Lemon Frosted Orange Salad Recipes

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir the cold water, bananas, marshmallows and pineapple into gelatin. , Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until firm., Meanwhile, in a large saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool., In a large bowl, beat cream cheese until smooth. Beat in, cooled filling. Fold in whipped cream. Spread over gelatin (dish will be full). Sprinkle with nuts and coconut.

Steps:

• Beat the butter until it has the appearance of thick cream, stir in confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

Steps:

• Peel the oranges and lemons, totally removing the pith. This is best done by slicing the peels off, including the white part, with a sharp paring knife. With a little practice, you will find that this is quite easy and does not take much time. Peel them over a dish, to catch the juice. Reserve for later.
• Slice the oranges about a quarter-inch thick. Slice the lemons about an eighth-inch thick. Sometimes the lemons have seeds in them. Cut through the lemons' seeds with a very sharp knife as you slice. (Italians are used to eating fruit with seeds in it; the seeds can be scraped out by the eater later.) Spread the sliced oranges on a platter with low sides and then place the sliced lemons on them in a neat pattern. Pour on the juices that resulted from the peeling and slicing. Put the sliced or chopped onion atop the sliced oranges and lemons, then scatter on the chopped mint and/or basil. Grind on the fresh black pepper and drizzle the entire surface with the olive oil, using a bit more if you like. Let the platter stand for about two hours at room temperature. The salad should be served at room temperature.