I have a recipe somewhere for a quick bread that is made with orange marmalade as an ingredient. Do you think the grapefruit marmalade would work?

Daisy, here is something I found when I googled 'grapefruit and chili powder'. No chili in this one, but the viniagrette sounds like something which would go well with any meat or as a dipping sauce as you asked for. I don't much like grapefruit but I do like it mixed with a little heat. I would bag on the jalapeno and use chili powder instead. And I'd substitute your marmalade for the juice and add liquid as needed to thin.

Jalapeno Grapefruit Vinaigrette

Ingredients :

1 x lemon, seed and quarter
1/2 cup pink grapefruit juice
1 tbl olive oil
3 x green onions, white portion only,
sliced
1 x jalapeno, quartered
1 tbl chopped cilantro
1/4 tsp salt
1/4 tsp freshly ground black pepper

Place the lemon in a food processor fitted with a steel blade and chop. Add the rest of the ingredients and blend.

That recipe sounds good, Jessy. But I definitely wouldn't be adding more grapefruit juice to it! I think I'll have a little play with this one.

Ruthanna, I'm sure the bread would work.

ORANGE MARMALADE BREAD

3 cups flour
1 Tbs. baking powder*
½ tsp. Salt
½ cup sugar
1 cup coarsely broken walnuts
1 Tbs. grated orange rind
1 cup orange marmalade
2 eggs
1 cup orange juice or milk
2 Tbs. melted butter

* - Note: seems like a lot of baking powder. Not sure of the age of this recipe but it was cut from a newspaper and a grocery ad on the back has Green Giant peas for 12 cents a can so it may be from an era when baking powder was not as strong. IÂd probably try it with 1 ½ tsp.

Sift flour, baking powder, salt and sugar into a large bowl. Add walnuts and orange rind and stir to coat evenly. In a separate bowl, beat remaining ingredients until well blended. Add to dry ingredients and nix until thoroughly moistened.

Bake in a well-greased 9X5X3 inch loaf pan in a preheated 350 degree oven for one hour or until cake tests done. Cool on a rack for 10 minutes before removing from pan. Cool thoroughly before cutting in store in refrigerator. Serve in thin slices with cream cheese whipped with additional marmalade.

Thanks Ruthanna. I'll be using self raising flour instead of worrying about the quantity of baking powder. I do this all the time when I cook from American recipes. Never had a failure yet.

Here's one that might work....

Coconut Chicken Fingers with Marmalade Dipping Sauce

1 C chopped pecans
1 C corn flake crumbs
1/2 c sweetened flaked coconut
2 eggs, beaten
1 T milk
1/2 c flour
1/4 tsp. salt
4 boneless, skinless chicken breasts, cut into 1/2 " strips
1/3 c butter, melted

Sauce:
1/2 c Smuckers orange marmalade
2 T chili sauce
1 T cider vinegar
1/2 tsp. dry mustard

Heat oven to 400*. Process pecans in food processor until finely chopped, add corn flake crumbs, and coconut. Pulse to blend. Place in dish. Combine eggs and milk in another dish. Place flour and salt in a separate dish.
Dip chicken into flour mixture, then egg mixture, then into pecan mixture. Press coating into chicken. Grease a 15 X 10 " baking pan with 2 T melted butter. Place coated chicken into pan and drizzle with remaining melted butter.
Bake 10-15 minutes or until no longer pink in the middle.

Combine sauce ingredients. Serve chicken with sauce.

Oh Caliloo, that sounds SO good. It's a keeper, for sure. Thank you.