For a preserve, I might consider poaching the pulp in water, straining and using that water in marmalades or other compatible preserves for a double orange dose. Also a slight pectin boost. My other thought was quick breads, especially if you have freezer space because they freeze beautifully, could be made as mini-loaves, later thawed, wrapped and sold perhaps? There's that whole family of quick breads containing ground orange or juice-pulp with raisins, cranberries, dates, dried apricots, nuts, etc. in varying combinations. For recipes which call for peel as well as the pulp, flavor could be intensified with orange oil or extract instead. Then there are breakfast smoothies for home consumption - very healthy. For entertaining there are curds/butters/custards where the pulp is used to infuse a mixture then strained out. Anyway, here are some recipes I found. I think they fall into the "getting ideas" category as each might require some modification, but it is a beginning. ORANGE NUT BREAD WITH ORANGE CREAM CHEESE SPREAD 2 c. sifted flour 1/2 tsp. salt 1 tsp. baking powder 1/4 tsp. baking soda 2/3 c. sugar 1/3 c. sweet (unsalted) butter, softened 2 eggs 1 c. freshly squeezed orange juice, with pulp 1 c. chopped walnuts 1/2 tsp. vanilla extract 1/2 tsp. orange extract Sift flour with salt, baking powder, and soda. Cream sugar with softened butter and beat in eggs, one at a time. Add the orange juice to the sugar mixture alternately with the flour mixture. Add extracts and nuts and stir well. Pour into 3 well greased small loaf pans, 3 1/2 x 6 inches. Bake at 350 degrees for about 40 minutes, until breads test done. Remove from pans, cool, and wrap. Chill well before slicing. Serve with Orange Cream Cheese Spread. ORANGE CREAM CHEESE SPREAD: 1 1/2 lb. cream cheese, softened 1 navel orange, with peel, cut into chunks 3-4 tbsp. confectioners sugar Using a food processor with steel blade, combine cream cheese, orange chunks, and sugar. Refrigerate for a few hours to blend the flavors. www.cooks.com Dutch Tart Weener Taart 2 C. flour 1 C. butter 1 C. sugar 3 eggs 1 t. lemon extract Make a batter of the above mixture. Pour into a buttered angel food pan in alternate layers with the following fruit mixture: 2 apples 1 peeled orange 5/8 C. water 1/2 C. sugar juice of 1 lemon Cook apples in water until done. Strain. Add sugar and lemon juice and orange pulp. Cook again for a few minutes. Then place in layers. Bake in moderate oven. http://www.pellatuliptime.com/historical-village/history/recipe/recipes.html Cranberry Cheddar Sandwich French Bread Cranberry Orange Relish (see recipe) Cheddar Cheese, shredded Cranberry Orange Relish 1 pound (4 cups) fresh Maine cranberries 2 oranges 2 cups sugar Wash the cranberries and chop them up in your food processor or hand grinder. Peel the oranges, remove the seeds, and put the rind and the orange pulp through the chopper or food processor, too. Mix together with the sugar and let stand for a few hours before serving. Toast slices of French bread. Butter the slices and then spread a layer of orange relish on each slices. Top with shredded cheddar cheese and broil in your oven until cheese is melted. This makes a delicious snack. Cranberry Fool Cranberry Orange Relish (see recipe) 1 pint whipping cream tsp. almond extract Cranberry Orange Relish 1 pound (4 cups) fresh Maine cranberries 2 oranges 2 cups sugar Wash the cranberries and chop them up in your food processor or hand grinder. Peel the oranges, remove the seeds, and put the rind and the orange pulp through the chopper or food processor, too. Mix together with the sugar and let stand for a few hours before serving. Add the almond extract to the cranberry orange relish. Whip the cream and gently fold into the cranberry orange mixture. Serve in small dishes. Serves 8 http://www.maine.gov/firstlady/blainehouse/recipes.html Orange, Almond, and Olive Oil Cake Ingredients: 2 small oranges 1 lemon 1 cup all-purpose flour 1 Tablespoon baking powder 4 eggs at room temperature 1/2 teaspoon salt 1 1/2 cups sugar 1 1/2 cups (6 ounces) almonds, toasted and finely chopped 2/3 cup olive oil some Confectioners' (powdered) sugar for dusting - Put the oranges and the lemon in a large pan and add enough water to cover them. Bring to a boil, then simmer and cook uncovered for 30 minutes. (That's the instant air-freshener aspect) - Drain and let cool so that you can handle them without burning yourself. - Cut the lemon in half and throw out the pulp and seeds. - Cut the orange in half and throw out the seeds (but not the pulp). - Put the citrus into a food processor/blender and chop it up finely, then set aside. -Preheat oven to 350 -Sift flour and baking powder together into a bowl and set aside. -In a large bowl, combine eggs and salt, beat until foamy. -Gradually beat in the sugar. -Gently fold in the flour mixture. -Stir in chopped citrus, almonds, and olive oil until just incorporated (The recipe book states here "Do not overmix.") -Pour the batter into a 10-inch springform pan. -Bake for about 1 hour and 15 minutes, or until center of cake is set (toothpick comes out clean.) -Let cool completely in pan on wire rack, then unmold, place on a serving plate, and dust the top with confectioners' sugar. http://www.thefreshloaf.com/node/74 Carol

