A western version of sushi called new generation sushi or gen sushi is a nice offshoot of the normal eastern dish. Gen sushi caters for the need of western public which is usually reluctant to try out fish in raw form. By blending different versions of vegetables and cooked fish the western people can also try sushi. Keep in mind the following points before trying gen sushi.

Gen sushi is a spin off form of the traditional Japanese sushi, for those who fear to eat raw fish sushi. This style of sushi has forms like the Boston rolls and the California maki rolls. Gen sushi is a great option for those people who do not wish to try the Japanese fish dishes like sashimi or nigiri.

A wide variety of American restaurants are present which offer sushi. Sushi is eaten in a unique style which needs to be followed whether you are trying gen sushi or traditional one. Following traditional methods depicting politeness is very necessary while dinning in a Japanese restaurant.

As an example, you should be careful not to pass sushi from your chopsticks to another person’s, if you are sharing it with friends and family. It is considered as extremely inconsiderate and unmannerly, as this custom is used in funerals in Japan and is reserved for handling cremated bones.

Additionally, do not support your chopsticks by putting them on table with their edge lying on the plate. They should either entirely be on the table or on the plate.

Another subtle error is to waste food, as it is against the culture of Japan to waste food. Therefore, you should add enough soya sauce that is needed.

Soy sauce should only be used as much as required for leaving even a tiny amount of food on the table means serious disrespect for the sushi chef.

You can generally find gen sushi at a specialty sushi store, but many grocery stores and Asian markets do have it in stock as there is a growing demand for it now. You can also try gen sushi at a restaurant, as many chain restaurants are now open that are special only for their style of sushi. Also, some American sushi options will also be found at a traditional sushi restaurant, though that variety would be less than at a gen sushi restaurant.

Ingrid Preube
More info on sushi buffet and gen sushi.

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Grilled Fruit Recipes | Simple Does It

As far as grilled fruit recipes, I have done pineapple, nectarines, peaches and plums. I haven’t tried bananas yet but we’re getting there.

As far as berries, I like to grill blackberry cobbler, for one on the barbecue. By grilling it outdoors you give it is a unique taste you cannot duplicate indoors.

When the blackberry season in Oregon comes around, you can pick them to your heart’s content. I will grill one then and give you a blow-by-blow account.

In the meanwhile, one of the great fruits to start out grilling is pineapple. Here is a simple recipe and method of preparing it.

With a sturdy knife trim the top and the bottom so that both ends lay flat. Then remove the outer casing vertically around the meat of the pineapple from top to bottom.

Next, you remove the pineapple itself, again cutting vertically, around the core. You will end up with about ten or twelve slices.

You can also cut the pineapple horizontally, but you have the core in the middle. Some folks prefer to slice it this way.

Place the pineapple slices in a marinating container. Add a generous amount of brown sugar over the top of the pineapple and rub the sugar on all sides of the slices.

The brown sugar interacts with pineapple and many other fruits in a miraculous way. The sugar forms a nice little syrup and marinade and takes fruit to another dimension.

I like to give the brown sugar a little time to mingle. A half hour, or so, covered will suffice. Start the grill. On a gas grill, turn to a high-medium temperature of 350 to 400 degrees.

On a charcoal grill, you may want to shove the coals to one side of the grill and cook on indirect heat. You don’t want either the gas or the charcoal grill too hot.

Spray a little non-stick on the grill to keep the fruit from sticking. You can also rub a little Extra Virgin Olive oil onto the grill.

I like to use a wad of cheesecloth, saturated with oil and rub it onto the grill using a pair of tongs. Be careful of flare-ups.

Place the pineapple slices on the hot grill. Total cooking time shouldn’t be much over ten minutes. If you cut the pineapple vertically, you will have three sides of it to grill.

Make sure that you get grill marks on all three side of the pineapple, turning each slice with a pair of tongs. Be careful when you turn the fruit as you don’t want break it.

Serve the pineapple warm. It makes an excellent dessert. You can even add a little rum to it to give it yet another taste.

I also recommend the same recipe, using brown sugar on other fruits. However, some can be difficult to prepare.

Nectarines, plums and peaches can be extremely difficult to core. Well, they are for me.

Peaches I can halve without destroying them. But, with nectarines and plums I have to core in quarters or eights to be able to trim from the core.

