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Fruit Salad Dressing


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Fruit Salad Dressing I

Ingredients

  • 3 Tbsp. flour
  • 2 cans pineapple juice (6oz. each)
  • 1 can frozen orange juice concentrate, thawed (6oz.)
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  • 1/2 to 1 cup sugar
  • 1/4 cup honey
  • 1/4 cup lemon juice
  • assorted fresh fruit

Directions

In a saucepan, combing the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerated for up to 1 week.

By Robin from Washington, IA


Fruit Salad Dressing II

Ingredients

  • 1 can pineapple (8 oz.)
  • 1 egg, slightly beaten
  • 1 Tbsp. cornstarch
  • 1/4 cup sugar
  • 1/8 tsp. salt
  • 1 cup whipped cream

Directions

Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup liquid. Combine egg, cornstarch, sugar and salt in 1 qt. double boiler. Add pineapple juice, mixing well. Cook over hot water until mixture thickens and set aside. Fold whipped cream into cooled custard. Serve over gelatin and fruit salad.

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By Robin from Washington, IA

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