Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
d add to my favorite dressing recipe alog with some of the
Beat shortening, sugar and egg together.
Stir in applesauce (just a little).
Add flour, salt, spices, soda and raisins.
Add as much candied fruit, dates and nuts as you wish for fruit cake. For the cake with all the fruit, line your loaf pans with wax paper and grease well.
Bake 1 hour at 350\u00b0.
In a 9 x 12-inch greased and floured pan.
Test in 1/2 hour.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
skin side down, and sautA for one minute until a slight
Prepare Curried Cottage Cheese and Lemonade Dressing.
Have all the ingredients, except banana, chilled.
Just before serving, slice banana and dip slices into fruit juice or syrup to prevent darkening.
Arrange fruit on lettuce leaves, with Curried Cottage Cheese in center of platter.
Serve Lemonade Dressing on side or drizzle over fruit.
Choose one from each category. Tear lettuce or spinach into pieces. Slice onions into ringlets or chop. Slice fruit if desired. Toast nuts if desired. Mix, serve with dressing on the side.
Mash bananas (I use mixer), then add fruits and Special Dressing.
Fold in whipped cream.
May be frozen in refrigerator trays or in large pan in freezer.
If dressing is desired as topping, double the dressing recipe.
Combine fruit; toss with Yogurt Dressing.
Arrange in lettuce-lined bowl.
Garnish with apple slices.
Makes 4 to 6 servings.
In bowl, stir lime juice, water and sugar until sugar dissolves.
Add banana; set aside.
In large serving bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, bananas, watermelon and grapes.
Garnish with 1/2 cup blueberries, kiwi and cherries.
Pour lime-sugar syrup over fruits.
Cover loosely and chill.
To serve, spoon an assortment of fruits and berries with some of the syrup into dessert bowls; top with Creamy Lime-Honey Dressing (recipe follows).
Our oldest son was engaged to an English girl for some time and she gave me this recipe.
The English do like their tomatoes for breakfast.
She also gave me a recipe for Yorkshire Pudding, but for the life of me, I have never been able to make them as light as she did.
Preheat oven to 350\u00b0.
Put a 10-inch skillet in oven with butter to melt.
Mix flour, sugar, powdered milk, baking powder, salt and juice from fruit.
Pour into melted butter in a skillet. Pour fruit into center of skillet.
Bake at 350\u00b0 for 45 minutes or until golden brown around outside edge.
A great recipe for a Dutch oven.
Do not double this recipe!
In a large mixing bowl, combine first 8 ingredients; mix well.
Store in airtight container in a cool dry place. YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing). For Ranch Salad Dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk.
Refrigerate until serving.
For Thousand Island Dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing.
For Cucumber Dressing: Add cucumber and celery seed to 1 cup of prepared ranch salad dressing.
In large bowl, combine fruit.
Add Pineapple Lime Dressing; stir gently to coat.
Makes 8 servings.
Combine chicken, grapes, pineapple chunks and apple wedges and chill until just before serving time.
Blend lightly with dressing.
Dip edges of lettuce cups in paprika, if desired, and serve salad on lettuce.
Top with almonds.
Serves 6.
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
ntil they turn golden-brown, for about 2 minutes total. Remove
>This will make enough fruit for 3 cakes.
Cover jar
For the dressing, mix the lime juice, honey, and ginger in a small bowl.
For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.