When you end up with small slices of fruit, you do not want to put them directly on the grill. You don’t want small chunks of fruit falling through the grill.

For grilling smaller pieces, use a wire mesh grill pan sprayed with a non-stick. And, put the pan directly on the grill.

There are other recipes for grilled fruit, but you will be a little hard pressed to find ones that are any simpler or better.

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In many cultures the evening meal is the most important of the day. There are many things that we could decide to cook. Families all over China and Japan eat rice with their evening meal. To make the best rice, most people use an electronic rice cooker so that the rice will come out perfectly.

Electrical rice steamers are very useful kitchen appliances that are becoming more popular. What makes them so useful is that they are so easy to use. Eating rice at different times of the day is possible. The great thing about rice cookers is their ability to maintain rice at a perfect temperature to be eaten any time. I love my rice maker.

Rice cookers allow us to avoid the many pitfalls there are when cooking rice. Without one we can easily burn rice or make it too wet. It can be dangerous watching over rice when cooking it in a large pot as the steam may cause injury. So how does a rice cooker or maker which does its job effectively work?

Making rice is easy while at the same time easy to get wrong. It is full of nutrition as well as being filling and versatile. But we do not always use it as well as we might. Simple white boiled rice might be served up as an accompaniment to a curry or stew. It can be used in many different ways. Rice is a staple foodstuff for people in many countries.

Rice cookers make the best rice I have ever eaten. For people that have travelled round Asia they know what rice is supposed to be like. Rice cookers at first glance seem complex but are easy to use. You may have to experiment to find some interesting recipes. The instructions do a good job outlining the basic way that the machine works. Some rice cookers are a little pricey. I love all the features these machines offer and feel it was well worth the price. White rice is eaten by the Japanese. This is what rice cookers are especially good at. There are a range of settings depending upon the type of rice you want to cook. For example there are settings for brown rice and even rice porridge. By changing the levels of water and length of cooking means the hardness of the rice can be altered. Rice cookers are very useful machines to have in the kitchen. There are many diffferent recipes that rice can be used in. Rice is very good for us and is healthier than French fries. You may not want to spash out on an expensive model. Whatever rice cooker you use it should make rice well.

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Heres a recipe i came up with while playing poker at the casinos for my own drink, its the breakfast of champions. I started getting this at the casinos, it tastes like chocolate milk, great stuff. Iced coffee with 1 part kalouha and 1 part baileys irish cream. YUM!You can find over 40,000 free recipes on my site.
Heres what i came up with for homemade pizza.
If you want to make your own pizza it can be done alot easier than you think.
ingredients:

Frozen bread dough (or fresh, or pizza dough or make your own)

Tomato sauce

mozzarella cheese

olive oil (optional)

cornmeal (optional)

toppings (optional)

grated cheese (optional)

Start by buying frozen dough from your supermarket, I actually prefer frozen bread dough to pizza dough. You can buy fresh dough but your going to pay more for it and have to use it up quickly, frozen dough can stay in your freezer for months.

Thaw the dough in a bowl covered with plastic wrap (its ready to use when it gets at least double in size and its room temperture, it will be all puffy.

Put some flour down on a flat surface and take a rolling pin and roll it out. If its sticking to the rolling pin dust the top with alittle flour (make sure not to use too much flour!, just enough so it doesnt stick). If you find your dough just keeps snapping back to the original size you need to let it rest a few minutes, once you do it should be able to stretch out alot easier. (You can also stretch it out by hand, i just find a rolling pin is easier and quicker)

I personally just use an old cookie sheet but if you happen to have a pizza stone or whatever special thing for pizza then use that, I really find its not nessessary though.

I have been using olive oil on the bottom of the cookie sheet, the dough seems to crisp up nicely that way however i have burned it a few times. Recently I have tried corn meal and it worked great, its alot better than having to keep an eye minute by minute so its not burning. You only need alittle cornmeal, dont over do it, just dust the bottom of the cookiesheet or whatever your using.

Next is just putting it all together, I found a great sauce to use if your too lazy to make your own is angies jarred sauce, it gives the pizza a kind of papa ginos type taste. I mostly use homemade sauce though. Dont oversauce, you will turn the pizza into a watery runny mess. Just a very very thin coat is enough.

