Name: Frozen Fruit Salad for Crowd
Ingredients: 4 cn (20-oz) crushed pineapple; 2 cn (16-oz) sliced peaches; diced; 2 c White seedless grapes; halved; 1 1/2 c Maraschino cherries; cut into eighths; 1/2 lb Marshmallows; quartered; 2 ts Crystallized ginger; finely chopped; 1 tb Unflavored gelatin; 1/3 c Cold water; 1 c Orange juice; 1/4 c Lemon juice; 2 1/2 c Sugar; 1/2 ts Salt; 2 c Coarsely chopped pecans; 2 qt Cream; whipped --or--; 10 pk Dessert topping mix -or-; 1 qt Heavy cream plus; 5 pk Dessert topping mix; 3 c Mayonnaise

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Salad	60	Servings

INGREDIENTS

4	cn	(20-oz) crushed pineapple
2	cn	(16-oz) sliced peaches; diced
2	c	White seedless grapes; halved
1 1/2	c	Maraschino cherries; cut into eighths
1/2	lb	Marshmallows; quartered
2	ts	Crystallized ginger; finely chopped
1	tb	Unflavored gelatin
1/3	c	Cold water
1	c	Orange juice
1/4	c	Lemon juice
2 1/2	c	Sugar
1/2	ts	Salt
2	c	Coarsely chopped pecans
2	qt	Cream; whipped –or–
10	pk	Dessert topping mix -or-
1	qt	Heavy cream plus
5	pk	Dessert topping mix
3	c	Mayonnaise

INSTRUCTIONS

Drain fruit, saving 1-1/2 cup pineapple juice. Combine fruit, marshmallows
and ginger. Soften gelatin in water. Heat pineapple juice to boiling. Add
gelatin; stir to dissolve. Add orange and lemon juice, sugar and salt; stir
to dissolve. Chill. As mixture starts to thicken, add fruit mixture and
nuts. Fold in cream and mayonnaise. Spoon into 1-quart cylinder cartons
(paper, plastic or metal). Cover and freeze. Makes 9 quarts. To serve:
Remove from freezer and thaw enough to slip out of carton. Cut in 1-inch
slices. Serve salad on lettuce; garnish with cherries. For dessert, top
with whipped cream. Serves 54-72. Each quart makes 6-8 servings.
MRS STANLEY RUSSELL (MARJORIE)
TURNER, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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