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1/4 cup butter or margarine 1 Tbsp. toasted sesame seeds 1 Tbsp. chopped green onion Grated peel of 1/2 fresh tangerine 1/4 tsp. dried dillweed 1 tangerine, peeled, segmented, seeded In small saucepan, melt butter with sesame seeds, green onion, tangerine peel and dillweed. Add tangerine segments; heat. Serve over cooked cauliflower, cabbage or zucchini. Makes‘3/4 cup. Avocado and citrus salad 5 tangerines or tangelos, peeled 1 small avocado, peeled and diced 1 Tbsp. fresh lemon or lime juice Dash of black pepper Curly endive Divide peeled tangerines or tangelos into sections; remove seecls. Place diced avocado in small 1 bowl; sprinkle with lemon or lime J juice and pepper. Ajid tangerine sections and mix gently. Line four salad plates with en- 1 dive; spoon fruit mixture over en- ! dive. J Serve with lime dressing. Makes ' 4 servings. ’ . 1 ^ Lime dressing 3 Tbsp. fresh lime juice 1/4 cup vegetable oil 1tsp. honey 1/4 tsp. salt Dash pepper ; 1/8 tsp. dried leaf tarragon Mix all ingredients in small bowl; chill. Tangerine compote 6 medium tangerines 1/2 cup sugar 1-1/2 cups water 1/8 teaspoon salt 2 Tbsp. fresh lemon juice 1/4 tsp. whole cloves 2 cinnamon sticks Peel tangerines, remove all white fiber and break into sections. In a saucepan mix together sugar, water, salt, cinnamon and cloves. Boil for 3 minutes. Remove cinnamon and cloves with slotted spoon. Add lemon juice and tangerine sections. Cool. Refrigerate overnight. Makes 6 servings.
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