Orange Juice Jelly Recipe

         
     12 oz frozen orange juice
           -concentrate,thawed
  1 1/2 c  water
      1    sure-jell pectin
  4 1/2 c  sugar
    1/2 t  margarine (to reduce
           -foaming)

Prepare jars.  Keep jars and lids hot.  Measure sugar in a bowl, set
aside.  In a large kettle measure juice, pectin, and margarine.  Bring
to a full boil over high heat, stirring constantly.  Add sugar all at
once and bring to rolling boil (that can't be stirred down) but stir
constantly.  Remove from heat and skim off any foam.  Pour into
prepared jars.  Fill to 1/8" of top.  Wipe off rims and threads.  Cover
quickly with lids and band tightly.  Process jars in kettle with water
covering jars.  Boil 5 minutes in water bath, then remove from water.
Cool completely.  Check seals.

Wisconsin State Fair

Orange-Chocolate Torte
        
     14 ea graham crackers (about 14)
      1 c  walnuts
      3 ea egg whites
    1/4 t  cream of tartar
      1 c  sugar (c&h)
      1 t  orange peel,grated
    1/2 c  semi-sweet chocolate pieces
           **glaze**
    1/4 c  semi-sweet chocolate
    1/4 c  milk chocolate pieces
    1/4 c  sour cream
      1 t  orange extract

Butter a 9" springform pan; set aside.  Preheat oven to 350. In a
blender, pulverize enough graham crackers to make 1 cup of fine crumbs.
Remove from blender; set aside.  Pulverize nuts into fine crumbs; set
aside.

In a medium mixing bowl, beat egg whites and cream of tartar until
foamy.  Gradually add sugar, beating until stiff and glossy.  Fold in
graham cracker crumbs, walnut crumbs, and orange peel, then chocolate
pieces.  Bake 25 to 30 minutes.  Cool in pan.  Remove from pan.
Prepare Orange-Chocolate Glaze.  Spread on cooled torte, letting excess
drip down sides.

Glaze:  In microwave melt the chocolate and chocolate pieces.  Then add
the sour cream and the orange extract.

Wisconsin State Fair