News From Terre Haute, Indiana

August 25, 2013

TRIED ā€˜Nā€™ TRUE: Cool down with this Paper Cup Salad

Jackie Lindley
Special to the Tribune-Star

---- — When summer heats up, we want something to cool us that isn’t unhealthy for us. I have fixed this salad for years. I took it into the fields when our boys were small and later when our grandkids worked the fields.

The original recipe said to make it in muffin pans. I used small paper cups. They were steady for small hands.

If you don’t like bing cherries, use blueberries, raspberries or strawberries — any fruit is good, whatever your family likes.

Paper Cup Frozen Salad

2 cups sour cream

2 tablespoons lemon juice

1⁄2 cup sugar

1⁄8 teaspoon salt

8-ounce can crushed pineapple (well drained)

1 banana, diced

4 drops red food coloring (optional)

1⁄4 cup pecans, chopped

16-ounce can pitted bing cherries, well drained

• Fold all ingredients together and put into small paper cups or put into muffin pans lined with cupcake liners.

• Freeze overnight.

• Take out of freezer 15 minutes before ready to serve.

• Can eat out of cups or invert onto salad greens.

Makes 12.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.