT PUDDI NG
Family Quantity
2 (smal l ) 1 2 l b. 4 oz. Jel l o
Instant Puddi ng
3 c 2 quarts fresh mi l k
1 c 1% quarts Half and Half
Mix by directions on box
3 c % gal l on fresh orange
sections
1 c 11/2 I bs. shredded coconut
Drain orange sections. Place broken
orange sections in dessert dish,
sprinkle 1/2 teaspoon coconut over
orange sections. Use pastry bag and
No.6 star tube, bag out filling, allow
ing room to place 1 orange section,
strawberry or whole cherry on top.
Sprinkle 1/2 teaspoon of coconut
over orange section, garnish.
To reduce quantity for family servo
ing, see chart page 34.
Harold Lindbergh
Northwest Orient Airl ine
FLORIDA FRESH ORANGE
F ROZEN PI E
ORANGE FLAVORI NG
2 Large Florida Oranges
4 Lumps Sugar
1 Cup Fresh Florida Orange Juice
IV Tablespoons Gelatin
5 Egg Whites
% Teaspoon Salt
1 Tablespoon Granul ated Sugar
CUSTARD SAUCE
7 Egg Yol ks
1 Cup Granul ated Sugar
2 Teaspoons Cornstarch
IV Cups Boi l i ng Mi l k
% Cup Col d Whi ppi ng Cream
Wash oranges and rub lump sugar over
and add orange and gelatine mixture. Beat
them until sugar is impregnated with
for a moment. Pla:e in clean mixing bowl.
orange oil. Mash sugar lumps in mixing
Beat 5 egg whites until soft peaks form.
bowl and grate orange skins in bowl. Sprin
Gradually add sugar, beating constantly
kle gelatine over one cup fresh Florida
until stiff peaks form. With rubber spatula
orange juice. Add 7 egg yolks to mixing
fold egg whites into hot custard. Place in
bowl containing sugar and grated orange
refrigerator. Fold several times while cool
skin. Gradually beat in sugar until mixture
ing. When cool, but not set, fold in whip
forms ribbons. Then beat in cornstarch (2
ping cream which has been beaten until it
minutes). Beat boiling milk into mixture in
forms ribbons. Place in graham cracker pie
thin stream. Pour into pan, and set on low crust and put in freezer. I.t freeze six
heat stirring constantly until thickened hours. Serve topped with whipped cream
enough to coat spoon. Remove from heat and fresh Florida orange slices.
Thomas T. Pacchioli
28
Statler Hilton -Ft. Lauderdale
ORANGE ICE BOX CAKE
1 Cup Sugar
2 Tablespoons Cornstarch
V Teaspoon Salt
2 Cups Milk
2 Eggs (or 4 egg yolks)
1 Tablespoon gelatin
Mix sugar, cornsta rch and salt. Add milk
gradually, then beaten eggs. Cook i n dou
ble boiler until thick. Soak gelatin i n cold
water, then dissolve in hot custard. When
cold add fruit jui ce, rind and whi pped
2 Tablespoons cold water
% Cup fresh Orange Jui:e
1 Tablespoon grated Orange Rind
1 Pint Whipping Cream
2 Packages Lady Fingers
1 Package Walnut Halves
cream. Line a spring form with lady fin
gers. Fill with pudding. When firm remove
from pan, decorate with additional whi pped
cream, orange sections and waIn uts.
M. L. Walters-The Driftwood I nn - Vero Beach
MOUSSE L'ORANGE
Beat until light three egg yolks and half
cup sugar. Dissolve one tablespoon plain
gelatine in 1, cup cold water, add one cup
fresh orange juice, a small amount grated
orange peel. One tablespoon cornstarch.
Bring to boil over low heat. Pour in egg yolk
mi xture beating briskly until th ick. Let cool.
% cup heavy cream whi pped. Beat 3 egg
whites until stiff, not dry. Sti r cream and
egg wh ites into cooled egg yolk mi xture.
Pour into parfai t glass, chill in refrigerator
until ready for use. Serve topped with
whipped crea m flavored with Grand Mar
nier (orange li quor). For deeper color, add
dash orange coloring.
AI Bruchez - Chez Bruchez -Daytona Beach
27
FLORIDA ORANGE CHARLOTTE
2 Envelopes Unflavored Gelatine
3 Cups Frozen, Fresh or Canned
Florida
O
range Juice
1 Cup Granulated Sugar
4 Eggs separated, beat egg yolks
16 lady Fi ngers or strips of
plai n cake
Sprinkle the unflavored gelatin over one
cup orange juice to soften. Add 1h cup
sugar and heat over boiling water until dis
solved, add rest of orange juice (reserve 1
cup to congeal separately), then add the
beaten egg yolks and salt, heat over boil
ing water until thick and creamy, set in
refrigerator to cool. Stir occasionally to pre
vent crust forming.
Pour 1 cup of reserved orange gelatin into
a 2 quart fluted mold. Line bottom of mold
with the orange sections arranged in gel
atin, in a circular pattern. Line the sides of
the mold with lady fingers. Place in refrig
erator to set.
2 Florida Oranges, peeled and
sectioned
Ih Pint Heavy Cream, whipped
% Teaspoon Salt
1 Tablespoon Toasted Almond
Slivers
4 Maraschino Cherries, quartered
Beat egg whites very stiff adding the Ih
cup sugar, fold in half the whipping cream,
and the partially congealed gelatin mixture.
Pour into lined mold gradually so that the
lady fingers stay in place. Refrigerate until
well set (about 4 hours).
Unmold onto a large round platter, dec
orate with rest of whipped cream, Mara
schino cherries, sprinkle toasted almond
slivers over the top. Serves 8 people. Can
also be made in individual molds, in which
case, split the lady fingers, and divide mix
ture accordingly. Will make 12 servings.
Carl V. Helm - Le' Chateau - Atlantic Beach
26
ORANGE SUPREME
A large scoop of vanilla ice cream served
in a chilled champagne glass, 2 or 3 wedges
of orange or tangerine evenly spaced
around sides. One small can orange juice
concentrate mixEd with two equal parts of
countreau and ladled over ice cream. Gar
nish with coconut.
Arthur Harris
Statler Hilton
Clearwater
FROZEN ORANGE ALASKA
Cut top from large orange, core
out inside. Fill with orange sher
bet, put in freezer. When ready to
serve top with meringue and
brown under broiler. For variation
use either lemon or lime sherbet
and segments of orange.
Richard Nickerson
Jockey Club -Miami
SUNNY SKY SALAD
1/2 cup dice d Chicken meat
1/4 cup chopped Pecans
1 cup diced Celery
1 cup cut Orange Sections
DRESSING
1 cup Orange Sherbet
1/2 cup Sour Cream
1/4 cup Mayonaise
Beat until smooth and add to sal
ad. Serve in a Grapefruit basket.
Reed Lacey
Palm Beach Country Club
Palm Beach
FLAMING ORANGE ALOHA
3 Large Florida Oranges
1 Envelope Unflavored Gelatine
1 Cup Granulated Sugar
1 Cup Heavy Cream Whipped
1 Cup Grated Florida Pineapple
or Canned Crushed Pineapple
Grated Rind of One Orange
Cut oranges crosswise, scoop out the pulp
and strain. Add juice from pineapple to
make 3 cups.
Sprinkle gelatine over one cup of juice, add
half cup sugar, heat over boiling water un
til dissolved, add remaining juice. Pour into
refrigerator trays, place in freezing com
partment, stirring occasionally. When set,
pour into a chilled mixing bowl, fold in the
whipped cream, grated pineapple and salt.
Mix by hand or rotary beater 3 to 5 minutes
until creamy. Return to trays and freezing
compartment.
Whip egg whites with half cup of sugar
3 Egg Whites
1, Teaspoon Salt
% Cup Shredded Coconut
6 Maraschino Cherries, Quartered
6 Cubes Sugar
2 Tablespoons Orange or Lemon
Extract
until peaks form. Fold in grated orange
rind.
Remove sherbet from freezer and fill orange
cups, cover thoroughly with meringue,
sprinkle with the coconut, decorate with
the maraschino cherries, place on baking
sheet. Bake in preheated oven 4250 until
brown.
