Ingredients:

• 2-3 fresh medium to large Texas Oranges 
• 1 package angel food cake mix*
• 3 teaspoons orange zest, separated
• red and yellow cake coloring
• Angel food cake pan

Directions:

Per the directions on the angel food cake mix, move the oven rack to the lowest position (remove other racks) to use an angel food cake pan.  Set the temperature for 350 degrees.  

First zest the oranges for the 3 teaspoons needed — 2 for the cake and 1 for the icing.  Then squeeze for the juice.  Reserve and set aside 2 tablespoons of juice for the icing. 

To a large measuring cup, add the remaining freshly squeezed orange juice and then add enough water to complete the 1-1/4 cups required for the cake.  Pour into the batter.  Add 2 teaspoons of the orange zest to the batter.  Add 3 drops of red cake coloring and 5 drops of yellow to the batter to give it a light orange color.

Beat the batter as directed on the box, prepare the pan and pour the batter into the pan.  Bake and cool as directed.  When completely cooled and removed from the pan, drizzle the top of the cake with the orange icing.

* A Betty Crocker Angel Food Cake Mix was used for this recipe.

Orange Icing:

• 1 cup confectioner’s sugar
• 2 tablespoon butter or margarine, melted
• 1/4 teaspoon vanilla
• 1 teaspoon of orange zest
• 2 tablespoons orange juice

In a bowl, add the sugar, butter, vanilla and zest.  To that add one tablespoon of orange juice at a time and stir to get the right consistency to drizzle the icing over the top of the cake.  If the sugar is not quite thin enough to drizzle, add a few drops of water or milk. 

Servings: 10-12  

Ingredients

• 1 Texas Red Grapefruit, sectioned
• 1 Texas Orange, sectioned
• 1 cup roasted frozen corn kernels
• 2 cup chopped orange bell pepper
• 1/2 cup chopped sweet onion
• 2 small diced avocados
• 2 pickled canned jalapenos, sliced
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 tsp cumin
• juice of 1/2 small lime

Directions

Section the Texas Red Grapefruit and Orange.  Then cut each section into 2 or 3 pieces.  Put in a bowl and set aside.

Using frozen corn, measure 1 cup of kernels, place on a cookie sheet and place under the broiler under low broil.  Watch carefully to prevent burning and roast until a good portion of the kernels have slightly browned.  Pull out of the oven and set aside.

Chop the orange bell pepper and onion so that the size is similar to the citrus pieces.  Peel the avocado and then chop again in a similar size to the other fruit and vegetables.  Dice the canned jalapenos. (Fresh can be substituted but the amount may need to be decreased depending on desired spiciness.)

Drain the grapefruit and orange segments.  To that add all of the remaining items.  Stir and cover, refrigerating for 1 to 2 hours for optimum taste.

Serve as an appetizer with tortilla chips or as a side salad (6-8 servings).