Orange Balls

1 stick of butter or margarine, melted
1 6-ounce can of undiluted frozen orange juice, thawed
1 box of powdered sugar
1 box of finely crushed vanilla wafers
1 cup of chopped nuts
Coconut for rolling
Mix together the butter and juice, then add powdered sugar and stir until lumps are removed. Blend in vanilla wafers and nuts. Form into small balls and roll in coconut. For those who don’t like coconut, you can roll them in powdered sugar. Store in refrigerator or freezer. This recipe makes about 75 balls, depending on the size you roll them.

Orange Crispies

1 cup sugar
1 cup shortening
1 large egg
1-1/2 teaspoons orange extract
1-1/2 cups all-purpose flour
1 teaspoon salt
Preheat oven to 375-degrees. Beat shortening and sugar together at low speed with an electric mixer until creamy. Add egg and orange extract. Gradually add flour and salt, beating dough until light and fluffy after each addition. Form balls from rounded teaspoonfuls, roll in sugar and place 2 inches apart, onto cookie sheet lined with parchment paper. Bake for approximately 8 minutes or until edges begin to brown. Cool on wire racks.
Makes about 5 dozen. 

Orange Julius

16-ounce can of frozen orange juice 
1 cup milk (I usually use skim milk) 
1 cup cold water 
1 cup of ice cubes 
Equal (3 or 4 packages) or sugar (about ¼ cup) to taste
Put frozen orange juice in blender. Add remaining ingredients and blend until smooth. This mixture will fill the blender but only makes two full glasses, so you may need to repeat this procedure. This is really healthy and wonderful. Lots of calcium and vitamin C. All you need for breakfast.
Note: This is the original recipe, but instead of measuring the milk and water, I usually just fill up the empty juice can once with the milk and once with the water, and dump about 5 or 6 ice cubes and 2 packages of Equal in the blender. This makes it a little thicker. You can experiment to see which you prefer.

Oriental Salad (Video)

1 head cabbage, chopped  (can be mixed with purple or Nappa cabbage)
6-8 scallions, sliced (optional)   
1 stick butter
1 cup slivered almonds
½ cup sesame seeds
1 large can or package of chow mein noodles
2 cans mandarin oranges (drained)
Melt butter and add sesame seeds, almonds and noodles.  Stir fry until golden brown.  Season with salt and black pepper to taste. Mix with chopped cabbage and oranges and toss with dressing.  Season with black pepper and salt if needed. 
½ cup brown sugar
½ teaspoon dry mustard
½ cup apple cider vinegar
3 tablespoons soy sauce
1/8 teaspoon dried red pepper
1 cup salad oil (I like sesame oil for this) 
Mix all ingredients except oil, then slowly whisk in the oil until well blended and thickened slightly.

Peanut Butter Squares

1 cup butter or margarine 
1 cup chunky peanut butter 
2 cups graham cracker crumbs 
2 cups sifted powder sugar 
Small bag (6 ounces) semisweet chocolate morsels 
2 Tablespoons shortening
Combine butter and peanut butter in a glass bowl. Cover with a paper towel, and microwave for about 1-1/2 minutes or until butter is melted. Stir to blend, then stir in graham cracker crumbs and powdered sugar. Press into an oblong baking dish. (Hint: Line the dish with aluminum foil that is extended over the edges of the pan so that you can lift out and slice - otherwise they tend to stick). Combine morsels and shortening in a 2-cup measuring cup. Microwave approximately two minutes or until morsels and shortening melt. Stir well to blend. Spread over peanut butter mixture. Cover and chill. Cut into squares. These taste like Reese's Peanut Butter Cups.
Note: To crush graham crackers, either use food processor, or put crackers in a plastic zip-lock bag and crush with a rolling pin.