Hoosier Home Cookin'

Continuing with recipes for holiday entertaining, this week features installment number two of delicious fruit salads.

Creamy Frozen Fruit Salad is a slightly heavier version of traditional orange-pineapple juice-based salads. It's a beautiful salad when garnished with maraschino cherries or fresh strawberries and is worth the little bit of extra time needed to make this recipe. Cottage Cheese Lime Salad is as simple as they come, but it's delicious, light and tart. Don't let the addition of vinegar scare you!

Next week: veggies fit for the holidays. Happy eating!

Creamy Frozen Fruit Salad

2 eggs
2 T. sugar
3 T. lemon juice
pinch of salt
2 cans fruit cocktail
1 can chunk pineapple
1 C. whipped cream, whipped
1/2 package miniature marshmallows

Beat eggs, sugar and lemon juice in top of a double boiler.Cook until thick. Add marshmallows and salt and stir until marshmallows are melted. Cool and add drained fruit. Mix thoroughly and fold in whipped cream. Freeze and top with strawberries or cherries.

Cottage Cheese Lime Salad

2 C. cottage cheese
1 small pkg. lime gelatin
1 small can crushed pineapple,
drained
1 T. white vinegar
2 C. non-dairy whipped topping

Sprinkle gelatin over cottage cheese. Stir until well mixed. Add pineapple and vinegar, stirring well. Fold in whipped topping. Place in serving dish and chill for at least two hours.

Fruit Compote

1/2 C. sugar
2 T. cornstarch
1 (20-oz.) can chunk pineapple,
drained, juice reserved
1/3 C. orange juice
1 T. lemon juice
1 T. freshly grated orange rind
1 can mandarin oranges, drained
3 apples, chopped
2 bananas, chopped

Mix cornstarch, sugar, threefourths C reserved pineapple juice, orange juice, orange rind and lemon juice. Cook until thick and bubbly.Combine fruit. Pour cooked mixture over fruit and chill. Fruit Compote is delicious served alone as a salad or as a delicious topping for ice cream.