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Title: Chile Salsa w/Orange Juice
Categories: Sauces, Citrus, Chilies
Yield: 1 Servings

1/4 c Olive or vegetable oil
4 Pasillas, anchos or dried
- red New Mexico chilies;
- washed, seeded, deveined
2 cl Garlic; peeled
1 ts Salt
3/4 c Orange juice

Heat oil in a heavy skillet. Add chilies and stir-fry
them. Place fried chilies, garlic, salt and orange juice
in a processor and blend. If the salsa is too thick, add
more orange juice. Season to taste with salt.

Source: Patricia Quintana, Mexican cookbook author

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Eggs & Orange Juice
Categories: Five, Citrus, Eggs, Dairy
Yield: 1 servings

2 lg Farm-fresh eggs
1 Orange; juice and zest
1 tb Cream
pn Salt
pn Sugar

Set oven @ 350ºF/175ºC.

Butter a small ramekin, and crack the eggs into it.

Whisk the orange juice, zest, cream, salt and sugar
together. Bake for about 8 minutes or until the white
is just beginning to set.

Then pour in the orange juice mixture and bake for
another couple of minutes to maintain a runny yolk,
or about 5 more minutes for fully cooked eggs.

By: Richard B. Everhard

RECIPE FROM: https://www.motherearthnews.com

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