After that dump on your cheese, and please use real cheese and not that low moisture fat free stuff, it just wont cook right, but if you gotta use that try drizzling alittle olive oil over the top, it will kick up the flavor a bit. Also you can sprinkle in some grated parmesan cheese, just alittle bit goes along way to better flavor.
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When thats done you got your pizza, add any toppings you want and launch it into the oven. As for temperatures I have tried cooking it at every temp possible. You see in pizza restaurants they cook it at like 500 degrees, some even hotter. Try that at home and you will probably burn it, if your oven even goes up that high. I just cook it at 350 for like 20 minutes, sometimes more or less, depends if the ovens already hot, all ovens vary too, take into account if its convection or not too. My best advice is just keep an eye on the bottom of your pizza, its done when its done. You can try cooking it at 400 if you want, but again just keep an eye on the bottom of the crust. If you see that the bottom is already cooked and the top doesnt look as cooked as the way you want it, turn the oven off and finish it up under the broiler.
Be sure to check out my restaurant review forum as well, you can review and find reviews for restaurants from across the usa and the world.
restaurant review
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Many people are aware that a person who has studied in a culinary school can be called an expert in the field of meal preparation. But how easy is it to enter a culinary school, especially for those aspiring to become the best cooks in their fields?

A culinary school offers several programs and disciplines so before applying, you should have already decided on the specialty or the area that you are interested to focus on.

Future cooks can choose from a two-year associate degree program, a bachelor’s degree program or from a variety of certificate or diploma programs.

A person who wants to be educated in the area of culinary arts but who cannot decide on a specialty can opt for an associate degree program since it involves the basics of culinary arts like proper nutrition, food presentation, kitchen procedures and the basic knife skills. Most schools offering an associate degree programs in culinary arts require their students to do undergo an internship program before they are allowed to graduate. A culinary arts associate degree holder can find work in hotels and restaurants and in private catering companies particularly in the areas of food production and management of the kitchen. The associate degree course can be credited when the person with an associate degree decides to pursue a four-year course.

Interested students can also choose an associate degree in restaurant and hospitality management where they will have hands-on training on the industry’s business aspects, pastry and baking or professional catering where they will learn the intricacies of food preparation and the business aspects of establishing their own catering businesses.

The Bachelor’s degree program focuses more on providing management skills as well as culinary arts courses to the students. Some institutions require students who take up the Bachelor’s degree to also take up business management to prepare them for managerial positions in the industry. Among the programs offered under the Bachelor’s degree include management programs for food and beverage, pastry and baking, culinary as well as for hospitality establishments.

Those who want to take up short term courses can choose from the certificate and diploma programs in the areas of pastry and baking, cooking, managing a restaurant and culinary arts. These programs can be easily completed in several weeks and is ideal for those who are already gainfully employed but who lack formal training.

If you enjoy cooking and other people also enjoy what you cook for them, then you may just have the potential of becoming a good cook or baker or perhaps, the owner of a restaurant someday. Learn the basics of culinary arts and restaurant management by enrolling in culinary schools. Who knows, this may be the beginning of a good business venture or a lifelong hobby.

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No matter what city you live in, absolutely everyone should carefully monitor what gets on the table. Proper nutrition relevant today as ever.

Make sure that your daily diet is fresh fruits and vegetables, cereals, meat and dairy products. Many of us are accustomed to eat properly, but, unfortunately, even the seemingly harmless food can be full of harmful additives, even if it initially has a natural origin. It may be pleasant to the taste and smell, and all this must be a third-party components.

Look at the film by Robert Kenner “Food” – it will shed light on much of what we eat today, and it is possible to view pictures of this documentary will make you much change in their daily diet.

Here is a list of products that are very fond of Americans, and love is so strong that they refuse they can not, and would be worth.

How it all began

Until a few decades ago it was much easier and safer, including food. People ate potatoes, meat, eating vegetables, drinking clean water and milk. But in the 50-60-ies Americans greatly changed their eating habits and began to introduce in the diet other foods. Unrefined, natural food has to give way to another – a simpler, more economical. And everything started with a cheese paste Cheez Whiz, which then settled in every American refrigerator.

