Ingredients

1/2 cup sugar
3 tablespoons cornstarch
1 1/2 cups orange juice
1/4 cup lemon juice
1 teaspoon grated lemon rind
6 cups assorted fresh fruits, cut up and drained

Cookie Crust

Method

In a saucepan, mix 1/2 cup sugar and 3 tablespoons cornstarch. Gradually stir in 1.5 cups orange juice until smooth. Stirring constantly bring to a boil over medium heat, boil 1 minute. Remove from heat; stir in 1/4 cup lemon juice and 1 teaspoon grated lemon rind. Cool completely. 

Fold in 6 cups assorted cut-up fresh fruits, drained. 

Turn into Cook Crust and chill for 4 hours. 

Serves 8. 

No Mistake, No Roll Cookie Crust

Ingredients

1/4 cup margarine
1/4 cup sugar
1 egg yolk
1 cup flour

Method

Stir 1/4 cup margarine to soften, mix in 1/4 cup sugar and 1 egg yolk with a pastry blender or knife. Mix in 1 cup flour until crumbs form. Press firmly into a 9-inch pie tin. Bake in 400-degree oven 8 minutes or until edges brown. Cool, add the fruit mixture, chill four hours and serve. 

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