By Judyrae Kruse, Herald columnist
Right here and coming up in just a minute — absolutely free of charge, not to mention no shipping or handling fees — we have three terrific salad possibilities to make or take for that special Mother’s Day dinner Sunday.
Tried and true before we even had a taste of them, the late oh-so-popular recipe-sharer Bonnie Teeters of Lynnwood originally passed them along to us in the Oct. 3, 2004, Forum column. It would be an understatement to say they’ve been in great demand ever since.
Bonnie told us back then, “They all taste completely different, but I tend to like the ‘better-than-s-e-x salad’ myself.
“I just made that a couple of weeks ago, and made the lemon fruit salad for Easter dinner — it’s really refreshing and delicious. And the mandarin fruit salad I made to take to a thing at Mom’s at Big Lake. It’s really good and tasty, too.”
Obviously, we don’t want to skip past a chance to make:
Bonnie’s better than s-e-x salad
1container (8 ounces) frozen whipped topping, thawed
1can (14 ounces) sweetened condensed milk
1small carton (8 ounces) sour cream
1large can crushed pineapple, drained
1large can fruit cocktail, drained
1can cherry pie filling
In large mixing bowl, combine whipped topping, sweetened condensed milk and sour cream; mix on low speed of electric mixer or blend with a wire whip until ingredients are smooth and thoroughly combined. Add pineapple and fruit cocktail and mix well.
Fold in the pie filling (mixture will turn pink), cover and refrigerate at least 6 hours before serving.
Lemon fruit salad
1can (11 ounces) mandarin oranges
1package (3 ounces) instant lemon pudding mix
1can fruit cocktail, drained
3bananas, peeled and sliced
Drain juice from oranges into mixing bowl; stir in dry pudding mix, then stir in oranges, fruit cocktail and bananas, mixing together lightly but thoroughly.
Cover and chill before serving.
Mandarin fruit salad with apple pie filling
2cans (11 ounces each) mandarin oranges, drained
1can (21 ounces) apple pie filling
1can (20 ounces) pineapple chunks, drained
3medium-firm bananas, peeled and sliced
2cups halved fresh strawberries (or frozen berries, thawed)
In a large bowl, combine the oranges, pie filling, pineapple chunks, banana slices and strawberries; mix together gently but thoroughly. Cover and refrigerate for 2 hours or until well chilled.
Makes 10 to 12 servings.