"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Fruit Salad Dressing Recipe

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This recipe for Fruit Salad Dressing, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Borelli - Clinical Investigations Program Management
Added: Monday, October 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T. all purpose flour
2 cans (6 oz. each) pineapple juice
1 can (6 oz.) frozen orange juice concentrate, thawed
to 1 c. sugar
c. honey
c. lemon juice

Assorted fresh fruit

Directions:
Directions:
In a sauce pan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerated for up to 1 week. Yield: 2 cups.

 

 

 

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