Revised
Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.
Easy-to-prepare recipes using fruit cocktail as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.
Topics
- Canned food
- Food pantry
- SNAP
- Fruit Cocktail
- Recipes
- Healthy eating
- Food preparation
- Cooking tips
Recipes
- Fruit Smoothies
- Creamy Mixed Fruit Salad
- Mixed Fruit Cocktail Cake
- Chicken Thighs with Fruit
- Frozen Fruit Sorbet
Pages
- 4
Fruit Smoothies
Yield: 2-3 Servings
Ingredients
- 2 cans (15 ounces each) fruit cocktail, packed in juice
- 2 tablespoons lemon juice (fresh or bottled)
- 1 pint (2 cups) frozen yogurt or fruit sherbet
Directions
- Wash hands and surfaces.
- Drain fruit, reserving 1 cup of the juice.
- Puree fruit with reserved juice and lemon juice in a blender.
- Add frozen yogurt in small chunks, blending until smooth.
- Serve right away; refrigerate leftovers immediately.
Adapted from Canned Food Alliance
Creamy Mixed Fruit Salad
Yield: 4 Servings
Ingredients
- 2 cans (15 ounces each) fruit cocktail, drained
- 2 bananas, sliced
- 1 apple, peeled and sliced
- 1 cup lemon or vanilla low-fat yogurt
- 1 ounce lemon or vanilla instant pudding mix (about 2 tablespoons)
Directions
- Wash hands and surfaces.
- Combine mixed fruit, bananas and apple in a medium bowl.
- In a separate, small bowl, combine yogurt and pudding mix.
- Spoon yogurt mixture over fruit, stirring until coated.
- Serve right away or refrigerate until served.
- Refrigerate leftovers immediately.
Mixed Fruit Cocktail Cake
Yield: 8 Servings
Ingredients
- 1 box (18.25 ounces) yellow cake mix
- 1 can (15 ounces) fruit cocktail, undrained
- 2 eggs
- ½ cup brown sugar
- 1 cup shredded coconut (optional)
Directions
- Wash hands and surfaces.
- Preheat oven to 325 F.
- Combine cake mix, fruit cocktail with juice, eggs and coconut (if desired) in a large mixing bowl.
- Blend, then beat at medium speed for 2 minutes.
- Pour batter into greased 9-by-13-inch pan.
- Sprinkle batter evenly with brown sugar.
- Bake in preheated oven for 45 minutes.
- Serve warm or at room temperature. Refrigerate leftovers immediately.
Chicken Thighs With Fruit
Yield: 6 Servings
Ingredients
- 6 chicken thighs (either bone-in or boneless)
- 1 can (15 ounces) fruit cocktail
- 1½ cups barbecue sauce, desired flavor
- 1 tablespoon garlic powder
- Salt and pepper, to taste
Directions
- Wash hands and surfaces.
- Preheat oven to 350 F.
- Mix fruit cocktail, barbecue sauce, garlic powder and salt and pepper in a saucepan. Heat through on the stovetop until all flavors are combined.
- Rinse and pat dry the chicken pieces. If you wish, remove the skins.
- Place the chicken in a 9-by-13-inch baking dish in a single layer.
- Sprinkle each chicken thigh with desired amount of salt and pepper.
- Pour warmed sauce mixture over chicken thighs and bake for 1 hour.
- Serve and enjoy! Refrigerate leftovers immediately.
Frozen Fruit Sorbet
Yield: 6 Servings
Ingredients
- 3 cups frozen peaches, partially thawed and chopped into large chunks
- 1 can (15 ounces) mandarin oranges, drained
- 1 can (15 ounces) fruit cocktail, drained
- 1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
- 1/3 cup lemon juice
- Cinnamon, to taste (optional)
Directions
- Wash hands and surfaces.
- Combine all fruits and juices in a bowl; mix until combined.
- Pour fruit and juice mixture into an 8-by-8-inch baking dish.
- Freeze until firm.
- Remove from freezer 45 minutes to 1 hour before serving to thaw.
- Sprinkle cinnamon on individual fruit servings, if desired.
- Freeze leftovers immediately.