Honey-Orange Sauce

• 1/3 cup honey
• 1 tablespoon corn starch
• 1 teaspoon rind (grated)
• 1/2 cup orange juice
• 1/4 cup water
• 2 tablespoon butter

Combine honey, corn starch and orange rind in a heave saucepan. Stir in orange juice and water. Bring to a boil. Add butter and blend well.Cool slightly. Sauce will thiken as it cools. (makes about one cup) can be spooned over dessert.

Orange-Lemon Marmelade

• 3 oranges (unpeeled)
• 2 lemons (unpeeled)
• 5 cups sugar
• 5 cups water

Wash fruit and cut crosswise into thin slices, removing seeds. Put slices into deep pan, add water, and let stand in refrigerator 36 hours. Heat to boiling point, and boil (Not simmer) two hours. Add sugar, and boil one hour more. Put into sterile jars and seal.

Orange Ring

• 1 cup butter
• 1 cup sugar
• 3 eggs (separated)
• 1 cup sour cream
• 2 tablespoon orange rind (grated)
• 1 3/4 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Cream butter and sugar until fluffy. Add egg yolks, sour cream and orange rind. Beat untill fluffy. Sift together flour, baking powder and baking soda. Stir into creamed mixture. Beat egg white until stiff (but not dry). Fold into batter. Put into oiled and floured Bundt pan and bake at 325f for one hour. Let cake stand in pan for 10 minutes. Then pour hot orange syrup over cooled cake.

Orange Date Cake

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 4 cups flour (cake)
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 tablespoon orange rind (grated)
• 1 lb. dates (chopped, pitted)
• 1 cup nuts (chopped)

Cream butter and sugar. Add eggs (one at a time), beating well after each addition. Sift flour and soda. Add to creamed mixture in three additions, alternating will buttermilk. Beat thoroughly until smooth. Add orange rind, dates and nuts and mix well. Bake in buttered Bundt pan in 350f oven until it tests done (from 1 to 1 1/2 hours). Remove from over and cover with syrup. While cake is baking prepare syrup.

Citrus Glazed Lamb Roast

• 5 lb. leg of lamb
• salt and pepper
• 2 tablespoon cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 2 cups orange juice
• 2 tablespoon honey
• 2 grapefruits (sectioned)
• 1 orange (sectioned)
  

Set leg of lamb on rack in shallow roasting pan. Rub with salt and pepper. In a saucepan, blend cornstarch, cinnamon and ginger. Slowly stir orange juice and honey into cornstarch mixture. Cook over low heat, stirring constantly until thick and clear. Remove from heat and pour one cup of sauce over lamb. To remaining orange juice add sectioned grapefruit and orange. Roast lamb at 325f for three hours, basting frequently. Heat reserved sauce stirring slowly and serve with lamb. Serves 8.