| Baked Orange Salad November 2007 |
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6 oranges 6 med apples 20 oz can crushed pineapple 1-1/2 c sugar 1/4 t cinnamon 1/2 c chopped pecans 3 T butter-melted |
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Cut oranges in half horizontally. Using a sharp paring knife, remove orange meat from shells, leaving about 1/2" of pulp still attached to each half. Put shells on a foil lined 13x9 pan. Peel and chop apples. Mix apples, orange meats, pineapple, sugar, and cinnamon. Cook in 3 quart saucepan over med-low until very thick. Preheat oven to 350*. Fill orange "cups" with hot salad mix. Sprinkle each with nuts and dot with butter. Carefully pour about 1/2" water at the corner of the pan to keep rinds from burning while cooking. Bake 30-40 minutes. Line a baking sheet with paper towels to blot water from bottoms before serving. These are pretty served on a bed of spinach or any greens. It is good with turkey or ham.
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Mimi & Tootie ^..^
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