My favorite recipes

Sweet-and-Sour Dressing
From Southern Living


This recipe goes with Red Leaf Lettuce Salad with Sweet-and-Sour Dressing

1/3 cup sugar
2 1/2 tablespoons vinegar
1 tablespoon diced onion
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/2 cup vegetable oil

Pulse first 6 ingredients in a blender 2 to 3 times or until smooth. With blender running, pour oil through food chute in a slow, steady stream; process until smooth.
Red Leaf Lettuce Salad with Sweet-and-Sour Dressing: Combine 1 bunch red leaf lettuce, torn; 1 cup frozen peas, thawed; 1 cup shredded mozzarella cheese; 1/2 cup toasted slivered almonds; and 6 bacon slices, cooked and crumbled. Toss with Sweet-and-Sour Dressing just before serving.

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TRIPLE FRUIT PIE

Ingredients


1-1/4 cups blueberries, fresh
1-1/4 cups raspberries, fresh
1-1/4 cups rhubarb, chopped
1/2 teaspoon almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon Lemon juice
pastry shell, for double-crust pie (9 inches)

Directions

In a large bowl, combine fruits and extract; toss to coat. In another
bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir
gently. Let stand for 15 minutes. Line a 9-in. pie plate with bottom
crust; trim pastry even with edge. Stir lemon juice into fruit
mixture; spoon into the crust. Roll out remaining pastry; make a
lattice crust. Seal and flute edges. Bake at 400 degrees for 20
minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until
the crust is golden brown and the filling is bubbly.

NOTE: Frozen berries and rhubarb may be substituted for fresh; thaw
and drain before using.

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CHRISTMAS FRUIT SALAD

1 can fruit cocktail, drained
1 can pineapple chunks, drained
1 can cherry pie filling
3 bananas, sliced

Mix together fruit cocktail, pineapple chunks and cherry pie filling.
Refrigerate. Just prior to serving add three sliced bananas and mix
together.

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Frozen Fruitcake Salad

Yield: 6 servings

1 c Sour cream
2 oz Cool whip; thawed
1/2 c Sugar
2 tb Lemon juice
1 ts Vanilla
13 oz Crushed pineapple; drain
2 Bananas; diced
1/2 c Red Candied cherries; chop
1/2 c Green Candied cherries; chop
1/2 c Nuts; (pecans or walnuts)

Mix all together well, turn into a mold and freeze. Let stand 10
minutes before serving. Everyone loves this. It's good for dessert
too. It's especially pretty at Christmas because of the red and green
cherries but we like it for Thanksgiving too.

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Tropical Fruit Dip

Yield: 24 servings (2 tablespoons each) or 2 cups

2 cups DANNON Plain Yogurt
1 mango or papaya peeled and pureed (1 cup)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

1. Drain yogurt 25-30 minutes.

2. In a bowl combine mango puree, brown sugar, cinnamon. Add yogurt
mix well. Refrigerate until ready to serve.

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KILLER FRUIT TINGLE

1 bottle Strongbow extra strong (8.4 % alcohol)
1 1/2 oz blue Curacao
1 1/2 oz Grenadine

Pour ingredients into a tall glass over ice (don't worry if you don't
use all the Strongbow). Add more Curacao or Grenadine to taste.

Re: My favorite recipes

Banana Fruit Cake

Yield: 12 servings

3/4 c Butter
2 c Brown sugar
4 Eggs
2 1/2 c All-purpose flour
1 c Walnuts; chopped
3 c Candied fruit
1 c Pineapple
2 c Dates; chopped
1 tb Orange juice
1 ts Orange rind; grated
1/2 ts Orange extract
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1 ts Ground cinnamon
1 1/2 c Mashed bananas

Prepare two 2 loaf pans (9' x 5') and preheat the oven to 300 F.

