| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
cn |
(15-1/4 oz. each) Dole Tropical Fruit Salad |
| 1 1/2 |
ts |
Cornstarch |
| 1 |
|
Dole lemon, grated peel from |
| 1 |
tb |
Brown sugar |
| 1/2 |
c |
Dole Pitted Prunes, cut in thirds |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Rolled oats |
| 1/3 |
c |
Brown sugar, packed |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
c |
Margarine, softened |
INSTRUCTIONS
CINNAMON TOPPING
These are from the back of the label on a can of Dole Tropical Fruit Salad.
Pour undrained Tropical Fruit Salad into 8-inch square baking dish. Stir in
cornstarch until dissolved. Mix in lemon peel and brown sugar. Arrange
prunes over top. Sprinkle with topping. Bake in 450 degree F oven for 35
minutes. Cool slightly before serving. Serves 9.
Cinnamon topping: Combine flour, oats, brown sugar and spices. With a fork,
blend in margarine until crumbly. Posted to EAT-L Digest 03 Apr 97 by
Maggie Workman <workman@CORIOLIS.ATMS.PURDUE.EDU> on Apr 4, 1997
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”