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Tru-Juice Orange Chicken  
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons prepared Dijon-style mustard
  • 1/2 cup chopped onion
  • 1/2 cup packed brown sugar, divided
  • 2 cups orange juice
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
    1. Preheat oven to 375 degrees F (190 degrees C).

    2. Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough tru-juice orange juice to cover chicken. Add butter on top.

    3. Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.

Whisk flour into sauce in saucepan. Add any leftover tru-juice orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.

Tru-Juice Orange Juice Cake  
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (18.25 ounce) packaged yellow cake mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup cold water
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 3/4 cup orange juice
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan.
  2. Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan.
  3. Bake for 30 minutes, or until knife inserted in cake comes out clean.
Combine the butter or margarine, sugar, and tru-juiceorange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour tru-juiceorange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar.

Ham Glaze with Mustard and Pineapple Juice  
  • 1 cup firmly packed brown sugar
  • 1 tablespoon prepared mustard
  • 1/2 cup pineapple juice
  • 1/4 cup all-purpose flour

Mix brown sugar, mustard, pineapple juice, and flour together in a bowl until smooth.

Orange Juice Muffins with Honey Spread  
  • 2 cups buttermilk baking mix
  • 2 tablespoons white sugar
  • 1 egg
  • 1 teaspoon orange zest
  • 2/3 cup orange juice
  • 2 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup margarine
  • 1/2 cup honey
  1. Preheat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 medium muffin cups.
  2. Mix baking mix, 2 tablespoons sugar, the egg, orange peel, and tru-juice orange juice. Beat vigorously for 30 seconds.
  3. Fill muffin cups about 2/3 full. Mix 2 tablespoons sugar and cinnamon and sprinkle each muffin with about 1/2 teaspoon of sugar mixture. Bake 15 minutes. Serve with honey spread.
To Make Honey Spread: Beat 1/2 cup margarine and 1/2 cup honey until fluffy.
The Best Pork Ribs  
  • Prok ribs (any variety)
  • 1 bottle barbeque sauce (I prefer Sweet Baby Rays)
  • 1 c. orange juice

Mix together barbeque Sauce and orange juice. Lay ribs in a baking pan and pour BBQ mixture over the top. The ribs should be nearly submerged in the BBQ mix.

Cover pan with foil abd set oven to 250° F

Option 1: Cook for approx. 3 hrs (depending on amount of meat). Remove from pan and serve. The meat will be juicy and delicious and it should literally fall right off the bone. If you cook them this way they are EXCELLENT but its nearly impossible to eat them with your hands.
Option 2: Cook meat for about 2 hrs, remove from oven and transfer to hot grill. While on grill, continue to brush with BBQ mix from pan. They should only need few minutes on each side. The BBQ sauce should get a bit crispy, and although the meat isn't quite as tendet this way, they will still be quite tasty and much easier to serve and eat.
Orange Rice  
  • 3 tbsp. butter
  • 1 med. onion, coarsely chopped
  • 2 lg. ribs celery, sliced
  • 1 c. uncooked long grain rice
  • Fresh orange juice from a lg. orange plus water to make 1 c.
  • Freshly grated rind from the orange
  • 1 1/2 c. hot water
  • 1/8 tsp. dried thyme

Melt butter in a medium saucepan and saute the onion celery until tender. Add rice, orange juice, grated orange rind and hot water. Stir in thyme. Bring to a boil, reduce heat and cover. Simmer until tender, without lifting the lid, for about 15 to 20 minutes. Serves about 6.