If you think as I do, that fruit is definitely the salad of choice to serve with ham for dinner on Easter Sunday, then I know you’ll join me in sending a huge THANKS! to Lynnwood cook and Forum friend Bonnie Teeters for once again sharing a trio of her oh-so-popular fruit salad recipes.
Bonnie tells us, “I made the tins-and-tub salad for the first time some Sundays ago. Liked it. I have a friend, Barbara, and we give each other recipes. She made this last fall and took it to a pumpkin-carving party, and says everybody liked this new salad as well or better than the better-than-sex salad recipe I had given her.” Like the better-than salad, which she shared with us in an Oct. 18, 2004, Forum column, Bonnie says this one, too, makes a lot.
She also says she hasn’t had a chance to try the second or third salads yet, “but am going to, as they are really different and sound good, so I thought I would share them with you and your readers.”
OK, fellow fruit salad fixers, here we go with:
1can (20 ounces) crushed pineapple, drained
1can (20 ounces) pineapple chunks, drained
1can (14 ounces) sweetened condensed milk
1can (20 ounces) lemon pie filling
1container (8 ounces) frozen whipped topping, thawed
In large mixing bowl, combine crushed pineapple, pineapple chunks, sweetened condensed milk and lemon pie filling, mixing lightly but thoroughly. Fold in whipped topping, turn into a serving bowl, cover and chill until very cold.
Makes 8 to 10 servings.
Note: If desired, coconut can be added.
Trifle fruit salad
1can (20 ounces) pineapple chunks, drained, or 2 cups (1-inch chunks) fresh pineapple
2cups halved fresh strawberries
2cups fresh or frozen blueberries (thawed and drained, if frozen)
2cups seedless green grapes
1package (4-serving size) instant banana cream pudding mix
11/4cups milk
1/2cup sour cream
1can (8 ounces) crushed pineapple, undrained
Pineapple leaves (optional)
Layer pineapple chunks, strawberries, blueberries and grapes in a clear glass, 2-quart bowl. In a medium mixing bowl, whisk together the dry pudding mix, milk and sour cream. Stir in undrained pineapple and pour mixture over the layered fruit. Cover and chill for at least 2 hours or up to 8 hours. If desired, garnish each serving with pineapple leaves.
Makes 10 to 12 servings.
1package (6 ounces) orange gelatin
2cups boiling water
1pint orange sherbet
1can (11 ounces) mandarin oranges, drained
1can (20 ounces) crushed pineapple, drained
In large mixing bowl, stir together the gelatin and boiling water until gelatin is dissolved. Add sherbet and stir until melted. Stir in oranges and pineapple. Pour into a 2-quart square baking dish or 2-quart mold. Cover and chill for 4 to 6 hours or until set.
Makes 12 servings.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s Time Out section.
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