Catch ‘em & Cook ‘em: Fruit Salad & Pumpkin Pie
Fruit Salad
Ingredients:
3 (64 oz pkg) family size frozen mixed fruit
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 a (7 oz pkg) shredded coconut
How to:
1. Mix all fruit (except blueberries and coconut) together and refrigerate to meld the flavors.
2. When ready to serve, drain the blueberries and add to the mixture, stirring gently.
3. Sprinkle with the shredded coconut and serve.
Pumpkin Pie
Ingredients:
1 (16 oz pumpkin)
3/4 C sugar
1 tsp ground cinnamon
1/2 tsp ground gingerbread
1/2 tsp ground nutmeg
3 eggs
1 (5 oz can) (2/3 cup) evaporated milk
1/2 C milk
1 (9 inch) frozen pie shell
How to:
1. In a large mixing bowl, combine first 5 ingredients plus 1/2 tsp salt.
2. Add eggs and with a fork, beat into the mixture.
3. Add the milks and mix well.
4. Pour the mixture into a 9-inch uncooked shell pie plate.
5. Cover the edge of the pastry shell with foil paper and bake in a 375 degree oven for 25 minutes. Remove foil and bake for 25-30 minutes more.
Serves 6 – 8
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or EasyRiderCharters.com. “Capt. Dick’s Seafood & Southern Country Cooking” (a new cookbook) can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in “Capt. Dick’s Seafood and Southern Country Cooking” and click. A picture of the cookbook, price and info for ordering will be displayed.