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Orange Dessert Souffle

1/3 cup soft butter
1/3 cup all purpose flour
1/8 teaspoon salt
1 cup milk
1/2 cup thawed frozen orange juice concentrate
6 eggs separated
1/4 cup granulated sugar

8-ounce can mandarin oranges
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup thawed frozen orange juice concentrate

Melt the butter in a saucepan; stir in the flour and salt and cook
until the mixture begins to bubble. Add the mild and cook over low
hear, stirring constantly, until the mixture is thick. Remove from
the heat and add the thawed orange juice concentrate. Mix well and
set aside to cool slightly.

Beat the egg yolks until they are thick and lemon colored; add 3
tablespoons of the orange-flavored mixture and mix well. Then add
the egg yolks to the orange mixture and stir until thoroughly mixed.

Beat the egg whites until they just begin to stand in peaks;
gradually add the sugar and continue to beat until they stand in
glossy peaks. Carefully fold the egg whites into the yolk orange
mix. Pour into a suitable unbuttered casserole dish. Bake in a 300
degree F. oven for 1 1/4 hr. or until a table knife inserted in
the middle comes out clean.

For the topping, drain the mandarin oranges, reserving the juice.
Add enough water to the juice to make 1 cup. Mix, sugar and cornstarch
together thoroughly; stir into the juice and water and mix until
smooth. Place in a saucepan over low heat and add the thawed orange
juice concentrate. Cook over low heat stirring constantly until
mixture is thickened. Remove from heat and stir in the mandarin
orange sections. Take care not to break up the oranges. Serve warm
over portions of the souffle. serves 6


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