24 Hour Fruit Salad

Recipe by MelodyL

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5 from 1 vote

24-Hour Fruit Salad

My favorite fruit salad.  It takes a little extra work, but it is worth it.
Course: Salad
Cuisine: American
Keyword: Fruit
Servings: 10

Ingredients

  • 1 20 ounce can pineapple bits drained (reserving 2 Tbsp syrup)
  • 3 egg yolks
  • 2 tbsp sugar
  • 2 tbsp vinegar
  • dash salt
  • 1 17 ounce jar cherries drained and chopped
  • 3 oranges peeled and sectioned
  • 2 cups tiny marshmallows
  • 1 cup whipped cream
  • 1 tbsp butter or oleo

Instructions

  • In small heavy saucepan, beat egg yolks, slightly; add reserved pineapple syrup, sugar, vinegar, butter or oleo and salt.  Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats a metal spoon.  Cool to room temperature.  Combine drained pineapple, cherries, oranges and marshmallows.  Pour custard over and mix gently.  Fold in whipped cream.  Put in serving dish, cover and chill 24 hours or overnight.  Garnish with fresh mint leaves and extra sectioned oranges, if desired.

Nutrition Facts

10 Servings

Approximate Amount Per Serving*
(Using Dole Pineapple Tidbits & Dole Sweet Cherries)

Calories 148.6
Total Fat 3.9g
…..
Saturated Fat 2.0g
…..
Polyunsaturated Fat 0.3g
…..
Monounsaturated Fat 1.3g
Cholesterol 62.9mg
Sodium 41.4mg
Potassium 156.2mg
Total Carbohydrate 27.6g
…..Dietary Fiber 2.0g
…..Sugars 22.2g
Protein 2.1g

Vitamin A 5.8%
Vitamin C 60.3%
Calcium 2.8%
Iron 2.5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Creeping Crust Cobbler

Recipe by MelodyL

I seem to have lost my copy of my mother’s Peach Cobbler recipe, but I found this very old recipe that may be the one that Mom originally used. The recipe calls for any canned fruit. I use peaches.

(Recipe Photo Coming Soon)

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5 from 6 votes

Creeping Crust Cobbler

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: American
Keyword: Cobbler, Easy, Fruit, Peach
Servings: 4
Author: MelodyL

Ingredients

  • 1/2 cup butter
  • 1 cup flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 2-4 cups canned fruit--any type--including juice (I use 2 large cans of peaches)

Instructions

  • Melt butter in deep 10" baking dish or casserole dish. While the butter melts, mix the flour, sugar, baking powder, and milk together, into a batter.
  • Pour batter into the baking pan/casserole dish, over butter (DO NOT STIR).
  • Dump the canned fruit (juice and all) into the baking pan/casserole dish (DO NOT STIR).
  • Bake at 350 degrees F. for 30 minutes, or until golden brown.
  • Enjoy!

Nutrition Facts (using whole milk and canned peaches in light syrup)

4 Servings

Amount Per Serving*

Calories 631.1
…..Total Fat 24.5g
…..Saturated Fat 15.3g
…..Polyunsaturated Fat 1.0g
…..Monounsaturated Fat 6.4g
Cholesterol 65.7mg
Sodium 313.3mg
Potassium 270.7mg
Total Carbohydrate 103.0g
…..Dietary Fiber 3.3g
…..Sugars 51.3g
Protein 5.3g

Vitamin A 28%
Vitamin C 12.9%
Calcium 20.2%
Iron 12.9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Lemon Chicken Piccata

Recipe by MelodyL

 

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5 from 2 votes

Lemon Chicken Piccata

This is an easy yet elegant dinner recipe for 2 people, that could easily be doubled to serve 4.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Capers, Chicken Breasts, Lemony, Picatta, Saucy
Servings: 2
Author: MelodyL

Ingredients

Ingredients:

  • 2-4 Boneless Chicken Breasts (pounded thin) (or 3-6 Boneless Chicken Breast Strips)
  • Salt and Pepper to Taste
  • Flour for Dredging
  • Olive oil (for coating the frying pan and for boiling the pasta)
  • 4 tblsp Butter
  • 1/3 cup Freshly-Squeezed Lemon Juice (about 1/2 Lemon)
  • 1/2 cup Chicken Broth
  • 1/4 cup Brined Capers
  • 1-2 tblsp Dried Parsley (or chop about 1/3 cup Fresh Parsley)
  • Water (for boiling the pasta)
  • Angel Hair Pasta
  • 1 bag Frozen Corn (for microwave steaming)

Instructions

  • Season the pounded chicken with the salt and pepper, then dredge it in the flour.
  • Add half of the butter (2 tblsp) to the olive oil and sauté the chicken in the frying pan until browned (about 6 minutes).
  • Once the chicken is browned, add the broth, the lemon juice, the other 2 tblsp of butter, the capers, and the parsley. Let everything simmer, on low, while you get the pasta cooking.
  • Bring a pot of water to boiling, with a bit of olive oil and salt. Add a couple of handfuls of the angel hair pasta to the boiling water and cook only until done (about 6 minutes). It can then rest 4-5 minutes before draining. Once drained, add it into your pan of chicken and sauce. Toss well, to make sure all the chicken and pasta is coated with the sauce.
  • While the pasta is resting, place a bag of frozen steaming corn in the microwave for about 3-4 minutes. (The frozen steamed corn goes well with the pasta and chicken.)
  • Divide the chicken, pasta, and sauce onto the necessary plates, and serve with the steamed corn. Dinner is ready, and it will be delicious!

Notes

Though the picture shows slices of lemon, they are not necessary to the recipe. Feel free to add them if you like.
Also, if you'd prefer something other than corn, of course you could substitute anything you like.

Nutrition Facts
(These are approximate numbers, if using about 8 oz. of chicken per serving, and if using about 1 cup of corn as a serving.)

2 Servings

Amount Per Serving*

Calories 1,457.6
Total Fat 88.1g
…..
Saturated Fat 25.2g
…..
Polyunsaturated Fat 6.6g
…..
Monounsaturated Fat 50.2g
Cholesterol 193.3mg
Sodium 3,243.4mg
Potassium 202.2mg
Total Carbohydrate 102.4g
…..Dietary Fiber 5.4g
…..Sugars 9.9g
Protein 66.0g

Vitamin A 30.9%
Vitamin C 21.9%
Calcium 10.4 %
Iron 24.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.