The era of Cheez Whiz

In 1953, the Americans stopped making toast with cheese, preferring them to practical invention company Kraft – cheese pasta, which tastes did not differ from the traditional cheese, but contained a large amount of preservatives, emulsifiers, flavorings. These products are very quickly found a buyer. Manufacturer by making these products, spends much less money than it costs, natural food, but because it is cheaper, the buyer does not force myself to wait – he pays less for virtually the same taste. Moreover, a significant amount of preservative increases shelf life, which is very convenient. Today, for the same reason the food market is the full name of such products.

Inheritance of Aunt Jemima

When in 1966 appeared on the shelves of maple syrup, Aunt Jemima, he made waves – is inexpensive and very tasty! Modern syrup contains almost no natural maple sap, which replaces flavors that mimic its taste and smell. It also includes several individual components that combine the product with soap and photocells.

Do you want to candy?

Modern paste – this greatly reduced and modified version of the original recipe. Mallow plant previously used for its preparation, but now it is a treat – no more than another kind of rubber refined product, which filled the shelves of grocery stores. Candy contains sugar, modified maple syrup, gelatin, and many synthetic ingredients. Nevertheless, his love and happy to consume in large quantities. According to the Online Pharmacy Without Prescription Americans eat 90 million pounds of candy a year.

Irreplaceable hotdog

Most of us love and eating hot dogs – can not conceal. But let’s think, and if any of them real, natural meat? Creation of sausages for hot dog looks like this: the bone is taken from the remnants of meat, trimming of pork or chicken and thoroughly mixed with lots of artificial additives. Then this “meat” we see in his hot-Danes, when we arrive in a public place, at the stadium, for example. We ate one after the other hot dogs, where a piece of bread, the only thing that is natural – it is just a fraction of scraps and remnants, and the rest – nitrates, flavorings, colorings and other artificial fillers little sausages.

Jelly

Jelly for many – is a favorite dessert. Nevertheless, despite its natural origin, most modern types of jelly – are products of mutants. Key natural ingredient jelly – gelatin, which gives substance to the end of its characteristic texture. But in order to dissolve the stones of which are collagen and gelatin for education, uses powerful chemical solvents. Then this product is added sugar, colorings, flavorings, food additives that give the kind of jelly that attracts buyers for supermarkets.

Health Hazards

Genetically modified food, lots of artificial additives in food make it harmful and extremely dangerous to the health and wellness. Nitrates and nitrites are used in the preparation of any myasosoderzhaschego product, from sausages to ham. They are konvservantami, giving food a long life, but nevertheless, can induce cancer. Hydrogenated fats, which is full of many favorite foods, cause problems with the cardiovascular system. Cookies, potato fries, potato chips – all this is cooked with fat. Surprisingly, these products can be stored for several months, whereas, for example, cookies will be a maximum of one week unfit for human consumption. This is convenient on the one hand, and on the other hand, consider whether you need this convenience?

We put on a natural

Very few people today are fed perfectly. If you want to embark on their own health and longevity, is not taken lightly to what ends up on your desk. Read not only the nutritional value of products, but also carefully study their composition. Remember that the high content of components of a purely chemical origin will not make you good and can be extremely dangerous. Ideal – is included in the daily menu as many fresh fruits and vegetables, meat and eat only fresh and unprocessed.

The following article was published by a Pharmacynextdoor.com – Online Pharmacy Without Prescription.

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I am not Italian, but I have been living in Italy for almost 6 years. My wife instead is from Italy, and so her family (50% Venetian, 50% Sicilian). 4 years ago, we made a trip to Sicily, where I met some of her Sicilian relatives. There I met her wonderful “Zia Maria” (Aunt Maria), and after having this excellent dinner, she offered us some homemade authentic italian liquor:

that’s right, that authentic italian liquor was the “Limoncello”

So, you have never heard of it? No problem! I am not just going to tell you what it is, I am telling you how you can easily prepare your own Limoncello! Thanks to Zia Maria that gave me her secret Homemade Italian Limoncello recipe (oops, I think it’s not secret anymore) now I do it every year. I actually came up with a new original name for it. Since my name is Luis, the Limoncello I make is called “Luismoncello”

“Zia Maria” Homemade Italian Limoncello Original Recipe
The Ingredients

* 8 organic yellow lemons.
* A bottle of 75cl of pure grain alcohol (from 70% to 90%). Everclear should be your best option (if allowed in your State)
* 3 1/2 cups of white Sugar (about 25 oz)
* 75 cl of Water.

