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March 22, 2019

Hi All!

Ready...set...GO! You've got 24 hrs to make this fruit salad and the results are outta-this-world my friends. This recipe could actually just literally be called........FLUFF! More of a dessert or sweet side but I can think of a but folks just seem to love it. Not complicated at all but you have to plan ahead.

PLANNING AHEAD PAYS OFF:

Make menu planning time a routine part of your week. Do it the same day each week and stick to it. After you've tried it, you'll find it's worth the effort because it is the last time you'll have to think about food the rest of the week. When Tuesday night comes, you'll know just what you've having and that all the ingredients are on hand. Know which meals won't be served until the end of the week. That way you'll know which ingredients to freeze to avoid the waste of spoiling.

** Hey while you've got all that extra time on your hands sit back and enjoy a little aromatherapy break with this stylish and deluxe humidifier and aromatherapy diffuser. It adds a nice touch and breath of fresh air to any room too!
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Enjoy!
Marzee
Email Marzee

TWENTY-FOUR-HOUR FRUIT SALAD

INGREDIENTS:
Whipped Cream Dressing (below)
1 can (16 1/2 ounces) pitted sweet cherries, drained
2 cans (15 1/4 ounces each) pineapple chunks in juice,
drained and 2 tablespoons juice reserved
3 oranges, cut into small chunks (or 2 cans (11 ounces ea.)
mandarin orange segments, drained, can be substituted for
the oranges)
1 cup miniature marshmallows

DIRECTIONS:
Prepare Whipped Cream Dressing. "Gently" toss dressing and remaining ingredients in large glass or plastic bowl. Cover
and refrigerate at least 12 hrs. to blend flavors but no
longer than 24 hours. Cover and refrigerate any remaining salad.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

WHIPPED CREAM DRESSING:
2 large eggs, beaten
2 tbs sugar
2 tbs lemon juice
2 tbs reserved pineapple juice
1 tbs margarine or butter
dash of salt
3/4 cup heavy whipping cream

DIRECTIONS:
heat all ingredients except whipping cream just to boiling
in 1-quart saucepan over medium heat; stirring constantly;
cool. Beat whipping cream in chilled medium bowl with electric
mixer on high speed until stiff. Fold in egg mixture.

Yield: 8 servings
Category: Desserts, Fruits, Salads

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~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~

Super SaleTIPS FOR TOSSED SALADS

-Use a variety of greens for a complementary medley of textures, flavors and colors. And remember, fresh herbs can perk up even the simplest combinations.

-Mix dark greens with light, crisp greens with tender, and straight greens with curly. eam pale iceberg lettuce with dark green spinach, romaine with curly endive. Red leaf lettuce provides both color and delicate flavor. Red cabbage and radicchio add color and texture, too.

-The drier the leaves, the better the dressing will hold. Blot any leftover moisture that may be in the crevices. Greens keep better and look fresher if torn into bite-size pieces rather than cut. If you do use a knife, shred or slice greens just before serving, using only enough to coat the cut edges will appear darker and limp.