Fruit Butter

Ingredients

1 cup butter, softened 3/4 cup strawberries, crushed 1 lemon, juice of	Advertisements

Preparation
 
Cream butter; stir in fruit and juice. Refrigerate or freeze. Keeps
well in freezer. Makes 1 1/2 cup.
NOTE: Other fresh fruit is a good substitute, such as rasberries,
blueberries, finely chopped apples or pears. Experiment!

 

 
Servings:
1

 

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Combine the first 6 ingredients. Cook, uncovered, for 1 1/2 hours or until reduced by one half. Add the spice in a cheesecloth bag and the sugar and vinegar. Cook, uncovered, for 1 hour or until quite thick, stirring often. Remove the spice bag and pour into clean, hot preserve (Upload by user)

Fruit Cocktail Sauce
Mix cornstarch and sugar in a pan. Add syrup drained from the fruit cocktail and the orange and lemon juices. Cook 5 minutes, stirring constantly. Remove from heat and add fruit and cloves. printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody 12/1 (Upload by user)

Fruit Cup
Place lemonade concentrate in a large bowl and mix lightly with fruits as they are prepared. Chill. Garnish each serving with chopped walnuts. NOTE: Skins of apple and peach may be removed, if desired. Calories per 2/3 cup serving: About 95 Source: FOOD (Upload by user)

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Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute onions with 1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next 4 ingredients. Simmer 10 minutes. Place steamed rice (Upload by user)

Fruit Freeze
2 c banana mashed 2 c orange juice 1 cn crushed pineapple in juice : undrained 2 TB lemon juice 10 strawberries optional Blend all together. Pour into 9" square pan. Freeze about 2 hours. Beat and refreeze. Recipe By : My files From: (Upload by user)

Fruit Goops
Preheat oven 250. Place popcorn in a large 4 inch butttred baking pan. Keep warm in oven. Combine all ingredients except popcorn in a large saucepan. Bring to a boil. Lower head and cook until mixture reaches 250 on a candy thermometer. Mixture will bubble so watch closely to ke (Upload by user)

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Preheat oven to 400 deg. Blend oats, wheat flakes, sunflower seed, nuts (almonds, walnuts, pecans or combination), sesame seed, oil and honey in large bowl. Transfer to large roasting pan, spreading evenly. Bake until lightly browned at edges, stirring occasionally, about 15 min (Upload by user)

Fruit Jellies
Raspberry Jellies Prepare raspberry juice by crushing the fruit, warming it in a bowl over hot water until the juice flows freely and then straining through muslin. Soak the gelatine in the cold water. Dissolve the sugar in the juice and boil up to 240 F or the soft ball stage. (Upload by user)

Fruit Juice Combo Malts
** Fruit juice should be a combination such as pineapple orange banana. In a 5 cup blender or food processor, combine juice and malted milk powder. Blend at medium speed, stopping frequently to scrape sides, until malted milk powder is dissolved. Add ice cream; continue blending (Upload by user)

Fruit Juice Cooler Gbdp78b
Combine all ingredients in a large pitcher ;mix well. Pour over Ice Cubes in Tall Serving Glasses . Serve right away. 68 calories per 1 glass serving. GBDP78B . Enjoy ,John     strongServings:4/strong   (Upload by user)
TAG: gbdp78b, ,

Fruit Kabobs With Sour Cream Sauce
1. Skewer chunks of fruit onto 12 bamboo or metal shish kabob skewers, alternating colors and types of fruit. Arrange on a platter or in a flat basket. 2. Mix together yogurt, sour cream, nutmeg, maple syrup, and honey, and pour into a small serving bowl. Garnish with mint (Upload by user)
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To prepeare fruit dip, put yogurt, confectioner s sugar and lemon juice in a small mixing bowl. Blend ingredients with a mixing spoon until mixture is smooth. Chill until serving time. Pierce fruit onto wooden skewers, alternating types of fruit for a colourful mix. b (Upload by user)
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Fruit Nut Mix
Combine all of the ingredients in a large bowl and toss to mix. Place in an airtight container or plastic bags and store in the refrigerator for up to six months. Makes about 3 1/4 lb or 11 cups.     strongServings:12/strong   (Upload by user)

Fruit Nut Snack
Mix ingredients. Serve in small bowls. Calories per 1 tablespoon serving: About 35 Source: FOOD by U.S. Department of Agriculture Typed for you by Karen Mintzias     strongServings:3/strong   (Upload by user)

Fruit Purees Of Any Fruit Except Figs Toma
Fruit Purees Of any fruit except figs and tomatoes. Procedure: Stem, wash, drain, peel, and remove pits if necessary. Measure fruit into large saucepan, crushing slightly if desired. Add 1 cup hot water for each quart of fruit. Cook slowly until fruit is soft, stirring fre (Upload by user)
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Fruit Salad M_C Tx 05 11 93
Combine pineapple and marshmallows set aside. Mix together well softened cream cheese and Cool Whip. Add to pineapple and marshmallows; then stir in cherries and pecans. Best when refrigerated for at least 3 hours before eating.     strongServings:b (Upload by user)