In a large bowl combine the fruit, dates, pineapple and walnuts.
Dredge them with 1/4 cup of the flour. Sift the remaining flour
together with the baking powder, baking soda, salt, cinnamon, nutmeg
and cloves. Set aside.
Cream the butter, add the sugar and beat until the mixture is light
and fluffy. Beat in the eggs, one at a time. Beat in the orange rind,
orange juice and orange extract. Mash the bananas with a fork. (A
food processor will tend to liquefy the bananas and this will change
the texture of the cake.) Alternately stir the bananas and the flour
mixture into the creamed mixture. Stir in the floured fruit and nuts.
Turn into the prepared pans and bake for 2 hours and 15 minutes, or
until a skewer inserted into the middle of each cake comes out clean.
Cool in the pans for 20 minutes, then turn out onto racks.

Re: My favorite recipes

Fruit Dip Recipe

1 cup sour cream
1 sm. can crushed pineapple with juice
1 sm. pkg. instant vanilla pudding
2 capfuls coconut extract
Fresh fruit of your choice cut in sm.
chunks

Mix sour cream, pineapple, pudding and extract together. Chill about 2
hours to blend flavors. Serve with fresh fruit using as a dip.

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Summer Fruit Shake Recipe

Blend the following in a blender with ice:
Frozen Strawberries
Fresh Bananas
Orange Juice
Yogart
Honey Powdered Milk



You may also add whatever fruit you have available. Berries and melon
are a good addition. The proportions are fairly loose and you'll
eventually find a taste blend you like. Whatever, this is a
refreshing, healthy drink.

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Nutritious Fruit Punch Recipe

1 qt home canned peaches
1 banana
3 lemons
Finely grated rind from 1 lemon
1 large can pineapple juice
1(12 oz) can frozen orange juice concentrate
1 1/2 cup sugar (approximately)
Water

Mix peaches and banana in blender. Finely grate skin of one lemon,
then juice 3 lemons. Mix peaches, banana, lemon rind, lemon juice,
pineapple juice and orange juice in a large container. Add enough
water to make 2 gallons. Sweeten to taste. Serve chilled.

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Baked Grapefruit Recipe

Ingredients:

Grapefruit
Sugar
Butter
Cinnamon


Cut fresh grapefruit in half. Cut out the center and around the
sections, being careful not to pierce the skin. Fill center cavity
with melted butter; sprinkle a mixture of sugar and cinnamon over the
top. Broil until slightly browned or bake at 375 degrees F. for about
10 minutes. Garnish grapefruit with fresh fruit or as desired. YIELD:
Serves two

Re: My favorite recipes

Banana & Fruit Breakfast Splits Recipes

This is an attractive way to present fresh fruit to your guests. We
use it as an 'appetizer' with coffee and juices before serving our
entree of the day. You may vary the listed ingredients with seasonal
fruits when they are the most flavorful. The 'Splits' may also be
served on a salad plate if dessert dishes are not available.

2 bananas - cut in half, quartered and sliced
1 apple - peeled and diced
1 can mandarin oranges, drained
1 cup honeydew melon - cut into bite-sized pieces
1 cup cantaloupe - cut into bite-sized pieces
1 cup blueberries, strawberries (cut in half) or raspberries
1 eight ounce container berry flavor yogurt
6 tsp wheat germ
2 kiwi fruit, peeled and sliced

Place prepared fruit into four stemmed individual crystal dessert
dishes in the order listed. Top each mound of fruit with 1/4 of the
container of yogurt. Top the yogurt with the wheat germ. Place a kiwi
slice on top.

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Avocado Salsa
From Cooking Light


This recipe goes with Quick Vegetarian Chili with Avocado Salsa

1/2 cup finely chopped peeled avocado
1/3 cup chopped seeded tomato
2 tablespoons finely chopped onion
1 tablespoon finely chopped seeded jalapeño pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Combine all ingredients; toss mixture gently. Serve salsa immediately.

