17 December, 1981

Menu: 1st Annual SLJ Christmas Extravaganza

Dinner Party Menu
7 - 9:30 PM


Shrimp-Pineapple Kabobs

Sliced baked ham and deli rolls

Mushroom Quiche (two 9-inch)

Spinach Quiche (two 9-inch)


Asparagus Sandwiches

Crudités and dip

Miniature Cheese Cakes

Hello Dolly Cookies


To Drink: Assorted wines

Red fruit punch

Coffee


Page Last Updated 31 May 2015

Fresh Fruit Salad

Use only fresh in this salad, and refrigerate 3 to 4 hours to blend flavors. This salad needs no additional dressing because this salad is better in its own juices.



Fresh Fruit Salad ingredients (8)
Makes 6 - 8 servings
1 fresh pineapple
1/2 cup sugar
1 grapefruit
2 oranges
1 pear
1 nectarine
2 plums
1.5 cups seedless green grapes, halved lengthwise


Notes:  Generally, I use Indian River Ruby Red Grapefruits; however, tart grapefruit is an interesting contrast in this recipe.


Fresh Fruit Salad Directions
Prepare the pineapple
I use two covered bowls: one for the pineapple and a large one to mix other fruit. Retain all of the runoff natural fruit juices during preparation.

Cut top and bottom off pineapple. Over the larger bowl collect juices while you carefully peel, slice, and core the pineapple. Del Monte™ usually attaches tag with diagrams and further directions, or you can watch this video.

Chop or cut pineapple into chunks, and place into the smaller bowl. Add the sugar to prepared pineapple. Stir, and set aside at room temperature.


Prepare other fruit and refrigerate
Over the juice bowl, peel and segment grapefruit and oranges. Drop fruit in the juice bowl.

Core and dice the pear, nectarine and plums. Add diced fruit to grapefruit and oranges in larger bowl.

Add green grape halves to the sectioned and diced fruits. Lightly toss to distribute fruit juices.

Cover and chill both bowls of cut-up fruit for several hours.


Serve
Add pineapple and syrup to the larger bowl of fruit. Lightly toss to distribute fruit juices, and transfer to serving bowl.

Serve in crystal bowl, placing both slotted and regular serving spoons nearby.




Adapts Marvell Academy Mothers' Association, High Cotton Cookin' (Memphis: Wimmer Brothers, 1978), 85.


You might like
Sweet & Spicy Fall Fruit Salad via Piece of Cake


Index
fresh
Holidays
nectarines
orange
pear
pineapple
plums
Salads

Page Last Modified 20 May 2016

12 December, 1981

Mrs Post's White Sheet Cake with Strawberries

This recipe is from a friend's mother.

Mrs. Post's White Sheet Cake with Strawberries ingredients
Cake
1 pkg White Cake mix
1 can Eagle Brand Sweetened Condensed Milk

Frosting
1 tub Cool Whip, defrosted

Garnish
Fresh strawberries, cleaned, hulled, and halved lengthwise


Mrs. Post's White Sheet Cake with Strawberries Directions
Prepare cake according to package directions in 9- x 13- x 2-inch pan.

While cake is still warm, use a drinking straw to poke holes in the cake. Allowing milk to first be absorbed before repeating process, gently pour Eagle Brand over the cake.

Repeat several times until the cake has absorbed all of the Eagle Brand.

When all of the Eagle Brand has soaked into the cake, spoon Cool Whip on top, and spread to edges of cake.

Use a dinner knife to lightly score the top of the cake. Place a strawberry half, cut-side down, on each serving.

Cover and refrigerate until serving. Refrigerate any leftovers.


Mrs. Post's White Sheet Cake with Strawberries Notes

Page Last Modified 16 July 2016