|The Recipe Writer's Handbook|
|by Jane L. Baker|
This recipe writing style manual is an all-inclusive, one-stop source of practical information on recipe writing, editing and testing.
1 - 10 of 41 for hawaiian fruit salad
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Drain fruit. Save 1 cup of pineapple juice to mix pudding with. Let set until thickened and pour over fruit. Easy to prepare in advance for dinners.
Soften cream cheese. ... add to cream cheese mixture. Fold in fruit. Pour into large freezing tray, mold or small molds, freeze overnight. Serves about 12.
On a large tray, arrange the fruit in an artistic ... pineapple. Garnish with several thin lime slices. Sprinkle Amaretto over all. Makes 8 to 10 servings.
Mix wafers and butter; press into 9 x 13 pan. Layer sliced bananas, Eagle Brand milk, mixed with lemon juice, pineapple, Cool Whip, Coconut, with ...
Mix the instant ... pineapple chunks, mandarin oranges and maraschino cherries. Refrigerate just before serving, slice the bananas into the salad and mix gently.
I've mixed red and green grapes too. Drain pineapple and oranges, reserving liquid. Add water to liquid to make 3 cups. Follow the directions for ...
Mix well and chill 3 hours.
Drain pineapple, reserving ... and water. Cook and cool. Drain oranges and add fruit to the cooled pudding mix. Add bananas and nuts just before serving.
Mix all ingredients together in a large bowl. Chill 2 hours before serving.
Boil the cans of Eagle Brand milk in a large pan of water for 2 1/2 hours. Be sure cans are covered with water at all times. Wait until Eagle Brand ...
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