July 99
Summer Fruit Recipes
Tangy Fruit Salad (July 4)
Tangy Fruit Salad (July 4)
3 oz pkg instant vanilla pudding
1/4 cup dry Tang (orange flavored drink)
8 oz Cool Whip or whipped cream
20 oz can pineapple chunks, drained (reserve juice)
11 oz can mandarin oranges, drained
16 oz can fruit cocktail, drained
2 bananas, sliced
2 apples or pears, diced
1 cup fresh strawberries, sliced
1 cup grapes
1 jar maraschino cherries, drained
4 kiwi fruit, peeled and sliced
(or any combination of your favorite fruits)
Combine reserved pineapple juice, pudding mix and Tang until well
blended. Fold in Cool Whip; set aside. In a large bowl combine fruits, mixing well. Stir in pudding mixture and refrigerate until well chilled.
Strawberry Kiwi Salsa (July 11)
1/2 cup coarsely chopped strawberries
1/2 cup peeled and chopped kiwi fruit
1/4 cup thinly sliced green onion
1/4 cup chopped green pepper
1 T lime juice
2 tsp chopped fresh cilantro
1 tsp sugar
dash of red pepper
1 tsp finely chopped jalapeno (optional)
Stir all ingredients together until blended, refrigerate until well chilled. This is delicious served with chicken or seafood.
Strawberry Banana Cream Pie (July 18)
1/2 cup sugar
2 T cornstarch
1/4 tsp salt
4 egg yolks
2 cups milk
1-1/2 tsps vanilla extract
1 pint strawberries, sliced
1 (9-inch) baked pie crust
1 or 2 bananas, sliced
In medium saucepan, combine sugar, cornstarch and salt. Blend together egg yolks and milk. Stir small amount of milk mixture into dry ingredients, making a smooth paste. Gradually blend in remaining milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat. Stir in vanilla. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Set aside about 1/4 cup strawberry slices for garnish. Arrange remaining strawberry slices in pie shell. Pour half of the custard mixture over strawberries. Top with banana slices. Cover with remaining custard mixture. Cover and refrigerate until thoroughly chilled. Before serving, top pie with reserved strawberry slices. Garnish with whipped cream, if desired.
Blackberry Breakfast Bars (July 25)
16 oz frozen blackberries
2-1/2 Tbs cornstarch
1 Tbs lemon juice
1 cup all purpose flour
1 cup whole wheat flour
2 cups rolled oats
1 cup brown sugar
1-1/4 tsps baking powder
3/4 tsp salt
1/2 tsp ground allspice
1 tsp cinnamon
1 cup butter
Preheat oven to 400 degrees. Thaw berries and warm in saucepan until the juices run. Drain berries and reserve juice, adding water if necessary to make one cup. Combine cooled reserved juice with cornstarch and lemon juice. Cook and stir until thickened. Stir the blackberries back in; set aside. Combine flour, oats, brown sugar, baking powder, salt and spices. Cut in butter until crumbly. Press 2/3 of mixture into a greased 9x13 baking pan. Bake 15 minutes or until lightly browned; cool slightly. Spread blackberries over crust. Crumble remaining flour/oat mixture over berry layer and press lightly. Bake 20-25 minutes more, until lightly browned. Cool in pan and cut into bars.