Yield: 1 cup (serving size: about 2 1/2 tablespoons)

NUTRITION PER SERVING
CALORIES 59 (79% from fat); FAT 5.2g (sat 0.8g, mono 3.2g, poly 0.7g); PROTEIN 0.8g; CARB 3.7g; FIBER 1.9g; CHOL 0.0mg; IRON 0.5mg; SODIUM 54mg; CALC 6mg;

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Autumn Harvest Punch
From Southern Living


2 cups water
1 1/2 to 2 cups sugar
4 cinnamon sticks
36 whole cloves
2 quarts cranberry juice cocktail
1 quart orange juice
1 1/2 to 2 cups lemon juice
1 lemon, sliced
1 orange, sliced
1 cup rum or 2 tablespoons rum flavoring

Combine first 4 ingredients in a large Dutch oven; bring to a boil over high heat. Reduce heat, and simmer 7 minutes. Remove and discard spices.
Add cranberry juice cocktail and remaining ingredients, and cook over medium heat until thoroughly heated.

Yield: about 5 quarts

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Berry-Colada Punch
From Southern Living


1 (16-ounce) package frozen strawberries, thawed
1 (15-ounce) can cream of coconut
3 cups pineapple juice, chilled
3 cups club soda, chilled
2 cups rum (optional)

Process strawberries and cream of coconut in a blender until smooth; pour into a pitcher or large bowl. Stir in pineapple juice, club soda, and, if desired, rum. Serve over crushed ice.

Yield: 2 1/2 quarts

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Caribbean Storm
From Cooking Light


2 cups fresh orange juice
3/4 cup papaya or mango nectar
1/4 cup white rum
1/4 cup blue curaçao liqueur
1/8 teaspoon freshly grated nutmeg

Combine first 3 ingredients in a pitcher; chill. Fill 4 glasses with ice cubes; add 3/4 cup orange juice mixture. Slowly pour 1 tablespoon liqueur down inside of each glass (do not stir before serving). Sprinkle with nutmeg.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 171 (1% from fat); FAT 0.2g (sat 0.1g, mono 0.0g, poly 0.1g); PROTEIN 0.8g; CARB 21g; FIBER 0.3g; CHOL 0.0mg; IRON 0.2mg; SODIUM 2mg; CALC 11mg;

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Champagne Punch
From Southern Living


2 1/2 cups orange juice, chilled
1 (10-ounce) package frozen strawberries, thawed and undrained
1 (25.4-ounce) bottle dry champagne, chilled

Process chilled orange juice and strawberries in a blender until smooth, stopping to scrape down sides; pour into a pitcher or punch bowl. Stir in champagne, and serve immediately.

Yield: 3 quarts

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Barbecue Shrimp
From Southern Living


Peel shrimp a day ahead, and store in zip-top plastic bags in refrigerator.

6 1/4 pounds unpeeled, medium-size fresh shrimp
1/2 cup butter or margarine, melted
1/4 cup Worcestershire sauce
1/4 cup lemon juice
1 tablespoon Old Bay seasoning
1 tablespoon coarsely ground pepper
1 to 2 garlic cloves, minced
1 tablespoon Cajun seasoning
1 tablespoon hot sauce

Peel shrimp, and devein, if desired. Combine shrimp and remaining ingredients in a lightly greased large shallow roasting pan; toss to coat. Arrange shrimp in a single layer.
Bake at 350° for 15 to 20 minutes or until shrimp turn pink, stirring occasionally.

Yield: Makes 25 appetizer servings or 10 to 12 main dish servings

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Banana-Orange Daiquiri
From Cooking Light


1 1/2 cups sliced banana
1/2 cup light rum
1/2 cup bottled sweet-and-sour cocktail mix
1/4 cup thawed orange juice concentrate
30 ice cubes
Orange slices (optional)

Place first 4 ingredients in blender, and process until smooth. With blender on, add ice cubes, 1 at a time, and process until smooth. Serve immediately. Garnish with an orange slice, if desired.

Yield: 5 cups (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 154 (1% from fat); FAT 0.2g (sat 0.1g, mono 0.0g, poly 0.1g); PROTEIN 0.8g; CARB 20.6g; FIBER 1.4g; CHOL 0.0mg; IRON 0.2mg; SODIUM 11mg; CALC 7mg;

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Berry Refresher
From Coastal Living


2 cups halved fresh strawberries
1 (6-ounce) can unsweetened orange juice concentrate, thawed
2 tablespoons powdered sugar
1 (8-ounce) container raspberry yogurt
10 ice cubes

Blend all ingredients until smooth.

Yield: 4 cups