frozen fruit salad
Frozen Fruit Salad
6 ounces cream cheese
3 tablespoons mayonnaise
1 (8 ounce) can crushed pineapple, drained
1 (17 ounce) can fruit cocktail, drained
1 (10 1/2 ounce) package miniature marshmallows
2 bananas, sliced
1 cup whipped cream
Cream together cream cheese and mayonnaise. Mix in pineapple, fruit cocktail, marshmallows and bananas. Fold in whipped cream last. Pour into a 12 x 8-inch dish. Cover with plastic wrap. Freeze. Cut into squares. Serve frozen.
Sometimes the child in one behaves a certain way and the rest of oneself follows behind, slowly shaking its head. — Niels Henrik David Bohr
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cranberry waldorf salad
Cranberry Waldorf Salad
2 cups fresh cranberries
1 cup granulated sugar
1 cup apples, peeled and diced
1 cup grape halves
1 cup orange sections
1/2 cup chopped walnuts
Wash cranberries and chop coarsely. Add sugar and let set overnight in refrigerator.
Combine cranberries, apples, grapes, oranges and nuts. Toss lightly. Top with a ribbon of Chantilly Dressing.
Chantilly Dressing
4 tablespoons whipped cream
2 tablespoons confectioners sugar
1/4 cup mayonnaise
Mix thoroughly.
Success is achieved and maintained by those who TRY, And keep TRYING. Where there is nothing to lose by TRYING, And a great deal to gain if SUCCESSFUL, By all means, TRY. DO IT NOW — W. Clement Stone
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tomato and onion salad
Tomato and Onion Salad
Posted by artsycook at recipegoldmine.com
3 large tomatoes
1 medium sweet onion
1/4 cup extra virgin olive
1 tablespoon dried oregano
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
Cut tomatoes into bite size pieces. Sprinkle with garlic salt and pepper.
Peel a cut onion in half vertically. Along edge of open side, "sliver" cut onion and add to tomatoes. Add the rest of ingredients and toss lightly.
Serve with Italian bread, provolone cheese and hard salami (or other Italian meats).
When an idea exclusively occupies the mind, it is transformed into an actual physical or mental state. — Swami Sivanada
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vanilla fruit salad
Vanilla Fruit Salad
4 (20 ounce) cans pineapple chunks in juice
4 (8 ounce) cans pineapple chunks in juice
4 (5.1 ounce) boxes instant vanilla pudding mix
8 (15 ounce) cans mandarin oranges, drained
10 medium red Delicious apples, chopped
Grease four 13 x 9 x 2-inch pans.
Drain pineapple, reserving juice. Add enough water to juice to make 6 cups.
Place pudding in a large bowl; stir in pineapple juice until thickened, about 4-6 minutes. Fold in pineapple, oranges and apples.
Pour about 8 cups into each prepared pan. Chill.
Yields 64 (1/2-cup) servings.
Art is a lie that makes us realize truth. — Pablo Picasso
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pineapple walnut salad
Pineapple Walnut Salad
Makes 2 cups (2 servings).
1 (8 ounce) can crushed pineapple, drained
4 ounces cream cheese
1 tablespoon vanilla extract
1 cup walnuts
1 (8 ounce) container frozen whipped topping, thawed
Blend together the pineapple, cream cheese and vanilla extract. Stir in nuts. Fold in whipped topping, and chill before serving.
The mind is its own place, and in itself can make a Heaven of Hell, a Hell of Heaven. — John Milton
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wonderful fruit salad
Wonderful Fruit Salad
Posted by kdipaolo at recipegoldmine.com May 24, 2001
Makes 6 to 8 generous servings
4 small cans mandarin oranges
4 medium cans pineapple tidbits
2 cups seedless grapes (washed)
4 small Hershey candy bars (regular size, not mini)
2 pints Cool Whip? or whipped cream
2 pints sour cream
4 packages frozen blueberries - dry pack
or use 4 pints fresh blueberries
Drain canned fruit. Grate chocolate bars and set aside.
Combine whipped cream with sour cream. Fold in fruit and chocolate and serve immediately.
NOTE: All fruit except blueberries if frozen, can be combined and chilled overnight. You can then assemble just prior to serving. This can also be served as a light dessert.
All is in the hands of man. Therefore wash them often. — Stanislaw Lec
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waldorf salad
Waldorf Salad
3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 (20 ounce) can pineapple chunks or tidbits,
drained, reserve juice
2/3 cup granulated sugar
2 tablespoon cornstarch
Dash of salt
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 cup coconut
Put 1 cup pineapple juice, sugar, cornstarch and salt into a saucepan. Cook, stirring constantly until thickened. Set aside to cool.
Mix fruit and remaining ingredients together. Pour cooled dressing over fruit. Refrigerate.
In everything one must consider the end. — Jean de La Fontaine
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caramel apple salad
Caramel Apple Salad
2 Granny Smith apples, cored and diced
2 red delicious apples, cored and diced
1 (6-pack) Snickers candy bars, diced small
4 ounces cream cheese, softened
1 small container Cool Whip?
Mix all ingredients. Let set 1/2 hour, then serve.
Never look down to test the ground before taking your next step only he who keeps his eye fixed on the far horizon will find the right road. — Dag Hammarskjld
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frog eye salad
Frog Eye Salad
1 cup granulated sugar
2 tablespoons flour
1 3/4 cup pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
3 (8 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple chunks, drained
1 (20 ounce) can crushed pineapple
1 (13.5 ounce) tub Cool Whip
1 cup miniature marshmallows
1 cup flaked coconut
1 pound acini de pepe pasta
Combine sugar, flour and 2 teaspoons salt in saucepan. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick. Add lemon juice. Cool to room temperature.
In a large pot, add water and remaining salt and oil. Bring to boil. Add acini de pepe pasta and cook until done. Drain pasta and rinse with cold water. Cool to room temperature.
Combine egg mixture and pasta. Mix lightly but well. Refrigerate overnight in airtight container.
The next day, add remaining ingredients and serve chilled.
Even God cannot change the past. — Agathon
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citrus grove orange salad
Citrus Grove Orange Salad
3 large ripe tomatoes, cored
3 large navel oranges, peeled
2 bunches arugula or watercress
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons balsamic vinegar
Salt and pepper, to taste
3 tablespoons slivered fresh basil leaves
Halve tomatoes lengthwise, then cut into thin wedges; set aside in a bowl.
Thinly slice the oranges crosswise and set aside in another bowl. Place the arugula leaves in a bowl; just before serving, toss with 1 tablespoon each of the oil and vinegar, then sprinkle with salt and pepper. Drizzle the tomatoes and oranges each with 1 teaspoon oil and 1 teaspoon vinegar, then sprinkle with salt and pepper.
Divide the arugula among 6 salad plates. Arrange orange slices in center of each salad. Surround with tomato wedges; sprinkle each salad with basil.
I repeat…that all power is a trust that we are accountable for its exercise that from the people, and for the people all springs, and all must exist. — Benjamin Disraeli
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