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Festive Fruits Quick With Fresh, Canned, Or F

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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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