Peel that zest off! (and be aware of the pith)

The first thing we have to do to prepare our Homemade Italian Limoncello is take the lemons and peel the zest off.

The lemons, as I told you before, must be yellow and not green.

Another important thing to remember is that when you peel the zest off, you should stay away from the pith (the white part); we will just use the colored part, because the pith will give a bitter flavor to our authentic italian liquor.

I usually use a vegetable peeler for that, but you can use anything you want.

Now we need Alcohol!

I know, peeling off the zest of those 8 lemons was pretty boring. Do not worry because the rest is a piece of cake!

Now we need to put the lemon zest inside the alcohol, and let it macerate for about 3 days. You may probably want to separate the alcohol in two bottles, otherwise the zests will not fit in one bottle.

Put a cap on those bottles, they have to be closed hermetically, and keep them away from sunlight. And now, we wait…

Add Sugar, mix and … that’s it!
Zia Maria’s Homemade Italian Limoncello recipe continues like this: Put the 75cl of water to boil on a pot, turn the flame off and then add the sugar.

We just want the water and the sugar to mix together, we are not making any caramel here.

Let it cool for about 5 to 10 minutes and then add the alcohol from our macerated lemon zests to the pot. You can use a strainer, since we do not want the zests here.

Combine everything, put it in bottles and wait for it to cool off.

Once is cool, put those bottles in the freezer. This authentic italian liquor is best served chilled after a meal as a digestive liquor.

Buon Limoncello!

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Christmas is undoubtedly a time for indulgence and the sharing of gifts. However, given the global recession, buying gifts is the last thing that many people want to do right now. But not all gifts have to be purchased you know, making delicious treats are a great alternative. Here are two of the easiest tasty treats from IWOOT.

Fudge. This is what you will need
• A heavy non-stick large saucepan
• A candy thermometer
• Multiple baking trays
• 1lb granulated sugar, ½ pint milk, 2oz butter, 1 tin condensed milk.

Method: Heat all the ingredients in the pan very slowly, stirring constantly. When the thermometer displays around 110oC, the mixture should begin to darken and look more caramelised. Take the fudge from the heat and as it cools continue to stir so that the mixture crystallises. Keep stirring until it becomes too viscous to stir by hand. Pour mixture into the baking trays, smooth out and leave to set. When cooled, divide into squares and share out

Choc Chip Cookies. This is what you will need
• Bowl for mixing
• Grease-proof paper
• Oven Proof trays
• 4.5oz plain flour, 2.5oz butter, 1 egg, 2oz brown sugar,2oz caster sugar, 4oz choc chips, ½ teaspoon bicarbonate of soda, 1 teaspoon vanilla extract.

Method: Add sugar, flour, bicarbonate of soda, butter and vanilla extract into a bowl and mix together well with a spoon or using your hands. Add the egg and continue mixing until the mixture is doughy and a little sticky. Roll the mixture into golf sized balls and places them onto the baking trays which you have pre-lined with grease-proof paper. Leave a good couple of inches between each ball as they will spread out and expand. Heat in the oven at between 180-200oC for around 12 minutes, but it is best to keep an eye on the cookies as ovens vary in cooking speed. Leave to cool for 15mins before eating. For more gift ideas and treat recipes visit the I Want One of Those blog.

Cooking can be fun if creativity is involved in it. Everyone wants to try new recipes which are great in taste and less time consuming. Some people are very conscious about their health and try some low crab recipes befitting to their daily diet whereas some very busy people want quick dinner recipes or crock pot recipes which can be done within minutes without compromising for the taste. In today’s busy world where people have to give the best shot in the office hardly find time to spend on cooking. Both parents in the family have to work and meet the needs and demand of their children as well as to cope up with the price rise.

For such people quick dinner recipes are of great help. You can take the help of internet and search online the recipes which require less time. There are many website full of new recipes for you to try and enjoy. These websites will help with new ideas and techniques which can be used effectively for making dinner quickly. It is the advantage of some site that the recipes they are offering are able to provide without any charge. They tell you the time saving tips and the things you can do ahead to make dinner time quick and simple. In this way taking the help of such website will definitely prove beneficial for many who want to make their life easy and saving time by trying some of the recipes given in the website.

