| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruit, Salads | 12 | Servings | |
INGREDIENTS
| 20 | oz | Pineapple chunks in juice |
| 1/2 | c | Sugar |
| 2 | tb | Cornstarch |
| 1/3 | c | Orange juice |
| 1 | tb | Lemon juice |
| 11 | oz | Mandarin oranges, drained |
| 3 | Unpeeled apples, chopped (up to 4) | |
| 2 | Bananas, sliced (up to 3) |
INSTRUCTIONS
Drain pineapple, reserving 3/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate. Yield: 12-16 servings. Recipe by: Taste of Home Feb/Mar 94 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherry Zeiss <[email protected]> on Mar 29, 1997
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”