Dip cu bes of sugar in the orange or lemon
extract and place on peak of meringue.
Light just before serving, turn lights out for
specia I effect.
The orange cups can be filled with sherbet
ahead of time and kept in the refrigerator
freezer until ready to top with meringue.
Carl V. Helm -Le' Chateau -Atlantic Beach
25
ASPIC SUZANNE
3 Slightly Rounded Tablespoons
Gelatine i n a
Y Cup of Lemon Juice and
2 Cups of Orange Juice
Pour in mold and decorate after removing
from mol d wi th dark cherries and sl ices of
preserved kumquats.
4 Chicken Bouillon Cubes
% Teaspoon Lowry Salt Bertha Hi nshaw - Chalet Suzanne - Lake Wales
2 8" Layers of Short Cake
Cup Orange Juice
Cup Sugar
2 Tbsp. Shredded Orange Peel
B Oranges
ORANGE SHORTCAKE
Combine Orange J uice, Sugar and Orange
Peel and heat to boi l ing.
Pare oranges and cut sections from seven
oranges. Sl ice remai ni ng orange. Arrange
on shortcake layers. Pour sauce over cake.
Decorate wi th wh ipped cream.
Serves 6
Elgma Heinize - Gal t Ocean Mi l e Hotel - Ft. Lauderdal e
FRESH SPI NACH AND
GRAPEFRUIT SALAD
Toss leaves of fresh spinach i n
salad bowl wi th sections of grape
frui t . Top with favorite salad
dressing for health and taste.
24
John Johnson
Colonial Cafeteria
Orlando
FLORIDA FRUIT BOMBE
FLORIDA CITRUS SALAD
EXOTIC TURKEY
ORANGE SALAD BOWL
111 CUpS heavy Mayonnaise
2 Cups Orange Segments
1 Cup Pineapple tid-bits
1 Cup chopped (coarsely) Pecans
2 Tablespoons of Lemon Juice
11 Cup Maraschino cherries-uartered
1 Cup di ced Apples
4 Cups diced cooked Turkey or Chicken
11 Teaspoon Curry Powder
1/2 Teaspoon Sal t
Combine all ingredients. Cover and refrig
erate. Garnish with orange segments and
apple wedges.
Carl Helm
Le Chateau
Atlantic Beach
BLACK EYED SUSAN
FLORIDA SUPREME
TANGERI NE CHEESECAKE
CRUST:
1 cup unsifted al l -purpose flour
% cup sugar
1 tablespoon grated tangerine rind
11 cup butter or margarine
1 egg yolk
Y teaspoon vanilla
Mix flour, sugar and grated tangerine
rind in bowl. Add butter, egg yolk and va
nilla; cut in with pastry blender and then
knead with fingers until smooth. Pat 1/3 of
dough over bottom of 9'inch springform
pan. Bake in 400 F. oven 5 minutes or until
golden brown. Cool. Pat remaining dough
evenly around sides to 112 inch from top.
FILLING:
5 packages (8 ounces each) cream
cheese, at room temperature
1% cups sugar
3 tablespoons flour
1 tablespoon grated tangerine rind
1, teaspoon sal t
% teaspoon vani l l a
5 eggs
2 egg yolks
1, cup Florida tangerine juice
Place cream cheese in large bowl of elec
tric mixer; beat at low speed until smooth
and creamy. Mix together sugar, flour,
grated tangerine rind and salt; gradually
beat into cream cheese, continuing to use
low speed. Beat in eggs and egg yolks, one
at a time. Blend in tangerine juice. Pour
into prepared pan. Place aluminum foil
under pan on oven rack and gake in 400F.
oven 8 to 10 minutes, until crust browns
lightly. Reduce heat to 225 F. and bake
1 hour and 20 minutes longer. Cool slowly
(do not put in cold place) and then reo
frigerate.
THE ORANGE FLI P
Y cup Florida orange juice
2 tablespoons lime juice
1 eg
1 tablespon honey
Combine in container of electric blender.
Cover and process at high speed until
smooth. Pour into glass and garnish with
orange slice and mint sprig.
YIELD: 1 serving.
22
FEATURED AT WALT DISNEY WORLD
FIJI ORANGE CHICKEN CHUNKS
6 whole broiler-frer chicken breasts,
boned, skinned and cut into 2-inch pieces
1V teaspoons garlic salt
1 teaspoon paprika
% cup salad oil
1 can (9 ounces) pineapple chunks
1% cups chicken broth
1, cup wine vinegar
1 cup sliced celery
1 small green pepper, cut into %-inch strips
1 large onion, sliced
1 large tomato, cut into wedges
1 tablespoon soy sauce
3 tablespoons dark brown sugar
2 tablespoons cornstarch
V cup water
3 Florida oranges, sectioned'
Sprinkle chicken with garlic salt and pap
rika. Heat oil in I
,
arge skillet; add chicken
and cook about 5 minutes, until white. Add
syrup from pineapple, chicken broth and
vinegar. Cover and simmer 10 minutes.
Add celery, green pepper and onion. Cover
and cook 5 minutes longer. Add tomato
wedges and drained pineappl e chunks.
Blend soy sauce, brown sugar, cornstarch
and water. Add to sauce and cook, stirring
constantly, until mixt ure thickens and
comes to a boil; cook 1 minute longer. Add
orange sections and toss lightly. Serve over
fried rice.
YIELD: 6 serings.
*To section Florida oranges, cut slice from
top and then cut off peel in strips from
top to bottom, cutting deep enough to
remove white membrane, then cut slice
from bottom. Or remove peel in spiral.
Cut sections along membrane divisions
from outside to core and remove.
AVOCADO GRAPEFRUIT SALAD
4 Avoadoes
1 lb. crabmeat (diced)
1 cup halved grapefruit sections
V cup pecans
1 cup mayonnaise
2 teaspoons catsup
dash worcestershire sauce
2 hard boiled eggs (chopped)
Cut the avoca does in half and remove
the seed. Combine the crabmeat with all
the ingredients and fill into the avocado.
Garnish with chopped eggs, a black olive,
and sere on a bed of crisp lettuce sur
rounded by grapefruit sections.
Seres 4:
21
CITRUS DISHES FEATURED AT WALT DISNEY WORLD
CREPES AMBROSIA
2 cups orange sections, halved
1 cup Florida grapefruit sections,
cut into pieces
2 cups heavy cream
1, cup sugar
2 teaspoons grated orange rind
1 cup flaked coconut
1 cup maraschino cherries, drained
and quarered
cherries.
To fi l l crepe, fold i nto cone shape or
cornucopi a a nd fill with citrus-cream mi x-
ture or spread crepe with cream mixture
and rol l .
YI ELD: Fi l l ing for 24 crepes.
*To section Fl orida oranges and grapefruit,
cut sl i ce from top a nd then cut off peel
i n strips from top to bottom, cutti ng deep
Drain orange a nd grapefrui t pieces on enough to remove whi te membra ne, then
paper towels. Combi ne heavy cream and cut sl ice from bottom. Or remove peel in
sugar; beat unti l stiff. Fol d i n grated rind, spiral . Cut sections al ong membrane divi-
orange a nd grapefruit pieces. coconut and si ons from outside to core a nd remove.
I
ORANGE DUCKLING BIGARADE
2 ducklings (about 5 pounds each).
cut into pieces
Ih cup packed brown sugar
% cup cider vinegar
l teaspoon pepper
2 Florida oranges. sectioned
1, cup lemon juice
l' cups chicken broth
2 tablespoons bitter orange marmalade
Y cup raisins
2 teaspoons cornstarch
I n a saucepa n mi x brown sugar and vin
egar and sti r over l ow heat until sugar
dissolves. Add pepper a nd orange sections
a nd si mmer for 15 minutes. Add l emon
j uice, broth, marmal ade and raisi ns. Bring
to a boil and cook for 10 minutes. Di sso1ve
the cornstarch in a l ittle cold water, add to
sauce and simmer to thicken. Serve on
rice, pouring sauce over duckling. Garnish
with additional ora nge sections and whole
bl anched al monds.
