Fancy Fruit Salad

Ingredients
2 lg. cans pineapple chunks
2 lg. cans pears
2 lg. cans peaches
1 lg. can mandarin oranges
1 lg. jar maraschino cherries
2 boxes tapioca pudding
4 med. bananas

Directions
Save juice from all cans except from the mandarin oranges. Cut fruit up in chunks. Measure 1/3 C. your juice and add to fruit. Cook pudding on stove per box directions, and let cool. Pour over fruit mixture. Add bananas and cherries after salad has cooled.

Five Fruits Salad

All these fruits taste better together!


Ingredients
1/2 C. orange juice
1 C. blueberries
1 C. watermelon
1 banana, peeled and sliced
1 peach, pitted and cubed

Directions
Pour juice over fruit and refrigerate until cold-overnight is best. Serve in pretty wine goblets or glass bowls. Serves 4.

Golden Fruits Salad

With golden delicious apples, bananas, grapes, vanilla yogurt, and a dash of nutmeg.

Ingredients
1 1/2 C. vanilla yogurt
2-3 Tbs. orange juice
dash nutmeg
1 Golden Delicious apple, cored and sliced
1 Red Delicious apple, cored and sliced
1 banana, sliced
1/2 C. red grapes, seeded and halved

Directions
Combine yogurt, orange juice, and nutmeg in bowl and mix. In another bowl, combine and mix fruit. Serve with dressing on salad plates lined with lettuce. Serves 3.

Fast and Easy Fruit Salad

Ingredients
1 can each:
fruit cocktail
peaches
pears
mandarin oranges
pineapples chunk

1 banana
1 apple

Directions

Open all pineapple and oranges first, drain into small bowl and save juice. If using banana and apple, cut into bite-sized pieces and soak in pineapple/orange juice, set aside. Open other fruits and drain juice, saving for something else, Put them in a large bowl then drain apple/ bananas and add to fruit. Chill and serve. Sometimes I add chopped nuts and serve Cool Whip on the side. Mix small amount of juice back in to desired moistness.

Grill Mojito Chicken Breast

The popular rum-and-mint cocktail from Cuba was the inspiration for this entrée. A last-minute spritz of grilled lime adds even more flavor.

Ingredients
3/4 C. fresh lime juice
1/2 C. + 2 Tbs. light rum
1/2 C. finely chopped fresh mint
6 Tbs. mint syrup
1 Tbs. vegetable oil
1 Tbs. coarse kosher salt
6 chicken breast halves with skin and bones (about 5 lb.)
3 large limes, quartered lengthwise
Fresh mint sprigs

Directions
Whisk lime juice, 1/2 C. rum, and next 4 ingredients in bowl. Place chicken in resealable plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill 4 hours, turning bag twice. Place lime quarters in shallow bowl. Pour remaining 2 Tbs. rum over, tossing to coat. Let stand at room temperature.

Prepare barbecue (medium heat). Grill chicken until cooked through, about 15 minutes per side. Transfer to platter. Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken and serve. Garnish
with grilled pineapple slices cut into star shapes, if desired.

Tip: Mint syrup is often shelved with the coffee and tea at the supermarket