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CATEGORY CUISINE TAG YIELD
Breakfasts 20 Servings

INGREDIENTS

10 lg Oranges
32 oz Apricot halves with juice; chopped
10 1/2 oz Pineapple tidbits with juice
3 Bananas; sliced
1 c Flaked coconut
1 c Sugar
6 oz Frozen orange juice concentrate; thawed
1 tb Fresh lemon juice

INSTRUCTIONS

Cut each orange in half in a saw-tooth pattern. Remove orange sections and
reserve. Clip membranes inside orange shells and remove. Place orange
shells in freezer until thoroughly chilled. Combine orange sections with
remaining ingredients and mix thoroughly. Spoon mixture into prepared
orange shells. Return to freezer for at least 3 hours. Remove from freezer
30 minutes before serving. Extra orange mixture may be frozen in muffin
tins lined with paper baking cups.
Recipe by: King's Inn at Georgetown, Georgetown, South Carolina
Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 12, 1998

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

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