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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Aunt Kathryn's Frozen Fruit Salad Recipe

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This recipe for Aunt Kathryn's Frozen Fruit Salad is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. pineapple juice
4 T. lemon juice
1 c. sugar
4 T. flour
1/2 tsp. salt
1 egg, beaten
1 c. whipping cream
8 bananas, sliced
2/3 c. maraschino cherries
3 large cans pineapple tidbits, drained
3 c. mandarin oranges or light cherries
1 c. chopped walnuts
Directions:
Directions:
Heat juices, add 1/2 c. sugar, salt, and flour. Heat until thickened. Add beaten egg mixed with remaining 1/2 c. sugar, cook a bit more. Cool. Add whipped cream, fruit and nuts. Line two bread pans or a 9"x13" pan with waxed paper and fill with salad mixture. Cover with foil and freeze over night. To serve, use waxed paper to lift salad out of pan, cut into squares (or slices from bread pans) and serve immediately.
Personal Notes:
Personal Notes:
This recipe has been around for a long time in my family. My great aunt served it at my bridal shower!

 

 

 

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