Place the duckl i ng pieces on a rack in YI ELD: 4 serings_
a baking pan. Roast in 350F. oven for
about 2 hours, or unti l tender.
r
.
.
Giovanni Guisseppe Cardone, who
has been chef for many of
America's most elegant clubs and
restaurants, was appointed; chef
de cuisine for Walt Disney World
in 1969. Since Walt Disney World
is located in the middle of Flori
da's citrus country, Chef Cardone
has developed these original
recipes featuring products of the
Florida Sunshine Tree.
2 cups orange sections*, halved
1 cup Florida grapefruit sections*,
cut into pieces
CUTLETS OF
SWEETBREADS "PRINCESS"
IV2 pounds calf's sweetbreads
1 small onion
% cup vinegar
1 teaspoon salt
1 bay leaf
2 eggs, slightly beaten
% cup flour
% cup butter or margarine
2 packages (10 ounces each) frozen
asparagus spears, cooked
Pl ace sweetbreads in s a u cepan with
enough water to cover. Add oni on, vi negar,
salt and bay l eaf. Bring to a boi l , reduce
heat, cover and simmer for 45 mi nutes or
u ntil tender. Drain sweetbreads and cool .
Cut into Ih-i nch sl ices to make cutlets.
Dust with flour and dip in beaten egg. Melt
2 cups heavy cream
V4 cup sugar
2 teaspoons grated orange rind
1 cup fl aked coconut
1 cup maraschino cherries, drained
and quartered
Dra i n orange a nd grapefruit pieces on
paper towels. Combi ne heavy cream and
sugar, beat until stiff, Fold i n grated rind,
orange a nd grapefruit pi eces, coconut a nd
cherries.
butter i n l arge ski l l et; add cutlets and brown
on both si des. If necessary, keep warm in
low oven unti l ready to sere. Sere with
asparagus and Gra pefruit Hol l anda ise
YI ELD: 6 to 8 seri ngs.
GRAPEFRUIT HOLLANDAISE
3 egg yolks
% cup Florida grapefruit juice
l cup butter or margarine
Salt and pepper to taste
Beat egg yol ks and grapefruit JUice in
top of a doubl e boi l er. Add butter cut into
pieces, a nd pl ace over hot water. Stir mix
ture constantly until butter melts and sauce
thi ckens. Remove from heat.
19
SALAD ARTISTRY
Citrus fruit in combination with vari
ous other fruits and vegetables pro
vides a delicious base for an array of
colorful and palate pleasing salads.
A few of the many interesting and
glamorous salads which can be cre
ated with sections of Florida grape
fruit and
are shown on this
TROPICAL CITRUS LOBSTER
SALAD
1 cup Diced Cook Florida Lobster
V2 cup Mayonnaise
3 tbsp. fresh Orange juice
% cup fresh Florida Orange section
Combi ne these i ngredients l i ghtl y, but
thoroughly. Arrange on round pl atter
with Roma i ne Lettuce and garn i sh.
Garnish with Fl ori da orange secti ons
and grapefru i t sect i ons, sl i ced green
pepper, sliced pi mentos, stuffed green
ol ives. pi nk grapefru i t chunks and
bl ack stone prune, party l eaves and
chopped eggs.
Chef Sarapico
The Manger Motor I nn - Tampa, Fl a.
18
page. Since the ingredients are clearly
shown in these photos -the picture
can serve as the recipe to guide you
in creating your own salad combina
tions.
Oscar Doyle, Chef
Ri vi era Country Cl ub
Coral Gabl es
SATELLI TE SALAD
ROAST DUCK
4 to 5 pound Duck
2 teaspoons salt
% teaspoon pepper
111 Cups Orange stuffing
Sprinkle duck with salt and pepper. Stuff and
tie securely with wings and legs close to body.
Sear in hot oven, with breast side up (450)
for 15 minutes. Add 1/2 pint of water and baste.
Reduce heat (350) and cook about 45 min
utes. Baste often. (Cook about 45 minutes
per pound.)
ORANGE STUFFING
2 Cups Bread Crumbs
1/2 Cup Water
2 Tablespoons grated orange peel
2 Cups Orange pul p
1 Cup Sliced celery
1 Egg beaten
1, Cup Melted Butter
1/2 Teaspoon Salt
Dash pepper
Dash poultry dressing
Soften bread in water, add other ingredients and mix thoroughly. Stuff duck.
GATI ORANGE SAUCE
Remove the neck and wing from one 4112
lb. duck and place in a roasting pan, along
with the duck. Add one small onion
chopped, three to four stalks of celery, cut
into one inch pieces, one carrot sliced, one
teaspoon of whole allspice and a few bay
leaves. Cook for approximately two hours
at 350 F.
Remove from the pan. Drain fat off the reo
maining contents of the pan. Peel a fresh
Florida orange as thinly as possible, to ob
tain just the outer portion of the skin. Slice
this peel as finely as possible. Remove the
skin from the orange segments and pla:e
both the orange peel strips and the seg
ments into the contents of the pan. Also
add 112 cup of cooking sherry wine. Bring
slowly to a boil, then boil for approximately
five minutes. Strain.
Slice a fresh, peeled Florida orange and
place a few slices on each portion of dis
jointed duck: Pour a generous amount of
sauce over the orange slices before serving.
Gi no Dallavalle -Gatti's - Miami Beach
SHRIMP AND ORANGE EN COQUILLE
2 Doz. large Shrimp, peeled and buttered
1/2 cup diced Orange sections
1/2 cup diced grapefruit sections
1fz cup stale Beer
3 cups Flour
V
2 tsp. Garlic Salt
% tsp. Celery Salt
1 tsp. Salt
2 tbls. prepared mustard
2 Eggs well beaten
1 tsp. Baking Powder
Mix a" together.
Flour the Shrimp first, then add to batter
and deep fry them, unti I brown.
Serve them on a natural Scallop She", and
cover with following Sauce
SAUCE
Saute 6 chopped very fine Shallots with
12 crushed Pepper Corns
2 green Peppers, chopped very fine
2 cups Orange Juice
Bring to boil and thicken with Corn Starch.
Paul Busuttil-Key Biscayne Hotel, Miami
17
Sal t and pepper meat. Let stand for half
hour. Spri nkle l ightly with fl ou r. Saute in
pan with 1/2 lb. Oleo or butter on both sides.
Simmer until tender. Remove meat from
pan. Add grapefruit, orange and lemon
j ui ce i n pan and blend. Add meat and let
simmer another ten mi nutes. Cut orange
CAUSEWAY ORANGE BLOSSOM
TURKEY STUFFING
FAMI LY SERVING
12 Pound Tu rkey
Cook one cup sliced cel ery sta l ks and one medium
sl iced onion in % cup butter or margarine until
transparent and soft, stirring constantly.
Take one loaf of day ol d white bread and cut into
dice. Combine with a bove.
Add one can orange j ui ce concentrate and 1/2
pound of orange marmal ade. Season to taste with
salt, pepper. Add 1/2 teaspoon each of sage, mar
joram, mace and thyme. One teaspoon accent
and three beaten eggs, 1,4 cup chopped parsl ey
or fl akes.
Stuffing shoul d have no crust or be brown.
Jesse Monroe, Causeway I nn Motel-Tampa
CANDIED SWEET POTATOES
A L' ORANGE
4 Medi um Size Sweet
1 Ci nnamon Stick
Potatoes
1 Qt. Orange Juice
1 Orange
% Cup Syrup
4 Cloves
Set peeled potatoes in a baking pan. Com
bine all the ingredi ents and pour over the
potatoes. Add sliced oranges, cut in half
moons. Depending on age of potatoes, the
cooking time coul d vary. Take out orange
slices ha lf way through cooking, usual l y %
of an hour. Potatoes should be ready 1 112
hours ful l time. Keep basting. 3500 oven.
Syrup slightly caramel i zed leaving the po
tato coated thick and candied. Add candied
orange as a garnish on top of potato.