Evening is the time when all the family members are together and that is why dinner is considered as the main meal of the day where it is expected to have plenty of options, variety and flavor and so preparing dinner can be a herculean task, spending hours together in the kitchen. Even this task can be made easy if certain things are taken into account: -

The best idea to make sure the meal prepared is tasty and fresh is to going for meal planning. Planning for the upcoming meal will keep you away from the hassles. Proper planning and buying all the ingredients required in advance for the coming week will make the task easy and you get along well even after a long hard and tiring day.
You will be sure of what to make in the dinner and will avoid one more visit to a local fast food joint.

Every family member has their choice and demand and wants to have the same for the dinner. To handle such situation try to find out through an informal poll and include at least one favorite in the entire meal. It will not have unsatisfied eaters at the dinner table. In addition to the meal planning you can surf through those hundreds of websites that offer satisfying dinner recipes. The recipes you might think are time consuming these sites would give some amazing shortcut to cut short the required time for any recipe. Isn’t it wonderful to have new twist on pork, beef and fish dishes along with countless number of chicken dishes.

Whether you are trying to make quick dinner or those which will reduce the fats but don’t forget to give them the balanced diet essential for their growth and development.

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Fruit salad is probably one of the easiest and tastiest things in the world to make. Any seven-year old can whip up their salad in no time at all. In fact, for a real bonding time with your kids, you can involve them in the kitchen and have fun whipping up this fabulous desert.

This is particularly popular during the summer when fresh fruits abound, however, summer or winter, it doesn’t really matter as fruits grow all year round. There’s really nothing to putting together fruit salad rcipes. The secret is really just in picking out the best fruits. Below are fantastic fruit salad recipes you can do in your very own kitchen:

CRANBERRY APPLE SALAD:*

Dressing Ingredients:
2/3 cup Sour Cream
1/3 cup mayonnaise

Salad Ingredients:
2 medium (2 cups) apples, cubed 1/2 inch
2 teaspoons lemon juice
1/2 cup sweetened dried cranberries
1/2 cup seedless green grapes, halved
1/2 cup chopped walnuts
1 rib (1/2 cup)
celery, chopped

1.Combine sour cream and mayonnaise in small bowl; set aside.

2.Place apples and lemon juice in large bowl; gently toss. Add all remaining salad ingredients. Add dressing; toss to coat. Cover; refrigerate 1 hour before serving.

FRUIT SALAD WITH CITRUS-CILANTRO DRESSING

1 (20-ounce) can pineapple chunks, drained (or better yet, 2 1/2 to 3 cups fresh pineapple chunks)
3 grapefruits, peeled and sectioned
2 cups sliced strawberries
1 mango pitted, peeled and sliced
1/3 cup orange juice
1/3 cup lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons honey

1.Combine pineapple, grapefruit, strawberries and mango in a large serving bowl; set aside.

2.In a small saucepan, combine orange juice, lime juice and cilantro. Bring to a boil, reduce heat and simmer for 5 minutes. Strain and discard cilantro. Stir in honey. Pour over fruit mixture and toss until evenly coated.

FLUFFY PISTACHIO FRUIT SALAD

1 (20-ounce) can crushed pineapple, not drained
1 (4-serving size) package instant pistachio pudding mix
1 (12-ounce) container non dairy whipped topping, thawed
2 large bananas, sliced
2 cups miniature marshmallows
1 (17-ounce) can fruit cocktail, drained
1 (11-ounce) can mandarin oranges, drained

Pour instant pudding mix into a large mixing bowl. Add pineapple, and mix well. Mix in nondairy whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges.

Pour instant pudding mix into a large mixing bowl. Add pineapple, and mix well. Mix in nondairy whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges.

Cover, and refrigerate for 4 hours or overnight.

FLUFFY PISTACHIO FRUIT SALAD

1 (20-ounce) can crushed pineapple, not drained
1 (4-serving size) package instant pistachio pudding mix
1 (12-ounce) container non dairy whipped topping, thawed
2 large bananas, sliced
2 cups miniature marshmallows
1 (17-ounce) can fruit cocktail, drained
1 (11-ounce) can mandarin oranges, drained

Pour instant pudding mix into a large mixing bowl. Add pineapple, and mix well. Mix in nondairy whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges.

Cover, and refrigerate for 4 hours or overnight.

*From Cooks http://Recipes.com

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