Minden Press-Herald

Oct 02nd

Katherine’s Fruit Salad

This past Memorial Weekend holds exceptional new memories for me. My two nieces from the San Antonia, Texas area, Kay Koster and Karen Maxfield and my daughter Carol from Haughton were my special guests.

The evening of my nieces' arrival, Carol and I had prepared a "MamMaw (my mother) Sunday dinner" for them. It consisted of Pot Roast, Gravy, Mashed Potatoes, Squash/Corn (column 6/12/09) instead of my mother's usual green beans, Dinner Rolls, my niece's Mother's Fruit Salad and Strawberry Shortcake.

Following the meal, we played a card game called UNO except by my made-up, wicked rules. We laughed until we hurt especially when niece Kay had to draw 27 cards.
The next day we spent in Jefferson, Texas and on our way home stopped to shop at Ellis Pottery, Marshall, Texas.

Many more laughs! The following morning, following a breakfast of Cheese Eggs (a recipe I have not given you yet) all returned home leaving behind those new treasured memories.

This week's recipe is my sister's KEEPER Fruit Salad prepared especially for my nieces.

I did make a couple of changes. Instead of two 3 oz. packages of cream, I used one 8 oz. package of cream cheese, a staple in my refrigerator and added an 8 oz. can of Pineapple Tidbits, drained.

Katherine's Fruit Salad

(In memory of my dear sister, Katherine Jean Mills Koster)

1 small jar cherries, do NOT drain
2 (3 oz.) small packages Philadelphia Cream Cheese softened
1 Tbsp. sugar
2 bananas
2 cans fruit cocktail, drained
1 (8 oz.) can of pineapple tidbits, drained
(optional – my addition)

Set cherries aside after draining.
Mash Philadelphia Cream Cheese and mix in sugar and cherry juice; set aside.
Slice bananas, half cherries.
Mix fruits together.
Add cream cheese to fruit just before serving.
Serves 5.

Laughter truly is good medicine.






Who's Online

We have 1168 guests online