CURRIED FRUIT

Jan DavidsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large can sliced peaches1 large can sliced pears1 large can black cherries1 jar red cherries4 or 5 bananas Drain fruit and cut bananas. Put in casserole. Mix: 1 cup brown sugar4 Tbsp cornstarch1 Tbsp curry powder Sprinkle above over fruit in casserole. Cover and bake 30 … Continue reading CURRIED FRUIT

Apricot Salad

Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can fruit for salad1 package orange flavored Jello®1 package lemon flavored Jello®1/2 cup orange juice1 (8 oz) package cream cheese1 (9 oz) can pineapple tidbits, drained1 can halved grapes or maraschino cherries1/4 cup mayonnaise1/3 cup toasted slivered pecans Drain juice from fruit. Add enough water to … Continue reading Apricot Salad

Strawberry Salad

Terri HintonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (6 oz) strawberry Jello®1 cup boiling water Mix together. Add: 2 (10 oz) package frozen strawberries, thawed1 lb (8 oz) crushed pineapple, drained1 cup pecans, chopped3 medium bananas Mix all together and add to strawberry mixture. Pour half in a bowl and chill. When almost firm, … Continue reading Strawberry Salad

Easy Fruit Salad

Marie LindsayFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can mandarin oranges (DO NOT DRAIN)1 can pineapple chucks (DO NOT DRAIN)1 can fruit cocktail (DO NOT DRAIN)2 Tbsp lemon juiceBananas, sliced1 large box vanilla instant pudding Mix together and add 1 large package instant vanilla pudding. Chill and add sliced bananas before serving.

Peach Salad

Melba HodgeFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 16 peach halves1 lb cottage cheeseSalt to tasteAlot of pepper1 cup pecans, chopped Mix ingredients well. Stuff peaches with mixture. Arrange on lettuce leaves. Chill. IN LOVING MEMORY OFJERD AND LILL TUCKERGiven byMack and Becky McCullin

Fruit Salad

Rosa Mary Feazel Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 bananas1 cup pecans, chopped2 apples1 large can crushed pineapple, drained (save juice for sauce) SAUCE: 3/4 cup sugar2 eggs2 Tbsp flourJuice of 1 lemonJuice of pineapple Chop fruit and place in dish. Sprinkle chopped pecans on top. Mix ingredients for sauce. Cook on low … Continue reading Fruit Salad

Fruit Salad

Mattie Bell HudsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 small bag marshmallows2 oranges, cut in small pieces1 large can chunk pineapple1 small bottle cherries, cut up Mix and chill thoroughly. 2 Tbsp vinegar2 Tbsp sugar1 egg1/2 pint whipping cream or Cool Whip Mix fruit and chill dressing. Mix sugar, vinegar and egg and cook … Continue reading Fruit Salad

Spicy Fruit Cup

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 medium oranges1 (8 oz) can pineapple chunks (own juice)1/2 cup orange juice1/8 tsp cinnamonDash nutmeg1 medium pear, cored and sliced1 cup strawberries, halved Cut a thin slice from each end of each orange. Using a sharp knife and cutting from the top of the fruit down, cut … Continue reading Spicy Fruit Cup