Cherry Cheese Dessert

Cherry Cheese Dessert

CRUST:

• 1 c. butter
• 2 c. flour
• 1/2 c. pecans
• 1/2 c. sugar

Method

Soften butter (do not melt). Mix flour, pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9"x13" pan. Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes. Cool in pan. Add filling after crust is completely cooled, 20 to 25 minutes.

FILLING:

• 1 (8 oz.) pkg. cream cheese, softened
• 2 c. powdered sugar
• 1 lg. container Cool Whip
• 6 tbsp. milk
• 1 tsp. vanilla
• 2 cans cherry pie filling

Method:
Cream together cream cheese, sugar, milk and vanilla. Fold Cool Whip into cheese mixture. Spread mixture over cooled crust add top off with cherry filling. Refrigerate unused portions. This makes 1 (9"x13") or 2 (8") round pans.

Mango Delight

Mango Delight
Serves 4-6

Ingredients:

• 2 fresh ripe mangoes (2x425 gr tins of sliced mangoes)
• 2 tbsps custard powder
• 2 tbsps sugar
• 150 ml milk
• 1 tsp ground cardamom or ground mixed spice
• 150 ml double cream
• 2 tbsps shelled unsalted pistachio nuts, lightly crushed

1. Drain one tin of the mango slices and puree them in electric liquidizer or food processor. Drain the other can and coarsely chop the mango slices. Peel, slice and chop fresh mangoes.

2. Mix custard powder and sugar together, gradually add the milk and blend well. Cook over low heat until the consistency resembles whipped ream.

3. Stir in the ground cardamom or mixed spice and remove from heat.

4. Gradually add the mango pulp to the custard milk, stirring all the time.

5. Whisk the cream until fairly thick, but still pouring consistency. If you buy extra thick double cream, there is no need to whisk it.

6. Stir the cream into the mango mixture and gently mix in the chopped mangoes.

7. Transfer the mango mixture into a serving bowl and top with the crushed pistachio nuts. Serve hot or cold.

Citrus and Mango Salad with Cream

Citrus and Mango Salad with Cream

Ingredients:

• 1 head of lettuce, leaves washed and dried
• 3 stalks celery, cut into 8 cm pieces
• 450 gr can mango slices, drained
• 3 oranges, peeled and segmented
• 1 cucumber, scored and thinly sliced

Cream Dressing:

• 75 ml mayonnaise
• 125 ml cream
• Salt and freshly ground black pepper
• 3 tbsp chopped parsley
• 5 ml (1 tbsp) dijon mustard
• 15 ml (1 tbsp)orange juice
• 10 ml (1 tsp) lemon juice

1. Arrange lettuce leaves on a serving plate.

2. Make celery curls by slicing the celery lengthwise leaving one and uncut. Drop celery into ice water until it curls.

3. Arrange mango slices, orange segments, celery curls and cucumber on lettuce leaves. Garnish with green onions. Refrigerate until ready to serve.

Dressing : Combine all ingredients. Let stand for 20 minutes before using. Serve separately.

Fish and Fruit Salad

Fish and Fruit Salad

Ingredients:

• 450 gr white fish fillets
• 60 ml lemon juice
• 6 guavas, pitted and diced
• 3 slices fresh pineapple, diced
• 3 bananas, sliced
• 1 large firm ripe mango, peeled, pitted and diced
• 1 spanish onion, thinly sliced
• 1 red chili pepper, seeded and finely chopped
• 185 ml canned coconut milk
• Red pepper or snipped chives to garnish

1. Cut fish into narrow strips. Marinade in lemon juice for ±6 hours. Drain.

2. Arrange the fish and prepared fruit in a salad bowl. Garnish with the onion and chili pepper. Pour on coconut milk. Chill thoroughly.

3. Garnish with strips of red pepper or chives. Coconut milk may be served separately if preferred.