Over a Cup of Coffee: Festive fruit salads
This week’s column features two fruit salads that I often include with Thanksgiving dinner. The first, “Fruit Surprise,” is our grandson Jaycee’s favorite. These salads might also be used as desserts.
• 1 can cherry pie mix
• 1 can pineapple tidbits, drained
• 1 can mandarin oranges, drained
• 1 can Eagle Brand milk
• 1 large carton whipped topping
• 1 cup small marshmallows
• 1 cup chopped pecans
Mix all of the ingredients together, pour into a 9×13-inch casserole dish, and chill.
Note: I like this recipe because you can delete or change ingredients. You can use crushed pineapple instead of tidbits, walnuts instead of pecans, and leave out the mandarin oranges if you wish. Once I accidentally used raspberry pie mix instead of cherry. It worked. However, I did not fool my husband Lyle who doesn’t like raspberry.
Orange Sherbet Gelatin Salad
• 3 small packages orange gelatin
• 2 cans mandarin oranges
• 2 cans pineapple tidbits
• 3 sliced bananas
• 1 quart orange sherbet
Drain liquid and add enough water to make 3 cups. Bring the liquid to a boil and dissolve gelatin in it. Add sherbet and fruit. Set.
Do you have recipes for salads or other dishes for Christmas menus? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig CO 81626. Have a wonderful Thanksgiving!