Fortuna Cooks

1 Graham Cracker Crust

1 tablespoon unflavored Gelatin

1/4 cup Cold Water

4 Egg Yolks

1/4 cup Sugar

3/4 cup Tangerine Juice

1 tablespoon Lemon Juice

1/2 teaspoon Salt

1 1/2 teaspoon grated Tangerine Rind

1/2 teaspoon grated Lemon Rind

4 Egg Whites

1/4 cup Sugar

1/3 cup Tangerine Sections

Prepare crust in advance and chill more than several hours.  Soften gelatin in cold water.  Beat egg yolks in double boiler top until light.  Beat in sugar gradually.  Add tangerine juice. lemon ,salt and juice.  Cover over hot water, stirring often until thickened.  Remove from heat.  Add softened gelatin as well as rinds.
Mix well and cool until gradually set. Beat egg whites until foamy. Add sugar gradually beating constantly. Continue beating until soft peaks form. Fold beaten whites into tangerine mixture. Pour into crust and chill until set. Garnish with tangerine sections.

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Extended Stay Long Stay Hotel Winnipeg St. Vital

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Tangerine Orange

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4 cups miniature Marshmallows

1/3 cup Lime Juice

4 eggs ( separated)

1 tablespoon Lime Rind

1/4 cup Sugar

1 ( 9 inch) Graham Cracker Crust

Melt marsh mellows and lime juice in double boiler top. Stir until smooth.  Pour a small amount  of heated mixture into slightly beaten egg yolks.  Stir and combine with marshmallows. Cook from three to five minutes until thickened, stirring constantly.  Beat egg whites until frothy.  Add sugar gradually and slowly.  Continue beating till peaks form and fold into lime mixture. Pour lime mixture over bananas . Garnish with whipped cream and lime slices.

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1 cup whole wehat bran Cereal

1 cup  Milk

1 tablespoon fresh grated Tangerine Peel

1 Egg

1/2 cup Salad Oil

1 1/4 cups sifted Fkour

3 teaspoons Baking Powder

1/4 teaspoon Baking Soda

1/4 cup Sugar

1 Tangerine Orange  ( peeled , sectioned ,seeded)

In mixing bowl combine bran cereal and milk, let it stand until most of the moisture is absorbed/  Add tangerine peel and juice , egg and oil.  Beat well.

Resift flour with dry ingredients;  add to bran mixture and stir just enough to blend.  Spoon into greased muffin pans. filling about 3/4 full.  Top each muffin with a tangerine section.  Bake at 400 degrees F for 30 minutes.  (Makes 12 muffins)

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Tangerine Orange

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