Classic Fruit Salad Recipe

This fruit salad was introduced to me through my husbands Grandma who served this at any holiday gathering

Folkner Fruit Salad

Prep 20 minutes

2 11oz cans of mandarin oranges drained
1 15oz can of cocktail fruit drained well
2 granny smith tart apples pealed cored and diced
3 cups crisp sweet red grapes (whole)
1 cup split walnuts lightly chopped
¼ cup of flake coconut
1 ½ cups of mini marshmallows
1 large tub of whipped topping
Drain all canned fruit well in a mesh colander to prevent final salad from becoming too watery. Right before serving mix all ingredients with whipped topping adding nuts at the very last moment to keep crisp. Or mix all ingredients except for nuts, refrigerate and when ready to serve add nuts.

I hope you enjoy this classic salad that has been served in our family for years!


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Rouladden 101

This is where my German heritage comes out and sparkles! For this recipe I use to watch my Oma in Germany lay out slices of meat over her entire kitchen counter space for this prep... today I only do a couple of bundles at a time but my Mother taught me this recipe over the years and every time we visit her in her new state of Alaska we ask her to make this for us. A little time and a bit of effort will take you back to the old country too ;) 

ROULADDEN

Prep time 1 hour; bake time  2 hours in 325 degree oven

Preheat oven to 325 degrees

12- ¼ inch thick London broil sliced beef

2 small white onions thinly sliced

¼ cup of yellow mustard

12 thick slices of bacon

Garlic salt

Onion powder

Coarse ground black pepper

Cooking twine

5 tablespoons of cooking oil

1 cup red wine (anything you would drink)

1 quart beef broth

SLURY

4 tablespoons flour

½ cup cold water

Pound each long thick slice of beef to about 1/8 thick with a meat pounder. Making an assembly line I usually clear and disinfect my counter tops and lay clear plastic wrap and then most of the meat next to eachother (just like I remember Oma doing). On the thinly pounded beef you will lightly season with garlic salt, onion poweder and black pepper. With a butter knife spread the mustard lightly on each flat piece of beef. Lay one piece of thick cut bacon on each slice followed by the onion rounds sprinkled generously on top making sure to keep the onion on the flesh of the meet only (do not let the onions hang over the edge of the slice). Next, by taking the long end tightly roll the meat onto the onions and bacon and you will start to tie the cooking twine onto each bundle to ensure the goodies (onion and bacon) don’t fall out during the cooking process.

In a large heavy bottomed skillet or dutch oven heat the oil and start to brown each roll making sure not to overfill the pan while searing to ensure a dark crust (ALMOST burned). If all bundles do not fit into the pan at one time (with plenty of room) just sear a couple at a time making sure not to overload the pan. Once all bundles of joy are seared and browned very well , de-glaze the pan with 1 cup of good drinking red wine. Once all the brown bits have been scraped from the bottom return the meat to the pan and then cover the meat with beef broth (about 1 quart).

Cover the pot and place in an oven for 1 hour. Once the hour has elapsed remove the dish from the oven and then remove the beef rolls from the liquids. Put the dish back on the burner and bring the liquids to a heavy boil (feel free to add more broth at this time if you love gravy). Mix flour and cold water together with a wire whisk being careful not to create lumps. Once cooking liquids are boiling using your wire whisk slowly pour the slurry mixture while whisking briskly so as to  not create lumps. Allow liquids to come up to another boil so it thickens allowing to come to a gravy like consistency. Once the thickness is to your liking remove from heat. Rolls should be cool by now, remove the string and return to the pan , cover and return to the oven for 1 more hour.

If in a shallow plastic dish with cover this delicious German meat dish will freeze very nicely for up to 1 month.

I normally serve these fantastic smothered meat packages with creamy whipped potatoes and red cabbage or fried brussels sprouts.