BREAST OF CAPON
FLORIDIAN
4 Breasts of Capon
1 Cup Orange Juice
% Cup Grapefruit Jui ce
11 Cup Lemon Juice
% Lb. Oleo or Butter
Salt
White pepper
and gra pefrui t wedges. Sprinkle with a little
sugar and Florida Rum and heat i n the
oven for five (5) mi nutes. Put meat on serv
ing platter and garnish with Orang and
Grapefrui t wedges. Pour sauce over meat.
Serves four.
FLORIDA LOBSTER A L ORANGE
Four 1 11 Ibs. Florida Lobster Cooked
split in %
STUFFING:
2 cups fine diced bread -white
1 cup diced orange sections
1 egg -1 tablespoon chopped parsley
11 teaspoon salt
2 tablespoons butter (melted)
2 tablespoons mi l k
Combine the ingredients l i ghtl y but
thoroughly.
Stuff the lobster halves.
Brush Lobster Meat with butter, sprinkle
with papri ka, ba ke i n moderate oven -
350 0 for 30 minutes.
Just before serving sprinkl e lobster with
sherry wine (optional ) .
El gma Heinize
Galt Ocean Mile, Ft. Lauderdal e
FRI ED CHI CKEN CITRUS
Marinate chi cken i n Val enci a orange or chi cken stock, thi cken wi th butter and flour_
Temple orange juice (because of sweet- Serve on the side.
ness) for one day. Follow your favorite
Garnish your plate with heated (just warm)
Southern Fried Chicken reci pe.
orange sections, corn fritters or strips of
Take one cup of leftover j u i ce, 1 cup of bacon.
1 6
Morris Bosse -Sheraton Hotel -Ft. Lauderdale
6 Breasts of Chicken
(3 3-lb_ Chickens)
1 Cup Fresh Orange sections
1 Cup Fresh Grapefruit sections
1, Cup Orange Blossom Honey
l Cup Prepared Mustard
% Teaspoon Ginger
Combi ne orange and grapefruit with honey,
mustard, cherries and gi nger. Mari nate for
two hours or more. Sal t and pepper chicken
breast. Place in buttered pan with skin
down. Bake i n 325 oven, basting often
with sauce from fruit. Cook until almost
BREAST OF
CHI CKEN,
TROPICAL
6 Sl ices Holland Rusk
12 Maraschino Cherry Halves
6 Sl ices Cooked Ham (very thin -
cut ham to fit rusk)
Salt and White Pepper to taste
1 Pound Smal l Frozen Green Peas
done. Turn chi cken breast over, add re
mai ning sauce and fruit. Cook unti l well
done and tender. Heat ham slowly, then
pl ace chicken and ham gentl y on Rusk.
Decorate plate with lightly cooked green
peas a nd slivers of untoasted al monds.
Gus Stamatin -Robert Meyer -Orl a ndo
CHICKEN, I SLAND STYlE
2l2 Lb_ Chicken, disjointed. Remove back
bone, dredge i n fl our and sal t mix. Fry
in shal low pan unti l brown. Remove
chi cken from fry pan and pl ace in deep
pan. Mi x Jul i enne of cel ery and oni ons
i n fry pa n. Saute sl owly unti l onions
are soft. Remove from fire, add:
3 Oz. Sauterne
2 Tablespoons Brown Sugar
2 Oz. Soy Sauce
Pinch of Thyme
Return to fire and boi l . Pour over
chi cken, add:
% Cup each Fresh Grapefruit, Orange
and Tangelo Se:tions
11 Cup Chopped Fresh Pineapple
% p. Chicken Stock
Place in pre-heated 350 oven unti l chicken handful of l ong grated coconut on top and
is thoroughl y cooked and loose from bones return to oven unti l brown. Do not cover.
(a bout 30 mi nutes). Pour stock i n bottom Garni sh with Cal amondi n sl ices. Seres 3
of casserol e, pl ace chi cken on top. Sprinkle to 4.
Wm. Hal l isey -Buccaneer -Longboat Key, Sarasota
1 5
GRAPEFRUIT
GLAZED HAM FLAMBE
Pan broi l ham steaks i n pure butter
over hi gh heat. Brown both si des, re
move to pl atter. Add to pan j u i ces,
more sweet butter, 1 cup of grapefrui t
secti ons, % cup brown sugar, dash of
ground c i nnamon and si mmer 5 mi nuts.
Deglaze pan wi th % cup brandy, fl ame
and pour over ham steak whi l e sauce
i s st i l l fl ami ng. Serve at once. 1 steak
serves 2 peopl e.
Chef Neff
Foxfire I n n - Lakel and
GOURMET ORANGE PORK CHOP
1 Can 6 oz. Frozen Orange Juice
2 Tablespoons Brown Sugar
1 Teaspoon Ground Gi nger
1 Teaspoon Salt
1, Teaspoon Tabasco
Combi ne undil uted orange j uice, brown
sugar, ginger, salt, Tabasco a nd mono
sodi um gl utamate. Di p Pork Chops i n fl our
and brown on both sides in l ightly greased
skillet. Core the a ppl es and slice 112 i nch
thick. Peel oranges and slice. Layer appl es
and oranges in deep casserol e. Add pork
6 Pork Chops, cut 1" thick
1 Teaspoon Monosodium Gl utamate
4 Medium size Apples
2 Oranges
Flour
chops. Cover with the a ppl e and orange
slices. (Arrange evenl y for appearance. )
Pour orange j uice mixture over chops.
Cover. Cook in preheated oven 3500 about
45 minutes or unti l chops are tender. Re
move cover to brown top. Spri nkl e with
chopped parsl ey and serve. Serves 6.
N. Preston-I nternati onal I nn-Tampa
ORANGE GLZED PORK CHOPS
Quantity Sering Family Sering
40 1 in. Center Cut Pork Chops (6)
Salt and Pepper . . . . . . . . . . . . .
Paprika . . . . . . . . . . . . . . . . . . . . .
10 Oz. Water . . . . . . . . . . . . . . ( lh Cup)
1 Cup Sugar . . . . . . . . . . . . . . . . . . .
5 Tablespoons Cornstarch . . . . . . . . (1 Tablespoon)
1 Tablespoon Salt . . . . . . . . . . . . . .
1 Tablespoon Cinnamon . . ( li Teaspoon)
80 Whole Cloves . . . . . . ( 12)
10 Tablespoons grated orange rind (3)
40 Orange Slices . . . (20)
5 Cups Orange Juice . . . . . . . . . . . . (4)
Tri m fat from chops and put in ski l let over
low heat. Let fry sl owl y unti l a thin coating
of fat is in skillet. Spri nkl e both sides gen
erousl y wi th sal t, pepper and paprika. Re
move fat, brown chops wel l on both si des
on medium heat. Spoon off fat, put on l ow
heat, add water and cover. Cook 45 min
utes.
Cook together sugar, cornstarch, salt, ci n
namon, cl oves, grated orange ri nd a nd
orange j uice unti l thickened. Spoon glaze
over chops, cook 20 mi nutes. Garnish wi th
orange sl i ces a nd serve.
Paul Wirth -Brahma Restaurant -Ocal a
14
BAKED SNAPPER CITRUS
4 Scal l i ons cut fine
2 Oz. Butter
1% Cups Orange Jui ce
1 Teaspoon Lemon Jui ce
1 Teaspoon grated Lemon Ri nd
6 Sections Grapefrui t steeped i n
Kirsch (cherry l i quor)
1 Orange, cut i nto rings
1 Cup Whi ppi ng Cream
1 Teaspoon Curacao Liquor
Sal t and Pepper for seasoning
1 Fillet of Red Snapper
Heat 2 oz. butter in baki ng pan. Add fi ne
cut scal l ions and simmer. Add orange j uice
and dash of nutmeg. boi l 1 mi nute. Season
red snapper wi th salt, pepper and l emon
j uice, immerse i n baki ng pan and bake in
moderate oven 3750 until fi sh i s wel l done
a nd fl aky.
Spri nkl e grapefruit secti ons with powdered
sugar and steep in Ki rsch. When fish i s al
most done, cut orange i n ri ngs, dust wi th
sugar a nd gl aze unti l gol den brown. Pl ace
grapefruit and orange ri ngs on top of snap
per. Ga rni sh wi th pi mento stri ps a nd green
pepper ri ngs. Whi p one cup of heavy cream
fairly stiff, adding the grated l emon rind
and one teaspoon Curacao Li quor. Garnish.
