Autumn Salad

Submitted by Christi

Oh, it is good to be back. Can’t tell you all how much I have missed blog-land while our business has been soooo busy. It is really good to have a busy business, but I really like it when we are busy and I still have time to spend with my blog friends!

One of our friends and neighbors recently passed away. I’ll tell you more about he and his wife soon. Anyway, as you know, in the South, the requirement when someone dies is to BRING FOOD!!!

Somehow, there is great comfort in the rituals of celebration, whether they be birth, wedding or funeral. It’s good to fall back on tradition to get through all of these times. I know our neighbor’s wife will have some tough times ahead, please keep her in your prayers.

In the meantime, my contribution to the celebration of life was an Autumn Fruit Salad.

Autumn Fruit Salad

To make the salad, I took a few liberties with the recipe that I found at All Recipes. Here is my recipe:

* 1 1/2 cups sugar
* 1/2 cup flour
*1 teaspoon ground cinnamon
*1/2 teaspoon ground cloves
* 1 1/2 cups apple cider
* 1 teaspoon butter or margarine
* 1 teaspoon vanilla extract
* 6 cups cubed unpeeled apples
* 2 cups halved seedless red grapes
*1 small can mandarin orange slices
* 1 cup walnut halves

Directions

1. In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, orange slices and walnuts. Add the dressing and toss gently. Refrigerate until serving.

Keep an eye on that dressing. It thickens quickly. I would have added raisins if I had them. Of course, you can add whatever (3 or more) fruits you like. See the original recipe in today’s lagniappe.

What is your tradition to get you through life’s rough patches?

Today’s Lagniappe: Autumn Salad (the original recipe)

* 1 1/2 cups sugar
* 1/2 cup all-purpose flour
* 1 1/2 cups water
* 1 teaspoon butter or margarine
* 1 teaspoon vanilla extract
* 6 cups cubed unpeeled apples
* 2 cups halved seedless red grapes
* 1 cup diced celery
* 1 cup walnut halves

Directions

1. In a saucepan, combine sugar and flour. Stir in water; bring to a boil. Cook and boil until mixture thickens. Remove from the heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.

tastytuesday175pixtmtt3threeormoretuesdaylogo3

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More

6 Responses to “Autumn Salad”

  1. Christy Keirn Says:

    One of my favorite cookbooks is Being Dead is No Excuse: The Official Southern Ladies Guide to Hosting the Perfect Funeral. It’s got all the standard wake recipes. The book is full of great recipes like stuffed eggs and pimento cheese!

  2. Christi Says:

    Christy, I have that very book. LOVE it! Been to so many funerals. It is so good to have the comfort of knowing what to expect and what is expected. Love ya girl!

  3. [email protected] Farm Says:

    oh, this looks devine!!

    Blessings!
    Gail

  4. Lisa Says:

    The salad looks fabulous! YUM!

    It’s also big for Jewish families to do the same thing with food. Whenever anyone is having a celebration or a hard situation, they bring food for comfort.

  5. Melinda Says:

    Yum! That salad just sounds like fall! There is sweet comfort in the rituals of celebration – prayers for your neighbor.

  6. Brenda Says:

    That sounds really yummy!

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