Fruit Salad
Ingredients;
1 (64 oz) pkg family size mixed fruit (we found this frozen at Publix)
1 (15 oz) can chunky mixed fruit with juice
1 (20 oz) can pineapple chunks with juice
1 (4 oz) pkg fresh or frozen blueberries
3 bananas sliced
1 (8 oz) can mandarin orange slices
1/2 of 7 oz pkg coconut
How to:
Mix all (except blueberries) fruit together and refrigerate to meld flavors.
When ready to serve add blueberries.
Turkey Tetrazzini
(What to do with the Leftover Turkey)
Ingredients:
4 C boned turkey
1 (10 1/2 oz can) cream of mushroom soup
1 (10 1/2 oz can) cream of chicken soup
1 C turkey broth
2 C grated Velveeta cheese
6 C cooked spaghetti (12 oz uncooked)
1/2 C canned mushrooms
1/2 C grated Parmesan cheese
Dash of paprika
How to:
1. Blend soups and broth
2. Stir in Velveeta and mix with cooked spaghetti and mushrooms
3. Stir the diced turkey and turn into a greased baking dish and sprinkle the top with Parmesan and paprika
4. Bake at 350 degrees until bubbly and browned about 30 minutes
Serves 8-10 people
Capt. Dick May was a former long-time island fishing guide and cookbook author.