Keep fish hot a nd serve i mmedi ately after
adding whi pped cream.
C. Mi l l er - DuPont Plaza Hotel - Miami
ORANGE GLAZED BARBECUED SPARERI BS
Bake 4 racks of ri bs, 3l bs. each. for 45
mi n. and drai n off grease. Pour on orange
barbecue sauce and conti nue baki ng unti l
done; turn i ng ri bs i n sauce every 5 mi n
utes (in sl ow oven). Serves 12 as a n appe
ti zer or 6 for di nner.
ZESTY ORANGE BARBECUE SAUCE
Grate the peel from 2 l arge oranges: add
j ui ce of 6 oranges a nd 2 lemons. Add 1 qt.
catsup, % cup ci der vi negar, % cup
prepared mustard, 2 cups brown sugar, 1
cup Worcestersh i re sauce. Season wi th 1/2
oz. garl i e, 1% oz. cel ery sal t, % oz. bl ack
pepper, % oz. cayenne pepper. Thi n sauce
wi th di l l pi ckl e j u i ce or water.
Chef Neff
Foxfire I n n - Lakel and
13
GULF SEA TROUT SAUTE
Butterfly Sea Trout spri nkl e wi th hal f a
l i me. Season to taste. Di p i n mi l k and fl our
and saute i n pan wi th Ol ive oi l to a gol den
brown. Pour oi l off and add 3 oz. Butter,
j uice of hal f a l i me, hal f cup of white di nner
wi ne. Cook for 2 mi nutes. Pour over trout.
Garn i sh wi th oval shaped sl ices of Avocado
pear, seedl ess grapefrui t sl ices, seedl ess
orange sl i ces. Place in oven for a few mi n
utes. Spri nkl e wi th chi ve, garni sh wi th spri g
parsl ey and l i me sl i ces.
AZURE TIDES BROILED SNAPPER
10 oz. Red Sna pper Steak, seasoned to
taste. Spri nkl e wi th j uice of 11 of Fresh
Lime and % of Fresh Lemon. Brush with
cl ari fi ed sweet butter. Broi l to a gol den
brown. Cover wi th foi l and bake to fi ni sh 15
mi nutes. When done, u ncover and brush
wi th sweet butter. Garni sh wi th seedl ess
orange sl i ces, seedl ess grapefrui t sl i ces,
a nd sl i ces of l emon. Put back under broi l er
for one mi nute and serve wi th spri g of cri sp
parsley.
Fred Uh l -Azure Ti des - Sarasota
CRAB FI NGER GRAPEFRUIT BASKET
1 Grapefrui t half for each person
12 Crab Fingers
Fresh Parsley
Ri bbon and 4 Tooth Picks
II Cup Mayonnaise
% Cup Chi l i Sauce
1 Teaspoon Horseradi sh
1 Chopped Hard Boi l ed Egg
SAUCE
Add chopped hard
boi l ed egg to
mayonnai se, chi l i
sauce, and
horseradi sh.
Cut grapefrui t i n half, pl ace two tooth pi cks
on each si de of each hal f of gra pefru i t
about 1/2 i nch apart. Wi th a sharp kn ife cut
si deways about 114 of an i nch to the tooth
picks on each si de. Secti on the hal f grape
frui t as normal bei ng careful not to cut the
smal l stri ps of ski n on the top. Li ft narrow
strips of ski n sti l l attached to each si de,
between the tooth pi cks a nd ti e wi th q bow.
Lay the twelve fi ngers around the fl at sur
face of the grapefrui t, garni sh wi th a spri g
of pa rsl ey, serve sauce separatel y. Thi s
may be used for a n appetizer, or by the
addi ti on of more crab fi ngers as a l uncheon
di sh.
Wi l l iam Fleishman Hotel Fontai nebl eau - Mi ami Beach
12
SWEET ' N PUNGENT
FLORIDA SHRI MP
2 Lb. Florida Shrimp -Fresh
or Frozen
6 Florida Oranges Sectionized
Cup Vinegar
I Cup Soy Sauce
2 Cups Pina Colada (% Coconut,
14 Pineapple juice)
Cook and clean shrimp. Drain syrup from
orange into a sa uce pan. Add brown sugar,
vinegar, soy sa uce, orange syrup and 2
cups Pina Colada. Add to sugar mixture.
Cook, stirring constantly, until thickened.
Add green peppers, orange sections and
6 Tabl espoons Cornstarch
2 Green Peppers, cut i n stri ps
2 Tomatoes, cut i n stri ps
8 Bl ack Ol i ves, cut in stri ps
4 Cups Cooked Wi l d Ri ce
combi ned wi th
% Cup whol e toasted Al monds
cut tomatoes. Cool five minutes. Add
Florida shrimp and cook to heat shrimp
through. Makes eight servi ngs. Serve with
wild rice and almond mixture. ( For fami ly
serving cut reci pe 1/2 ' )
Richard Nickerson - Jockey Cl ub - Mi ami
Shell raw Florida shrimp, removing black
vein. Wash off an d drain well on towel. Put
shrimp, onion, mushrooms and cucumber
on a large plate an d sprinkle them with a
mixture of oil, lemon j uice, 1 medium bay
leaf, salt and pepper, to taste. Marinate
them for at least one hour, turning often.
FLORIDA SHRI MP KEBAB
2 Lbs. Raw Shri mp
1/2 Lb. 1," thi ck oni on ri ngs
3 Whol e cucumbers, sl ices %"
thi ck
1/2 Cup Oi l
5 Tab! espoons Fl ori da
l emon j uice
112 Lb. Mushrooms, sl i ced %"
Place o n skewers, alternating the shrimp
and cucumbers and placing ti l e onion ring ;
arou nd the shrimp. Cook until shrimp are
done, basti ng with oil and lemon juice mix
ture. Makes 8 serving,. Serve in a bed of
cooked rice. Garnish with ora nge wedges.
Richard Doeble - Eden Roc Hotel - Mi ami
1 1
SWEET POTATOES L'ORANGE
FLORIDA POI
Boil 5 Ibs. sweet potatoes unti l % lb. Butter
hal f cooked 2 lbs. long Grai n Rice
Mash i n mi xer 1 Box Dark Brown Sugar
Add 11 lb. Sugar
1 Fresh Coconut Grated
Juice of one l emon
J uice of 3 Oranges
2 I bs. Margari ne or Butter 3 Cups of Water
1 1/2 oz. Rai si ns
2 Tabl espoons Vani l l a
211 oz. Shredded Coconut
Dash of Nutmeg
Pl ace i n baki ng pan and ba ke 20 mi nutes
Cook ri ce in water and orange j ui ce. As it
at 3750 F. Remove semi cooked potatoes
boi l s, add suga r, coconut, margari ne and
from oven and pl ace orange sl i ces on top.
cook u nti l done (30 mi nutes) . Can be eaten
Spri nkl e l i ghtl y wi th granul ated
[ .
hot or col d. When reheati ng,
sugar and return for fi ve mi n " '
wrap Poi i n ba nana leaves and
utes. Serves si x or more por
put i n oven unti l wa rm. (For
ti ons.
fa mi l y servi ng cut rec i pe i n
Maurice Bosse
hal f.
Maurice Bosse
Sheraton Hotel
Sheraton Hotel
Ft. Lauderdal e
Ft. La uderdal e
CARROTS L'ORANGE
1 Pi nt Orange Jui ce
1/ Cup Sugar
1 Teaspoon lemon Juice
Bri ng to boil and thi cken l i ghtl y wi th corn
starch. Open and strai n one #10 can of
Bel gi an ca rrots. Add ca rrots to sauce and
add ora nge secti ons before servi ng.
