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Saturday, July 19, 2008

Recipe: Orange Stuffing & Variation

Makes 4 cups

3 C croutons
¼ C orange juice
2 t grated orange rind
2/3 C orange sections, with membranes removed
2 C finely chopped celery
5 T butter, melted
Salt to taste

Put the croutons in a bowl and stir in the orange juice. Let stand 15 minutes. Mix in remaining ingredients.

Lemon Stuffing

Use 2 T lemon juice and 2 t lemon rind instead of the orange juice and rind. This is particularly nice with chicken, fish, and veal.

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