Squeezo is a very old name for the newer model Villaware or Roma food strainer. These use a very good design that incorpoates a spiral auger that pushes the juices through a fine holed screens and removes all traces of seeds and skins. No prepping needed, unless the tomatoes are really big, where you simply cut them in quarters. Its similar to a meat grinder, but its for most any food that has skins and/or seeds. I use it for red raspberry jam without seeds. The use of a finer hold berry screen is what gives me just the juices and soft pulp, and any seeds are pushed out the end of the conical sieves. They also make a shorter spiral for large grape seeds and a pumpkin screen or even a 3/16 inch hole salsa screen. These are extra attachments. If you were dong a LOT of tomatoes or othr things, also suggest the motor unit. I have one here and 'crank' out a bushel in about 10 minutes. The newer ones have a twist on strainer screen, while teholder models have two big wingnuts on each side of the screens. Of allthe models and improvements, the nerwer ones work better, leak less and are very easy to work. Here is a link that might be useful: Food strainer

In my experience, the problem with garlic and onion skins is that they don't break down. The worms don't eat anything until it starts to decompose, so the skins just sit there. I have also noticed the worms won't eat other root vegetables very quickly, like raw carrot chunks or potato skins. Those do eventually break down and get eaten, but it takes a really long time. Carrot peelings are so small, they break down more quickly and seem to get eaten fairly quickly, but I don't put lots in my bin. Orange peels also don't break down and my worms don't eat them, so I stopped putting them in my bin a long time ago. I don't eat grapefruit, so I have never put rinds into my bin, but maybe the worms would eat it because the rind has a lot pulp attached to it, which gets the decomposing process going. Orange peels usually don't have any pulp attached, at least the way I eat them. In any event, I don't think the oil or waxy substances in citrus peels are worms' favorite things to eat. Basically, my worms get mostly coffee grounds and banana skins. Sometimes they get a few bits of lettuce or other vegetable trimmings, apple cores, and rarely moldy bread, plain pasta or rice. They don't need variety; they really seem perfectly fine with just the coffee and bananas. Everything elso goes into my regular compost bin, where I think having some varitey of materials is beneficial.

Shelly here's a favourite apple muffin recipe that is part of a weight loss plan that I have been using. I used powdered fructose as it doesn't raise the blood sugar level as quickly as white sugar. However you could substitute sugar if you wish. These are really good! I was having one every day for breakfast. The recipe doesn't call for much applesauce though, as part of the apple content is diced. I've made these several times and they always turn out perfect. They're in the green light - go ahead zone of Rick Gallops' glycemic index list of breakfast or snack foods for those who are trying to keep their sugar and insulin levels down. Light & diet friendly Ingredients: 3/4 cup All-Bran cereal 1 cup skim milk 2/3 cup whole wheat flour Sweetener - equivalent to 1/3 cup sugar 2 teasp baking powder 1/2 teasp baking soda 1/4 teasp salt 1 teasp allspice 1/2 teasp cloves 1 1/2 cups 2/3 cup raisins 1 large apple peeled and cut into 1/4 inch cubes 1 low-cholesterol (omega-3) egg, lightly beaten 2 teasp vegetable oil 1/2 cup unsweetened applesauce 1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes. 2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple. 3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients. 4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes or until lightly browned. Source: The Glycemic Index Diet Rick Gallop ©2002 Random House Canada My Notes: You may have to find the oat bran in a diet or health food store. The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk. SharonCb