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Full Online Book HomeLearning KitchenFruit - Aunt Minnie's Health Salad
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Fruit - Aunt Minnie's Health Salad Post by :can_anyone_help Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1955

Click below to download : Fruit - Aunt Minnie's Health Salad (Format : PDF)

Fruit - Aunt Minnie's Health Salad

1 (6 ounce) package cherry or strawberry gelatin or 1 (3 ounce) package strawberry and 1 (3 ) package cherry gelatin
2 cups boiling water
2 cups ground raw cranberries
2 cups ground red apples
1 cup chopped pecans
1 cup sugar
lettuce leaves
sweetened whipped cream for garnish

Note: Use food processor for grinding cranberries and apples.

Dissolve gelatin in boiling water; cool.

Mix cranberries, apples, nuts and sugar. Add to cooled gelatin. Pour into 8-inch square glass dish and refrigerate overnight.

Cut into 2-inch squares and serve on lettuce leaf on individual plates topped with whipped cream.
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Fruit - Autumn Fruit Salad Fruit - Autumn Fruit Salad

Fruit - Autumn Fruit Salad
2 Red Delicious Apples 1 Banana -- Sliced 1 Granny Smith Apple 2 Bartlett Pears 1/2 Pound Red Grapes 1/2 Cup Almond Slivers -- Toasted 1 Cup Vanilla Yogurt 1 Teaspoon Cinnamon 1/4 Teaspoon Ground Ginger 1 Tablespoon Apple Cider To Taste, Sugar Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.

Fruit - Apricot Salad Recipes Fruit - Apricot Salad Recipes

Fruit - Apricot Salad Recipes
1 (1 pound, 14 ounce) can peeled apricots 1 (1 pound) can crushed pineapple 2 (6 ounce) pkg. orange jello 2 cups hot water 1 1/2 cups syrup drained from fruits 1/2 cup chopped pecans 1/2 teas. vinegar 1/2 cup sugar 3 Tbl. flour 1 egg, beaten 1 can syrup from fruit 2 Tbls. butter 1 cup cream, whipped 1/4 cup longhorn cheese, grated Drain fruits, reserving syrup. Cut apricots into small pieces. Dissolve gelatin in hot water. Add 1 1/2 cups syrup from fruits. Cool. Add fruit and nuts. Pour into lightly oiled 9x13 inch pan. Chill until firm. Mix