Delicious Fruit Salad

From . . . "Miss Mary's Kitchen"

by: Mary Bentley

Georgia Recipe Manager

normwine@bellsouth.net

 

 

#mb-11-15

DELICIOUS FRUIT SALAD

 

A good friend, Debbie, and I recently toured the Atlanta History Center. It just so happens that there is a wonderful restaurant nearby, the Swan Coach House, so we decided to treat ourselves to a “ladies luncheon”.  Not having eaten at this restaurant in many years, I had forgotten how truly special it was!  We both commented on how much their menu reminded us of the fare served at the Magnolia Room of the old Richs Department Store located in downtown Atlanta. If anyone recalls a meal at this tea room, they will surely remember that most every meal was accompanied by a serving of their frozen fruit salad. Such is the case at the Swan Coach House, and it was delicious.

 

Our luncheon sparked a memory of something my mother used to fix. When I got home, I went through recipes until I found her version of the fruit salad.  This was always available for special occasions at our house.  Because it had to be frozen, Mother would prepare it in advance so it would be ready whenever needed. Mother’s original recipe called for a large jar of ‘Fruits for Salad’.  While I have not seen that product in many years, I was able to find large cut-up mixed fruit available from Del Monte Foods or Libby’s that would work well.

 

With the holiday season just around the corner, this would be a good make-in-advance dish that could be ready when your guests arrive. This salad is as appealing to the gentlemen as it is to the ladies.

 

DELICIOUS FRUIT SALAD

Serves 10-12

 

15 oz. can chunky fruits for salad, drained

2 slices pineapple, cut up

2 bananas, cut up

6-8 marshmallows, cut up

1 c. salad dressing (not mayonnaise)

1 c. whipping cream, whipped to soft peaks

 

SAUCE

½ c. butter

½ c. sugar

1 tablespoon flour

1 egg

½ c. whipping cream

½ c. pineapple juice

 

Prepare a 9“x 5”x 3” loaf pan by lining it with aluminum foil so that it extends at least 1” above the pan sides. You will need another piece of aluminum foil slightly larger than the pan to cover the top of the fruit salad.

 

In a medium saucepan, mix all sauce ingredients except whipping cream. Cook over medium heat until sauce begins to thicken, stirring often. Remove from heat, strain to remove lumps (if needed), and allow mixture to cool. Fold in ½ c. whipping cream when sauce has cooled.

 

In a large mixing bowl, blend together fruits, marshmallows, and salad dressing. Pour cooled sauce over fruit, mix well.  Fold in the remaining 1 c. whipped cream. Pour mixture into loaf pan filling to within ½” of the top of the pan. Smooth mixture, cover with the second piece of aluminum foil, and seal foil edges together.

 

Freeze for at least 8 hours. Once frozen, the fruit salad can be removed from the loaf pan. When time to serve, remove from the freezer and allow to thaw 15-30 minutes. To make slicing easier, run hot water over the knife blade before cutting each slice. Slice into ½” thick servings.

 

Mary

GOOD FOOD..."Good for the Soul"

From Miss Mary's Kitchen Recipes available at:

http://cumminghome.com/

http://frommissmaryskitchen.blogspot.com/

https://www.facebook.com/NormsTastingNotes

Special Barbeque Sauce

from..."Miss Mary's Kitchen"

by: Mary Bentley

Georgia Recipe Manager

normwine@bellsouth.net 

 

SPECIAL BARBEQUE SAUCE

#mb-08-15

 

Norman’s Aunt Ginny amassed a large recipe collection that I was very happy to receive a few years ago.  In that collection I found a whole new world of dishes, many of international origin that tickled the taste buds and pleased the guests.  I recently spent a few days carefully reading through the box of typed index cards, and came across this barbeque sauce.  Because of the unusual combination of ingredients, I decided that it was time to add this ‘new trick’ to my culinary bag.

 

I was not sold that we would enjoy such a pungent sauce when I made it the first time.  We have always preferred a sweeter tasting barbeque sauce to baste meats.  Additionally, there were no definitive quantities for some of the ingredients (i.e. 1-1/2 cans) so it became a “taste as you go” experiment.

 

The recipe makes about a quart of sauce so there is plenty if you are feeding the multitudes, or an ample amount left for later.  It also can be thinned if you prefer by using the larger quantities of tomato juice and beer.  Regardless, this is a sauce that refrigerates well.  It would also make a nice hostess gift.

 

SPECIAL BARBEQUE SAUCE

 makes 1 quart

1 medium onion, diced

2 cloves garlic, crushed

1 stick butter

9 - 12 oz. tomato juice

8 oz. tomato paste

1 c. apple cider vinegar

2 lemons, thinly sliced

grated zest of one lemon

5 dashes Tabasco sauce

12 - 16 oz. beer

½ c. Worcestershire sauce

Dash cayenne pepper

 

Melt butter in a large saucepan.  Add onion and garlic, sauté until clear over medium heat.  Add all remaining ingredients, reduce to a simmer, cover, and cook 2-3 hours.  Stir periodically, taste while simmering.  Add salt and pepper as desired.  Sauce will thicken while it cooks so you may need to increase the liquids (tomato juice and beer) if it gets too thick.  Remove lemon slices at the end of the cooking period.

Mary

GOOD FOOD..."Good for the Soul"

From Miss Mary's Kitchen Recipes available at:

http://cumminghome.com/

http://frommissmaryskitchen.blogspot.com/

https://www.facebook.com/NormsTastingNotes