Francis Bettencourt
Surf Cl ub - Mi ami Beach
GREEN PEAS, VICTOR
1 Smal l pkg. Frozen Peas
1 Tablespoon Butter
1 Tablespoon Sugar
1 Tablespoon Cornstarch
Cook peas accordi ng to di recti ons. Drai n,
add butter. Mi x together sugar, cornsta rch ,
sal t, orange j u i ce and ri nd. Add to peas and
heat unti l sauce i s sl i ghtl y th i ckened. Add
11 Teaspoon Salt
1/2 Teaspoon grated Orange Rind
112 Cup Orange J ui ce
1 1 l b. Can Baby Onions
cooked baby oni ons, bri ng to a boi l and
serve. Spri nkl e wi th chopped mi nt or pars
l ey. Serves 6 to 8.
1 0
Le' Chateau - At l anti c Beach
ORANGE GRAPEFRUIT OMELET (CREOLE STYLE)
2 Sections of Orange
2 Sections of Grapefruit
2 Teaspoons of Sugar
2 Teaspoons of Cream
1 Teaspoon of Parsley
2 Eggs
Use 9" ski l let, saute orange and grapefruit
i n butter about 5 mi nutes. Remove from
heat. Mash secti ons sl i ghtl y. Add sugar and
sti r.
Beat 2 eggs wi th parsl ey and cream. Pou r
on gri l l . When stiff pou r mi xture of grape
frui t and orange in center and fol d egg over
mi xture. Spri nkl e with parsl ey. Serve wi th
hot bi scuits.
John Anderson - Mari na Jack - Sarasota
BREAKFAST APPETIZERS
SUNNY AWAKENI NG
(SONNI GES ERWACHEN)
Peel orange and secti on, maki ng sure
orange is col d. Pl ace in dessert bowl ,
spri nkl e wi th sugar. Add few drops of
brandy pour on condensed mi l k as
desi red . .
MORNI NG GOLD (MORGEN GOLD)
Cut grapefrui t i n hal f - loosen frui t from
the r i nd. Squeeze a l i ttl e l i me j u ice a nd
marasch i na cherry on top. Decorate wi th
cherry i n center.
Hans Kahl er - Sea Vi ew Hotel - Bal Harbour, Mi ami Beach
Beat eggs about 11 mi nute unti l foamy.
Heat butter i n ski l l et unti l it si zzl es. Pour
in beaten egg; and sti r once or twice wi th
a fork. li ft edges as the EggS begi n to cook,
l et the l i qui d part run under.
Shake the pan back and forth to keep the
ORANGE JELLY
OMELET
3 Eggs
1 Tablespoon Florida
Orange Marmalade
(pre-heated in
double boiler)
omel et free. When cooked but sti l l soft on
top, add 1 tabl espoon of the Fl ori da Orange
Marmal ade (pre-heated). Sl i de the omelet
wel l to the ri ght edge of the platter. Gar
n i sh top of omel et wi th smal l amount of
orange marmal ade.
Creighton's - Ft. Lauderdal e
9
FLORIDA PANCAKES
2 Egg Whites stiffly beaten
Butter and oil for fryi ng
2 Egg Yolks
l Teaspoon Sal t
lz Teaspoon Baki ng Powder
Beat the yol ks, sal t and honey together,
sti r in orange secti ons and fl our and fol d
i n beaten egg whi tes. Heat butter and oi l
to cover bottom of ski l let, about 14 i nch.
Drop batter by ta bl espoon. Brown on both
sides. Serve hot. Garni sh with sour cream
and jel l y. Serves four.
2 Tablespoons Florida Honey
2 Cups Orange Sections
(chopped fine)
1 Cup Sifted Fl our
Famil y Size
2 Eggs
1 Teaspoon
% Cup
1 14 Cup
2 Tablespoons
2 Cups
21/2 Teaspoons
3 Tablespoons
Richard Doeble - Eden Roc Hotel - Miami
NAPLES ORANGE PANCAKES
Quantity
4 Eggs (whole)
1 Tablespoon Salt
l Cup Sugar (4 oz.) Granulated
40 Oz. Fresh Orange Juice
1 Oz. Fi ne jul i enne Orange Peel. Mix all together
2 Lbs. Cake Flour
4 Oz. Baking soda, sift together and add to above
4 Oz. Melted Butter, stir i nto batter until well blended.
Ladl e 2 oz. batter on to hot gri l l . When bubbl es start to break i n center
turn and gri l l to a gol den brown. Serve wi th orange butter mi x.
HOT ORANGE BUTTER
One half pound melted butter i nto a sauce
pan. Heat and add one fourth pound al l
purpose fl our. Cook sl owly for fi ve mi nutes
whi le sti rri ng. Add: One quart hot fresh
Orange J ui ce and sti r bri skl y wi th a wi re
whi p unti l sauce comes to a si mmer. Add:
6 oz. granulated sugar and 2 oz. fi ne Jul i
enne Orange Peel . Si mmer fi ve mi nutes
more. Serve thi s sauce hot, over the hot
pancakes from the gri l l .
Wi l l i am Schul tz -The Beach Cl ub Hotel - Napl es
8
ORANGE NUT ROLLS
1 Lb Cake Flour
10 Oz. Sugar
6 Eggs
6 Oz. Orange Juice
8 Oz. Butter
1 Oz. Baki ng Powder
14 Oz. Salt
1 Cup Chopped Pecans
4 Tsp. Grated
Cream together sugar and butter,
add eggs one at a time. Sift flour, salt
and baki ng powder, add to above
with orange jui ce, alternately, a l ittle
at a ti me. Add chopped nuts and
orange ri nd. Bake i n 3500 oven.
Makes 4 dozen.
Orange Ri nd
Paul Wirth
The Brahma - Ocal a
ORANGE BREAD ROLLS
2 dozen
14 cup
2 sticks
14 cup
1 tsp.
1/2 cup
(packed)
2% cups
l
1 1/
1 egg
1 pkgs. dry
yeast
8 dozen-2 i nch rolls
8 oz. oi l
21/2 Ibs. Butter
3 oz. white sugar
1 oz. salt
1 l b. brown sugar
31/2 I bs. Hi Gl uten Bread
flour
1 quart water
12 oranges, grated ri nd,
onl y
3 eggs
5 oz. yeast
(com pressed)
ORANGE MUFFINS
1 Cup Butter
1 Cup Sugar
4 Egg Yolk, well beaten
V2
Cup Orange J uice
2 Cups A" Purpose Flour
(For fami l y use cut recipe %)
Mi x sugar and yeast i n bowl . (Dry accord
i ng to package.) Let stand unti l mel ted.
Add water, oi l , egg> and sal t. Mi x in fl our
by hand. Al l ow to set 1 0 mi nutes, mi x but
ter and hal f of orange ri nd, then rol l i nto
dough. Let stand overni ght. Fol l owi ng day
rol l dough % i nch thi ck, sl i ce i n 2 i nch
squares. Pl ace i n medi um si ze cup cake
pans, wi th l ayer standi ng up. Let proof ti l l
dou bl e i n si ze, br ush wi th beaten egg;
spri nkl e wi th mi xed brown sugar a nd grated
orange ri nd. Bake 26 mi nutes at 3750
Norman Thalea, Chef
Cari l l on Hotel - Mi ami Beach
2 Tsp. Baking Powder
1 Tsp. Salt
4 Eggwhites, stiffly beaten
2 Tsp. grated Orange Ri nd
Cream butter and sugar unti l fl uffy. Add beaten egg yol ks and orange j u i ce, beat unt i l
I ight. Si ft fl our, sal t and baki ng power, add t o above i n 3 portions. Bl end wel l after
each addi ti on but do not overmix. Fol d in stiffly beaten eggwhites and orange ri nd.
Fi l l paper l i ned muffi n ti ns % ful l and bake at 3750 for 15 to 20 mi nutes. Yi l d 3 dozen.
Arthur Oberholzer -Li ndsey Hopki ns, Mi ami
ENGLI SH MUFFI NS L' ORANGE
6 English Muffins 112 Cup Orange Juice
spl i t 11 Cup Li ght Cream
6 Eggs 2 Tablespoons Butter
Beat 6 eggs, % cup ora nge jui ce, 1/2 cup
l i ght cream. Soak muffi ns, then fry i n but
ter.
