by Cecilia Malloy
Ingredients:
1-2 Granny Smith apples
1-2 Bananas
canned pineapple with juice
1/3 cup orange juice
Summer Fruits:
fresh or frozen cherries
grapes, cut in half
strawberries, sliced
sliced peaches or nectarines
Winter Fruits:
cranberries, cut in half
oranges, sectioned
blueberries, frozen (optional)
pears, fresh or canned (optional)
Directions:
1. Slice apples and bananas into pineapple juice to prevent browning.
2. Add all other ingredients. Serve chilled.
Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts
Pineapple Cranberry Mold
by Febrina Picone Malloy
Ingredients:
1 1/8 cup (1/2 of 20 oz. can) crushed pineapple in juice
3 oz (6 TB) pineapple juice
1 3 oz package raspberry gelatin
½ can cranberry sauce (can be whole or jell)
3 oz Port wine or part red wine and part cran-raspberry juice
½ cup apple diced
¼ cup walnuts chopped
grated peel from ½ orange
Dash ground Cardamom
Directions:
1. Drain crushed pineapple and reserve the juice.
2. Combine the reserved juice with the pineapple juice (add enough juice to make a total of 7 oz.)
3. Put the juice in a sauce pan and bring to a boil.
4. Stir in the gelatin until dissolved.
5. Break up the cranberry sauce and add to the pan.
6. Stir in the wine.
7. Chill the mixture until slightly thickened.
8. Add the crushed pineapple and the rest of the ingredients.
9. Pour into a mold or glass dish.
10. If using a microwave, be sure NOT to use it after gelatin is in mixture.
11. Chill until firm, about 4 hrs.
Ingredients:
1 1/8 cup (1/2 of 20 oz. can) crushed pineapple in juice
3 oz (6 TB) pineapple juice
1 3 oz package raspberry gelatin
½ can cranberry sauce (can be whole or jell)
3 oz Port wine or part red wine and part cran-raspberry juice
½ cup apple diced
¼ cup walnuts chopped
grated peel from ½ orange
Dash ground Cardamom
Directions:
1. Drain crushed pineapple and reserve the juice.
2. Combine the reserved juice with the pineapple juice (add enough juice to make a total of 7 oz.)
3. Put the juice in a sauce pan and bring to a boil.
4. Stir in the gelatin until dissolved.
5. Break up the cranberry sauce and add to the pan.
6. Stir in the wine.
7. Chill the mixture until slightly thickened.
8. Add the crushed pineapple and the rest of the ingredients.
9. Pour into a mold or glass dish.
10. If using a microwave, be sure NOT to use it after gelatin is in mixture.
11. Chill until firm, about 4 hrs.
Apple Salad
by Febrina Picone Malloy
Ingredients:
1 1/2 envelopes gelatin
3/4 cup cold water (or 1/2 cup cold water and 1/4 cup pineapple juice from crushed
pineapple)
3/4 cup apple juice
1 1/2 cup apple juice
1 1/4 cup plus 2 TB sugar
1/8 tsp salt
1 tsp lemon juice
2 1/4 cup combined chopped celery and chopped red apple
1/2 cup canned crushed pineapple or tidbits, drained
Directions:
1. Sprinkle gelatin onto 3/4 cup cold water in saucepan. Let soften, then add 3/4 cup apple juice.
2. Heat and stir until dissolved. Add 1 1/2 cup apple juice, sugar, salt, and lemon juice. Stir well and chill to soft set.
3. Fold in chopped celery and apple, and pineapple. Chill until set. Serve plain or with sour cream for dressing.
Apple Cranberry Salad:
Put 1/4 cup sugar on 1 cup halved cranberries and let sit at room temperature while
gelatin softens. Fold in the cranberries with the celery, apple, and pineapple.
Ingredients:
1 1/2 envelopes gelatin
3/4 cup cold water (or 1/2 cup cold water and 1/4 cup pineapple juice from crushed
pineapple)
3/4 cup apple juice
1 1/2 cup apple juice
1 1/4 cup plus 2 TB sugar
1/8 tsp salt
1 tsp lemon juice
2 1/4 cup combined chopped celery and chopped red apple
1/2 cup canned crushed pineapple or tidbits, drained
Directions:
1. Sprinkle gelatin onto 3/4 cup cold water in saucepan. Let soften, then add 3/4 cup apple juice.
2. Heat and stir until dissolved. Add 1 1/2 cup apple juice, sugar, salt, and lemon juice. Stir well and chill to soft set.
3. Fold in chopped celery and apple, and pineapple. Chill until set. Serve plain or with sour cream for dressing.
Apple Cranberry Salad:
Put 1/4 cup sugar on 1 cup halved cranberries and let sit at room temperature while
gelatin softens. Fold in the cranberries with the celery, apple, and pineapple.
Berry or Fruit Sauce
by Dorothea Malloy
Ingredients:
4 cups washed berries or peeled and cut up fully ripe peaches or pears or other fruit
1/4 cup sugar, more or less, depending on sweetness of fruit
apple juice or water, if fruit is not very juicy
1 TB lemon juice
1 TB water
2 TB cornstarch or more
1/2 tsp cinnamon, optional
1. Put fruit, sugar, and cinnamon, if used, in large, heavy-bottomed stainless steel saucepan. If there is not enough juice from the fruit to cover the bottom of the pan, add a little apple juice or water.
2. Cover and cook over medium heat until bubbly, stirring occasionally.
3. Mix lemon juice, water, and cornstarch. Add more cornstarch if the fruit is very juicy (about 1 TB per cup of liquid).
4. Cover and simmer over very low heat fifteen minutes, stirring occasionally.
5. Serve warm or cold. We like it on pancakes or ice cream, or topped with granola. You can also top it with biscuits to make a cobbler.
Ingredients:
4 cups washed berries or peeled and cut up fully ripe peaches or pears or other fruit
1/4 cup sugar, more or less, depending on sweetness of fruit
apple juice or water, if fruit is not very juicy
1 TB lemon juice
1 TB water
2 TB cornstarch or more
1/2 tsp cinnamon, optional
1. Put fruit, sugar, and cinnamon, if used, in large, heavy-bottomed stainless steel saucepan. If there is not enough juice from the fruit to cover the bottom of the pan, add a little apple juice or water.
2. Cover and cook over medium heat until bubbly, stirring occasionally.
3. Mix lemon juice, water, and cornstarch. Add more cornstarch if the fruit is very juicy (about 1 TB per cup of liquid).
4. Cover and simmer over very low heat fifteen minutes, stirring occasionally.
5. Serve warm or cold. We like it on pancakes or ice cream, or topped with granola. You can also top it with biscuits to make a cobbler.
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