CATEGORY |
CUISINE |
TAG |
YIELD |
Fruits, Dairy |
|
Fruits |
4 |
Servings |
INGREDIENTS
4 |
|
Applesauce Creams. Heat |
|
|
applesauce. Top with |
|
|
whipped cream |
|
|
marshmallow |
INSTRUCTIONS
(If canned, chill quickly in freezing tray Frosties. Slice block of
frozen raspberries, peaches, or strawberries 1/2" thick. Top each
serving with sprinkling of nuts, whipped cream, or sour cream. Cheese
Bowls. Top bowlful of cottage cheese with cherries, peach slices,
berries, or applesauce. Banana Treats. Split each peeled banana
lengthwise; top with pineapple chunks, crushed pineapple, or whole or
sliced strawberries. Pass spiced, whipped cream. Peach-Crumb Dessert.
Drain 1 No. 2 1/2 can cling-peach halves. Spoon halves into dessert
dishes. In saucepan, melt 1 tablesp. butter or margarine, stir in 1/2
teasp. cinnamon and 1 cup soft day-old-bread crumbs; toss until
golden. Add 2 teasp. brown sugar; toss well. Spoon hot crumbs into
peach halves; serve immediately, with whipped cream. Makes 4 servings.
Polka Dot. In sherbet glasses, place, in layers,
jellied-cranberry-sauce cubes, pineapple chunks, and walnuts. Bowl
Compote. Combine 1 or more 8-oz. (buffet) cans apricots, pears, Bing
cherries; add few raisins. Some-Like-It-Hot Fruit CANNED
FRUITS--SIMMERED, SAUTEED, OR BROILED Peach-Marlow. Fill peach halves
with crushed pineapple; top with marshmallows. Broil. Serve hot.
Broiled-Fruit Medley. Sprinkle pineapple slices and peach halves with
brown sugar, dot with butter or margaripe. Broil. Serve hot, with
whipped cream. cream, or ice cream; then sprinkle with a spice. Or
stir in snipped marshmallows. Spiced-Fruit Compote. Drain syrup from
1 No. 303 can apricots or peaches and 1 No. 2 can sour cherries. To
syrups, add 1 stick cinnamon, 6 whole cloves. Cook 5 min. Pour over
fruit. Serve warm or cold. Dried-Fruit Supreme. Heat cooked, mixed,
dried fruits; add rum extract. Serve hot, with whipped cream. Spiced
Apricots. Drain syrup from apricots; add lemon peel, 6 whole cloves.
Heat. Pour over fruit. Marmalade Fruits. Drain syrup from peaches,
pears, or pineapple chunks or tidbits; add spoonful orange marmalade.
Heat. Pour over fruit. Serve hot or cold. Nutted Apple. Heat canned
apple slices. Sprinkle with salted peanuts. Serve hot, with cream.
Baked Apples. Top canned baked apples with heated mincemeat. Or top
with marshmallows; broil. Frozen-Fruit Sautes. Saute canned peach
halves or pineapple slices in butter or margarine. Top with ice cream;
then pour on some syrup from fruit, with mint, sherry, or rum extract
added. Compote de Luxe. Heat together 2 or 3 8-oz. (buffet) cans of
different fruits. Flavor with lemon juice, vanilla extract, nutmeg.
Serve hot, topped with sour cream and grated chocolate or shaved nuts.
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