SAUCE FOR TOAST
% Cup Curacao % Cup Sugar
1 Cup Orange Juice 30 Orange Sections
Bri ng tn boi l , thi cken with corn starch and
Curacao. Garni sh toast wi th orange sec
ti ons, cover wi th sauce and brown sugar,
spri nkl e wi th coconut and brown u nder
broi l er.
Larry Moraitis
Jockey Cl ub - Mi ami Beach
CHALET ORANGE SOUFFLE
1 Cup Milk
I Cup Sugar
% Cup Corn Starch
2 Tablespoons Butter
6 Egg Yolks
8 Egg Whites
1 Cup Orange Sections which
have been marinated in
Orange Curacao or Kirsch Liquor
Bri ng mi l k to a boi l with sugar. Add corn
starch whi ch has been mi xed wi th a l ittle
water. Cook 2 mi nutes, remove from fire.
Add butter, yol ks, a nd 1 teaspoon of
Orange extract. Add l ast, the stiffly beaten
whites of 8 eggs.
As mi xture i s poured i nto mold, l ay the
wel l drai ned orange secti ons in mol d i n a n
attractive pattern. Bake i n 300 0 oven.
When about done, sift confecti oner' s sugar
over top and gl aze qui ckl y i n oven.
ORANGE SAUCE
3 Yolks, 112 cup granulated sugar and a
pi nch of salt. 11 Pi nt of whi pped cream
added at the last moment, wi th 112 Tea
spoon orange extract.
Bertha Hi nshaw
Chal et Suzanne - Lake Wal es
CITRUS FRUIT SOUP
2 Cups Orang Juice
1 Cup Pineapple Juice
2 Tablespoons Butter
1 Tablespoon Flour
1 Cup Drained Grapefruit Sections
Dash of Nutmeg
1 Cup Drained Orange Sections
1 Tablespoon Orange Marmalade
1 Teaspoon Grated Orange
% Cup White Corn Syrup
Mi x orange and grapefrui t secti ons with
grated orange, syrup, marmal ade a nd
dash of nutmeg. Set asi de. Combi ne
pi nea ppl e a nd orange j ui :e, bri ng to a
boi l . Mi x butter a nd fl our together unti l
smooth, add i n j uice. Boi l very sl owl y
for five mi nutes. Remove from fi re a nd
cool . When nearly col d, fold i n mari o
nated frui t and set i n refrigerator over
n i ght. Serve col d, topped wi th sour
cream and toasted sesame seed.
Mrs. McCloud
Robert Meyer Motor I nn
GRAPEFRUITSHRI MP HORS D' OEUVRES
Cut grapefruit in half and cut around each
section, l oosening fruit from membrane.
Rembve sections and set aside. Cut out
core and di vide membrane. Measure grape
fruit sections. Combine with equal amounts
COCKTAI L SAUCE
% Cup Chili Sauce
1 Tablespoon Lime Juice
11 Cup Tomato Ketchup
V Teaspoon Tobasco Sauce
cooked and chilled seafood (shrimp, l ob
ster or crabmeat, cut in large pieces). Pile
into grapefruit shel l , use wooden picks to
serve. Suppl y cocktail sauce for dunking.
Al l ow 1/2 gra pefruit for each serving.
Mix al l ingredients well and chill. Serve in
sca l loped gra pefruit shel l .
Carl Helm Le Chateau-Atlantic Beach
SEAGRAPEFRUIT AMERICANA
1 Cup cooked
scallops
1 Cup diced cooked
shri mp
1 Cup di ced cooked
lobster
1 Cup di ced
mushrooms
1 Tsp. dry mustard
% Tsp. chopped
tarragon leaves
2 Tbsp. chopped
shallots
1 Cup cream
3 Ounces butter
1 Tbsp. kneaded
butter (or corn
starch)
salt and pepper
1. Melt the butter in a l arge chafing dish
over moderate heat.
2. Add shal lots and mushrooms and cook
for a bout 5 minutes, stirring occasion
a l l y.
3. Add dry mustard and chopped tarragon
l eaves. Continue stirring.
4. Add diced shrimp, scallops, and lobster.
5. Add cream and continue sti rri ng ti l l
boi l ing.
6. Thicken with kneaded butter or corn
starch.
Scoop out center of l arge grapefrui t, leaving % border of grapefrui
t
secti ons. Line grape
fruit with lettuce leaves. Fi l l with seafood. Serves 6.
See page 34 for reduced quantity ingredients.
John Bl ecich, Loew's Americana Hotel - Sal Harbour
BAKED GRAPEFRUIT
Cut grapefruit in half, cut around
sections and cut smal l hole in
center. Fi l l center cavi ty until
overflowing with honey and one
teaspoon of butter. Sprinkle over
entire top of fruit, a mixture of
sugar and cinnamon. Put under
broil er for a few moments until it
turns a little brown. Garnish with
a grilled chicken liver.
Bertha Hi nshaw
Chalet Suzanne
Lake Wales
5
/
I NDEX OF RECIPES
RECI PES
Baked Grapefru i t
Grapefrui t Shri mp Hors D'Oeuvres
Seagrapefrui t Ameri cana
Chal et Orange Souffle
Citrus Frui t Soup
Engl i sh Muffi ns L'Orange
Orange Muffi ns
Orange Bread Rol l s
Orange Nut Rol l s
Fl ori da Pancakes
Napl es Orange Pancakes
Hot Orange Butter
Orange Grapefruit Omel et
Breakfast Appetizers
Orange Jel l y Omel et
Sweet Potatoes A L'Orange
Fl orida Poi
Carrots A L'Orange
Green Peas Victor
Sweet ' N Pungent Fl ori da Shri mp
Fl ori da Shri mp Kebab
Gul f Sea Trout Saute
Azure Ti des Broi l ed Snapper
Crab Fi ngers Grapefrui t Basket
Baked Snapper Citrus
Orange Gl azed Barbecued Spareri bs
Grapefrui t Gl azed Ham Fl ambe
Gourmet Orange Pork Chop
Orange Gl azed Pork Chops
Breast of Ch i cken Tropi cal
Chi cken I sl and Styl e
Breast of Capon Fl ori di an
Causeway Orange Bl ossom Stuffing
Candied Sweet Potatoes A L'Orange
Fried Ch icken Ci trus
Fl orida Lobster A La Orange
Roast Duck
Orange Stuffi ng
Gatti Orange Sauce
Shri mp and Orange en Coqui l l e
Sal ad Arti stry
Tropi cal Citrus Lobster Sal ad
Ambrosia
New Citrus Di shes from
Wal t Di sney Worl d
Grapefru it Hol l andaise
Cutl ets of Sweetbreads "Pri ncess"
4
PAGE
5
5
5
6
6
7
7
7
7
8
8
8
9
9
9
10
10
10
10
11
11
12
12
12
13
13
14
14
14
15
15
16
16
16
16
16
17
17
17
17
18
18
19
19 - 22
19
19
RECIPES
Crepes Ambrosi a
Orange Duckl i ng Bigarade
Fiji Chi cken Chunks
Avocado Grapefruit Sal ad
Tangerine Cheesecake
The Orange FI ip
Exotic Turkey Orange Sal ad Bowl
Salad Arti stry
Aspic Suzanne
Orange Shortcake
Fresh Spi nach and Grapefruit Sal ad
Frozen Orange Al aska
Sunny Sky Sal ad
Fl ami ng Orange Al oha
Fl ori da Orange Charl otte
Orange Supreme
Orange I ce Box Cake
Mousse L'Orange
Cti rus Del i ght Puddi ng
Fl orida Fresh Orange Frozen Pi e
Orange Pi neappl e Chiffon Pi e
Ora(lge Parfait Puddi ng
Fl ori da Orange Puddi ng
"Emeral d Seas" Jel l orange
Orange Chiffon Cake
Fresh Orange Sherbet
Vero Ambrosia
Orange ' N Appl e Pi e
Orange Pudd i n ' N Pi e
Orange Secti ons Au Porto
Pi ccad i l l y Orange Grove Tart
Fl ori da Ci trus Refreshers
Derby Dai qui ri
Orange Banana Bl end
Fl ami ng Frui t Madei ra
Orange Freeze
Orange Brul ot (Creol e Styl e)
Orange Currant Burgundy Sauce
The Seafoam Fl eet
Orange Ice Cream Sauce, Fl ambe
Bl ossomi ng Orange Fl ambe
Orange Grove Pi e
Tasty Citrus Tri cks
O.J. Fountai n of Youth
Tabl e of Equival ents
Fl orida Ci trus Frui t Varieties
PAGE
20
20
21
21
22
22
23
23
24
24
24
25
25
25
26
26
27
27
28
28
29
29
30
30
31
31
32
32
33
33
33
34
34
34
34
35
35
35
36
36
36
37
37
37
38
39
Florida chefs who have
created these recipes:
Cloyde H. Pate
The Cave I nn
Napl es
Jim Baker
Holiday I nns
Daytona Beach
Paul Wirth
The Brohma
Ocala
Maurice Bosse
Sheraton Hotel
Fort Lauderdale
AI Bruchez
Chez Bruchez
Daytona Beach
Albert Maury
Deauville Hotel
Miami Beach
Viola Cooper
The Ocean Gril l
Vera Beach
Creighton's Restaurant
Fort Lauderdale
Gino Dollavalle
GoHi Restaurant
Miami Beach
Oscar Doyle
Riviera Country Cl ub
Coral Gobles
Tom Driscoll
The Careless Navigator
St. Petersburg
E. Esser
Eastern Steamship lines
Miami
Wil l iam Fleischma
Fontainebleau
Miami Beach
Will iam Hallisey
Buccaneer
longboat Key, Sarasota
N. Preston
International I nn
Tampa
Jim Neff
Foxfire
Lokeland
Ri chard Ni ckerson, executive chef of the Jockey
Cl ub in Mi ami , demonstrates how to use a mi ni a
ture bl ow gun to brown the meri ngue on a baked
ci trus Al aska on a product i on-l i ne basi s. Accordi ng
to Karl Abbot's "Open the Season" documentary of
the Fl ori da resort busi ness, th i s i dea was actual l y
i nspi red by a pl umber, who wa l ked through a hotel
ki tchen. He appeared, carrying a bl ow torch, just at
the ti me the chef and h i s staff were tryi ng to sol ve
the probl em of pul l i ng seven hundred baked Al askas
out of the oven at one ti me wi thout lett i ng the
i ce cream mel t. Voi l a!
