Fluffy Fruit Salad -- Quad-Cities Online Recipe Book
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Fluffy Fruit Salad

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Ingredients

2 cans (20 ounces each) crushed pineapple
2/3 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1/4 cup orange juice
3 tablespoons lemon juice
1 tablespoon vegetable oil
2 cans (17 ounces each) fruit cocktail, well drained
2 cans (11 ounces each) mandarin oranges, well drained
2 bananas, sliced
1 cup heavy cream, whipped, or 1 container (8 ounces) frozen whipped topping, thawed

Instructions

Drain pineapple, reserving 1 cup juice in a 1-quart saucepan. Set aside the pineapple. To juice in saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil 1 minute; remove from the heat and let cool. In a large salad bowl, combine pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and the cooled sauce. Chill for several hours. Yield: 12 to 16 servings.

Muriel Wohlwend
Davenport



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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