Ingredients:
½ cup of sugar.
¼ cup of cornstarch.
Pinch of salt.
1 ½ cups of orange juice.
3 medium egg yolks, beaten.
1 cup of plain yoghurt.
2 tablespoons of margarine.
2 teaspoons of orange peel, finely shredded.
2 cups of fresh orange segments.

Directions:
Combine the sugar, cornstarch, and salt; then stir in the orange juice.

Cook and stir until bubbly.

Gradually stir 1 cup of the mixture into the yolks.

Return to the pan and cook for a further 2 minutes.

Remove from the heat and stir in the yoghurt, margarine, and shredded orange peel.

Cover and chill.

Stir in the orange segments before serving.

Orange Juice Dressing recipe

Ingredients:
¼ cup of orange juice.
2 teaspoons of red wine vinegar.
1 tablespoon of vegetable oil.
2 teaspoons of honey.

Directions:
Mix all of the ingredients.

Use as a dressing for fruit salads.

Orange Rhubarb Dessert recipe

Ingredients:
4 cups of rhubarb, chopped.
½ cup of water.
1 cup of sugar.
3 oz of orange gelatin.
1 can of Mandarin oranges.

Directions:
Boil the rhubarb in the water for about 10 minutes until soft.

Add the sugar and the orange gelatin.

Stir in the oranges and continue stirring until the gelatin has completely dissolved.

Allow to cool until thickened, then serve.

Orange Salsa recipe

Ingredients:
1 teaspoon orange peel, grated.
1 teaspoon ginger root, minced.
1 teaspoon garlic, minced.
Pinch of salt.
Directions:
Combine all of the ingredients, except the cilantro, in a suitably sized bowl.

Place in a refrigerator for about 30 minutes, until chilled.

Stir in the cilantro and serve as desired.

Orange-Topped Chops recipe

An unusual combination of pork and oranges comes together to create a surprisingly refreshing taste in this recipe. Pan-seared and cooked down with mandarin oranges, these pork chops are zesty and comforting at the same time.

Ingredients:
1 tablespoon vegetable oil
6 pork chops, ½-inch thick
1 (11-ounce) can mandarin oranges, drained
½ teaspoon ground cloves
Freshly ground black pepper, to taste

Directions:
Heat the oil in a large, heavy skillet over medium-high heat. Add the chops and brown 3 to 4 minutes per side.

Place the oranges, cloves, and pepper in a pan, cover, and cook until the pork juices run clear. Serve.