Arthur Harris
Statler Hilton
Clearwater
Hans Hausel
Piccadi l l y Steak & Ale House
Orlando
Bob Heilman
The Beachcomber
Clearwater
Eigma Heinize
Galt Ocean Mi l e
Fort lauderdale
Carl Helm
le Chateau
Atlantic Beach
Bertha Hinshaw
Chal et Suzanne
lake Wales
John Johnson
Biscayne Mi racl e Mile Cafeteria
Coral Gabl es
Giovani C. Cordone
Wolt D:sney World
Hans Kahler
Sea View Hotel
Mi ami Beach
Richard Doeble
Eden Roc Hotel
Miami Beach
Reed lacey
Palm Beach Cou ntry Club
John Anderson
Morina Jock
Sarasota
M. B. Licudine
Mai-Koi Polynesian Restaurant
Fort Lauderdale
Mrs. McCloud
Robert Meyer Motor Inn
Orlando
Douglas C. Violette
Saropico Manger Motor I nn
Tampa
Jesse Monroe
Causeway Inn Motel
Tampa
R. B. Siple
Garden Seat
Clearwater
Larry Moraitis
Jockey Cl ub
Miami
Anita Moshier
Holiday Inn
Miami Beach
Richard Nickerson
Jockey Cl ub
Miami
Arthur Oberhauser
Lindsey Hopkins
Miami
Thomas Pacchioli
Statler Hilton
Fort lauderdale
John Blecich
Americana Motel
Mi ami Beach
Henry Schladt
Azure Tides
Sarasota
Paul Buschutil
Key Biscayne Hotel
Miami Beach
Josef Schoen
The Tides
Redington Beach
William Schultz
Beach Cl ubHotel
Naples
Harold Lindbergh
Northwest Orient Ai rl i nes
Mi ami
Gus Stamatin
Robert Meyer
Orlando
Norman Thalea
Carillon Hotel
Mi ami Beach
C. Mil l er
Dupont Pl aza Hotel
Miami
M. L. Walters
Driftwood I nn
Vero Beach
3
FLORIDA CITRUS FRUIT VARIETIES
EARLY AND MI D-SEASON ORANGES
NAVEL ( Nov. to Jan.) Extra l arge fruit, deep yel l ow
col or, usual l y seedl ess. May be peel ed and secti oned
easi l y. Of al l the earl y vari eti es the Navel orange i s
best adapted to "hand eati ng. "
HAMLI N (Oct. to Dec. ) An excel l ent j ui ce orange, me
di um si ze, thi n ski n, usual l y seedl ess.
PI NEAPPLE ORANGE (Dec. to Feb. ) Wi del y accl ai med
for i ts j uicy sweetness. Deep orange col or, medi um to
l arge size, some seed.
LATE ORANGES
VALENCIA ( March to J uly) Orange col ored fl esh, abun
dant gol den j ui ce of fi ne fl avor and aroma. Oval shape,
deep orange col or, l arge si ze, smooth t hi n ski n, usu
al l y seedl ess or not more than 6 smal l seeds.
TEMPLE ORANGES (Jan. to March) Peels and secti ons
easi ly, rich fl avor al l i ts own, general l y regarded as the
fi nest eati ng orange grown i n Fl ori da. Smal l si ze, oval
shape, deep orang col or. Someti mes pebbl y ski n.
Few seeds.
MURCOTT (Feb. to Apri l ) Comparativel y new variety.
Sweet and j uicy. Ri ch exteri or and i nteri or col or, suo
peri or for hand eati ng.
TANGELO (Dec. to March) A cross or hybri d between
the sweet tangeri ne and the tart grapefruit; it com
bi nes the ri ch gol den sweetness and ease of peel i ng
of the tangeri ne with the l usci ous, i nvi gorati ng fl avor
of the grapefrui t. Easi l y separated i nto secti ons. Looks
l i ke hi gh col or orange.
TANGERI NE (Dec. to Feb. ) Ri ch, sweet fl avor, spicy
aroma. Cal l ed the "ZI PPER SKI N FRUI T". Smal l or
medi um si ze, fl at ends, deep orange or red col or, few
seeds.
DUNCAN GRAPEFRUI T (Oct. to May) Usual l y thi n
ski n, l arge si ze, pal e yel l ow col or, often ti nged with
green or russet. Cl uster of seeds. Many say time reo
qui red to remove seed i s worthwhi l e for Dun:an' s
superi or fl avor and greater j uice yi el d.
SEEDLESS GRAPEFRUI T ( Nov. to J une) Easy to cut
and serve, sel dom more than 8 seeds. Smooth yel l ow
ski n, smal l medi um si ze, usual l y fl at at ends.
PI NK SEEDLESS (Oct. to May) Many users bel ieve the
pi nk meat enhances i ts appearance; si mi l ar to the
March seedl ess grapefrui t.
39
THE SUNSHI NE PAVILLION
WALT DISNEY WORLD, ORLANDO, FLOR,I DA
"The Sunsh i ne Pavi l i on". sponsored by The Fl orida Department
of Citrus at Wal t Di sney World, has proven to be one of the Magi c
Ki ngdom's top attracti ons.
I ts "Tropi cal Serenade" bi rd show, whi ch features a gal axy of
an imated bi rds and fl owers fasci nate young and old wi th thei r
musi cal serenade and gay repartee. The Sunsh i ne Tree Terrace is
a wel come oasi s for Di sney vi si tors who th irst for a cool dri nks of
c itrus j ui ce and an opportun ity to enjoy some of the new ci trus fru it
taste treats devel oped by the Fl ori da Ci trus Commi ssi on's food ex
perts. Di shes made from the Di sney citrus reci pes descri bed in th i s
book regul arl y appear on the menus of the Contemporary and Pol y
nesi an Hotel s' di n i ng rooms.