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ORANGE SPICE BASTING SAUCE Heat until blended 1 cup Orange Spice Mix, 1 minced shallot, ½ cup orange marmalade, ½ cup lemon juice, 2 TBSP tomato paste. Use on your favorite grilled meat.
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TROPICAL CHICKEN
Mix 1 cup Orange Spice Mix with 12 oz. package dry Lipton Onion Soup Mix. Pour over a cut up chicken. Bake at 350 degrees for 45-60 minutes until done.
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PEACH GRILLING SAUCE
Heat until blended 1 cup Peach Mix, ½ minced onion, ½ cup orange marmalade, ½ cup lemon juice, 2 TBSP tomato paste. Use on your favorite grilled meat?especially good on chicken and duck!
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PEACHY PORK CHOPS
Cut a pocket into thick center-cut pork chops. Fill pockets with chopped fresh peaches and secure with a toothpick. Sprinkle chops generously with Peach Mix and marinate or 2 hours. Bake about 1 ? 1 ½ hours at 350 degrees.
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PORK MARINADE
Mix together 1 cup Black Cherry Mix with 2 cups finely chopped shallots or green onions, ½ cup chopped parsley, ½ tsp black pepper, ½ cup vegetable oil. Pour this mixture into a ziplock bag and marinate pork chops or tenderloin overnight. Bake or grill till done.
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CHICKEN ALMONDINE
Sauté 4 chicken breast halves in butter until lightly browned. Sprinkle with Morton?s Natural Seasoning Salt. Spoon 3 TBSP Almond Mix over chicken. Cover and cook about 20 minutes. When ready to serve, sprinkle slivered almonds over chicken. Scrumptious with rice pilaf.
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COCONUT BATTERED SHRIMP
Beat together until smooth 1 egg, ¼ cup milk, ¼ cup Almond Mix, ½ cup flour, 1/8 tsp salt, 1 TBSP melted butter. Stir in a 7-oz. bag of grated coconut. Chill for 2 hours. Dredge shrimp in cornstarch, then coat with batter and deep fry for 2-3 minutes. Just before serving, combine: ½ cup orange marmalade, 3 TBSP Almond Mix, 1 TBSP prepared horseradish for a great dipping sauce.
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WEINER APPETIZERS
Heat together: 1 package smoky cocktail wieners, 1 jar chili sauce, 1 cup Southern Peach or Strawberry Mix. Keep warm in a crock pot and serve with frilly picks.
ALMOND PORK LOIN ROAST
Fill a boneless pork loin with toasted chopped almonds, roll and tie. Sprinkle generously with Almond Mix and let marinate for at least 2 hours. Put on rotisserie or grill and baste with Almond Mix during cooking.
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CINNAMON GRILLING GLAZE
Blend 1 cup brown sugar, ½ cup pineapple or orange juice, ½ cup Cinnamon Mix. Use to glaze pork roast, pork chops or brush on chicken while grilling.
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HAM GLAZES
Blend ingredients, glaze and cook ham as directed with one of the following recipes:
½ cup Cinnamon Mix with ½ cup brown sugar
½ cup Orange Spice Mix, ½ cup orange marmalade, 1/3 cup horseradish, 1 cup brown sugar, ½ cup yellow mustard
½ cup Cinnamon Mix with 10 oz. jar melted apple jelly or orange marmalade
½ cup Praline Mix with ½ cup brown sugar and ½ cup mustard
½ cup Cinnamon Mix with 8 oz. coke
½ cup Orange Spice Mix, 1 cup brown sugar and ½ cup orange or pineapple juice.
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SAVANNAH TROUT ALMONDINE
Cover one filet with chopped almonds and top with a second fillet. Drizzle with Savannah Almond Mix & a little melted butter and bake on 350 degrees for 20 minutes.
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SAVANNAH SHORE SHRIMP
Peel 2 navel oranges and cut into bite size pieces. In a plastic bowl combine the orange pieces and the following ingredients: 1 ½ pounds of cooked & peeled shrimp, 1 cup frozen pearl onions (thawed), 1 tomato diced, ¾ cup white or cider vinegar, 1/3 cup oil, 1/3 cup Southern Peach or Strawberry Mix, ¼ cup ketchup, 1 TBSP capers, 1 TBSP chopped parsley, 1 clove minced garlic, 1 tsp sugar, 1 tsp mustard seeds, ½ tsp celery seeds, ½ tsp pepper. Stir ingredients together lightly and refrigerate overnight. Serve shrimp on lettuce with frilly picks and sliced oranges to garnish.
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SAVANNAH SCALLOPS
Sauté 1 lb. of scallops, ½ cup finely chopped green onion, and ½ cup finely chopped fresh mushrooms in 1 to 2 TBSP of butter until they are opaque. Transfer to a warm plate. Add to skillet 1/2 cup whipping cream and ½ cup Almond Mix. Simmer until mixture coats the back of a spoon. Add scallops back to pan until just heated through. Serve over yellow or white rice. Delicious!
© 2002-03 Savannah Cinnamon & Cookie Company
