Drain Tropical fruit salad; reserve juice.
Add enough water to make 1 3/4 cups liquid.
Heat liquid to boiling.
Stir in gelatin until dissolved.
Chill until slightly thickened.
Stir in fruit salad.
Pour in 1-quart mold or 8 foil muffin pan liners.
Chill until firm.
Unmold onto plate to serve.
Garnish as desired. Serves 6 to 8.
Drain tropical fruit salad.
Combine cottage cheese, yogurt and raisins.
Layer in 4 glasses cottage cheese mixture, fruit salad and granola.
Makes 4 servings.
Drain fruit salad.
Combine cottage cheese and yogurt.
Layer in glasses or bowl:
cottage cheese mixture, fruit salad and granola.
Whirl salad and yogurt together until smooth.
Great chilled or in blender.
Drain fruit salad, reserving 1/4 c. juice.
In a bowl, combine yogurt, honey and reserved juice.
Fold in fruit salad, apple, strawberries and grapes.
Serve immediately.
Serves 4.
Drain fruit salad. Mix sour cream and milk. Pour over fruit. Let set in refrigerator for 2 hours.
Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.
Wash conch.
Dice into small pieces.
Chop onion and green pepper.
Dice tomatoes.
Mix conch, onion, green pepper and tomatoes.
Pour Old Sour or lime juice over the mixture.
Let sit in refrigerator for an hour or so.
ntire can of tropical fruit salad until smooth. Set tropical fruit puree into
In a salad bowl, whisk together the marmalade,
ork in pan.
Make salad; Line crispy tortillas with romaine
Drain tropical fruit salad. Combine cottage cheese, yogurt and raisins. In 4 parfait glasses or glass bowls, layer cottage cheese mixture, fruit salad and granola. Serves 4.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Coat a broiler pan with nonstick cooking spray. Toss fruit salad, corn, onion, chile peppers, and cilantro in a small bowl. Reserve.
Place fish on the prepared broiler pan; broil 4 minutes. Turn fish over, brush with lime juice, and sprinkle with paprika. Broil until fish flakes easily with a fork; 3 to 5 additional minutes. Top fish with salsa to serve.
Mix all ingredients together omitting the coconut and place in a serving dish and chill.
Sprinkle toasted coconut over the top.
Mix together Pineapple Chunks (with juice), Tang, and Instant Vanilla Pudding until incorporated.
Drain juice from canned Tropical Fruit and add fruit to Pineapple mixture.
Cool mixture until ready to serve (juice will thicken.).
Slice bananas (just before serving) and mix ingredients together.
Serve from bowl or from individual champagne glasses with a sprig of mint for decoration.
NOTE: Best when kept cool or served immediately.
Combine pork, rice, green pepper and celery in bowl.
Drain pineapple chunks; reserve 2 tablespoons juice. Add pineapple chunks to salad ingredients.
Combine and mix salad dressing, pineapple juice, ginger and salt; mix well.
Pour over salad ingredients; toss lightly to coat evenly.
Cover.
Chill well. Serve on salad greens.
Garnish with mint or watercress.
Yield: 4 servings.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Combine ham, noodles, green pepper and celery in a bowl. Drain pineapple chunks; reserve 2 tablespoons juice.
Add pineapple chunks to salad ingredients.
Combine and mix salad dressing, pineapple juice, ginger and salt.
Mix well.
Pour over salad ingredients; toss lightly to coat evenly.
Cover.
Chill well.
Serve on salad greens.
In medium bowl, combine salad greens and fruit; toss.
Add dressing and poppy seed; toss to coat.
Makes 5 (1 cup) servings.
Place chicken and celery in a large bowl.
Combine mayonnaise and curry powder.
Add to chicken mixture and mix well.
Cover and chill for at least 30 minutes.
Before serving, add the pineapple, bananas, oranges and coconut.
Toss gently.
Serve on salad greens, if desired.
Sprinkle with nuts.
Yields 4 to 6 servings.