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    Frozen Fruit Salad

    List of Ingredients






    4 (1 lb. 4oz) cans crushed pineapple
    2 (1 lb.) cans sliced peaches
    2 c. white seedless grapes halved, or 2 (1 lb. 4 oz.) cans
    1 1/2 cup maraschino cherries, cut in eighths
    1/2 lb. (30) large marshmallows, quartered
    2 tsp. crystallized ginger, finely chopped (optional)
    1 envelope (1 tbsp.) unflavored gelatin
    1/4 cup cold water
    1 cup orange juice
    1/4 cup lemon juice
    2 1/2 cups sugar
    1/2 tsp. salt
    2 cups coarsely chopped pecans
    2 quarts heavy cream, whipped; or 10 pkgs dessert topping mix, whipped;
    or
    1 qt heavy cream and 5 pkgs. dessert topping mix
    3 cups mayonnaise (for salad)

    1. Drain fruit; save 1 1/2 cups pineapple juice. Cut peaches in 1/2 inch cubes.
    Combine fruit, marshmallows and ginger. Soften gelatin in cold water.
    2. Heat pineapple juice to boiling. Add gelatin; stir to dissolve. Add
    orange and lemon juice, sugar and salt; stir to dissolve.
    Chill until mixture starts to thicken.
    3. When mixture starts to thicken, add fruit mixture and nuts. Fold in
    whipped cream and mayonnaise. Makes 9 quarts
    4. Spoon into quart cylinder cartons (paper, plastic, or metal) Cover and freeze.
    5. To serve, remove from freezer and thaw enough to slip out of carton.
    Cut in 1 inch slices. Serve salad on lettuce. garnish with cherries.
    For dessert, top with whipped cream.
    Each quart makes 6 to 8 servings.

    TWO VARIATIONS: Substitute 1 1/2 cups ground raw cranberries or 3 (1
    lb.) pkgs. frozen whole cranberries for cherries. Thaw, drain strawberries
    for cherries.
    Substitute juice for some of orange and pineapple juices.

    serves 50-70

    Recipe




 

 

 


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