Sarasota Scallops

1 lb. scallops

1/2 cup finely chopped green onions

1/2 cup finely chopped fresh mushrooms

2 tbsp. butter

1/2 cup whipping cream

1/2 cup Southern Fuzzy Navel Mix

Saute scallops, onions, and mushrooms in butter until they are opaque. Transfer to a warm plate. Add to skillet whipping cream and Southern Fuzzy Navel Mix. Simmer until mixture coats the back of a spoon. Add scallops back to the pan until just heated through. Serve over yellow or white rice. Delicious!

Orange Gingered Trout Almandine

2 trout fillets

1 cup almonds

2 tbsp. fresh ground ginger

1/4 cup Southern Fuzzy Navel Mix

1 tbsp. melted butter

Cover one trout filet with chopped almonds and ginger and top with a second filet. Drizzle with Southern Fuzzy Navel Mix and a little melted butter and bake on 350 degrees for 20 minutes, or until desired doneness. 


Weiner Appetizers

1 pkg. smoked cocktail wieners

1 jar chili sauce

1 cup Southern Fuzzy Navel Mix

Heat together smoked cocktail wieners, chili sauce and Southern Fuzzy Navel Mix. Keep warm in a crock pot and serve with frilly picks.

Fuzzy Meatballs

1 cup Southern Fuzzy Navel Mix

1  16 oz. jar taco sauce

1 lb. meatballs

Combine all ingredients in a crock pot. Keep hot for serving and garnish with curls of orange peels. 

Fuzzy Chicken Bake

1 cup Southern Fuzzy Navel Mix

1 pkg. Lipton Onion Soup Mix

1 whole chicken cut up

Pour over a cut up chicken. Bake at 350 degrees for 45 min to an hour until done. 

Fish Orange Pecan

4 fish fillets

1/2 cup Southern Fuzzy Navel Mix

1 tsp. Old Bay Seasoning

1/4 cup chopped onions

Sprinkle fish with Southern Fuzzy Navel Mix and dry broil. Sprinkle with chopped pecans before serving. 

Fuzzy Navel Entrees

Hawaiian Ham Glaze

1/2 cup Southern Fuzzy Navel Mix

1/2 cup Orange Marmalade

1  16 oz. can crushed pineapple, drained

1/3 cup Horseradish

1 cup brown sugar

1/2 cup yellow mustard

Blend Southern Fuzzy Navel Mix, Orange Marmalade, drained pineapple, horseradish, brown sugar and yellow mustard. Glaze and cook ham as directed. 

Hawaiian Chops

1  1/2 cups flour

Salt

Pepper

6 to 8 pork chops

4 tbsp. butter

1  16 oz. can crushed pineapple

1  1/2 cups Southern Fuzzy Navel Mix

Season flour with salt and pepper to taste. Lightly flour pork chops. Brown pork chops on one side in butter nonstick skillet over medium heat. Turn chops; add pineapple and Southern Fuzzy Navel Mix. Bring to a boil and simmer. Cover and cook for 8-10 minutes until chops are done. 

Fuzzy Glazed Tenderloin

1 cup Southern Fuzzy Navel Mix

2 chopped shallots

1/2 cup chopped pineapple

1/4 cup oil

Black pepper

Mix Southern Fuzzy Navel Mix with shallots, pineapple, dash of black pepper, and oil.  Marinate tenderloin overnight. Grill or Bake.

Fuzzy Coconut Shrimp

1 egg

1/4 cup milk

1/4 cup Southern Fuzzy Navel Mix

1/2 cup flour

1/8 tsp. salt

1 tbsp. melted butter

7 oz. bag grated coconut

1 cup cornstarch

1/2 cup orange marmalade

3 tbsp. Southern Fuzzy Navel Mix

1 tbsp. horseradish

Beat together egg, milk, Southern Fuzzy Navel Mix, flour, salt, and melted butter until smooth. Stir in a 7 oz. bag of grated coconut. Chill for 2 hours. Dredge shrimp in cornstarch, then coat with batter and deeply fry for 2-3 minutes. Just before serving, combine orange marmalade, Southern Fuzzy Navel Mix, and horseradish for a great dipping sauce.


Tampa Shore Shrimp

2 navel oranges 

1  1/2 cup peeled cooked shrimp

1 cup frozen pearl onions thawed

1 tomato diced

3/4 cup vinegar

1/3 cup oil

1/3 cup Southern Fuzzy Navel Mix

1/4 cup ketchup

1 tbsp. capers

1 tbsp. chopped parsley

1 clove minced garlic

1 tsp. sugar

1 tsp. mustard seeds

1/2 tsp. celery seeds

1/2 tsp. pepper

Peel oranges and cute into bite size pieces. In a plastic bowl combine all the ingredients. Stir ingredients together lightly and refrigerate overnight. Serve shrimp on lettuce with frilly picks and sliced orange to garnish.