Fruit Cocktail De Luxe W Cooked Fruit Salad Dressing Ca 1927 Recipes

MOM'S FRUIT SALAD WITH COOKED DRESSING

Steps:

• Whisk the flour & sugar together. Beat eggs until light, and whisk in flour & sugar.
• Drain a can of pineapple tidbits into a 2-cup measure, add the lemon and orange juices, and pour in enough vinegar to make 1-1/4 cups total liquid.
• Add to the egg mixture. Cook in double boiler, stirring constantly, until thickened.
• Chill thorougly, then fold in whipped cream.
• Fold into your mixed fruit--you really can use whatever fruit you have on hand. I've added mango, pears, starfruit, kiwi, and I can't remember what all!
• Chill and enjoy!

FRUIT COCKTAIL DE LUXE W/ COOKED FRUIT SALAD DRESSING CA. 1927

Steps:

• FRUIT COCKTAIL DE LUXE DIRECTIONS:.
• Combine fruit of choice, marshmallows and cooked dressing and whipped cream and chill. Serve on a bed of fresh lettuce and garnish with a sprig of fresh mint and pineapple cubes.
• FRUIT SALAD DRESSING:.
• Mix the beaten eggs, sugar,flour, salt, pineapple juice, lemon and orange juices in a medium saucepan.
• Over very low to medium low heat, stir all ingredients constantly until the mixture begins to thicken. This will take about 10 minutes. Low heat and constant stirring will prevent the eggs from curdling. (This is actually a Fruit Curd that you are making.).
• After mixture thickens and coats the back of a clean spoon, remove from heat and allow to cool completely.
• In the meantime, whip the whipped cream, starting on low speed for 2-3 minutes. As cream thickens, add both vanilla and almond extracts and then the 1/4 cup sugar. Beat until whipped cream holds soft peaks.
• When ready to serve, fold the whipped cream into the cooled Dressing. Add mixture to fruit pieces and serve.
• Variation I: Golden Pineapple Dressing--Omit orange juice. Use 2 egg yolks in place of whole egg. Use only 1 tablespoon fresh lemon juice. Add 1/4 cup butter.

FILIPINO FRUIT SALAD

Steps:

• Beat cream cheese until softened and add condensed milk in small quantities until desired consistency to coat the fruit is achieved. I find this is usually about half of the small can. Make sure all fruit is well drained and fold each fruit into cream cheese and milk mixture until well incorporated. Chill well before serving. Add nuts and/or coconut shortly before serving.
• cooking time refers to chilling.

FRUIT SALAD (COMBINATION OF FRESH, CANNED, AND FROZEN FRUITS)

Steps:

• Drain the pineapple juice and mandarin orange juice into a large bowl.
• Mix the pudding mix into the juices.
• Add pineapple, oranges, drained fruit cocktail, and strawberries.
• Mix well.
• Slice peeled bananas into salad right before serving.

FRUIT SALAD DRESSING

Steps:

• In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerate for up to 1 week.

FRUIT COCKTAIL SALAD

Steps:

• In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving.

FRUIT COCKTAIL SALAD

Steps:

• Mix pudding mix and pineapple with juice in medium bowl. Add other fruits and blend well. Put in refrigerator and chill at least an hour.

FRUIT SALAD WITH APRICOT DRESSING

Steps:

• In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high until slightly thickened, 4-6 minutes, stirring every 2 minutes. Stir in the vanilla. Refrigerate. , In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.

PIZZELLE ITALIAN TYE PLATES 1927

Steps:

• Beat eggs until thick and lemony coloured.
• Add in, beating well the sugar and beat until thick, beat in the oil and continue beating.
• Add in the flour.
• Add in the flavour.
• Heat the pizzelle maker on stove top, or if electric plug in unit.
• Drop tablespoon of batter onto iron and bake until golden light brown in colour.
• I like mine very light.
• Remove and cool on wire rack.
• Place cooled cookies into tin cans.
• If you are using anise oil, then use less amount than you would the flavour, as oil is stronger. But taste a few after been cooled and you can always add more flavouring as you go. I have also added a few tablespoons of cornstarch in place of some of the flour, so they stay crisp in those humid days. Hope you do try and like this heirloom recipe. Amount of cookies depends on the size you make them also. Also the batter can be covered and placed in the fridge for a few hours or overnight too.