The February/March 2002 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

February/March 2002

Orange Fruit Freeze

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Makes:	12 C.	24 C.	36 C.	48 C.	60 C.	72 C.
Ingredients:
Lemon Jell-O; dry mix	12 oz.	24 oz.	36 oz.	48 oz.	60 oz.	72 oz.
Boiling water	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Orange sherbet (1 quart = 4 C.)	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Mandarin oranges; canned drain, reserve juice	30 oz.	60 oz.	90 oz.	120 oz.	150 oz.	180 oz.
Crushed pineapple; canned drain, reserve juice	20 oz.	40 oz.	60 oz.	80 oz.	100 oz.	120 oz.

Assembly Directions:
Drain canned fruits and reserve juice. Dissolve Jell-O in boiling water. Add sherbet and stir until melted. Add juice from canned fruits and stir. Add oranges and pineapple.

Freezing Directions:

Pour Fruit Freeze into two 6-cup molds, lidded individual servings cups, bowl or freezer container/s. Fruit freeze may be frozen or refrigerated. To serve from frozen, allow to thaw 15-20 minutes at room temperature before serving.

Comments:
I really like the flexibility of being able to refrigerate or freeze this fruit salad. It tastes great both ways. One batch makes 12 cups but it’s so easy to make in quantity and freeze, I would suggest going “big” on this one.

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