FRUIT SALAD Irene Vander Linden
From Peoria School Circle Cook Book - 1979 (1979).
Source and licence
From Peoria School Circle Cook Book - 1979 (1979), printed page 337, digitised by the Internet Archive: https://archive.org/details/1979-peoria-school-circle-cook-book-test
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 can mandarin oranges
- 1 can pineapple chunks
- 1 tspe vanilla
- 1 pkge instant vanilla
- 3 apples
Method
- 2 pkg.
- whipped topping mix 1 tspe vanilla 1 pkge instant pudding mix Pinch of salt 2 cans well drained fruit 1/2 c.
- juice, drained from cockcocktail tail 2 cans well drained mandarin 1 pkg.
- (10 1/2 oz.) miniature oranges marshmallows Nuts, optional Prepare topping mix according to directions.
- Add dry pudding mix, cocktail, oranges, (bananas, fresh peaches or pineapple may be added), vanilla, salt, juice and fold in marshmallows.
- Chill.
- FRUIT SALAD Linda Vander Molen - Tress Deur 1 large can peaches, drained and 3 bananas cut in chunks 1 pkge instant vanilla pudding 1 can mandarin oranges, drained, 1 1/2 c.
- milk reserve 1/3 ce juice 1 (8 oz.) carton sour cream 1 can pineapple chunks, drained 1/3 c.
- orange juice 3 apples Mix pudding, milk, juice for 1 to 2 minutes.
- Beat in sour cream.
- Pour over fruit.