February
2005
Current
Cooking
Cherry
Fruit Salad
21
ounce can cherry pie filling
20
ounce can pineapple tidbits, drained
11
ounce can mandarin oranges, drained
1/2
cup chopped pecans
1
banana, sliced
Combine
first four ingredients and stir until blended. Gently stir in banana
and serve.
-Submitted
by Mary Ruth Parham, Lilburn, who receives a $25 credit on her WEMC
bill. Recipes featured in Current Cooking are not independently
tested, so we must depend on the accuracy of the cooks sending them.
Always use safe food handling, preparation and cooking procedures
from recognized experts.
Correction:
Last month's recipe, Oven Barbeque Ribs,
was incorrectly attributed. The recipe was submitted by Sue Shuford
of Snellville.
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