Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Eggnog Fruit Salad
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- #101651
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 cup chilled eggnog
1 envelope dry whipped topping mix
1/4 teaspoon freshly grated nutmeg
1 can (16 ounce size) sliced peaches, drained
1 can (13 ounce size) pineapple tidbits, drained
1 medium unpared apple, chopped
1/4 cup drained and halved maraschino cherries
1/2 cup fresh or frozen blueberries
1/2 cup walnuts, chopped
directions
In a small bowl, combine eggnog, topping mix and nutmeg. Beat at high speed with an electric mixer until soft peaks form (about 5 minutes).
Combine fruits and nuts. Fold into eggnog mixture. Cover and chill in refrigerator for several hours or overnight. Stir gently before serving.
added by
SALLYJANE
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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