Whoa, where did the days go? It’s Thanksgiving Day tomorrow. Don’t forget that Friday is the biggest shopping day of the year. Many of us will be standing in line somewhere hoping to get the perfect gift for the perfect price. After standing in line for hours after cooking all-day and visiting with our families, many will be exhausted. Some may be planning on picking up take out for supper.
Don’t forget the leftovers! Hot turkey sandwiches with gravy and hash made from the leftover potatoes will perfect. Maybe some of you were asked to bring a dish to our families homes. Do you know what you’re going to bring? Same thing that you took last year? Yes? Maybe you would like to try something a little different. How about a nice, refreshing fruit salad. Would taste nice after a big meal and leave you room for that slice of pie. Have a wonderful and safe Holiday and enjoy your family and friends. They are our lives and without them, life just wouldn’t be any fun.
Pattie sent in the first fruit salad, thanks Pattie!
1 (20 ounce) can pineapple chunks, juice reserved
2 apples, peeled and cored
1 (21 ounce) can peach
pie filling
2 bananas, peeled and diced
3 kiwis
1 pint strawberries
Directions: In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes. In a large salad bowl, combine the peach pie filling and pineapple chunks. Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.
This next one is a personal favorite. Julie makes it every year for holidays and it became one of our favorites. My daughter requests this every year. So easy, so pretty and so good! Thanks, Jules.
1 (20 ounce) can pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
1 (10 ounce) jar maraschino cherries, halved
1 (16 ounce) package miniature marshmallows
1 (16 ounce) container sour cream
Directions: In a large bowl, combine the pineapple, oranges, cherries, marshmallows and sour cream together. Chill and serve.
I look forward to our visits. Keep writing and we’ll talk more next week. I can be reached at susieqcooking@ainop.com or C/O Pioneer Times, Po Box 456, Houlton, Maine 04730.
