Good morning, and welcome back to Ridin Out the Recession, in Miz Judi’s Kitchen! We hope all are well, and life is good!
Well today we won’t be firin off a dern cook stove, but we’ll be makin up some salads…fruit salads.
Deb and I both love salads, and fruit salads rank right up there with our favorites. Down here when it gets so hot, man, a good ole fruit salad is mighty hard to beat. Just chill “them bears” off, and boy is that refreshing!
But it really makes no difference to either of us, fruit salad, or vegetable salad either one. Both can be refrigerated, plus both are nutritious as well. They’re very versatile in the number of ways you can prepare them, and in reality…if you like it, chunk it in!
With our citrus season beginning to get into full swing, we’re really enjoying our fruit salads, and the juice they supply us with as well.
You know that we’ve been juicing 20-25 fresh fruits and vegetables each morning. Since the citrus is coming in we’re using that as an additive to our daily juicing. We’ve been adding 2 grapefruit, 4 hamlin oranges, along with 3 tangerines. This really gives our other juicing’s a big flavor boost, plus it gives a good mega-dose of Vitamin C along with all the other nutrients we’re getting. We love it!
Well, let’s get started…
Frozen Banana-Pineapple Salad:
- 2 cups sour cream
- ¾ cups sugar
- Pinch of salt
- 1 small can crushed pineapple, drained
- ½ cup pecans, cut fine
- ½ cup cherries, cut fine
- 1 large ripe banana, cut in small pieces
- 2 teaspoons lemon juice
Mix all ingredients and put in mold or glass baking dish. Freeze overnight. Remove from freezer a short time before serving.
Fresh Apple Salad:
- 8 cups chopped, tart, red apples, unpeeled
- 1 (20 oz.) can pineapple chunks, drained (reserve juice)
- 1-2 teaspoons poppy seeds
- 1-1/2 cups toasted pecans
- Reserved pineapple juice
- ¼ cup butter
- ¼ cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons corn starch
- 2 tablespoons water
- 1 cup mayonnaise or ½ cup reduced calorie mayonnaise and ½ cup plain yogart
Make dressing. First combine juice, butter, sugar, and lemon juice in saucepan. Heat to boiling. Combine cornstarch and water to smooth paste. Add to hot mixture; cook till thick and smooth.
Chill completely before stirring in mayonnaise and add to pineapple, and apple. Add pecans last.
Cherry Salad Supreme:
- 1 (3 oz.) package raspberry gelatin
- 1 (21 oz.) can cherry pie filling
- 1 (3 oz.) package lemon gelatin
- 1 cup crushed pineapple
- 1 (3 oz.) package cream cheese
- 1/3 cup mayonnaise or salad dressing
- ½ cup whipping cream
- 1 cup tiny marshmallows
- 2 tablespoons chopped pecans
Disolve raspberry gelatin in I cup boiling water; cool slightly. Add cherry pie filling and stir. Turn into a 9x9x2 inch baking dish. Chill until partially set.
Dissolve lemon gelatin in 1 cup boiling water. Bear together cream cheese and mayonnaise. Gradually add lemon gelatin. Stir in undrained pineapple. Whip cream and fold into lemon mixture with marshmallows.
Spread atop cherry mixture. Top with chopped nuts. Chill until set.
- 1 package cranberries
- 1 orange
- 1-1/2 cups sugar
- 1 cup celery, cut fine
- 1 cup nuts, chop fine
- 1 large package strawberry or lemon jello
- 1-1/2 cups hot water
Grind cranberries and orange; add sugar and let sit. Dissolve jello. When cool, add all ingredients. Crushed pineapple (drained) may be added. Pour into mold.
Fruit Bowl Supreme:
- 1 (11 oz.) can mandarin oranges
- 1 (8-1/2 oz.) can crushed pineapple, drained
- 1 (8 oz.) carton Cool Whip, thawed
- 2 cups Baker’s Angel Flake Coconut
- 2 cups miniature marshmallows
- ½ cup milk
Combine all ingredients and mix well. Chill about 1 hour. Serve as a dessert or a salad. Makes 12 servings.
We appreciate you guys stopping by to visit with us, and God Bless! Also, Deb says to keep a smile on your face, and one in your heart!
Dub and Deb