ORANGE AND CARROT DIP -- Boil together finely chopped onion, grated carrots, rind and juice from two oranges, and tablespoon of hot curry paste. Simmer until tender then process mixture until smooth. Cool completely then stir in some plain yogurt, basil, lemon juice, Tabasco sauce, salt and pepper to taste. Let tastes combine for a few hours and serve at room temperature with crackers or tortilla chips.

ORANGE AND CARROT SOUP -- Sauté chopped onion, garlic, sliced carrots and a few tablespoons of rice in butter until fragrant; add chicken stock, rind from half an orange, parsley and scant amount of sugar and bring to boil then simmer until vegetables are tender. Puree then stir in juice from orange, some heavy cream and reheat. Garnish with orange slice topped with parsley sprig.

ORANGE MARINADE FOR FOWL -- Soy sauce; orange peel, juice and pieces, if desired; chopped ginger root, garlic, coriander, black pepper, bay leaf and honey.

ORANGE MARINADE FOR SHELLFISH OR BARBECUED MEAT -- Blend orange segments and collected juice from one orange, peeled green apple wedges, garlic clove, halved and seed red chilies, and fresh mint leaves. Process until smooth, adding juice of one lemon. Season with salt and pepper

ORANGE SALAD IDEAS: -- Top orange rounds and thinly sliced radishes with a dressing of olive oil, lemon juice, cinnamon and sugar, if desired. Garnish with mint or parsley. -- Assorted salad greens torn into bite-size pieces and oranges, peeled and cut into bite-size pieces, tossed with a creamy dressing of oil, sour cream, grated lemon peel and juice, minced garlic, crumbled blue cheese, dried dill weed, and salt. -- Mixed salad greens (iceberg, spinach, romaine, watercress), oranges peeled and cut in half-cartwheels, sliced onion, and toasted slivered almonds tossed with Italian dressing. -- Orange sections and watercress tossed with white wine vinegar, peanut oil and pepper. -- Grated orange peel, half cartwheel slices of peeled oranges, fresh or canned green beans, cooked red kidney beans and sliced onion rings tossed in Italian or Caesar dressing. -- Toss sliced mushrooms in juice from one orange, then add sections from two navel oranges. (Best if left to marinate in refrigerator for a few hours.) Place the mushrooms and oranges on bed of lettuce and pour over cider vinegar dressing; sprinkle on toasted walnuts. -- Toss choice of greens and/or vegetables with orange-tarragon dressing: blend garlic paste squeezed from heads of roasted garlic, orange juice, Dijon mustard, rice or cider vinegar, salt, black pepper and minced fresh (or dried) tarragon. -- Orange mayonnaise made by adding orange zest and fresh orange juice to mayonnaise can be used on hot or cold asparagus, broccoli, fennel and cauliflower.

ORANGES AND CHICKEN -- Make a sauce of finely chopped onion sautéed in butter, honey, lemon juice, soy sauce and grated orange peel. Thicken with cup of fresh orange juice blended with few tablespoons of cornstarch. Brush frequently on grilling chicken.

ORANGES AND CHOCOLATE -- Instead of the usual lemon and poppy seed cake, substitute juice and zest from two oranges, some Grand Marnier and coarsely grated semisweet chocolate.

ORANGES AND CURRY -- Heat whole cloves, cinnamon stick, cardamom, cumin and mustard seeds, grated ginger, and pinch of cayenne pepper in butter for a few minutes then add a quart of fresh-squeezed orange juice. Serve hot with some orange slices at beginning or end of dinner.

ORANGES AND ICE CREAM -- In a food processor or blender, combine peeled orange chunks and orange or almond-flavored liqueur; blend until smooth. Add softened vanilla ice cream and blend just until smooth. Pour into brandy snifters and garnish with whipped cream, chocolate, and grated orange peel.

ORANGES AND PASTA -- Combine fresh-squeezed orange juice, diced orange and diced lemon segments with olive oil, minced garlic and chopped basil. Toss with warm pasta and sprinkle with shredded Parmesan.

ORANGES AND PINEAPPLE -- Cup up one pineapple, add peeled orange sections, and toss in Triple Sec or other orange-flavored liqueur and tequila. Let marinate at least 30 minutes.

ORANGES AND SALMON -- Marinate salmon steaks in mix of white wine vinegar, orange and lime juice, olive oil, garlic, chopped cilantro, salt and black pepper. Broil and serve garnished with orange slices and chopped cilantro. Good with orzo and peas.

ORANGES AND WHITE FISH -- Make stock of sautéed onions, fish trimmings, peppercorns and dry white wine. Strain into clean pot,add capers and orange segments from two oranges and any collected juices, and heat through. Lower heat and add creme fraiche and season. Serve hot with grilled or poached fillets.