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.
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.