Recipes from Louise

Tangerines are favorite fruits for children and adults. They are fun to eat because they are easy to peel and separate into segments. Perfect for lunch boxes and snacks, tangerines are also used in preparing main dish meals, salads, and desserts. Put a little citrus zest in your meal planning by adding one of these dishes made with tangerines.

Fresh Tangerine Milkshake

2 tangerines
½ cup milk
1 pint vanilla ice cream

Peel tangerines. Separate into segments, removing seeds and as much membrane as possible. In blender, combine tangerines, milk and ice cream. Blend thoroughly until smooth. Enjoy!

Tangerine Chiffon Cake

5 tangerines
2¼ cups cake flour
1 TBSP baking powder
1 tsp. salt
1½ cups sugar
½ cup vegetable oil
5 large egg yolks
7 large egg whites
½ tsp. cream of tartar
Tangerine Glaze (below)

Preheat oven to 325 degrees F. Grate 4 teaspoons peel and squeeze ¾ cup juice from tangerines. In large bowl, combine flour, baking powder, salt, and 1 cup sugar; whisk in oil egg yolks, peel, and juice until smooth. In another bowl, with mixer at high speed, beat egg whites and cream of tartar to soft peaks. Beating at high speed, gradually sprinkle in ½ cup sugar until whites stand in stiff peaks. Fold one-third of beaten egg whites into yolk mixture; fold in remaining whites. Pour batter into ungreased 10-inch tube pan. Bake 1 hour and 15 minutes or until top springs back when touched. Cool. With knife, loosen cake from side of pan and remove. Prepare glaze; spread over top of cake. Let stand 1 hour or until set. Tangerine Glaze: With spoon, mix 1 cup confectioners’ sugar and 1 teaspoon grated tangerine peel. Stir in 5 to 6 teaspoons tangerine juice until glaze is spreadable.

Spicy Tangerine Chicken

1 broiler-fryer chicken cut in serving
pieces
¼ cup flour
1 tsp. salt
1/3 tsp. pepper
3 TBSP butter or margarine
1½ cups tangerine sections
Tangerine juice
2 TBSP brown sugar
2 TBSP vinegar
1 tsp. mace or nutmeg
1 tsp. dried leaf basil
1 clove garlic, minced

Coat chicken pieces with mixture of flour, salt and pepper. Heat butter in skillet; add chicken and brown on both sides. Drain sections; add more juice if necessary to make 1 cup juice. Mix together juice, brown sugar, vinegar, mace, basil and garlic; add to skillet. Cover and simmer 20 minutes to 25 minutes or until chicken is tender. Add tangerine sections and simmer, covered, 5 minutes longer. Makes 4 servings.

Tangerine Fruit Salad

2 tangerines
1 (8 oz.) can pineapple tidbits in their
own juice
2 bananas

Peel tangerines. Separate into sections and remove seeds. Place in medium-sized bowl. Drain pineapple, reserving half the juice. Add pineapple and juice to the tangerines. Slice bananas and add to other fruit. Toss well so all bananas are moistened with pineapple juice. Serves 4.