Creamy Fruit Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 352. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 11-ounce can mandarin orange sections
- Orange juice
- 1 3-ounce package lemon-flavored gelatin
- 2 beaten eggs
- 1 8-ounce carton dairy sour cream
- 1 3-ounce package cream cheese, cubed and softened
- 1 medium banana, sliced
- 1/3 cup chopped walnuts
Instructions
- Drain orange sections, reserving syrup. Add enough orange juice to syrup to measure 1 cup. In a medium saucepan bring mixture to boiling. Remove from heat. Add gelatin; stir till dissolved. Gradually stir about 1 cup of the hot mixture into eggs. Return mixture to saucepan. Cook and stir until nearly bubbly; reduce heat. Cook and stir for 1 to 2 minutes more, but do not boil. Remove from heat. Add sour cream and cream cheese. Beat till smooth. Chill till partially set (the consistency of unbeaten egg whites). Fold in oranges, banana, and nuts. Transfer to a 10x6x2-inch dish. Chill till firm.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Creamy Fruit salad" by Senjuti Dey; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); source: https://commons.wikimedia.org/w/index.php?curid=101919646. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.