Prepare Banana Dressing:.
Combine dressing ingredients in blender, and blend until smooth 15-20 seconds. Refrigerate 2 hours.
Combine all cut fruits in a large bowl and toss together gently.
Mound fruit on individual, lettuce lined plates. Serve Banana Dressing in a gravy boat, or pour dressing over individual fruit salads.
In a large saucepan, combine rhubarb, apple, onion, mixed fruit, sugar, raisins and coriander seeds. Stir in vinegar. Bring to a boil on high, stirring. Reduce heat to low and simmer, without stirring, 15-20 mins, until mixture is pulpy. Reduce heat to very low. Simmer 30 more mins, until mixture is very thick. Spoon into sterilized jars. Seal and label. Store a few weeks before serving to allow flavors to develop. Serve on sandwiches, with salads or with roast meats.
he feathers: Take raisins or Fruit Loops and slide onto toothpicks
In a large bowl, combine fruits, marshmallows and pecans.
Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well.
Transfer the mixture to a 8x8-inch dish.
Chill in the freezer for about 1 hour (NOT until solid).
Cut into squares.
*note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel.
Also, if you plan to double this recipe, prepare in TWO separate pans.
pull the skin off the fruit, and dice it into pieces
Dutch oven, combine prepared fruit, fruit juice and spices.
Bring
Mix cottage cheese and jello with spatula.
Night before, drain canned fruit.
Then add fruit to first two ingredients.
Just before serving, add partially softened Cool Whip.
Serve with plain cake or use with other salads.
Drain fruit and use 2 cups of the fruit juice for pudding. Mix and use the same day as prepared.
The day before serving, cook cranberries in water over low heat until soft.
Add sugar and mash.
Add chopped nuts.
Stir, cover and refrigerate overnight.
About 4 hours before serving, add the fruit cocktail.
Just before serving, whip cream, add sugar and vanilla and whip until soft peaks form.
Add bananas to fruit mixture.
Gently fold whipped cream into fruit mixture until well blended.
Serve immediately.
Note: You can use Cool Whip instead of whipping the cream, but the flavor is so much better with the real thing!
Peel and remove seeds from the papaya. Slice lengthwise into thin slices. Peel kiwi fruit and cut lengthwise into thin slices. Arrange papaya and kiwi fruit on 4 salad plates. Combine orange juice concentrate and honey in a small bowl. Stir in sour cream. Spoon dressing over salads; sprinkle with peels. Serves 4.
Drain all fruits and mix in large bowl.
Cook mixed fruit juices with 2 to 3 tablespoons cornstarch in microwave until thickened and clear.
Cool.
Stir into fruit.
Fold in bananas. Yields 6 to 8 quarts (fills punch bowl).
Serves 100 depending on how many other salads are served.
Mix sour cream and mayonnaise until smooth.
Add syrup and blend well.
Use over fresh fruit, fruit salads or canned fruit.
Cream butter until light.
Add sugar slowly, beating well. Add eggs, one at a time, beating after each, then add wafer crumbs alternating with milk.
Add vanilla extract.
Add coconut, then mix fruit, nuts and raisins into bowl with 1/4 cup flour.
Cover well and shake, dusting well with flour, then mix with batter. Pour in well-greased and papered tube pan.
Cook 1 1/2 hours at 325\u00b0, then let cool.
Place lettuce on 4 individual plates.
Arrange kiwi fruit on lettuce and top evenly with blueberries.
Combine mayonnaise and next 3 ingredients.
Stir well.
Drizzle over salads and top with strawberries.
Serve immediately.
Mix oil, sugar, and egg yolks in large mixing bowl.
Beat well for approximately 2 minutes.
Sift allspice, cinnamon, and cloves together.
Add salt, baking powder and 2 cups of flour. Add flour mixture alternately with the fruit juice to the first mixture.
Mix 1 cup flour with the fruits and nuts.
Add to the batter.
Beat 4 egg whites until stiff.
Fold beaten egg whites into the batter mixture.
Pour batter into a 10 inch tube pan. Bake at 275\u00b0 for 4 hours.
Combine nuts, fruit, dates and raisins with 1/
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.
Beat the yolk of an egg and place in double boiler. Add the maple syrup and cook until thickened, about 1 minute.
Fold in lemon juice and whipped cream. Serve with fruit salads.
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
Beat cream cheese, sour cream, Equal and lemon juice in medium bowl until smooth.
Gently mix in fruit.
Spoon mixture into 12 paper lined muffin cups or spread in 10 x 6-inch baking dish. Garnish with pecan halves and additional fruit.
Freeze until firm, 6 to 8 hours.
Let stand at room temperature 10 to 15 minutes before serving.