June 14, 2007 at 7:21 a.m.
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Anyway, it's fruit salads today, one right after the other, starting with . . .
FOUR FRUIT COMPOTE
1-20 oz. can pineapple chunks, saving 3/4 c. juice
1/2 c. sugar
2 T. cornstarch
1/3 c. orange juice
1 T. lemon juice
1-11 oz. can mandarin oranges, drained (don't save juice)
3 unpeeled red apples, diced
2 large bananas, sliced scant 1/2-inch thick
mint sprigs for garnish
In a saucepan, combine sugar and cornstarch; stir in pineapple, orange and lemon juices until mixture is smooth. Cook and stir constantly over medium heat until thickened and bubbly; cook and stir 1-2 minutes. Remove from heat; set aside.
In a large bowl, combine fruit, except bananas. Pour warm sauce over fruit; stir gently to coat.
Cover and refrigerate 1-2 hours. When ready to serve, fold in bananas to coat. Garnish with mint sprigs if you wish -- it dresses it up. Makes 10-12 servings.
NOTE: You may substitute 1-1/2 to 2 cups fresh blueberries for the bananas if you wish, for more color.
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PEAR WALDORF SALAD
4 fresh pears, unpeeled, cored and diced
4 medium bananas, peeled and sliced
1 c. sliced celery
1/2 c. broken pecans or walnuts
1/4 c. salad dressing
1/4 c. sour cream
2 T. sugar (can use sugar sweetener)
1/4 t. ground ginger
Put first four ingredients in large salad bowl.
Combine rest of ingredients in a small bowl; pour over fruit. Gently fold in, coating well. Makes 10-12 servings.
NOTE: This recipe is easily cut in half if too much. It's not a salad that keeps very well if there are leftovers.
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CheryL'S ROMAINE AND FRUIT SALAD
Salad
1 large bunch Romaine lettuce
1 c. shredded Swiss cheese
1 c. broken cashews
1/4 c. dried cranberries (craisins)
1/2 t. salt
2/3 c. canola oil (or vegetable oil)
1 large unpeeled pear, cubed
1 large unpeeled Gala apple, cubed (can use Fugi or Braeburn)
Dressing
1/2 c. sugar
1/3 c. lemon juice
2 t. minced onion
1 t. Dijon mustard
1/2 t. salt
2/3 c. canola or vegetable oil
1 T. poppy seeds
Combine salad ingredients in large bowl; set aside. Combine all dressing ingredients (except oil and poppy seeds) in blender; blend 15 seconds on medium speed. Slowly add oil; blending until thick and smooth. Pour into small bowl and stir in poppy seeds, mixing well.
Just before serving, drizzle dressing over salad; folding in to coat. Garnish with additional nuts and cranberries. Makes 10-12 servings.
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CREAMY FRUIT SALAD
1-11 oz. can mandarin oranges, drained
one 8-1/4 oz. can sliced peaches, drained (or 1 c.)
1-8 oz. can pineapple tidbits, drained
1 c. mini marshmallows
4 oz. cream cheese, softened (can use 1/3 less fat cream cheese)
1/2 c. peach or plain yogurt
1/4 c. sugar (can use sugar substitute)
maraschino cherries (optional)
In a medium bowl, combine first four ingredients.
In a small bowl, beat cheese, yogurt and sugar until smooth; pour over fruit, gently folding in, to coat. Garnish with cherries if you wish. Makes four servings.
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Let's celebrate Flag Day, which is today (Thursday) and serve this colorful, delicious dessert.
BROWNIE AND BERRIES DESSERT
one 19.5 oz. package brownie mix
2 c. sour cream, divided
1 c. whipped topping, thawed
1 T. powdered sugar
1 t. vanilla
1-1/2 c. sliced strawberries, using medium size berries
1-1/2 c. fresh blueberries
Prepare brownie mix according to package directions -- except fold 1/2 c. sour cream into batter. Spoon into one greased and floured 9-inch round cake pan. Bake 45 minutes. Remove from oven and cool completely on wire rack.
In a small bowl, mix together rest of sour cream, topping, powdered sugar and vanilla.
Cut brownie in half horizontally. Put bottom half on serving plate; spread with half of cream mixture. Cover with top half of brownie. Spread with rest of cream mixture and fruit. Refrigerate until ready to serve. Makes 9-12 servings.
NOTE: Make dessert 1-2 hours ahead of serving time and store in fridge.
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Do remember to fly our American flag today (Thursday). If you don't have a proper place to display the flag, buy a couple little ones (the drugstore had them) and stick them in a pot of flowers outside or inside your home.
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