March 2008

Current Cooking

Fruit Salad

2 cans (11 ounce) mandarin oranges, drained

2 cans (20 ounce) pineapple juice, drained (save juice)

2 cans (29 ounce) sliced peaches

1 jar (6 ounce) cherries, drained, halved

3 bananas, sliced

2 small packages lemon instant pudding mix

Mix all fruit together in bowl. In separate bowl, mix pudding with pineapple juice and pour over fruit. Refrigerate until congealed.

-Submitted by Charlotte Duke, Monroe, who receives a $25 credit on her Walton EMC 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.

Email or mail recipes to Walton EMC, Attn: Current Cooking, P.O. Box 260, Monroe, GA, 30655. Please include your Walton EMC account number.

Handy Tip

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